Title: Study on the volatile components extracted from Psidium guajava, Passiflora edulis, Litchi chinensis of Viet Nam
Authors: Vuong Thi Huyen Trang, Tran Thuy Duong, Tran Le Khanh Ngoc, Tran Khanh Linh
Volume: 8
Issue: 11
Pages: 31-41
Publication Date: 2024/11/28
Abstract:
This study was conducted to collect and determine the volatile components from the three fruits above, taking advantage of waste from the fruit juice industry to aim at raw material production applications, increasing the added value of fruits. In addition, to understand their volatile components, the study also analyzed the chemical composition of volatiles in the fruit flesh. This helps technology developers optimize the fruit juice production process. This study used a multi-solvent extraction method for the peel and seeds and a combined extraction method using the Natuzyme enzyme and Porapak Q chromatography column to obtain composition substances from different parts of the fruit. The components were analyzed by gas chromatography-mass spectrometry (GC-MS). Besides, the volatile composition of the peel, the flesh of fruit were also investigated. The results showed that benzaldehyde (23,86%) and hexadecanoic acid (11,19%) were the major compounds in the concentrate isolated from the peel of Passiflora edulis. However, the concentrate derived from the flesh of this fruit was primarily composed of ester hexyl hexanoate (19.44%) and hexyl butanoate (13.25%). For Psidium guajava, the main volatile components are mainly alcohols: (Z)- 3-hexen-1-ol (47.71%) of the peel and (16.80%) of the pulp (liquit). For Litchi chinensis, the peel's principal volatile components are terpenes and their derivatives, such as ?-caryophyllene (20.64%) and ?-bisabolene (17.74%). Meanwhile, the most volatile constituents of pulp juice are hexadecanoic acid methyl ester (23.08%) and acetoin (19.19%). The findings of the study may provide useful information for the exploitation of waste resources of the fruit juice industry towards applications in the production of flavorings to enhance the added value of these fruits.