Plant Foods for Human Nutrition

, Volume 74, Issue 3, pp 358–363 | Cite as

Volatile Compounds Determined by SPME-GC, Bioactive Compounds, In Vitro Antioxidant Capacity and Physicochemical Characteristics of Four Native Fruits from South America

  • Aline Priscilla Gomes da Silva
  • Poliana Cristina Spricigo
  • Eduardo Purgatto
  • Severino Matias de Alencar
  • Angelo Pedro JacominoEmail author
Original Paper


The aim of the present study was to identify volatile organic compounds (VOCs) by SPME-GC and quantify the bioactive compounds (ascorbic acid, total flavonoids and total phenolic content), antioxidant capacity (DPPH and ORAC) and physicochemical characteristics of ocorocillo, cambucá, murici da praia and murici do campo, four native South American fruits. A total of 41 volatile compounds were identified in ocorocillo, of which 17 were terpenes. Cambuca’s volatile profile contained aldehydes, aromatic hydrocarbons and alcohols. Murici da praia and murici do campo contained high levels of fatty acid volatiles and esters, that contribute to their remarkable aroma. Ocorocillo contained high levels of ascorbic acid and total flavonoids, while cambucá presented lower ascorbic acid, flavonoid and phenolic levels. Murici da praia and murici do campo contained high amounts of phenolic compounds and high free-radical scavenging capacity (DPPH and ORAC). In addition, this fruit was sweeter and less acid compared to the other assessed fruits. The results suggest that these native fruits constitute a good source of volatile compounds and bioactive compounds, which may aid in their preservation interest and potential use in the food, cosmetic and pharmaceutical industries.


Chemical composition Eugenia boliviana Plinia edulis Byrsonima stipulacea Byrsonima crassifolia 



The authors would like to thank grants #2014/13473-7 and #2013/07914-8, São Paulo Research Foundation (FAPESP), Coordination for the Improvement of Higher Education Personnel (CAPES), and the National Council for Scientific and Technological Development (CNPq, research productivity grant #308521/2015-3 and the research funding grant #458123/2014-5), which provided financial support and a scholarship for the development of this study. The authors are also grateful to Sérgio Sartori and Helton Muniz, Rio Claro and Campina do Monte Alegre, São Paulo, fruit farmers for providing the fruits analyzed in the present study.

Compliance with Ethical Standards

Conflict of Interest

All authors declare they have no conflict of interest. This article does not contain any studies with human or animal subjects.

Supplementary material

11130_2019_745_MOESM1_ESM.docx (2.6 mb)
ESM 1 (DOCX 2618 kb)


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Aline Priscilla Gomes da Silva
    • 1
  • Poliana Cristina Spricigo
    • 1
  • Eduardo Purgatto
    • 2
  • Severino Matias de Alencar
    • 3
  • Angelo Pedro Jacomino
    • 1
    Email author
  1. 1.“Luiz de Queiroz” College of Agriculture, Crop Science Department, PiracicabaUniversity of São PauloPádua Dias 11Brazil
  2. 2.Department of Food and Experimental Nutrition, NAPAN/FoRC - Food Research CenterUniversity of São PauloSão PauloBrazil
  3. 3.“Luiz de Queiroz” College of Agriculture, Department of Agri-Food Industry, Food and NutritionUniversity of São PauloPiracicabaBrazil

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