Scientia Horticulturae 194 (2015) 1–6

Contents lists available at ScienceDirect

Scientia Horticulturae
journal homepage: www.elsevier.com/locate/scihorti

The antioxidative potential and volatile constituents of mangaba fruit

over the storage period
Juliana Pinto de Lima a,∗ , Camila Argenta Fante b , Caroline Roberta Freitas Pires c ,
Elisângela Elena Nunes d , Rosiana Rodrigues Alves e , Heloisa Helena de Siqueira Elias d ,
Cleiton Antônio Nunes d , Eduardo Valério de Barros Vilas Boas d
a
Federal Institute of Southeastern Minas Gerais, Barbacena, MG, 204 Monsenhor José Augusto, CEP 36205-018, Brazil
b
Department of Food, Federal University of Minas Gerais, PO Box 6627, Belo Horizonte, Minas Gerais, Brazil
c
Department of Nutrition, Federal University of Tocantins, PO Box 266, 77001-090 Palmas, Tocantins, Brazil
d
Department of Food Science, Federal University of Lavras, PO Box 3037, Lavras, Minas Gerais, Brazil
e
Empresa Brasileira de Pesquisa Agropecuária—EMBRAPA, Palmas, TO, 103 South Avenue JK ACSO 1, Lot 17 Group 1 1st floor, CEP 77015-012, Brazil

a r t i c l e i n f o a b s t r a c t

Article history: The effects of cold storage on the volatile constituents and antioxidative potential of mangaba fruit was
Received 28 January 2015 investigated. Fruit samples were stored at four different temperatures for 20 days. The antioxidative activ-
Received in revised form 25 May 2015 ity (DPPH) and levels of phenolic compounds (Folin Ciocalteu) and ascorbic acid (Colorimetric method)
Accepted 30 May 2015
were evaluated every five days, and the extraction and identification of volatile compounds (SPME) using
Available online 7 August 2015
Gas Chromatography/Mass Spectrometry were also performed every five days. The mangaba fruit pre-
sented high levels of phenolic compounds and ascorbic acid as well as high antioxidative activity. In spite
Keywords:
of storage temperature, there was a reduction in the antioxidative potential along the time course, and
Hancornia speciosa
Antioxidant activity
this was attributed to the reduction in phenolics. The chemical compounds that were found belong to
Volatile profile the following classes: alcohols (25%), aldehydes (25%), terpenes (19%), other hydrocarbons (19%), esters
Refrigeration (9%) and ketones (3%). According to PCA analysis, three groups can be distinguished based on the storage
Storage time and refrigeration: fruits at the beginning of cold storage were grouped due to their high levels of
trans-2-hexanal; the only sample that was not submitted to cold storage was apart from the others due
to its higher percentage of trans-hex-3-en-1-ol and for being the only sample to show the esters methyl
lactate and ethyl lactate.
© 2015 Elsevier B.V. All rights reserved.

1. Introduction
In recent years there has been an increased awareness about
health and a demand for high-quality nutritive foods as a con-
sequence of the search for a healthy lifestyle (Neves et al.,
2015). Dietary recommendations for a healthy life are unanimous
about the inclusion or increased consumption of plant products
because they contain high concentration of beneficial phytonutri-
ents, dietary fiber and other micro-nutrients (Arendse et al., 2014).
Many studies have indicated an inverse relationship between that a
high intake of fruits and vegetables and a reduced risk of a number
of chronic diseases, such as obesity, diabetes, atherosclerosis and
cancer (Assmann et al., 2014; Costa et al., 2013; Farag and Motaal,
2010; Boyer and Liu, 2004). Additionally, consumers around the
∗ Corresponding author.
E-mail address: juliana.lima@ifsudestemg.edu.br (J.P. de Lima).
world have been attracted to fruits with peculiar or intense aromas
and flavors. However, the aromas of most of these fruits have not
yet been characterized. The study of volatile compounds is impor-
tant because they reflect the peculiarities of food and play a decisive
role in food quality.
Brazil has a number of native species, whose fruits show antiox-
idative potential and volatile profile that must be explored. Among
those fruits stand out mangaba fruit. Hancornia speciosa Gomes
(Apocynaceae), popularly named “mangaba”, is a plant species
found in cerrado, a savannah-like vegetation occurring in Brazil
(Ferreira et al., 2007; Endringer et al., 2009). The mangaba fruit is
an ellipsoid berry, that when mature has yellow skin with or with-
out red pigmentation and is very aromatic and perishable (Barros
et al., 2006). The mangaba fruit is an important and rich source of
ascorbic acid and is used to make ice cream, cookies, syrup, juice,
wine, alcohol and vinegar (Moraes et al., 2008).
Studies on the chemical composition, antioxidative activity and
volatile compounds from mangaba fruit are scarce. Some authors

