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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
28/05/2019 |
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Data da última atualização: |
07/02/2020 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BRILHANTE, N. S.; BIZZO, H. R.; FARIA-MACHADO, A. F. de; SANTOS, M. C. da S.; GAMA, P. E. |
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Afiliação: |
Nathália Simon Brilhante; HUMBERTO RIBEIRO BIZZO, CTAA; ADELIA FERREIRA DE FARIA MACHADO, CTAA; MARCELLY CRISTINA DA SILVA SANTOS, CTAA; PAOLA ERVATTI GAMA, CTAA. |
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Título: |
Method development for the analysis of volatile compounds in olive oil. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: CONGRESSO DE ÓLEOS E GORDURAS, 4., INTERNATIONAL MEETEING ON FATS AND OILS. Campinas, 2019. Anais... Campinas: SBOG, p. 12. |
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Idioma: |
Inglês |
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Notas: |
De 15 a 16 maio 2019. Trabalhos apresentados de forma oral. |
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Conteúdo: |
Olive oil consists mainly of triglycerides, in about 97 to 99% by weight. The minor compounds are a complex mixture of polar, apolar and amphiphilic substances, such as tocopherols, phenolic compounds, sterols, chlorophyll, carotenoids, terpene acids, monoglycerides and diglycerides, free fatty acids and volatile compounds. These volatiles are the compounds directly responsible for the aroma of the oil. Extra virgin olive oil has a complex aroma with more than 100 volatile compounds identified, among aldehydes, alcohols, esters, hydrocarbons, ketones and furans. The objective of this study was to develop an analytical method for volatile compounds in olive oils using solid-phase microextraction (SPME), gas chromatography coupled to mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). For the SPME, different parameters like flask size (4, 10 and 20 mL), sampling temperatures (40 and 60 °C), headspace conditioning (10 and 60 min) and fiber exposure times (15 and 40 min) were tested. For GC analyses two different internal standards, methyl octanoate and tetradecane, were tested, as well as sub-ambient oven temperatures with liquid nitrogen. A 1 g of sample and a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PMDS) fiber were used in all the tests. Analytical curves from the FID data were constructed for linearity evaluation, whereas internal standard was used for quantification ofcompounds such as 3-hexenol, 2-hexanal and limonene. Identification was performed based on mass spectra, co-injection of standards and retention indices data. The best conditions for SPME analysis were sample temperature of 40 °C, 10 min of headspace conditioning and fiber exposure for 40 min, in a 4 mL flask. For the chromatographic analyzes, tetradecane was chosen as the internal standard. Oven temperature program with cryofocusing led to a much better separation and, therefore, better quantitation and identification of the morevolatile compounds. MenosOlive oil consists mainly of triglycerides, in about 97 to 99% by weight. The minor compounds are a complex mixture of polar, apolar and amphiphilic substances, such as tocopherols, phenolic compounds, sterols, chlorophyll, carotenoids, terpene acids, monoglycerides and diglycerides, free fatty acids and volatile compounds. These volatiles are the compounds directly responsible for the aroma of the oil. Extra virgin olive oil has a complex aroma with more than 100 volatile compounds identified, among aldehydes, alcohols, esters, hydrocarbons, ketones and furans. The objective of this study was to develop an analytical method for volatile compounds in olive oils using solid-phase microextraction (SPME), gas chromatography coupled to mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). For the SPME, different parameters like flask size (4, 10 and 20 mL), sampling temperatures (40 and 60 °C), headspace conditioning (10 and 60 min) and fiber exposure times (15 and 40 min) were tested. For GC analyses two different internal standards, methyl octanoate and tetradecane, were tested, as well as sub-ambient oven temperatures with liquid nitrogen. A 1 g of sample and a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PMDS) fiber were used in all the tests. Analytical curves from the FID data were constructed for linearity evaluation, whereas internal standard was used for quantification ofcompounds such as 3-hexenol, 2-hexanal and limonene. I... Mostrar Tudo |
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Palavras-Chave: |
GC-FID; GC-MS; SPME. |
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Thesaurus Nal: |
Olive oil; Volatile compounds. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/197804/1/resumo-4COG-p.12.pdf
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Marc: |
LEADER 02772nam a2200229 a 4500
001 2109353
005 2020-02-07
008 2019 bl uuuu u00u1 u #d
100 1 $aBRILHANTE, N. S.
