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	Provedor de dados 116 (2) Autor Moreira,Ricardo Felipe Alves (2) Ribeiro,Mariana Carvalho (2) De Maria,Carlos Alberto Bastos (1) Maria,Carlos Alberto Bastos de (1) Miranda,Adriana Leão de (1) Palavra-chave "assa-peixe" honey (1) Aroma (1) Chlorogenic acid (1) GC-MS (1) GC/MS (1) Headspace (1) Oxidative volatiles (1) Quercetin (1) Soybean oil (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2008 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys 116 Ribeiro,Mariana Carvalho; Moreira,Ricardo Felipe Alves; De Maria,Carlos Alberto Bastos. The volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (<0.01 µg.kg-1) were by far the less abundant volatile compounds. A total of 12 volatile compounds were identified and, among them, 5 compounds were reported as "assa-peixe" honey constituents for the first time. Of the 5 new volatile... Tipo: Info:eu-repo/semantics/article Palavras-chave: GC-MS; Headspace; Aroma; "assa-peixe" honey. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100024 Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid 116 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 Registros recuperados: 2 Primeira ... 1 ... Última

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