http://dx.doi.org/10.1016/j.scienta.2015.05.035
0304-4238/© 2015 Elsevier B.V. All rights reserved.
2 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6
demonstrated high antioxidative activity in mangaba fruit, higher
than many fruits analyzed, such as, yellow mombin, cashew apple,
umbu and açai, measured on fresh matter by the DPPH (Rufino
et al., 2010) and pineapple, soursop, sweetsop, jackfruit, papaya,
sapodilla, ciruela, umbu and tamarind measured by both ABTS
and DPPH (Almeida et al., 2011). Sampaio and Nogueira (2006)
described a range of compounds from different chemical classes
that contribute to the typical aroma of mangaba fruit. However,
to the best of our knowledge, no studies have been conducted on
the volatile profile or antioxidative activity of mangaba fruit during
refrigerated storage.
Adequate storage is crucial to extending the shelf life, maintain-
ing the quality and facilitating the commercialization of fruit. One
of the techniques employed for this purpose is the use of low tem-
peratures. Moreover, because it is an exotic fruit and little is known
about it, it is important to study the antioxidative activity and com-
position of volatile compounds of mangaba fruit submitted to cold
storage to improve the fruit’s shelf life and conserve its post-harvest
characteristics. Therefore, the aim of this study was to evaluate
the antioxidative activity and the profile of volatile compounds in
mangaba fruit stored at different temperatures.
2. Material and methods
2.1. Plant material and experimentation
All experiments were conducted at the Postharvest Laboratory
of Fruits and Vegetables in the Food Science Department of the
Federal University of Lavras (UFLA) — Minas Gerais, Brazil, unless
otherwise noted, and the mangabas came from Curvelo, Minas
Gerais, Brazil, typical area of Cerrado, latitude 18◦ 45 23 S, longi-
tude 44◦ 25 51 W and altitude 632 m. Fruits were harvested fully
developed, green–yellow in color, and these were removed directly
from the tree.
After harvest, fruits were transported in polyethylene boxes to
the laboratory. Later, the fruits were selected based on their exter-
nal appearance, namely intact skin and the absence of physical
injuries, blemishes and cracks.
The selected fruits were washed with water and sanitized in
a 200 mg L−1 sodium hypochlorite solution for 10 min. The excess
sanitizing solution was drained.
The fruits were packaged in polyethylene (PET) containers with-
out lids and stored at one of four temperatures: 0, 6, 12 and
24 ◦ C ± 1 ◦ C and relative humidity of 95 ± 5% for 20 days. Assess-
ments were performed every five days.
2.2. Analytical procedure
2.2.1. Total antioxidative activity
The extracts were obtained according to the method described
by Brand-Williams Cuvelier and Berset, (1995) and adapted by
Rufino et al. (2007). Briefly, 5 g samples were weighed in centrifuge
tubes and extracted sequentially with 40 ml of methanol/water
(50:50, v/v) at room temperature for 1 h. The tubes were cen-
trifuged at 25,400 × g for 15 min, and the supernatant was
recovered. Then, 40 ml of acetone/water (70:30, v/v) was added to
the residue at room temperature. The samples were extracted for
60 min and centrifuged. The methanol and acetone extracts were
combined and brought to a final volume of 100 ml with distilled
water for the determination of antioxidant activity and phenolic
content.
To determine the antioxidative activity, 0.5 ml of each extract
was exposed to the free radical form of 2.2-diphenyl-1-picril
hydrazyl (60 mM DPPH), and the amount of DPPH in grams/gram
of fruit was calculated, according to an equation derived from the
standard curve obtained with DPPH concentrations ranging from
0 to 60 mM. The percentage of DPPH radical sequestration (%FRS)
was determined from the default. The readings were taken after
1 h and 30 min on a spectrophotometer at 515 nm, and the results
were calculated based on the following equation:
%FRS = (Ac–Am) × 100/Ac (A1)
where Ac = control absorbance Am = sample absorbance
2.2.2. Total phenolic compounds
The same extracts used to analyze antioxidative capacity were
used to determine the total phenolic compounds, according to the
method proposed by Waterhouse (2002), using the Folin–Ciocalteu
reagent. The equation obtained from the standard curve of gallic
acid was used to calculate the amount of phenolic compounds. The
results are expressed as milligrams of gallic acid equivalent per
100 g of sample (mg GAE 100 g−1 ).
2.2.3. Ascorbic acid
The ascorbic acid content was determined with a colorimetric
