Data/hora: 07/06/2024 05:37:41

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Recursos Genéticos e Biotecnologia.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 2
Data corrente: | 03/12/2019
Data da última atualização: | 28/03/2020
Autoria: | SILVA, A. C. R.; BIZZO, H. R.; VIEIRA, R. F.; BRINGEL JÚNIOR, J. B. A.; AZEVEDO, D. A.; UEKANE, T. M.; REZENDE, C. M.
Afiliação: | ANA C. R. SILVA, UFRJ; HUMBERTO RIBEIRO BIZZO, CTAA; ROBERTO FONTES VIEIRA, Cenargen; JOÃO B. A. BRINGEL JÚNIOR; DÉBORA A. AZEVEDO, UFRJ; THAIS M. UEKANE, UFF; CLAUDIA M. REZENDE, UFRJ.
Título: | Characterization of volatile and odor-active compounds of the essential oil from Bidens graveolens Mart. (Asteraceae).
Ano de publicação: | 2020
Fonte/Imprenta: | Flavour and Fragrance Journal, v. 35, n. 1, p. 79-87, 2020.
DOI: | 10.1002/ffj.3538
Idioma: | Inglês
Conteúdo: | During a bioprospection study in the Brazilian Cerrado, samples of Bidens graveolensMart., an endemic species, were investigated. Chemical and olfactive analyses were performed on the essential oil obtained from fresh leaves of B. graveolens collected in November 2013 (BG1) and May 2014 (BG2). A total of 60 compounds were identi-fied in the essential oil extracted from fresh leaves, by hydrodistillation. The main constituents were identified as monoterpene hydrocarbons, ranging from 86.5% to 89.6%. Limonene was the major compound, accounting for 22.8% in BG1 and 47.7% in BG2. Thirty-three–oxygenated monoterpenes were identified, comprising about 9% in both essential oils (EO). The attributes described by the panelists are in accord-ance to the sensorial profile. Myrcene, limonene, epoxy-myrcene, and limonene diox-ide were rated by all panelists. Present at a frequency of 83.3%, α-pinene, β-pinene, α-pinene oxide, and carvone were picked out by five panelists. It is noteworthy that most compounds rated with the highest intensity score belonged to the oxygenated monoterpene class, considered the most expressive terpene class used in perfumery. In general, these compounds were described as presenting green, herb, spicy, fresh, and camphoraceus odors.
Palavras-Chave: | B graveolens; GC-O; Odor?active compounds.
Thesaurus Nal: | Chemical composition; Essential oils.

Categoria do assunto:

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X Pesquisa, Tecnologia e Engenharia

URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/208517/1/Silva-et-al-2020-Flavour-and-Fragrance-Journal.pdf
Registro original: | Embrapa Recursos Genéticos e Biotecnologia (CENARGEN)

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