Download Volatile profiling of Ficus carica varieties by HS

Food Chemistry 123 (2010) 548–557
Contents lists available at ScienceDirect
Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem
Analytical Methods
Volatile profiling of Ficus carica varieties by HS-SPME and GC–IT-MS
Andreia P. Oliveira a, Luís R. Silva a, Paula Guedes de Pinho b,*, Angel Gil-Izquierdo c, Patrícia Valentão a,
Branca M. Silva a,d, José A. Pereira e, Paula B. Andrade a,**
a
REQUIMTE/Department of Pharmacognosy, Faculty of Pharmacy, Porto University, R. Aníbal Cunha 164, 4050-047 Porto, Portugal
REQUIMTE/Department of Toxicology, Faculty of Pharmacy, Porto University, R. Aníbal Cunha 164, 4050-047 Porto, Portugal
c
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo,
Murcia, Spain
d
CEBIMED/Faculdade de Ciências da Saúde, Universidade Fernando Pessoa, R. Carlos da Maia 296, 4200-150 Porto, Portugal
e
CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
b
a r t i c l e
i n f o
Article history:
Received 29 January 2010
Received in revised form 9 March 2010
Accepted 27 April 2010
Keywords:
Ficus carica
Volatile compounds
HS-SPME
GC–IT-MS
PCA
a b s t r a c t
Aroma is one of the essential parameters for the evaluation of fruit quality, with volatile components
being determinant for this characteristic. During this work, the volatile profile of fresh fruits (pulp and
peel) and leaves of Portuguese Ficus carica L. white (‘‘Pingo de Mel” and ‘‘Branca Tradicional”) and dark
(‘‘Borrasota Tradicional”, ‘‘Verbera Preta” and ‘‘Preta Tradicional”) varieties were characterised by HSSPME/GC–IT-MS.
Fifty-nine compounds were identified and distributed by distinct chemical classes (aldehydes, alcohols,
ketones, esters, monoterpenes, sesquiterpenes, norisoprenoids), with 39 being reported for the first time
in this species. Principal component analysis of semi-quantitative data showed that pulps and peels are
distinguished from leaves by their abundance of monoterpenes and aldehydes. All varieties presented a
similar volatile profile, although some differences between white and dark varieties were noticed.
This is the first study comparing volatile composition of several materials from F. carica. In addition, no
previous study involved the above mentioned varieties.
Ó 2010 Elsevier Ltd. All rights reserved.
1. Introduction
Fruit quality is determined by several parameters, including the
aroma of the fruit. The analysis of aroma’s compounds, plays an
important role in the process of quality fruit breeding. Qualitative
and quantitative information are desired in order to monitor aroma
quality and ripeness in plants, fresh and processed fruits, and to
provide a relationship between sensorial and volatile contents
(Ong et al., 2008).
Volatile compounds in vegetable materials can be derived from
amino acids, fatty acids and carbohydrate compounds (Guedes de
Pinho, Pereira, et al., 2009). For most fruits, the typical flavour is
not present at harvest, but develops during the ripening process.
The volatile compounds present in fresh and processed fruits affect
significantly the flavour and quality of the aroma, which is formed
by a complex mixture of aldehydes, alcohols, ketones, esters, lactones, terpenes and other compounds (Riu-Aumatell, Castellari,
* Corresponding author. Tel.: +351 222078908; fax: +351 222003977.
** Corresponding author. Tel.: +351 222078934; fax: +351 222003977.
E-mail addresses: [email protected] (P. Guedes de Pinho), [email protected] (P.B.
Andrade).
0308-8146/$ - see front matter Ó 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodchem.2010.04.064
López-Tamames, Galassi, & Buxaderas, 2004). Plant volatiles are involved in species-specific ecological interactions and there are to
be associated with defensive and attractive roles (Schwab, Davidovich-Rikanati, & Lewinsohn, 2008).
Most of traditional methods used for extraction and pre-concentration of volatile compounds are very time consuming and
require exhaustive concentration steps. Solid-phase microextraction (SPME) is a solventless extraction alternative and does not
induce modifications of volatile compounds due to temperature
or solvent effect. This type of extraction involves the adsorption
of analytes onto a fused silica fibre coated with a suitable stationary phase and their subsequent desorption immediately before chromatographic analysis (Pawliszyn, 2000). Head SpaceSPME (HS-SPME) coupled with gas chromatography–ion trapmass spectrometry (GC–IT-MS) is a valuable technique for the
analysis of volatile compounds and has been widely used in vegetable species (Fernandes, Guedes de Pinho, Valentão, Pereira, &
Andrade, 2009; Guedes de Pinho, Gonçalves, et al., 2009; Taveira,
Guedes de Pinho, Gonçalves, Andrade, & Valentão, 2009).
Ficus carica L. is one of the earliest cultivated fruit trees. The
main fig producers are Mediterranean countries, where they play
an important economical role. In addition, this fruit is widely used