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巴西亚马逊地区一些桃金娘科可食用和药用水果的挥发性成分

Volatile Constituents of Some Myrtaceous Edible and Medicinal Fruits from the Brazilian Amazon.

作者信息

Barroso Adenilson S, Massing Lais T, Suemitsu Chieno, Mourão Rosa Helena V, Figueiredo Pablo Luis B, Maia José Guilherme S

机构信息

Laboratório de Bioprospecção e Biologia Experimental, Universidade Federal do Oeste do Pará, Santarém 68035-110, PA, Brazil.

Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Pará, Belém 66075-110, PA, Brazil.

出版信息

Foods. 2024 May 11;13(10):1490. doi: 10.3390/foods13101490.

DOI:10.3390/foods13101490
PMID:38790790
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11119775/
Abstract

Native and exotic fruits from the Amazon have varied characteristics, with aroma being a decisive factor in their acceptance for medicinal use as a nutraceutical supplement. This work aimed to analyze the chemical constituents of the volatile concentrates of some Myrtaceous fruit species sampled in the Brazilian Amazon. The fruit's pulps were subjected to simultaneous distillation-extraction, and gas chromatography-mass spectrometry was used to analyze their volatile chemical composition. In the volatile concentrate of (Araçá-boi) α-pinene (17.5%), citronellyl butanoate (15.6%), and pogostol (13.5%) were identified as primary constituents; (Ginja) concentrate comprised curzerene (30.5%), germacrone (15.4%), atractylone (13.1%), and ()-β-ocimene (11.1%); in (Camu-Camu), α-pinene (55.8%), ()-β-ocimene (13.1%), and α-terpineol (10.0%) were present; in (Goiaba) were (2)-hexenal (21.7%), hexanal (15.4%), caryophylla-4(12),8(13)-dien-5-β-ol (10.5%), caryophyllene oxide (9.2%), and pogostol (8.3%); and in (Araçá), limonene (25.2%), ethyl butanoate (12.1%), epi-β-bisabolol (9.8%), and α-pinene (9.2%) were the main constituents. The analyzed volatile concentrates of these fruit species presented a significant diversity of constituents with a predominance of functional groups, such as monoterpenes, sesquiterpenes, and fatty acid derivatives, originating from the plant's secondary metabolism and playing an important role in their nutritional and medicinal uses.

摘要

来自亚马逊地区的本地和外来水果具有多样的特性，香气是它们作为营养补充剂被接受用于药用的决定性因素。本研究旨在分析在巴西亚马逊地区采集的一些桃金娘科水果品种挥发性浓缩物的化学成分。对水果果肉进行同时蒸馏萃取，并采用气相色谱 - 质谱联用技术分析其挥发性化学成分。在巴西番荔枝（Araçá - boi）的挥发性浓缩物中，α - 蒎烯（17.5%）、香茅醇丁酸酯（15.6%）和波哥醇（13.5%）被鉴定为主要成分；番樱桃（Ginja）浓缩物包含莪术烯（30.5%）、吉马酮（15.4%）、苍术酮（13.1%）和（） - β - 罗勒烯（11.1%）；在卡姆果（Camu - Camu）中，α - 蒎烯（55.8%）、（） - β - 罗勒烯（13.1%）和α - 松油醇（10.0%）存在；在番石榴（Goiaba）中，（2） - 己烯醛（21.7%）、己醛（15.4%）、石竹 - 4(12),8(13) - 二烯 - 5 - β - 醇（10.5%）、石竹烯氧化物（9.2%）和波哥醇（8.3%）；而在草莓番荔枝（Araçá）中，柠檬烯（25.2%）、丁酸乙酯（12.1%）、表 - β - 红没药醇（9.8%）和α - 蒎烯（9.2%）是主要成分。这些水果品种经分析的挥发性浓缩物呈现出显著的成分多样性，主要功能基团包括单萜、倍半萜和脂肪酸衍生物，它们源自植物的次生代谢，在其营养和药用方面发挥着重要作用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/7454d8d5793e/foods-13-01490-g013.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/c99ced1f3697/foods-13-01490-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/dd17616eb3f0/foods-13-01490-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/32dff3a9371a/foods-13-01490-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/6741645f659c/foods-13-01490-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/6821a0ad39b7/foods-13-01490-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/078cb2c9d574/foods-13-01490-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/7454d8d5793e/foods-13-01490-g013.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/b40f6abc0697/foods-13-01490-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/bb251e762d7c/foods-13-01490-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/5c7c31f25b87/foods-13-01490-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/7d15ce668cb6/foods-13-01490-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/241be2f0af63/foods-13-01490-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/64096e189cbb/foods-13-01490-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/c99ced1f3697/foods-13-01490-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/dd17616eb3f0/foods-13-01490-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/32dff3a9371a/foods-13-01490-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/6741645f659c/foods-13-01490-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/6821a0ad39b7/foods-13-01490-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/078cb2c9d574/foods-13-01490-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c183/11119775/7454d8d5793e/foods-13-01490-g013.jpg

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