Essential oils from pequi fruits from the Brazilian Cerrado ecosystem

The composition of the essential oils of pequi fruits gathered from the Brazilian Cerrado ecosystem in the states of Maranhão (MA), Minas Gerais (MG) and Tocantins (TO) was investigated. The oils were obtained by steam distillation, and each component was speciated using GC-MS. The oil content varie...

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Bibliographic Details
Published in:Food research international 2013-11, Vol.54 (1), p.1-8
Main Authors: Geőcze, K.C., Barbosa, L.C.A., Fidêncio, P.H., Silvério, F.O., Lima, C.F., Barbosa, M.C.A., Ismail, Fyaz M.D.
Format: Article
Language:English
Subjects:
Aroma volatiles
Biological and medical sciences
Brazil
Caryocar brasiliense
cerrado
cluster analysis
distillation
Ecosystems
Essential oils
Ethyl hexanoate
Food industries
Foods
Fruits
Fundamental and applied biological sciences. Psychology
gas chromatography
GC-MS
Genetics
lipid content
mass spectrometry
oils
Origins
PCA and HCA
Pequi
principal component analysis
steam
Steam distillation
variance
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Summary:The composition of the essential oils of pequi fruits gathered from the Brazilian Cerrado ecosystem in the states of Maranhão (MA), Minas Gerais (MG) and Tocantins (TO) was investigated. The oils were obtained by steam distillation, and each component was speciated using GC-MS. The oil content varied from 0.13% to 1.15%. Interestingly, the major substance found within samples from two of the states was ethyl hexanoate (MA, MG), whereas isopropyl hexanoate and isopentyl-2-methylbutanoate were specific for the samples from TO. Both principal components analysis (PCA) and hierarchical cluster analysis (HCA) were used for exploratory analysis of the oils, and, consequently, the pequi fruits were classified according to their place of origin. The PCA showed that 51.5% of the variance accumulated in the PC1 and PC3, and the group formation obtained using HCA confirmed that the oil composition is influenced by geographic and/or plant genetic factors. Such analyses could assist in the selection of more flavoursome and healthy variants of pequi. •The flavours of pequi fruits were characterised by ester and terpene contents.•Ethyl hexanoate was the major volatile component of the pequi from two states.•β-Ocimene was the major oil constituent in the pequi from the state of Tocantins.•The pequi were classified according to their origin using multivariate analysis.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2013.06.005