Extraction and identification of aroma compounds in the peel and the pulp of the mangoes at different storage conditions

Indrani A/P Kanasegran, (2006) Extraction and identification of aroma compounds in the peel and the pulp of the mangoes at different storage conditions. Universiti Malaysia Sabah. (Unpublished)

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Abstract

In this study, extraction of volatile compounds from the peel and pulp of three species of fully ripe mangoes (Mangifera odorata, Mangifera laurina and Mangifera rubropetalata) was undertaken through headspace-solid phase microextraction technique using SPME device with 65 IJm Polydimethylsiloxane/Divinylbenzene (PDMS/DVB) fiber. Identification of volatile compounds was achieved in a system of high resolution gas chromatograph coupled with mass spectrometer. A total of 110 volatile compounds were identified in the peel and pulp of all the three species of mango. The peel contained more volatile compounds compared to the pulp and therefore a significant difference exists between them. Among the three species studied, mangga Wani (M. odorata) had the highest number of volatile compounds followed by mangga Ayer (M. laurina) and Mempelam (M. rubropetalata) respectively. The major compounds identified in all the three species were hexenal, 2-hexenal, 3- hexenal, 3-carene, (+)-4-carene, biocyclo [4.1.0] hept-2-ene, 3,7,-trimethyl-, cyclohexene l-methyl-4-(1-methylidene), pentanoic acid, D-limonene, 1,3,6-octatriene, caryophyllene and 1,4,7-cycloundecatriene. The effect of storage conditions on the volatile compounds was also investigated in this study. Two third of the mangoes from each species were stored at 10°C and -20°C for one week whereas rest of the samples were extracted at the fresh state. The peel and the pulp of the mangoes were separated and introduced into polyethylene bags prior storage. Fresh mangoes had the highest number of volatile compounds followed by frozen mango at -20°C and finally chilled mango at 10°C. Freezing increased slightly the composition of major compounds as listed above in all the three species and the volatiles obtained for mango stored in this manner provided very close agreement with those for the ideal, fully ripe mango. Chilling has resulted in considerable loss of volatile compounds and the effect was lesser in the peel compared to pulp of mangoes.

Item Type: Academic Exercise
Uncontrolled Keywords: Fruit, Extraction of volatile compounds, Mangoes, Mangga wani, Magnifera odorata, Mangga ayer, Mangifera laurina, Mempelam, Mangfera rubropetalata
Subjects: ?? SB354-402 ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 18 Jun 2012 09:09
Last Modified: 23 Oct 2017 03:44
URI: http://eprints.ums.edu.my/id/eprint/4241

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