Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages
نویسندگان
چکیده
During the process of fruit development there is synthesis and catabolism compounds that culminate with specific characteristics each species, such as changes in color, size, acidity, vitamins content volatile composition. In present study was evaluated during camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) contents pH, At, SS (ºBrix), Vitamin C, polyphenols, (L *, a * b *) coloration composition using HSPME-CGMS technique, at different stages development. development, an increase ºbrix variable detected (6.92 to 9.02), decrease levels vitamin C 1150 mg/100 g total polyphenols 1280mg / 100g. Regarding composition, difference according stage analyzed. Among identified components, terpenes were major class all maturation (p<0.05).
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2021
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.27120