title: Identification and Quantification of Oxidoselina-1,3,7(11)-Trien-8-One and Cyanidin-3-Glucoside as One of the Major Volatile and Non-Volatile Low-Molecular-Weight Constituents in Pitanga Pulp.
abstract: The pulp of pitanga (Eugenia uniflora L.) is used to prepare pitanga juice. However, there are no reports on the identification and quantification of the main constituents in pitanga pulp. The aim of this study was to identify and quantify the major volatile and non-volatile low-molecular-weight constituents of the pulp. Isolation of volatile compounds was performed by solvent-assisted flavor evaporation technique. Characterization of the main volatile and non-volatile constituents was performed by GC-MS, LC-MS and NMR spectroscopy. For quantitative measurements, the main volatile compound needed to be isolated from pitanga pulp to obtain a commercially not available reference standard. Cyanidin-3-glucoside was determined as one of the most abundant non-volatile pulp compound yielding 53.8% of the sum of the intensities of all ions detected by LC-MS. Quantification of cyanidin-3-glucoside in pitanga pulp resulted in a concentration of 344 ± 66.4 μg/mL corresponding to 688 ± 133 μg/g dried pulp and 530 ± 102 μg/g fruit. For the volatile fraction, oxidoselina-1,3,7(11)-trien-8-one was identified as the main volatile pulp constituent (27.7% of the sum of the intensities of all ions detected by GC-MS), reaching a concentration of 89.0 ± 16.9 μg/mL corresponding to 1.34 ± 0.25 μg/g fresh pulp and 1.03 ± 0.19 μg/g fruit. The results provide quantitative evidence for the occurrence of an anthocyanin and an oxygenated sesquiterpene as one of the major volatile and non-volatile low-molecular-weight compounds in pitanga pulp.
authors.affiliation: CAPES Foundation, Ministry of Education of Brazil, Brasília, Brazil.
authors.forename: Denise
authors.initials: D
authors.lastname: Josino Soares
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.
authors.forename: Marc
authors.initials: M
authors.lastname: Pignitter
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.
authors.forename: Miriam Margit
authors.initials: MM
authors.lastname: Ehrnhöfer-Ressler
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.
authors.forename: Jessica
authors.initials: J
authors.lastname: Walker
authors.affiliation: Department of Food Technology, Federal University of Ceara, Fortaleza, Brazil.
authors.forename: Isabella
authors.initials: I
authors.lastname: Montenegro Brasil
authors.affiliation: Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.
authors.forename: Veronika
authors.initials: V
authors.lastname: Somoza
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D002853:Chromatography, Liquid; D000068856:Eugenia / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D005960:Glucosides / Q000032:analysis*; D009682:Magnetic Resonance Spectroscopy; D013058:Mass Spectrometry; D015394:Molecular Structure; D008970:Molecular Weight; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D012717:Sesquiterpenes / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D005960:Glucosides; D010936:Plant Extracts; D012717:Sesquiterpenes; D055549:Volatile Organic Compounds; C462279:cyanidin-3-O-beta-glucopyranoside; C000599425:oxidoselina-1,3,7(11)-trien-8-one