method using 2,4-dinitrophenylhydrazine, according to the proce-
dure of Strohecker and Henning (1967). The reading was taken in
a 640 B Beckman spectrophotometer with a computerized system,
and the results are expressed as mg of ascorbic acid per 100 g−1 .
2.2.4. Volatile compounds
Analysis of volatile compounds was carried out at the Center for
Chemistry Analysis of UFLA, Lavras, Minas Gerais, Brazil.
The extraction and identification of volatile compounds in
mangaba fruit were performed using solid-phase microextraction
(SPME) and gas chromatography coupled with mass spectrometry
(GC-2010 – Shimadzu gas chromatograph and GCMS – QP2010 Plus
– Gas chromatograph Mass Spectrometer).
Four grams of frozen fruit were transferred to a vial suitable for
volatile retention with a capacity of 10 ml. The samples were agi-
tated at a constant speed of 50 rpm and heated at 100 ◦ C for 15 min.
The extraction procedure involved exposure of the polydimethyl-
siloxane/divinylbenzene (PDMS/DVB, 65 ␮m, Supelco) fiber to the
“headspace” of each sample vial. Subsequently, the syringe was
immediately taken to the gun GC–MS, in which the volatile com-
pounds were desorbed for 2 min at 250 ◦ C.
A mass-selective detector (model QP5050A) was used for iden-
tification, under the following conditions: a fused silica capillary
column (Equity-5) 30 mx 0.25 mm and 0.25 mm thick, station-
ary phase of 5% diphenyl and 95% of polydimethylsiloxane (DBS),
injection temperature of 220 ◦ C; a column with an initial tempera-
ture of 40 ◦ C, increases of 4 ◦ C every minute until reaching 200 ◦ C,
and helium as a carrier gas with a flow rate of 82 ml min-1 ; and
there was no split in the column, which had an initial pressure of
102.4 kPa.
The conditions of the mass spectrometer (MS) were as follows:
the mass selective detector was operating in electron impact mode
at an impact energy of 70 eV, a scan speed of 1000 m/z s−1 , a scan
range of 0.5 fragment/second and detected fragments of 29 Da and
600 Da.
Each component was identified by comparing its mass spectrum
with spectra in the literature (Adams, 1995) or in the measured
spectra database (Wiley 8. FFNSC.1.2.lib and LIB).
2.2.5. Statistical analysis
Statistical analyses of the effects of ascorbic acid, antioxidants
and phenolic compounds were performed using the program R
Development Core Team software (R Development Core Team,
2010). Analysis of variance was performed with the F test to detect
differences between treatments. The significant treatments were
 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6
80
Antioxidant Activity (%FRS)
y = 0.1015x2 - 3.119x + 62.517 R² = 0.992
70
60
50
40
30
20
0 5 10 15
Storage Time (days)
Fig. 1. Mean values, regression equation and coefficient of determination of total
antioxidative activity (TAA) in mangaba fruit stored for 20 days at four temperatures:
0 ◦ C, 6 ◦ C, 12 ◦ C and 24 ◦ C.
compared using the Scott–Knott test at a 5% probability. When-
ever a significant difference in the interaction between the factors
existed, a regression analysis was performed.
The composition of the volatile data obtained by chromatog-
raphy was analyzed by principal component analysis (PCA). The
data were preprocessed prior to PCA analysis. The calculations were
performed using MATLAB (Version 7.5 2007).
2.3. Statistical design
The study had a completely randomized design. The treatments
were arranged in a 4 × 5 factorial consisting of four storage temper-
atures (0, 6, 12 and 24 ◦ C) and five storage times (0, 5, 10, 15 and 20
days), with three replicates of each combination. Each experimental
unit consisted of four fruits.
3. Results and discussion
3.1. Antioxidative activity
The antioxidative activity of mangaba fruit was only influenced
by storage time (Fig. 1), with a gradual reduction in values over the
storage period, regardless of the temperature used.
Antioxidative activity on the first day was around 62% for the
scavenging of free radicals. At the end of the storage period, the
capacity was reduced at all temperatures studied, decreasing on
average to almost half of the initial level. No difference was noted
between fruits stored under studied temperatures.
Rufino et al. (2009) evaluated the antioxidative activities of
seven fruits by the DPPH method and concluded that mangaba fruit
have activity lower only than the acerola and cashew apple. Rufino
et al. (2010) compared the antioxidative capacities of 18 fruits by
the DPPH method and observed that mangaba fruit have more
antioxidative activity than many fruits, such as yellow mombin,
