期刊论文详细信息
Food Science and Technology (Campinas)
Identification of volatile compounds in thinning discards from plum trees (Prunus salicina Lindl.) cultivar Harry Pickstone
Rossana Podestá2  Cristiane Manfé Pagliosa2  Manoela Alano Vieira2  João Gustavo Provesi2  Edna Regina Amante2  Ana Lúcia Bertarello Zeni1  Ismael Raitz1  Ricardo Andrade Rebelo1 
[1] ,Federal University of Santa CatarinaFlorianópolis SC ,Brazil
关键词: plum;    thinning;    essential oils;    ameixa;    raleio;    óleos essenciais;   
DOI  :  10.1590/S0101-20612011000300024
来源: SciELO
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【 摘 要 】

Plum (Prunus salicina Lindl. cv. Harry Pickstone), a China indigenous fruit, is widely produced and consumed in countries such as Japan and Brazil. The practice of thinning is common in horticulture and the fruits removed are discarded as waste. Like the great majority of vegetables, these thinning discards also contain essential oils which have not been investigated until the present time. The extraction of the plum thinning discards volatile oil, through the hydrodistillation method, produced a yield of 0.06% (m/m) and a total of 21 components were identified, with 11 of them being responsible for 72,9% of the total oil composition. The major compounds determined through GC and GC-MS were Z-α-bisabolene (13.7%), n-hexadecanoic acid (12.7%), phytol (12.7%), and β-caryophyllene (10.4%).

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License

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