245 $aMethod development for the analysis of volatile compounds in olive oil.$h[electronic resource]
260 $aIn: CONGRESSO DE ÓLEOS E GORDURAS, 4., INTERNATIONAL MEETEING ON FATS AND OILS. Campinas, 2019. Anais... Campinas: SBOG, p. 12.$c2019
500 $aDe 15 a 16 maio 2019. Trabalhos apresentados de forma oral.
520 $aOlive oil consists mainly of triglycerides, in about 97 to 99% by weight. The minor compounds are a complex mixture of polar, apolar and amphiphilic substances, such as tocopherols, phenolic compounds, sterols, chlorophyll, carotenoids, terpene acids, monoglycerides and diglycerides, free fatty acids and volatile compounds. These volatiles are the compounds directly responsible for the aroma of the oil. Extra virgin olive oil has a complex aroma with more than 100 volatile compounds identified, among aldehydes, alcohols, esters, hydrocarbons, ketones and furans. The objective of this study was to develop an analytical method for volatile compounds in olive oils using solid-phase microextraction (SPME), gas chromatography coupled to mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). For the SPME, different parameters like flask size (4, 10 and 20 mL), sampling temperatures (40 and 60 °C), headspace conditioning (10 and 60 min) and fiber exposure times (15 and 40 min) were tested. For GC analyses two different internal standards, methyl octanoate and tetradecane, were tested, as well as sub-ambient oven temperatures with liquid nitrogen. A 1 g of sample and a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PMDS) fiber were used in all the tests. Analytical curves from the FID data were constructed for linearity evaluation, whereas internal standard was used for quantification ofcompounds such as 3-hexenol, 2-hexanal and limonene. Identification was performed based on mass spectra, co-injection of standards and retention indices data. The best conditions for SPME analysis were sample temperature of 40 °C, 10 min of headspace conditioning and fiber exposure for 40 min, in a 4 mL flask. For the chromatographic analyzes, tetradecane was chosen as the internal standard. Oven temperature program with cryofocusing led to a much better separation and, therefore, better quantitation and identification of the morevolatile compounds.
650 $aOlive oil
650 $aVolatile compounds
653 $aGC-FID
653 $aGC-MS
653 $aSPME
700 1 $aBIZZO, H. R.
700 1 $aFARIA-MACHADO, A. F. de
700 1 $aSANTOS, M. C. da S.
700 1 $aGAMA, P. E.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 32 | |
| 5. |  | MACHADO, A. F. de F.; SANTOS, M. C. da S.; ANTONIASSI, R.; JORGE, R. O.; BIZZO, H. R. Analysis of volatile compounds from Brazilian virgin olive oils. In: SIMPÓSIO CIENTÍFICO-TÉCNICO EXPOLIVA, 18., 2017, Jaén, España. [Anais...]: Comunicaciones Científicas. Espanha, 2017. 4 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | MEDEIROS, F. C. M.; DEL MENEZZI, C. H. S.; VIEIRA, R. F.; SANTOS, M. C. da S.; BIZZO, H. R. Chemical composition and fungicide activity of the essential oil from the leaves of Psidium laruotteanum cambess. (Myrtaceae). Natural Volatiles & Essential Oils, v. 2, n. 3, 2015. 46th. International Symposium on Essential Oils, 2015, Lublin. Abstratcs... Lublin: ISEO, 2015. p. 66| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 11. | | SILVA, R. F.; REZENDE, C. M.; PEREIRA, J. B.; VIEIRA, R. F.; SANTOS, M. C. da S.; BIZZO, H. R. Scents from Brazilian Cerrado: chemical composition of the essential oil from Pseudobrickellia brasiliensis (Asteraceae). Journal of Essential Oil Research, v. 27, n. 5, p. 417-420, 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Recursos Genéticos e Biotecnologia. |