cashew apple, umbu and açai.
The decreasing of antioxidative activity along the time course
may be associated to the possible decreasing of natural antioxidants
of the fruit that will be discussed forward. It could be expected the
low temperatures would slow down the decreasing of antioxidative
activity, but it was not observed in this work.
The antioxidative capacity of mangaba fruit depends on the syn-
ergistic action between the constituents of different fractions being
phenolics and ascorbic acid the most important components.
The level of phenolic compounds was affected only by storage
time (Fig. 2). There was a sharp drop after the first five days of
storage, followed by a general tendency to stabilization. The values
for the phenolic content ranged from 490 to 390 mg GAE 100 g−1 .
3
545
Phenolic Compounds (mg EAG.100g-1)
y = -0.0844x3 + 2,.343x2 - 29.465x + 490.74 R² = 0.9993
510
475
440
405
370
335
300
0 5 10 15 20
20 Storage times (days)
Fig. 2. Values, regression equation and coefficient of determination of phenolic
compounds in mangaba fruit stored at for 20 days at four temperatures: 0 ◦ C, 6 ◦ C,
12 ◦ C and 24 ◦ C.
Table 1
Averages of ascorbic acid (mg 100 g−1 ) values from the different temperatures.
Temperatures ◦ C 0 6 12 24
Averages 174.912a 178.573a 182.583a 181.301a
Means followed by different letters on the same line differ from each other at 5%
significance by Scott–Knott’s test.
Klimezak et al. (2007) studied the effect of storage on the antiox-
idative activity of orange juice and showed a decrease in the total
polyphenol level during storage. The storage time also affected the
phenolic content in the present study.
Phenolic are compounds highly reactive. Changes related to
storage consider producing of free radicals that are scavenged by
phenolic. Phenolic compounds acting as antioxidants may function
as terminators of free radical chains and as chelators of redox-
active metal ions that are capable of catalyzing lipid peroxidation
(Valko et al., 2006). Thus, the decreasing of phenolic compounds
may be associated to those reactions, as well as, to the decreasing
of antioxidative activity, as reported before.
According to classification of Vasco et al. (2008), who tested 17
fruits from Ecuador and the classified for polyphenol contents into
three categories: low (<100 mg GAE/100 g), medium (100–500 mg
GAE/100 g) and high (>500 mg GAE/100 g), the mangaba fruit clas-
sified as having intermediate polyphenol contents.
Meanwhile, in the present study there existed different values
between the obtained results and those reported in the previous
studies, the total phenolic contents of pulp mangaba fruit was
highest than those reported by Rufino et al. (2010) (169 ± 21.5 mg
GAE/100 g) and Almeida et al. (2011) (98.8 ± 5.6 mg GAE/100 g).
The level of ascorbic acid was influenced by neither storage time
nor temperature (Table 1), with values almost constant at approx-
imately 180 mg 100 g−1 . Several researchers have observed that
fruits and vegetables typically lose ascorbic acid after harvest and
storage, but some citrus fruits and vegetables may retain or even
increase their level of ascorbic acid during storage (Carnelossi et al.,
2004). The same authors studied mangabas and found an increase
in the amount of ascorbic acid during storage at different temper-
atures, which was not found in this work. Other authors (Almeida
et al., 2011 and Cardoso et al., 2014) have reported ascorbic acid
contents (96.3 ± 1.7 mg.100 g−1 f.w. and 102.77 ± 12.82 mg.100 g−1
f.w., respectively), for this fruit lower than the levels observed in
the present study.
According to Dietary Reference Intake (DRI) of the recom-
mended daily intake of ascorbic acid for adults is 75 mg/day
(Institute of Medicine, 1999–2011), indeed, the intake of about 40 g
of mangaba fruit is enough to satisfy the daily requirement of this
vitamin in adults.
4 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6
Fig. 3. Principal component analyses (PCA) of the times and temperatures of storage
of volatiles mangaba fruit. CONT: first day, before refrigeration; 0 ◦ C T1: 5 days at
0 ◦ C; 6 ◦ C T1: 5 days at 6 ◦ C; 12 ◦ C T1: 5 days at 12 ◦ C; 24 ◦ C T1: 5 days at 24 ◦ C; 0 ◦ C
T2: 10 days at 0 ◦ C; 6 ◦ C T2: 10 days at 6 ◦ C; 12 ◦ C T2: 10 days at 12 ◦ C; 0 ◦ C T3: 15
days at 0 ◦ C; 6 ◦ C T3: 15 days at 6 ◦ C; 12 ◦ C T3: 15 days at 12 ◦ C; 0 ◦ C T4: 20 days at
0 ◦ C; 6 ◦ C T4: 20 days at 6 ◦ C; 12 ◦ C T4: 20 days at 12 ◦ C.
However, the variation between the characteristics presented
