| Titre : | Changes in volatile constituents during fruit ripening of wild eugenia dysenterica DC. (2008) |
| Auteurs : | Alessandra R. Duarte, Auteur ; Ane R. T. Costa, Auteur ; Suzana C. Santos, Auteur |
| Type de document : | Article : texte imprimé |
| Dans : | The journal of essential oil research (Vol. 20 N°1, Janvier/Fevrier 2008) |
| Article en page(s) : | pp. 30-32 |
| Note générale : | Génie Chimique |
| Langues : | Anglais |
| Tags : | Eugenia dysenterica Myrtaceae Fruit ripening Essential oil composition Limonene γ ; -muurolene (E)-β ; -ocimene β ; -caryophyllene α ; -humulene α ; -thujene β ; -pinene Tricyclene |
| Résumé : | The oils from wild Eugenia dysenterica fruits harvested during three stages of ripening were analyzed by capillary GC and GC/MS. The most abundant group of volatiles were monoterpene hydrocarbons, accounting for about 68% of the total identified compounds. Limonene (25.8% and 24.6%), (E)-β-ocimene (20.3% and 21.7%) and β-pinene (12.0% and 14.2%) were the major compounds in the unripe and semi-ripe stages, respectively, while γ-muurolene (25.8%), β-caryophyllene (18.4%) and α-humulene (15.4%) became the major compounds in ripe fruits. The concentration of monoterpenes was high in the unripe and semi-ripe stages and decreased afterwards, while sesquiterpenes were intensively synthesized only in the last part of the ripening process. |
| ISSN : | 1041-2905 |
| En ligne : | http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9699414 |
