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 | Acesso ao texto completo restrito à biblioteca da Biblioteca Rui Tendinha. Para informações adicionais entre em contato com biblioteca@incaper.es.gov.br. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
29/12/2014 |
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Data da última atualização: |
01/09/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COSTA, H. B.; SOUZA, L. M.; SOPRANI, L. C.; OLIVEIRA, B. G.; OGAWA, E. M.; KORRES, A. M. N.; VENTURA, J. A.; ROMÃO, W. |
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Afiliação: |
Helber B. Costa; Lindamara M. Souza; Letícia C. Soprani; Bruno G. Oliveira; Elizângela M. Ogawa; Adriana M.N. Korres; Jose Aires Ventura, Incaper; Wanderson Romão. |
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Título: |
Monitoring the physicochemical degradation of coconut water using ESI-FT-ICR MS. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Chemistry, Volume 174, 1 May 2015, Pages 139-146. |
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DOI: |
10.1016/j.foodchem.2014.10.154 |
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Idioma: |
Português |
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Conteúdo: |
Fresh and aged coconut water (CW) samples were introduced directly into the electrospray ionisation (ESI) source, and were combined with the Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) technique to characterise in situ chemical compounds produced during natural ageing (from 0 to 15 days) at room temperature (23 °C). The ESI-FT-ICR MS readings were acquired and the data were correlated to conventional methodologies: pH, total titratable acidity (TA), total soluble solids, microbial analyses, and ultraviolet visibility (UV?vis) spectroscopy analysis. In general, the pH and TA values changed after 3 days of storage making the CW unsuitable for consumption. The ESI(?)-FT-ICR data also showed a clear and evident change in the chemical profile of CW after 3 days of ageing in the m/z 150?250 and 350?450 regions. Initially, the relative intensity of the natural markers (the m/z 215 and 377 ions?sugar molecules) decreases as a function of ageing time, with the last marker disappearing after 3 days of ageing. New chemical species were then identified such as: citric (m/z 191), galacturonic (m/z 193), gluconic (m/z 195), and saccharic (m/z 209) acids. ESI(?)-FT-ICR MS is a powerful tool to predict the physicochemical properties of CW, such as the pH and TA, where species such as fructose, glucose, sucrose, and gluconic acid can be used as natural markers to monitor the quality of the fruits. |
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Palavras-Chave: |
Água de coco; Coco; ESI-FT-ICR MS; Ultra-high resolution. |
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Thesaurus NAL: |
Coconut water; Physicochemical degradation. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02269naa a2200289 a 4500
001 1004733
005 2015-09-01
008 2014 bl --- 0-- u #d
024 7 $a10.1016/j.foodchem.2014.10.154$2DOI
100 1 $aCOSTA, H. B.
245 $aMonitoring the physicochemical degradation of coconut water using ESI-FT-ICR MS.$h[electronic resource]
260 $c2014
520 $aFresh and aged coconut water (CW) samples were introduced directly into the electrospray ionisation (ESI) source, and were combined with the Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) technique to characterise in situ chemical compounds produced during natural ageing (from 0 to 15 days) at room temperature (23 °C). The ESI-FT-ICR MS readings were acquired and the data were correlated to conventional methodologies: pH, total titratable acidity (TA), total soluble solids, microbial analyses, and ultraviolet visibility (UV?vis) spectroscopy analysis. In general, the pH and TA values changed after 3 days of storage making the CW unsuitable for consumption. The ESI(?)-FT-ICR data also showed a clear and evident change in the chemical profile of CW after 3 days of ageing in the m/z 150?250 and 350?450 regions. Initially, the relative intensity of the natural markers (the m/z 215 and 377 ions?sugar molecules) decreases as a function of ageing time, with the last marker disappearing after 3 days of ageing. New chemical species were then identified such as: citric (m/z 191), galacturonic (m/z 193), gluconic (m/z 195), and saccharic (m/z 209) acids. ESI(?)-FT-ICR MS is a powerful tool to predict the physicochemical properties of CW, such as the pH and TA, where species such as fructose, glucose, sucrose, and gluconic acid can be used as natural markers to monitor the quality of the fruits.
650 $aCoconut water
650 $aPhysicochemical degradation
653 $aÁgua de coco
653 $aCoco
653 $aESI-FT-ICR MS
653 $aUltra-high resolution
700 1 $aSOUZA, L. M.
700 1 $aSOPRANI, L. C.
700 1 $aOLIVEIRA, B. G.
700 1 $aOGAWA, E. M.
700 1 $aKORRES, A. M. N.
700 1 $aVENTURA, J. A.
700 1 $aROMÃO, W.
773 $tFood Chemistry, Volume 174, 1 May 2015, Pages 139-146.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
16/06/2015 |
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Data da última atualização: |
17/06/2015 |
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Tipo da produção científica: |
Documentos |
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Autoria: |
FERRÃO, R. G.; FERRÃO, M. A. G.; FONSECA, A. F. A. da.; VOLPI, P. S.; VERDIN FILHO, A. C.; LANI, J. A.; TÓFFANO, J. L.; TRAGINO, P. H.; BRAVIM, A. J. B.; MORELI, A. P. |
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Afiliação: |
Romário Gava Ferrão, Incaper; Maria Amélia Gava Ferrão, Incaper/Embrapa Café; Aymbiré Francisco Almeida da Fonseca, Incaper/Embrapa Café; Paulo Sérgio Volpi, Incaper; Abraão Carlos Verdin Filho, Incaper; José Antônio Lani, Incaper; José Luiz Tóffano, Incaper; Paulo Henrique Tragino, Incaper; Alonso José Bonisson Bravim, Incaper; Aldemar Polonini Moreli, Incaper. |
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Título: |
'ES8122' - Jequitibá : nova variedade clonal de café conilon de maturação intermediária para o Espírito Santo. |
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Edição: |
2 ed. rev. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Vitória: Incaper, 2015 |
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Série: |
(Incaper. Documentos, 220). |
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ISSN: |
1519-2059 |
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Idioma: |
Português |
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Palavras-Chave: |
Café Conilon; Coffea Canefora; Cultivar; Variedade. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/787/1/02-FOLDER-VARIEDADE-CAFE-JEQUITIBA.pdf
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Marc: |
LEADER 00849nam a2200289 a 4500
001 1006646
005 2015-06-17
008 2015 bl uuuu u0uu1 u #d
022 $a1519-2059
100 1 $aFERRÃO, R. G.
245 $a'ES8122' - Jequitibá$bnova variedade clonal de café conilon de maturação intermediária para o Espírito Santo.$h[electronic resource]
250 $a2 ed. rev.
260 $aVitória: Incaper$c2015
490 $a(Incaper. Documentos, 220).
653 $aCafé Conilon
653 $aCoffea Canefora
653 $aCultivar
653 $aVariedade
700 1 $aFERRÃO, M. A. G.
700 1 $aFONSECA, A. F. A. da.
700 1 $aVOLPI, P. S.
700 1 $aVERDIN FILHO, A. C.
700 1 $aLANI, J. A.
700 1 $aTÓFFANO, J. L.
700 1 $aTRAGINO, P. H.
700 1 $aBRAVIM, A. J. B.
700 1 $aMORELI, A. P.
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Biblioteca Rui Tendinha (BRT) |
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