in our study and the published data from the literature can be
explained by many factors: the influence of time of harvest, matu-
rity, ripening stage, weather and soil conditions, sun exposure and
location of fruit on the plant (Faniadis et al., 2010).
3.2. Volatile compounds
The levels of volatile compounds in mangaba fruit stored for 20
days under different temperatures, with average retention times
and percentages of the areas under the peaks, are presented in
Table 2. It was possible to identify a total of 36 compounds. These
included alcohols (25%), aldehydes (25%), terpenes (19%), esters
(9%) and ketones (3%) and other compounds (19%). The compounds
linalool (monoterpene), dodecan-1-ol (alcohol) and trans-hex-2-
enal (aldehyde) were present at all times and temperatures studied.
The presence of 2-hexenal also was reported in mangabas by
Assumpção et al. (2014) in fruits coming from another location
(Mato Grosso and Goiás — Brazil).
The principal component analysis (PCA) is given in Figs. 3 and 4.
Fig. 3 contains the scores, of which the first two principal compo-
nents explained 84% of the total variability present in the data set.
Fig. 4 presents the graph of weights that reveals the relationship
between the volatile compounds identified in the samples during
storage at different temperatures.
In the PCA of Fig. 3, three distinct groups are present: the first one
is formed by samples from the early days of storage, i.e., the con-
trol, 0 ◦ CT1, 0 ◦ CT2, 6 ◦ CT1, 6 ◦ CT2, 12 ◦ CT1, 12 ◦ CT2, with a number
of similarities between them; in the second group, samples from
the last days of storage were similar, 0 ◦ CT3, 0 ◦ CT4, 6 ◦ CT3, 6 ◦ CT4,
12 ◦ CT3, 12 ◦ CT4; and the last is the control group, which was not
subjected to cooling.
According to the profile of volatile compounds, there are groups
of samples from the beginning of cold storage and from the end
of refrigeration, while the single sample that was not subjected to
cooling is isolated.
Fig. 4. Principal component analyses of the time and temperature of storage
of volatiles mangaba fruit. (1) Butane-2,3-diol (2) 3-Methyl-1-butanol, (3) 4-
Penten-1-ol, (4) Trans-Hex-3-en-1-ol, (5) Hexane-1-ol, (6) Trans-linalool oxide, (7)
Decan-1-ol, (8) Linalool, (9) Nonen-3-1-ol, (10) Alpha terpineol; (11) Trans-dec-2-
en-1-ol (12); Nerol; (13) Dodecanese-1-ol, (14) Methyl lactate, (15) Ethyl lactate,
(16) Hexyl acetate; (17) 2-Hydroxy-2-butanone, (18) Hexanal, (19) 2-Hexenal;
(20) Trans-hex-2,4-dienal; (21) Benzaldehyde; (22) Trans-oct-2-enal, (23) Nonanal;
(24) Trans-non-2-enal, (25) Decanal; (26) Trans-dec-2-enal, (27) Hex-1-ene, (28)
1,3,8-p-menthatriene; (29) Alfa copaene; (30) ␤-Elemeno; (31) Tetradecan; (32)
(Z)-␤-Caryophyllene, (33) Hexadecane, (34) Heptadecano; (35) Octadec-1-ene; (36)
Octadecan.
In the PCA, the first group has high percentages of trans-hex-
2-enal. Trans-hex-2-enal has been described by other researchers
as the compound responsible for the taste of vegetable products,
contributing to “green weeds and grass” notes (Garruti et al., 2001;
Baldwin, 2002). Thus, at the beginning of fruit storage, higher per-
centages of this compound were observed because the fruit was
greener. It also suggests that the level of trans-hex-2-enal decreased
over the course of mangaba fruit storage. This is possibly due to the
fruits being harvested “de vez” and, once stored, they matured.
The control sample, which was not subjected to refrigeration,
showed the highest percentage of trans-hex-3-en-1-ol and high
levels of the esters methyl lactate and ethyl lactate.
In this work, the esters were only found in fruits stored at room
temperature. They have been found in many fruits, and high con-
centrations of these compounds are associated with a high degree
of ripeness.
The third group had similar percentages of other compounds.
Sampaio and Nogueira (2006) analyzed the profile of volatile com-
pounds in mangaba fruits at three stages of maturation using
hydrodistillation and did not identify significant changes in chem-
ical composition in the stadiums; they found only a slight variation
in the relative abundance of compounds, observing the presence of
esters, alcohols, aldehydes, ketones and terpenes.
4. Conclusions
The mangaba fruit have high antioxidative activity and high lev-
els of phenolic compounds and ascorbic acid. Regardless of the
storage temperature, there was a reduction in the level of antiox-
idants with storage, and this was attributed to the reduction in
phenolics.
 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6 5

