Volatile Constituents of the Fruits of Muntingia calabura L.

ABSTRACT

The volatile constituents of ripe fruits of Muntingia calabura L. were analyzed by capillary GC and GC/MS following isolation by vacuum distillation-extraction and steam distillation-extraction. A total of 42 compounds were identified in the vacuum distillation extract which was dominated by alcohols (44.7%), esters (26.5%) and carbonyl compounds (23.3%). Steam distillation-extraction resulted in the identification of 56 compounds, among which esters (31.4%), alcohols (15.9%), phenolic compounds (11.3%), sesquiterpenoids (10.6%) and furan derivatives (8.3%) were quantitatively significant. A potent odorant detected was 2-acetyl-l-pyrroline (1.3%). In both isolates methyl salicylate was the most abundant component.

KEY WORD INDEX:

• Muntingia calabura
• Elaeocarpaceae
• fruit volatiles
• esters
• methyl salicylate
• 2-acetyl-l-pyrroline