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| Registros recuperados: 13 | |
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| Botrel, Priscila Pereira; UFLA; Pinto, José Eduardo Brasil Pereira; UFLA; Ferraz, Vany; UFMG; Bertolucci, Suzan Kelly Vilela; UFLA; Figueiredo, Felipe Campos; Campus-Pesquisa. |
| Os óleos essenciais são princípios odoríferos armazenados em células especiais da planta. O óleo essencial no gênero Hyptis é usado como anestésico, antiespasmódico, anti-inflamatório e pode induzir aborto em doses elevadas. O objetivo deste trabalho foi avaliar a influência da sazonalidade no teor e composição do óleo essencial de Hyptis marrubioides. O delineamento experimental foi inteiramente casualizado, com quatro tratamentos (inverno, primavera, verão e outono) e seis repetições, totalizando 60 plantas. O óleo essencial foi extraído por hidrodestilação, em aparelho de Clevenger. A análise qualitativa do óleo essencial foi por cromatografia em fase gasosa (CG/EM). Na estação do verão, as folhas das plantas de H. marrubiodes apresentaram os maiores... |
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Palavras-chave: 5.01.03.00-8 óleo essencial; Avaliação sazonal; CG-EM Fitotecnia essential oils; Seasonal evaluation; GC/MS. |
| Ano: 2010 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3415 |
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| Paiva,Selma R.; Lima,Lucilene A.; Figueiredo,Maria Raquel; Kaplan,Maria Auxiliadora C.. |
| Plumbago scandens L. is a Brazilian tropical/subtropical species that occurs along the coast. Chemically it is mainly represented by naphthoquinones, flavonoids, terpenoids and steroids. The aim of the present work is to study quantitative changes in the root metabolic production of Plumbago scandens during different physiologic developmental stages relative to floration. The results indicated the presence of four substances in the extracts: plumbagin, epi-isoshinanolone, palmitic acid and sitosterol, independent on developmental stage. The naphthoquinone plumbagin has always showed to be the major component of all extracts. Naphthoquinones exhibited their highest content during floration, while the content of the two others components decreased during... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: GC/MS; Plant physiology; Plubaginaceae; Secondary metabolites. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652011000400004 |
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| Rahman,Atiqur; Siddiqui,Shah Alam; Oke-Altuntas,Feyza; OKAY,Sezer; GÜL,Fatih; Demirtas,Ibrahim. |
| Abstract Lasia spinosa (L.) Thwaites is a widely used ethnomedicinal plant in Bangladesh. In this study, we investigated phenolic contents, volatile compounds and fatty acids, and essential oil components of extracts prepared from aerial parts of the plant. The main volatile compounds were methyl ester of oleic acid, palmitic acid and stearic acid as determined by GC/MS. Phenolic contents of the extracts were determined qualitatively and quantitatively by HPLC/TOF-MS. Six phenolic compounds (syringic acid, morin, gentistic acid, 4-hydroxybenzoic acid, cinnamic acid, and apigenin) were found in the extracts. GC/MS analysis of steam distilled essential oil showed camphor, α-pinene and δ-3-carene as the main constituents. In DPPH radical scavenging assay, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: GC/MS; HPLC/TOF-MS; DPPH radical scavenging activity; Metal chelating; MIC. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100405 |
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| Frizzo,Caren D.; Santos,Ana C.; Paroul,Natalia; Serafini,Luciana A.; Dellacassa,Eduardo; Lorenzo,Daniel; Moyna,Patrick. |
| The essential oils of two varieties of Camphor tree (Cinnamomum camphora Nees & Eberm, Lauraceae), known as Hon-Sho and Ho-Sho cultivated in experimental stands in Southern Brazil were studied. The essential oils were obtained from the leaves and twigs of young plants by hydrodistillation. The identification of the components was performed using GC, GC/MS and retention indexes on methyl silicone and carbowax phases. The main components identified were linalool in the Ho-Sho and camphor in the Hon-Sho. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cinnamomum camphora; Leaves; Essential oils; GC/MS; Linalool; Camphor. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000300011 |
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| CAPOBIANGO,Michely; DINIZ,Isabela Maia; ANDRE,Leiliane Coelho; OLIVEIRA,Evelyn de Souza; CARDEAL,Zenilda de Lourdes. |
| Abstract Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microextraction using gas chromatography mass spectrometry. The results showed that the condition employing enzymatic treatment, centrifugation and wet commercial yeast provided maximum ethanol yield (86%) and effiency (98%). Twenty-two compounds of distinct chemical classes were analysed including alcohols, esters, acids and aldehydes. The concentrations of the VOCs differed depending on the fermentation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented banana; Volatile composition; GC/MS; SPME. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300510 |
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| Correa,Maria Ivaneide Coutinho; Chaves,Jose Benicio Paes; Jham,Gulab Newandram; Ramos,Afonso Mota; Minim,Valéria Paula Rodrigues; Yokota,Silvia Rosane Colodeti. |