Table 2
Volatiles constituents, average of index calculated retention (ICR) and percentages of relative areas of aroma compounds of magaba fruit in storage at different times and
temperaturesa .

Constituents ICR Relative areas (%)

Control 0 ◦C 6 ◦C 12 ◦ C 24 ◦ C

T1 T2 T3 T4 T1 T2 T3 T4 T1 T2 T3 T4 T1

Alcohols
Butane-2 ,3-diol 901 – – – – – – – – – – – – – 1.36
3-Methyl-1-butanol 931 – – – – – – – 2.06 – – – 2.92 2.19 –
4-Penten-1-ol 939 – – – – – 2.44 2.78 – – – – – – –
Trans-Hex-3-en-1-ol 1065 – 3.09 1.17 – – 3.12 2.86 1.10 0.88 3.88 3.08 1.05 0.91 11.08
Hexane-1-ol 1133 – – – – – – – – – – – – – 1.42
Decan-1-ol 1151 – – – – – – – – – – – – – 2.14
Nonen-3-1-ol 1212 – – – 1.58 – – – 2.26 1.49 – – – – –
Trans-dec-2-en-1-ol 1313 – – – – – – – – – – – – – 0.52
Dodecanese-1-ol 1444 1.35 1.10 1.23 1.21 0.94 2.27 1.19 1.26 0.82 1.53 1.30 0.82 0.54 2.07

Terpenes
Trans-Linalool oxide 1128 1.55 – – – – – – – – – – – – –
Linalool 1157 1.19 4.87 3.34 1.33 6.69 2.93 2.31 1.14 0.52 1.91 1.98 4.26 0.58 1.42
Alfa terpineol 1248 1.52 – 0.54 1.54 0.97 0.55 0.71 0.53 – 1.06 1.29 2.77 – 1.43
Nerol 1315 – – – – 0.70 – – – – 0.22 – 0.87 – 1.12
Alfa copaene 1433 0.61 0.45 0.40 – – 1.23 0.36 0.22 0.27 1.28 0.51 – – 0.45
␤-Elemeno 1449 2.58 0.94 – – 0.75 – – – 2.47 – 0.93 1.39 – 1.10
(Z)-␤-Caryophyllene 1476 0.84 2.11 1.48 0.81 2.46 1.74 – 0.39 0.90 1.19 0.99 1.27 –

Ketone
2-Hidroxi-2-butanona 870 – – – – – – – – – – – – – 1.22

Aldehydes
Hexanal 849 – – 6.11 – – 12.32 2.39 – – 6.03 11.40 – – –
2-Hexenal 908 35.97 45.80 47.80 20.74 17.53 35.36 35.93 20.74 14.02 37.57 43.84 22.75 16.38 38.90
Trans-hexa-2,4-dienal 963 2.28 – – – – – – – – – – – – –
Benzaldehyde 1098 – – 1.56 1.77 4.66 0.35 1.10 1.77 – – 3.04 1.96 – –
Trans-oct-2-enal 1116 – – 0.67 1.04 1.06 0.32 – 1.04 – – – – – –
Nonanal 1163 1.51 – 1.16 1.40 2.86 0.40 0.94 1.40 – 0.89 1.10 – 0.68 1.01
Trans-non-2-enal 1217 – – – – 1.02 – – – 0.47 – – – 0.61 –
Decanal 1263 0.30 – 0.87 1.64 1.66 0.21 0.72 1.64 1.46 0.89 1.03 – – –
Trans-dec-2-enal 1319 – – 1.15 – 1.09 0.38 – – 0.63 0.38 0.68 – 1.33 –

