Spme
Mostrando 13-24 de 196 artigos, teses e dissertações.
-
13. Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig)
Abstract: Ackee (Blighia sapida K. D. Koenig) is an exotic fruit widely consumed in the Caribbean countries. While there is extensive research on the presence of hypoglycin A, other bioactive compounds have not been studied. We identified and quantified the changes in bioactive molecules (total phenol, ascorbic acid, hypoglycin A, squalene, D: A-Friedooleana
An. Acad. Bras. Ciênc.. Publicado em: 09/09/2019
-
14. Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance - Principal Component Analysis
Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extra
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
-
15. SPME Fiber Evaluation for Volatile Organic Compounds Extraction from Acerola
Volatile organic compounds (VOCs) were isolated from acerola fruits (Malpighia emarginata D.C.), by means of different solid phase microextraction (SPME) fibers. For the extraction, the headspace SPME method was used, identifying the VOCs by gas chromatography (GC) with mass spectrometry (MS). The objective of this work was to evaluate the efficiency of SPME
J. Braz. Chem. Soc.. Publicado em: 2019-02
-
16. Evaluation of the Influence of Extraction Conditions on the Isolation and Identification of Volatile Compounds from Cagaita (Eugenia dysenterica) Using HS-SPME/GC-MS
The objective of this study was to explore the extraction and identification of volatile organic compounds (VOCs) present in cagaita fruit (Eugenia dysenterica). Parameters such as type of extraction fiber, agitation, extraction time and extraction temperature were investigated. Initially, the VOCs were extracted using headspace solid-phase microextraction.
J. Braz. Chem. Soc.. Publicado em: 2019-02
-
17. Male-Specific Volatiles Released by the Big Avocado Seed Weevil Heilipus lauri Boheman (Coleoptera: Curculionidae)
The big avocado seed weevil, Heilipus lauri Boheman (Coleoptera: Curculionidae), is one of the most significant pests of avocado in Colombia and other countries, such as Mexico. The volatile compounds produced by males and females were collected by headspace (HS)-solid phase microextraction (SPME) and dynamic headspace collection (DHS) on a sorbent. Comparat
J. Braz. Chem. Soc.. Publicado em: 2019-01
-
18. The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese
Food Sci. Technol. Publicado em: 29/11/2018
-
19. Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracte
Food Sci. Technol. Publicado em: 22/03/2018
-
20. Identificação de compostos orgânicos voláteis de vinhos brasileiros de diferentes castas por microextração em fase sólida
Resumo A indústria vinícola brasileira apresentou crescimento significativo nos últimos anos e a inserção de conceitos ‒ como, por exemplo, indicações geográficas como sinais de qualidade ‒ colocou o Brasil em sintonia com as tendências da produção mundial. Este trabalho objetivou aplicar a técnica de microextração em fase sólida em combi
Braz. J. Food Technol.. Publicado em: 2018
-
21. Exploiting Cork as Biosorbent Extraction Phase for Solid-Phase Microextraction to Determine 3-(4-Methylbenzylidene)camphor and 2-Ethylhexyl 4-(Dimethylamino)benzoate in River Water by Gas Chromatography-Mass Spectrometry
In this study, a method for the determination of 3-(4-methylbenzylidene)camphor (4-MBC) and 2-ethylhexyl 4-(dimethylamino)benzoate (OD-PABA) in river water samples employing cork as the SPME (solid-phase microextraction) fiber was developed. The extraction parameters optimized were pH, ionic strength and extraction time and temperature. For the extraction st
J. Braz. Chem. Soc.. Publicado em: 2017-12
-
22. Allergenic Fragrances Analysis in Brazilian Perfumes by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Detector (HS-SPME-GC-MS)
Perfumes are products mainly consisting of ethyl alcohol, water and fragrance. These fragrances are responsible for characterizing the pleasant and unique odor of each perfume. Among the fragrances, we highlight a group of fragrances which can cause contact allergy, leading to dermatitis. Brazilian and the European law state that when these concentrations of
J. Braz. Chem. Soc.. Publicado em: 2017-11
-
23. PERFIL DOS COMPONENTES VOLÁTEIS PRODUZIDOS PELO FUNGO FITOPATÓGENO Albonectria rigidiuscula EM DIFERENTES CONDIÇÕES DE CULTIVO
The VOCs produced by the Albonectria rigidiuscula fungus in different conditions were obtained by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Fourty-four VOCs were identified in different culture media and incubation periods. The highest production of VOCs occurred in solid rice medium and 14
Quím. Nova. Publicado em: 2017-09
-
24. Espumante natural de goiaba: caracterização volátil e físico-química
RESUMO: Diferentes frutos tropicais vêm sendo utilizados para o desenvolvimento de bebidas fermentadas, porém na bibliografia consultada há poucas referências sobre a produção de espumantes naturais de outras frutas diferentes da uva. Nesta perspectiva, o objetivo deste trabalho foi o desenvolvimento e a caracterização físico-química e volátil de
Cienc. Rural. Publicado em: 03/08/2017