Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni

References

• Bailão, E. F. L. C.; Devilla, I. A.; Conceição, E. C. D.; Borges, L. L. Bioactive Compounds Found in Brazilian Cerrado Fruits. Int. J. Mol. Sci. 2015, 16(10), 23760–23783. DOI: 10.3390/ijms161023760.
   PubMed Web of Science ®Google Scholar
• Aguiar, J. P. L.; Yuyama, K.; Yuyama, L. K. Frutas Da Amazônia E Potencialidades Nutricionais. Seção 10 Frutas E Potencialidades. In Tratado De Alimentação, Nutrição & Dietoterapia; Editora Payá: São Paulo, 2016; pp 1163–1175.
   Google Scholar
• Rufino, M. D. S. M.; Alves, R. E.; de Brito, E. S.; Pérez-Jiménez, J.; Saura-Calixto, F.; Mancini-Filho, J. Bioactive Compounds and Antioxidant Capacities of 18 Non-traditional Tropical Fruits from Brazil. Food Chem. 2010, 121, 996–1002. DOI: 10.1016/j.foodchem.2010.01.037.
   Web of Science ®Google Scholar
• Crowe, F. L.; Roddam, A. W.; Key, T. J.; Appleby, P. N.; Overvad, K.; Jakobsen, M. U.; Tjønneland, A.; Hansen, L.; Boeing, H.; Weikert, C.; et al. Fruit and Vegetable Intake and Mortality from Ischaemic Heart Disease: Results from the European Prospective Investigation into Cancer and Nutrition (EPIC) - Heart Study. Eur. Heart J. 2011, 32(10), 1235–1243. DOI: 10.1093/eurheartj/ehq465.
   PubMed Web of Science ®Google Scholar
• Vetrani, C.; Costabile, G.; Di Marino, L.; Rivellese, A. A. Nutrition and Oxidative Stress: A Systematic Review of Human Studies. Int. J. Food Sci. Nutr. 2012, 64(3), 312–326. DOI: 10.3109/09637486.2012.738651.
   PubMed Web of Science ®Google Scholar
• Silva, E. P.; de Abreu, W. C.; Gonçalves, O. A.; Damiani, C.; Vilas Boas, E. V. D. B. Characterization of Chemical and Mineral Composition of Marolo (annona Crassiflora Mart) during Physiological Development. Food Sci. Technol (Campinas). 2017, 37(1), 13–18. DOI: 10.1590/1678-457x.0107.
   Google Scholar
• Theodoridis, G.; Koster, E. H. M.; de Jong, G. J. Solid-phase Microextraction for the Analysis of Biological Samples. J. Chromatogr. B. 2000, 745(1), 49–82. DOI: 10.1016/S0378-4347(00)00203-6.
   PubMed Web of Science ®Google Scholar
• Cavalcante, P. B.;. Frutas Comestíveis Da Amazônia; Companhia Souza Cruz indústria e comércio: Belém, 1988; pp 279.
   Google Scholar
• Yuyama, L. K. O.; Yuyama, K.; Aguiar, J. P. L.; Alencar, F. H.; Nagahama, D.; Marinho, H. A. Fruteiras Da Amazônia: Potencial Nutricional; Editora INPA: Manaus, 2013; pp 106.
   Google Scholar
• Association of Official Agricultural Chemists – AOAC. Official Methods of the Association of the Agricultural Chemists; AOAC: Washington, DC, USA, 2010.
   Google Scholar
• Instituto Adolfo Lutz. IAL. Normas Analíticas do Instituto Adolfo Lutz. Análise deágua e alimento, 5 ed.; IAL: Sao Paulo, 2008; Vol. 1, pp 533.
   Google Scholar
• Adams, R. P.;. Identification of Essential Oil Components by Gas Chromatography/mass Spectrometry; Allured Publishing Corporation: Carol Stream, USA, 2007; pp 804.
   Google Scholar
• Ferreira, D. F. Sisvar: Sistema de análise de variância. Versão 5.3; Ufla: Lavras, 2010.
   Google Scholar
• Costa, C.; Antonucci, F.; Pallottino, F.; Aguzzi, J.; Sun, D. W.; Menesatti, P. Shape Analysis of Agricultural Products: A Review of Recent Research Advances and Potential Application to Computer Vision. Food Bioprocess. Technol. 2011, 4(5), 673–692. DOI: 10.1007/s11947-011-0556-0.
   Web of Science ®Google Scholar
• Spindula, M. C.; Campanharo, M.; Rocha, V. S.; Monnerat, P. H.; Favarato, L. F. Composição mineral de grãos de trigo submetidos a doses de sulfato de amônio e trinexapac-etil. Pesquisa Agropecuaria Tropical, Goiânia. 2010, 40(4), 513–520. DOI: 10.1590/S1983-40632010000400014.
   Google Scholar
• Roesler, R.; Catharino, R. R.; Malta, L. G.; Eberlin, M. N.; Pastore, G. Antioxidant Activity of Caryocar Brasiliense (pequi) and Characterization of Components by Electrospray Ionization Mass Spectrometry. Food Chem. 2008, 110(3), 711–717. DOI: 10.1016/j.foodchem.2008.02.048.
   Web of Science ®Google Scholar
• Belitz, H.-D.; Grosch, W.; Schieberle, P. Aroma Compounds. In Food Chemistry; Springer; Ed.; Springer-Verlag Berlin Heidelberg: Berlin, 2009; pp 340–402.
   Google Scholar
• Dudareva, N.; Negre, F. Pratical Applications of Research into the Regulation of Plant Volatile Emission. Curr. Opin. Plant Biol. 2005, 8, 113–118. DOI: 10.1016/j.pbi.2004.11.007.
   PubMed Web of Science ®Google Scholar
• Baldwin, E. A.;. Fruit Flavor, Volatile Metabolism and Consumer Perceptions. In Fruit Quality and Its Biological Basis; Knee, M., Ed.; CRC Press LLC: Boca Raton, FL, 2002; pp 89–106.
   Google Scholar
• Lalel, H. J. D.; Singh, Z.; Tan, S. C. Glycosidically-bound Aroma Volatile Compounds in the Skin and Pulp of ‘kensington Pride’ Mango Fruit at Different Stages of Maturity. Postharvest. Biol. Technol. 2003, 29(2), 205–218. DOI: 10.1016/S0925-5214(02)00250-8.
   Web of Science ®Google Scholar
• Munafo, J. P., Jr.; Didzbalis, J.; Schnell, R. J.; Schieberle, P.; Steinhaus, M. Characterization of the Major Aroma-active Compounds in Mango (mangifera Indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis. J. Agric. Food Chem. 2014, 62(20), 4544–4551. DOI: 10.1021/jf5008743.
   PubMed Web of Science ®Google Scholar
• Augusto, F.; Lopes, A. L.; Zini, C. A. Sampling and Sample Preparation for Analysis of Aromas and Fragrances. Trends Anal. Chem. 2003, 22, 160‐168. DOI: 10.1016/S0165-9936(03)00304-2.
   PubMed Web of Science ®Google Scholar
• Tieman, D. M.; Zeigler, M.; Schmelz, E. A.; Taylor, M. G.; Bliss, P.; Kirst, M.; Klee, H. J. Identification of Loci Affecting Flavour Volatile Emissions in Tomato Fruits. J. Exp. Bot. 2006, 57, 887–896. DOI: 10.1093/jxb/erj074.
   PubMed Web of Science ®Google Scholar