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| 12. | | SILVA, R. F.; REZENDE, C. M.; VIEIRA, R. F.; SANTOS, M. C. da S.; BIZZO, H. R. Scents from Brazilian Cerrado: the essential oil from the leaves and flowers of Hyptis suaveolens (L.) Poit. (Laminaceae). Natural Volatiles & Essential Oils, v. special, p. 142, 2014. Edition of Abstracts of the 45th International Symposium on Essential Oils, Istanbul, Sept. 2014. Ref. PP091.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | SILVA, R. F.; REZENDE, C. M.; VIEIRA, R. F.; SANTOS, M. C. da S.; BIZZO, H. R. Scents from Brazilian Cerrado: the essential oil from the leaves and flowers of Hyptis suaveolens (L.) Poit. (Laminaceae). Natural Volatiles & Essential Oils, v. special, p. 142, 2014. Edition of Abstracts of the 45th International Symposium on Essential Oils, Istanbul, Sept. 2014. Ref. PP091.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 14. | | SILVA, R. F. da; REZENDE, C. M. de; SANTANA, H. C. D.; VIEIRA, R. F.; SANTOS, M. C. da S.; BIZZO, H. R. Aromas do cerrado: análise da composição química do óleo essencial de Lippia aff. rotundifolia (Verbenaceae). In: SIMPÓSIO BRASILEIRO DE ÓLEOS ESSENCIAIS, 7., 2013, Santarém. Ciência, tecnologia e inovação na Amazônia: anais. Santarém: UFOPA, 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 15. | | SILVA, R. F. da; REZENDE, C. M. de; SANTANA, H. C. D.; VIEIRA, R. F.; SANTOS, M. C. da S.; BIZZO, H. R. Aromas do cerrado: análise da composição química do óleo essencial de Lippia aff. rotundifolia (Verbenaceae). In: SIMPÓSIO BRASILEIRO DE ÓLEOS ESSENCIAIS, 7., 2013, Santarém. Ciência, tecnologia e inovação na Amazônia: anais. Santarém: UFOPA, 2013. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | SILVA, R. F. da; REZENDE, C. M. de; SANTANA, H. C. D.; VIEIRA, R. F.; SANTOS, M. C. da S.; BIZZO, H. R. Aromas do cerrado: composição química do óleo essencial de Lippia origanoides Kunth (Verbenaceae). In: SIMPÓSIO BRASILEIRO DE ÓLEOS ESSENCIAIS, 7., 2013, Santarém. Ciência, tecnologia e inovação na Amazônia: anais. Santarém: UFOPA, 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 17. | | SILVA, R. F. da; REZENDE, C. M. de; SANTANA, H. C. D.; VIEIRA, R. F.; SANTOS, M. C. da S.; BIZZO, H. R. Aromas do cerrado: composição química do óleo essencial de Lippia origanoides Kunth (Verbenaceae). In: SIMPÓSIO BRASILEIRO DE ÓLEOS ESSENCIAIS, 7., 2013, Santarém. Ciência, tecnologia e inovação na Amazônia: anais. Santarém: UFOPA, 2013. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | MAMEDE, A. M. G. N.; FARAH, A.; SOARES, A. G.; BARBOZA, H. T. G.; OLIVEIRA, E. J.; SANTOS, M. C. da S.; SOUZA, A. M. de. Characterization of volatile compounds of passion fruit species of semi-arid region in the Brazilian Northeast. In: ENCONTRO NACIONAL DE CROMATOGRAFIA, 7., 2012, Porto. Posters... Porto: Sociedade Portuguesa de Química, 2012. p. 134.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | SANTOS, J. Z. dos; VIEIRA, R. F.; SOARES FILHO, W. dos S.; ALMEIDA, L. A. da H.; BIZZO, H. R.; SANTOS, M. C. da S. Caracterização química dos óleos essenciais em folhas de citrus Sunki Hort. Ex. Tanaka e Híbrido. In: CONGRESSO BRASILEIRO DE RECURSOS GENÉTICOS, 2., 2012, Belém, PA. Anais... Brasília, DF: Sociedade Brasileira de Recursos Genéticos, 2012.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 20. | | SANTOS, J. Z. dos; VIEIRA, R. F.; SOARES FILHO, W. dos S.; ALMEIDA, L. A. da H.; BIZZO, H. R.; SANTOS, M. C. da S. Caracterização química dos óleos essenciais em folhas de citrus Sunki Hort. Ex. Tanaka e Híbrido. In: CONGRESSO BRASILEIRO DE RECURSOS GENÉTICOS, 2., 2012, Belém, PA. Anais... Brasília, DF: Sociedade Brasileira de Recursos Genéticos, 2012. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| Registros recuperados : 32 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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