Please use this identifier to cite or link to this item:
Title: Evolution of Brassica rapa L. var. rapa volatile composition by HS-SPME and GC/IT-MS.
Author: Taveira, M.
Fernandes, F.
Pinho, P. Guedes de
Andrade, P.B.
Pereira, J.A.
Valentão, P.
Keywords: Brassica rapa var. rapa L.
Volatile compounds
Issue Date: 2009
Publisher: Elsevier
Citation: Taveira, M.; Fernandes, F.; Guedes de Pinho, P.; Andrade, P.B., Pereira, J.A.; Valentão, P. (2009) - Evolution of Brassica rapa L. var. rapa volatile composition by HS-SPME and GC/IT-MS. Microchemical Journal. ISSN 0026-265X. 93:2, p. 140-146
Abstract: Brassica rapa var. rapa L. (turnip) is highly appreciated and consumed by human. In this work, the volatile profile of B. rapa var. rapa was studied during the maturation process. The volatiles of seeds, sprouts with 6 and 9 days, and adult plant were determined using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Several constituents, including alcohols, aldehydes, esters, ketones, norisoprenoids, nitrogen and sulphur compounds were characterized, totalizing 64 compounds. Isothiocyanates are the main volatiles in all matrices, being 3-butenyl isothiocyanate the major compound. Qualitative and quantitative differences were found among the analysed materials. Nitrogen and sulphur compounds decreased during the maturation process, while terpenes, aldehydes, norisoprenoids and ester compounds were present in higher amounts during germination, especially in sprouts with 9 days of development.
Peer review: yes
Publisher Version:
Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI/Scopus

Files in This Item:
File Description SizeFormat 
67.pdf512,59 kBAdobe PDFView/Open    Request a copy
67 resumo.pdf326,71 kBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.