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Nutrizio M, Gajdoš Kljusurić J, Marijanović Z, Dubrović I, Viskić M, Mikolaj E, Chemat F, Režek Jambrak A. The Potential of High Voltage Discharges for Green Solvent Extraction of Bioactive Compounds and Aromas from Rosemary ( Rosmarinus officinalis L.)-Computational Simulation and Experimental Methods. Molecules 2020; 25:molecules25163711. [PMID: 32823941 PMCID: PMC7464332 DOI: 10.3390/molecules25163711] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/11/2020] [Accepted: 08/12/2020] [Indexed: 01/18/2023] Open
Abstract
Rosemary (Rosmarinus officinalis L.) is a Mediterranean medicinal and aromatic plant widely used due to valuable bioactive compounds (BACs) and aromas. The aim of the study was to evaluate the extraction of intracellular compounds from rosemary combining experimental procedure by means of high voltage electrical discharge (HVED), with a theoretical approach using two computational simulation methods: conductor-like screening model for real solvents and Hansen solubility parameters. The optimal HVED parameters were as follows: frequency 100 Hz, pulse width 400 ns, gap between electrodes 15 mm, liquid to solid ratio 50 mL/g, voltage 15 and 20 kV for argon, and 20 and 25 kV for nitrogen gas. Green solvents were used, water and ethanol (25% and 50%). The comparison was done with modified conventional extraction (CE) extracted by magnetic stirring and physicochemical analyses of obtained extracts were done. Results showed that HVED extracts in average 2.13-times higher total phenol content compared to CE. Furthermore, nitrogen, longer treatment time and higher voltage enhanced higher yields in HVED extraction. HVED was confirmed to have a high potential for extraction of BACs from rosemary. The computational stimulation methods were confirmed by experimental study, ethanol had higher potential of solubility of BACs and aromas from rosemary compared to water.
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Affiliation(s)
- Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (J.G.K.); (E.M.)
- Correspondence: (M.N.); (A.R.J.); Tel.: +38-51-460-5287 (M.N. & A.R.J.); Fax: +38-51-483-6072 (M.N. & A.R.J.)
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (J.G.K.); (E.M.)
| | | | - Igor Dubrović
- Teaching Institute of Public Health of the Primorsko-goranska County, 51000 Rijeka, Croatia;
| | - Marko Viskić
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia;
| | - Elena Mikolaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (J.G.K.); (E.M.)
| | - Farid Chemat
- Université d’Avignon et des Pays du Vaucluse, 84000 Avignon, France;
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (J.G.K.); (E.M.)
- Correspondence: (M.N.); (A.R.J.); Tel.: +38-51-460-5287 (M.N. & A.R.J.); Fax: +38-51-483-6072 (M.N. & A.R.J.)
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Drying Induced Impact on Composition and Oil Quality of Rosemary Herb, Rosmarinus Officinalis Linn. Molecules 2020; 25:molecules25122830. [PMID: 32575415 PMCID: PMC7355710 DOI: 10.3390/molecules25122830] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/14/2020] [Accepted: 06/16/2020] [Indexed: 11/16/2022] Open
Abstract
The natural drying of Rosmarinus officinalis Linn. herbs severely affects its volatile oil quality and yields, which is reported here for the first time. The oils obtained through hydrodistillation from fresh, one, two, and three-weeks dried herbs were analyzed by gas chromatography–mass spectroscopy (GC–MS) and gas chromatography–flame ionization detector (GC-FID), and the yields were 198 ± 3.45, 168.7 ± 5.11, and 97.8 ± 1.27 mg, respectively, as compared to the internal referral standard of 327 ± 5.91 mg yield of the one-week dried herbs’ oil. Camphor, the major constituent, significantly depleted from 20.96% to 13.84%, while bornyl acetate yields increased from 1.42% to 12.46% (p values < 0.0001) in three-weeks drying, reflecting the redox processes undergoing within the oil during drying. Several constituents (25) were found in one-week dried herbs’ oil as compared to the fresh, two-, and three-weeks oils, which consisted of 23, 19, and 14 constituents, respectively, leading to the recommendation of the one-week drying of the herb for maximum oil yield. The DPPH (2, 2-diphenyl-1-picryl-hydrazyl) reactivity was highest for the two- and three-weeks dried herb-based oils, followed by the one-week dried- and fresh-herb-based oils (p < 0.0001), again indicating major chemical changes during herbs’ dryings, affecting the free-radical scavenging capacity of these batches of oils obtained after different drying times.
