| Titre : | Analysis of volatile compounds of camu-camu (Myrciaria dubia (HBK) Mcvaugh) fruit isolated by different methods (2008) |
| Auteurs : | Clara E. Quijano, Auteur ; Jorge A. Pino, Auteur |
| Type de document : | Article : texte imprimé |
| Dans : | The journal of essential oil research (Vol. 19 N°6, Novembre/Decembre 2007) |
| Article en page(s) : | pp. 527-533 |
| Note générale : | Génie Chimique |
| Langues : | Anglais |
| Tags : | Myrciaria dubia Myrtaceae Fruit volatiles Extract Headspace Limonene α ; -pinene |
| Résumé : | Volatile compounds were isolated from camu-camu (Myrciaria dubia (HBK) McVaugh) fruit by liquid-liquid extraction (LLE), simultaneous distillation-solvent extraction (SDE) and headspace solid-phase microextraction (HS-SPME). The volatile concentrates were examined by GC and GC/MS. A total of 111, 114 and 138 compounds were identified in the LLE, SDE and HS-SPME of the fruit, respectively. Limonene was the major component of these concentrates, followed by α-pinene. The relative proportions of the major compounds are shown to be dependent upon the isolation methods. |
| ISSN : | 1041-2905 |
| En ligne : | http://www.tandfonline.com/doi/abs/10.1080/10412905.2007.9699323#.UXFj80qC5mM |
