2% to 99.8% for ozone concentrations ranging, respectively, from 0.80 to 2.54 μg mL−1. Although the

model used in this work doesn’t simulate real food matrices, once they constitute, in general, complex systems, it represents an attempt to identify the formed products which can also be possible products in foods. The β-carotene ozonolysis with the model system in solution made it possible to propose, through tentative identification, fourteen oxidation products: 15-apo-β-carotenal; pyruvic acid; 5,9,13,13-tetramethyl-12,17-dioxo-octadec-2,4,6,8,10-pentenoic acid; 14´-apo-β-carotenal; 3,7,11,11-tetramethyl-10,15-dioxo-hexadec-2,4,6,8-tetra-enal; 2-methyl-buten-2-dial; glyoxal; methylglyoxal; β-cyclocitral; 6,6-dimethyl-undec-3-en-2,5,10-trione; 4,9,13,17,17-pentamethyl-16,21-dioxo-docos-2,4,6,8,10,12,14-heptaenal; 12´-apo-β-carotenal; 5,6-epoxy-12´apo-β-carotenal;

selleck compound and 5,6 epoxy-10´-apo-β-carotenal. Of these products, eight (pyruvic acid; 5,9,13,13-tetramethyl-12,17-dioxo-octadec-2,4,6,8,10-pentenoic acid; 3,7,11,11-tetramethyl-10,15-dioxo-hexadec-2,4,6,8-tetraenal; 2-methyl-but-2-enodial; glyoxal; methylglyoxal; 6,6-dimethyl-undec-3-en-2,5,10-trione and 4,9,13,17,17-pentamethyl-16,21-dioxo-docos-2,4,6,8,10,12,14-heptaenal) had not previously been cited in the literature as oxidation products of β-carotene. Their occurrence was probably due to the high oxidant power of ozone. On the other hand, compounds that are normally present in β-carotene oxidation, such as β-ionone, have not been identified. This suggests that these compounds reacted completely during exposure OSI-906 to ozone and were thus converted to secondary products observed during these experiments. The experiment conducted with β-ionone alone supports this hypothesis, since methylglyoxal, β-cyclocitral and 6,6-dimethyl-undec-3-en-2,5,10-trione were formed and all of these compounds were

also tentatively identified during the ozonolysis of β-carotene. The authors wish to thank the National Research Council (CNPq), the State of Bahia Foundation for Support to Research (FAPESB), PRONEX, FINEP, CAPES and UNEB (DCV 1). We would also like to thank M.Sc. Eliane Teixeira Sousa for her valuable help in the LC-MS analysis. “
“Strawberry (Fragaria x ananassa Duch.) is one of the most appreciated fresh fruit, particularly for its combined attractive appearance and flavour. While PRKD3 relatively rich in nutritional and functional compounds ( Salentijn, Aharoni, Schaart, Boone, & Krens, 2003), a range of genetic and environmental factors promote quantitative and qualitative variation of these traits ( Cordenunsi et al., 2005 and Folta and Davis, 2006). For most fruit, chemical composition changes during maturation ( Folta & Davis, 2006). In the case of strawberry, fruit development is characterised by an increase in fruit size, colour change from green to white to red, evolution of aroma volatiles and reduction in flesh firmness.