Esters
Methyl lactate 894 – – – – – – – – – – – – – 9.57
Ethyl lactate 907 – – – – – – – – – – – – – 12.71
Hexyl acetate 1071 – 1.17 2.90 1.23 – 2.20 1.76 1.23 0.38 4.50 5.94 2.07 1.04 0.64

Other compounds
Hex-1-ene 808 – – – – – – – – – – – – – 1.02
1,3,8-p-menthatriene 1186 1.68 – – – – – – – – – – – – –
Tetradecan 1457 0.13 – 1.02 0.99 – 0.20 0.31 0.99 0.81 0.08 – – – –
Hexadecane 1628 – – – – 2.95 – – – 2.54 – – – 3.43 –
Heptadecano 1678 – – 0.84 1.85 2.54 – 0.42 1.85 0.89 0.45 0.47 0.59 1.95 –
Octadec-1-ene 1720 – – – – – – – – 6.46 – – – 12.91 –
Octadecan 1724 – – – – 2.66 – – – 2.51 – – – 3.14 –
a
Control: first day, before submit to the different temperatures; T1: 5 days; T2: 10 days; T3: 15 days; T4: 20 days.

The compounds identified included alcohols (25.00%), aldehy- References

des (25.00%), terpenes (19.44%), other compounds (19.44%), esters
(8.34%) and ketones (2.78%).
According to PCA analysis, three groups can be distinguished
based on the storage time and refrigeration: fruits at the beginning
of cold storage were grouped due to their high levels of trans-2-
hexanal; the only sample that was not submitted to cold storage
was apart from the others due to its higher percentage of trans-
hex-3-en-1-ol and for being the only sample to show the esters
methyl lactate and ethyl lactate.
Acknowledgments
To the “Conselho Nacional de Desenvolvimento Científico e Tec-
nológico (CNPq)”, “Fundação de Amparo à Pesquisa do Estado de
Minas Gerais (Fapemig)” and Coordenação e Aperfeiçoamento de
Pessoal de Nível Superior (Capes), for financial support.
Adams, R.O.S., 1995. Identification of essential oil components by gás
chromatography/mass spectroscopy. Allured Publishing Corporation, Carol
Stream, Illinois, pp. 1–69.
Almeida, M.M.B., de Sousa, P.H.M., Arriaga, A.M.C., do Prado, G.M., de C. Magalhães,
C.E., de Maia, G.A., de Lemos, T.L.G., 2011. Bioactive compounds and
antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Res.
Int. 44, 2155–2159.
Arendse, E., Fawole, O.A., Opara, U.L., 2014. Effects of postharvest storage
conditions on phytochemical and radical-scavenging activity of pomegranate
fruit (cv. Wonderful). Sci. Hortic. 169, 125–129.
Assmann, G., et al., 2014. Functional foods and cardiometabolic diseases. Nutr.
Metab. Cardiovas. 24, 1272–1300.
Assumpção, C.F., Bachiega, P., Morzelle, M.C., Nelson, D.L., Ndiaye, E.A., Rios, A.O.,
de Souza, E.C., 2014. Characterization antioxidant potential and cytotoxic
study of mangaba fruits. Cienc Rural 44, 1297–1303.
Baldwin, E., 2002. Fruit flavor, volatile metabolism and consumer perceptions. In:
Knee, M. (Ed.), Fruit Quality and its Biological Basis. Boca Raton, CRC, pp.
89–106.
Barros, D.I., Bruno, R., De, L.A., Nunes, H.V., Silva, G.C., Da Pereira, W.E., Mendonça,
R.M.M., 2006. Métodos de extração de sementes de mangaba visando à
qualidade fisiológica. RBF 28, 25–27.
Boyer, J., Liu, R.H., 2004. Apple phytochemicals and their health benefits. Nutr. J. 3,
1–15.
6 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6
Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of a free radical method to
evaluate antioxidant activity. Food Sci. Technol. 28, 25–30.
Cardoso, M.C., Reis, B.L., Oliveira, D.S., Pinheiro-Sant’ana, H.M., 2014. Mangaba
(Hancornia speciosa Gomes) from the Brazilian Cerrado: nutritional value,
carotenoids and antioxidants vitamins. Fruits 69, 89–99.
Carnelossi, M.A.G., Toledo, W.F.F., Souza, D.C.L., Lira, M. De L., Da Silva, G.F., Jalali,
V.R., Viégas, P.R. De A., 2004. Conservação pós-colheita de mangaba (Hancornia
speciosa Gomes). Ciênc. Agrotec. 28, 1119–1125.
