Abstract—The best conditions for the isolation of banana volatiles by headspace solid phase microextraction (HS-SPME) were determined for the intact whole fruit (with peel) and for the pulp only. Optimization of isolation conditions was carried out using a Central Composite Rotational Design based on Response Surface Methodology with two factors: time needed to reach equilibrium in the headspace and the fiber exposure time. Samples were analyzed by GC-MS. The criteria were higher number of peaks and greater total area of the chromatogram. The best conditions for isolating volatiles from the headspace of whole fruits were 140 min headspace equilibrium and 120 min fiber exposure, while for the banana pulp the best conditions were 15 and 60 min for equilibrium and exposure times, respectively. The results suggest that the whole fruit and pulp have very similar qualitative volatile profile in ripe banana.

Index Terms—Central composite rotational design, musa acuminata L., response surface methodology.

Heliofábia Virgínia de V. Facundo, Beatriz R. Cordenunsi, and Franco M. Lajolo are with the Department of Food Science and Experimental Nutrition, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, São Paulo-SP, 05508-900, Brazil (e-mail: hojak@usp.br).
Deborah S. Garruti is with the Embrapa Agroindústria Tropical – CNPAT, Av. Drª. Sara Mesquita, 2270, Bairro Pici, Fortaleza-CE, 60511-110, Brazil (e-mail: deborah.garruti@embrapa.br).

 

Cite:Heliofábia Virgínia de V. Facundo, Deborah S. Garruti, Beatriz R. Cordenunsi, and Franco M. Lajolo, "Isolation of Volatiles Compounds in Banana by HS-SPME: Optimization for the Whole Fruit and Pulp," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 2, pp. 110-115, 2013.