Extraction of Volatile Compounds from ‘Nam Dok Mai’ and ‘Maha Chanok’ Mangoes

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Two Thai Mango cultivars ‘Maha Chanok’ and ‘Nam Dok Mai’ were studied. Volatile compounds from pulp and peel of ‘Maha Chanok’ and ‘Nam Dok Mai’ mango cultivars were extracted using simultaneous distillation-extraction apparatus of Likens-Nickerson, in order to identify and quantify volatile compounds of the samples by gas chromatography-mass spectrometry. Dichloromethane was used as an extraction solvent. The extraction time was 4 h. Terpinolene was the major volatile compound identified from both pulp and peel of ‘Maha Chanok’ mangoes and caryophyllene was found to be the most abundant volatile compound in pulp and peel of ‘Nam Dok Mai’ mangoes.

Autores: 
N. Laohaprasit
Autores: 
R.K. Kukreja
Autores: 
A. Arunrat
Editora: 
International Food Research Journal
Año: 
2012