Costa, A.G.V., Garcia-Dias, D.F., Jimenez, P., Silva, P.I., 2013. Bioactive compounds
and health benefits of exotic tropical red–black berries. J. Funct. Foods 5,
539–549.
Endringer, D., Pezzuto, J.M., Braga, F.C., 2009. NF-kB inhibitory activity of cyclitols
isolated from Hancornia speciosa. Phytomedicine 16, 1064–1069.
Faniadis, D., Drogoudi, P.D., Vasilakakis, M., 2010. Effects of cultivar, orchard
elevation, and storage on fruit quality characters of sweet cherry (Prunus
avium L.). Sci. Hortic. 125, 301–304.
Farag, M.A., Motaal, A.A., 2010. Sulforaphane composition, cytotoxic and
antioxidant activity of crucifer vegetables. J. Adv. Res. 1, 65–70.
Ferreira, H.C., Serra, C.P., Lemos, V.S., Braga, F.C., Cortes, S.F., 2007. Nitric
oxide-dependent vasodilatation by ethanolic extract of Hancornia speciosa via
phosphatidyl-inositol 3-kinase. J. Ethnopharmacol. 109, 161–164.
Garruti, D., Dos, S., Da, M.A.A.A.P., Janzantti, N.S., Alves, G.L., 2001. Compostos
voláteis do sabor de pseudofrutos de cajueiro anão precoce (Anacardium
occidentale L.). Boletim de Pesquisa e Desenvolvimento, Fortaleza, pp. 5–29.
Institute of Medicine. 1999–2011. Food and Nutrition Board. Dietary Reference
Intakes. National Academic Press, Washington D.C.
Klimezak, I., Malecka, M., Szlachta, M., Gliszczynska-Swiglo, A., 2007. Effect of
storage on the content of polyphenols, vitamin C and the antioxidant activity
of orange juices. J. Food Compos. Anal. 20, 313–322.
Moraes, T.M., Rodrigues, C.M., Kushima, H., Bauab, T.M., Villegas, W., Pellizon, C.H.,
Brito, A.R.M.S., Hiruma-Lima, C.A., 2008. Hancornia speciosa: Indications of
gastroprotective, healing and anti-Helicobacter pylori actions. J.
Ethnopharmacol. 120, 161–168.
Neves, L.C., Tosin, J.M., Benedette, R.M., Ciseros-Zevallos, L., 2015. Post-harvest
nutraceutical behaviour during ripening and senescence of 8 highly perishable
fruit species from the Northern Brazilian Amazon region. Food Chem. 174,
188–196.
R Development Core Team, 2010. A language and environment for statistical
computing. Vienna: R Foundation for Statistical Computing, Retrieved from
http://www.R-project.org
Rufino, M., Do, S.M., Alves, R.E., De Brito, E.S., Pérez-Jiménez, J., Saura-Calixto, F.,
Mancini-Filho, J., 2010. Bioactive compounds and antioxidant capacities of 18
non-tradicional tropical fruits from Brazil. Food Chem. 121, 996–1002.
Rufino, M., Do, S.M., Alves, R.E., Brito, E.S., Morais, S.M., De Sampaio, C.G.,
Pérez-Jiménez, J., Saura-Calixto, F.D., 2007. Metodologia científica:
determinação da atividade antioxidante total em frutas pela captura do radical
livre DPPH. Embrapa, pp. 4.
Rufino, M., Do, S.M., Fernandes, F.A.N., Alves, R.E., de Brito, E.S., 2009. Free
radical-scavenging behaviour of some north-east Brazilian fruits in a DPPH
system. Food Chem. 114, 693–695.
Sampaio, T.S., Nogueira, P.C., 2006. Volatile components of mangaba fruit
(Hancornia speciosa Gomes) at three stages of maturity. Food Chem. 95,
606–610.
Strohecker, R.L., Henning, H.M., 1967. Análisis de vitaminas: métodos
comprobados. Paz Montalvo, Madri.
Valko, M., Rhodes, C.J., Moncol, J., Izakovic, M., Mazur, M., 2006. Free radicals,
metals and antioxidants in oxidative stress-induced cancer. Chem. Biol.
Interact. 160, 1–40.
Vasco, C., Ruales, J., Kamal-Eldin, A., 2008. Total phenolic compounds and
antioxidant capacities of major fruits from Ecuador. Food Chem. 111, 816–823.
Waterhouse, A.L., 2002. Polyphenolics: determination of total phenolics. In:
Wrolstad, R.E. (Ed.), Current protocols in food analytical chemistry. J. Wiley,
New York, pp. l1.1.1–l1.1.8.