| Guava nectars were formulated for approximately 10, 12, or 14 ºBrix, with 40% guava pulp. Sodium benzoate, 500 mg.kg-1 was used as preservative. The Brix value was adjusted with saturated sucrose syrup. The guava nectar was pasteurized (85 ºC/42 seconds) in tubular heat exchanger and then hot filled in 500 mL white glass bottles. The products were stored either at room temperature (25 ± 5 ºC) or refrigerated (5 ± 2 ºC) under fluorescent light exposure and analyzed on the day after processing (time zero) and also 40, 80, and 120 days of storage. Eight compounds were identified and quantified by Gas Chromatography (GC) -Mass Spectrometry (MS): hexanal, (E)-hex-2-enal, 1-hexenol, (Z)-hex-3-enol, (Z)-hex-3-enyl acetate, phenyl-3-propyl acetate, cinnamyl... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Guava nectar; Volatile compounds; GC; GC/MS; Thermal processing; Storage. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400035 |
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| Miranda,Adriana Leão de; Ribeiro,Mariana Carvalho; Moreira,Ricardo Felipe Alves; Maria,Carlos Alberto Bastos de. |
| Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °C for the first minute, and then it was increased up to 160 °C at the rate of 10 °C min-1. The final temperature was kept for 10 minutes. 19 volatiles were identified in the heated samples without antioxidants. Medium-chain carbonyls predominated in the volatile fraction, mainly 2-heptenal, 2,4-heptadienal and 2,4-decadienal. Around 11 to 15 volatile compounds were detected in the heated samples treated with 5-CQA and quercetin, respectively. 5-CQA was not very efficient in delaying the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean oil; GC/MS; Oxidative volatiles; Quercetin; Chlorogenic acid. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400029 |
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| BEZERRA,Taliana Kênia Alves; ARAÚJO,Ana Rita Ribeiro; ARCANJO,Narciza Maria de Oliveira; SILVA,Flávio Luís Honorato da; QUEIROGA,Rita de Cássia Ramos do Egypto; MADRUGA,Marta Suely. |
| Abstract Caprine Coalho cheese presents great potential for a typical protected designation of origin, considering that this traditional Brazilian cheese presents a slightly salty and acid flavor, combined with a unique texture. This study optimized the HS-SPME-GC-MS methodology for volatile analysis of Coalho cheese, which can be used as a tool to help in the identification of the distinctive aroma profile of this cheese. The conditions of equilibrium time, extraction temperature and time were optimized using the statistical tool factorial experimental design 23, and applying the desirability function. After the evaluation, it was concluded that the optimum extraction conditions comprised equilibrium and extraction time of 20 and 40 minutes, respectively;... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dairy products; Cheese; Aromas; GC/MS. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100103 |
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| Braga,Gilberto Costa; Prado,Adna; Pinto,Jair Sebastião da Silva; Alencar,Severino Matias de. |
| The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Passiflora edulis f. flavicarpa Deg.; GC/MS; SPME; HS; Aroma profile.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200356 |
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| Thewes,Fabio Rodrigo; Both,Vanderlei; Brackmann,Auri; Ferreira,Daniele de Freitas; Wagner,Roger. |
| ABSTRACT: Apple volatile aroma depends of complex interaction among organic compounds. The aim of the present study was to evaluate the effect of 1-methylcyclopropene (1-MCP) application on volatile profile and quality on 'Royal Gala' apples produced in Southern Brazil and stored under controlled atmosphere condition (CA; 1.0kPa O2+1.2kPa CO2; 0.5±0.1°C; 94±1% relative humidity). Volatile profile was determined after eight month of CA storage plus 7 days of shelf life via solid-phase microextraction (HS-SPME) and analyzed by gas chromatography coupled to mass spectrometer. In the volatile profile were identified 8 esters, 11 alcohols, 6 aldehydes, 6 acids, 2 ketones, 1 ether and 1 terpene. 1-MCP application reduced significantly the main volatile compounds... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malus domestica; Solid phase microextraction; Fruits; GC/MS. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001202259 |
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| Noriega Rivera,Paco Fernando; Guerrini,Alexandra; Ankuash Tsamaraint,Edwin. |
| Introducción: Siparuna schimpffii Diels, conocida vulgarmente como limoncillo, es una planta medicinal usada comúnmente por el pueblo Shuar del Ecuador por sus propiedades analgésicas. Objetivo: determinar la composición química del aceite esencial extraído de las hojas de Siparuna schimpffii Diels (limoncillo). Métodos: se recolectaron las hojas de S. schimpffii Diels. Posteriormente se obtuvo su aceite esencial, mediante destilación en corriente de vapor. Para identificar las moléculas presentes en el aceite se emplearon los métodos: GC, GC/MS, cálculo del IK, y RMN. Resultados: fueron detectados un total de 57 componentes, en 41 de ellos fue determinada su estructura química, lo que equivale al 93,247 %. Se confirmó la estructura del componente... |
| Tipo: Journal article |
Palavras-chave: Siparuna schimpffii Diels; Aceite esencial; GC/MS; RMN. |
| Ano: 2014 |
URL: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1028-47962014000200002 |
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| Registros recuperados: 13 | |
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