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Bogusz S.,University of Campinas | de Marchi Tavares de Melo A.,Campinas Agronomic institute IAC | Zini C.A.,Federal University of Rio Grande do Sul | Godoy H.T.,University of Campinas
Journal of Chromatography A | Year: 2011

A method involving headspace-solid phase micro-extraction (HS-SPME), gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) was developed and optimized to investigate the volatile composition of Capsicum chili peppers. Five SPME fibers were tested for extraction: carboxen/polydimethylsiloxane (CAR/PDMS-75. μm), polydimethylsiloxane (PDMS-100. μm), divinylbenzene/polydimethylsiloxane (DVB/PDMS-65. μm), carbowax/divinylbenzene (CW/DVB-70. μm), and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS-50/30. μm), the last of which was shown to be the most efficient fiber to trap the volatile compounds. Optimization of the extraction conditions was carried out using multivariate strategies such as factorial design and response surface methodology. Eighty three compounds were identified by GC-MS when using the optimized extraction conditions, the majority of which were esters. © 2011 Elsevier B.V.

Bogusz Junior S.,University of Campinas | Tavares A.M.,Campinas Agronomic institute IAC | Filho J.T.,University of Campinas | Zini C.A.,Federal University of Rio Grande do Sul | Godoy H.T.,University of Campinas
Food Research International | Year: 2012

The volatile fractions of three varieties of chilli peppers at two stages of maturity were characterised using headspace solid phase micro-extraction (HS-SPME), gas chromatography (GC-FID) and mass spectrometry (GC-MS). A total of 83 compounds, mostly esters and alcohols, were identified in the malagueta chilli pepper (Capsicum frutescens), 49 compounds, mostly monoterpenes and aldehydes, were identified in the dedo-de-moça chilli pepper (Capsicum baccatum var. pendulum) and 77 compounds, mostly esters and sesquiterpenes, were identified in the murupi chilli pepper (Capsicum chinense). The peak areas of the compounds were smaller in the more mature samples. The samples from C. baccatum var. pendulum exhibited the greatest decrease; most of the compounds were not detected in the more mature samples. © 2012 Elsevier Ltd.

Bogusz Junior S.,Sudan University of Science and Technology | Marco P.H.,Federal Technological University of Parana | Valderrama P.,Federal Technological University of Parana | Damasceno F.C.,Federal University of Sergipe | And 6 more authors.
Analytical Methods | Year: 2015

A suitable method based on headspace solid-phase microextraction (HS-SPME), comprehensive two-dimensional gas chromatography, with a time-of-flight mass spectrometry detector (GC × GC-TOFMS) and a chemometric approach was used aimed at the investigation of the volatile fraction of Brazilian Capsicum peppers: malagueta (C. frutescens), dedo-de-moça (C. baccatum) and murupi (C. chinense). A total of 184 volatiles compounds were identified in the three pepper samples and 123 of these compounds were described in Brazilian peppers for the first time. In addition, during Brazilian chili pepper maturation, as the maturation time increases, it was noted that the majority of volatile compounds responsible for green odor notes disappeared being replaced by others with fruity notes. Chemometric analysis (PCA) was able to separate samples according to their constituents, where malagueta was characterized by branched esters, murupi by terpenes and dedo-de-moça by the presence of aldehydes and terpenes. This journal is © The Royal Society of Chemistry.

Leonel M.,Sao Paulo State University | Leonel S.,Sao Paulo State University | Tecchio M.A.,Sao Paulo State University | Mischan M.M.,Sao Paulo State University | And 2 more authors.
Australian Journal of Crop Science | Year: 2016

The fruits of quinces are mostly used to produce food and functional products. Studies on this fruit have increased recently aiming to increase the use of quince fruit as industrial raw material. The present study aimed to evaluate ten different cultivars of quince grown in São Paulo state, Brazil, regarding weight, transverse and longitudinal diameter, skin and pulp color, firmness, pH, acidity, moisture, ash, starch, lipids, fiber and total sugars of fruits, aiming to provide important information to the industrial applicability. Significant differences were observed between the cultivars for the analyzed parameters. The relationship between transverse and longitudinal diameters of fruits showed mainly globular shape. Analyzing the firmness of the fruits' pulp it was observed semi-hard pulp. The fruits analyzed were appropriate for consumption and have potential for application in industrial processing.

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