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Guedes AR, de Souza ARC, Turola Barbi RC, Nottar Escobar EL, Zanoello ÉF, Corazza ML. Extraction of Synadenium grantii Hook f. using conventional solvents and supercritical CO2 + ethanol. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104796] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Olszewska MA, Gędas A, Simões M. Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry. Food Res Int 2020; 134:109214. [PMID: 32517896 DOI: 10.1016/j.foodres.2020.109214] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 02/07/2023]
Abstract
One of the common ways to prevent food spoilage throughout product's shelf life is by using artificial/synthetic preservatives. However, the growing negative perception of consumers over synthetic preservatives has encouraged the food industry to consider their natural alternatives. Plant extracts, increasingly recognized as consumer-friendly, represent a valuable source of active compounds, mostly polyphenols, with potent antimicrobial and antibiofilm activities. Hence, this article focuses mainly on the antimicrobial activity of plant-based polyphenol-rich extracts as well as on their potential use and limitations in the food industry. Some new trends such as antimicrobial food packaging combined with plant extracts and photodynamic inactivation (PDI) combined with a natural photosensitiser, curcumin, are discussed as well.
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Affiliation(s)
- Magdalena A Olszewska
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland.
| | - Astrid Gędas
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Manuel Simões
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal.
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Abd-ElGawad AM, Elshamy AI, El-Amier YA, El Gendy AENG, Al-Barati SA, Dar BA, Al-Rowaily SL, Assaeed AM. Chemical composition variations, allelopathic, and antioxidant activities of Symphyotrichum squamatum (Spreng.) Nesom essential oils growing in heterogeneous habitats. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2019.07.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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Carrubba A, Abbate L, Sarno M, Sunseri F, Mauceri A, Lupini A, Mercati F. Characterization of Sicilian rosemary (Rosmarinus officinalis L.) germplasm through a multidisciplinary approach. PLANTA 2020; 251:37. [PMID: 31907671 DOI: 10.1007/s00425-019-03327-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Accepted: 12/09/2019] [Indexed: 06/10/2023]
Abstract
In Sicily, small differences exist between wild and cultivated rosemary biotypes; VOCs and genetic profiles may be a useful tool to distinguish them. A germplasm collection of Rosmarinus officinalis L. was harvested from 15 locations in Sicily. Eleven wild and four cultivated populations were collected and, due to the surveyed area covered, they can be considered as a representative panel of Sicilian genetic background of the species. Ex situ plant collection was transferred to the field cultivation in homogeneous conditions for characterizing through a multidisciplinary approach. The study included morphological traits observations (growth habitus, flower color, number and size of leaves, length and number of internodes), VOC profiles using HS-SPME, genome size by flow cytometry analysis, and genetic characterization by means of DNA and nuclear microsatellite (nSSR) investigation. To detect any pattern within- and among-populations variability, all morphological and chemical data were submitted to ANOVA, while clustering and structure population analysis were carried out using genetic profiles. The present work allowed us to distinguish rather well between wild and cultivated genotypes and to underline the biodiversity richness among rosemary Sicilian germplasm, never highlighted, useful for future breeding programs addressed to exploit this important resource.
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Affiliation(s)
- Alessandra Carrubba
- Department of Agriculture, Food and Forest Sciences, University of Palermo, Palermo, Italy.
| | - Loredana Abbate
- Institute of Biosciences and Bioresources (IBBR), National Research Council, Palermo, Italy
| | - Mauro Sarno
- Department of Agriculture, Food and Forest Sciences, University of Palermo, Palermo, Italy
| | - Francesco Sunseri
- Dipartimento AGRARIA, Località Feo di Vito snc, 89121, Reggio Calabria, Italy
| | - Antonio Mauceri
- Dipartimento AGRARIA, Località Feo di Vito snc, 89121, Reggio Calabria, Italy
| | - Antonio Lupini
- Dipartimento AGRARIA, Località Feo di Vito snc, 89121, Reggio Calabria, Italy
| | - Francesco Mercati
- Institute of Biosciences and Bioresources (IBBR), National Research Council, Palermo, Italy
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Sgorbini B, Cagliero C, Acquadro S, Marengo A, Cordero C, Liberto E, Bicchi C, Rubiolo P. Evaluation of volatile bioactive secondary metabolites transfer from medicinal and aromatic plants to herbal teas: Comparison of different methods for the determination of transfer rate and human intake. J Chromatogr A 2019; 1594:173-180. [DOI: 10.1016/j.chroma.2019.02.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 01/31/2019] [Accepted: 02/04/2019] [Indexed: 12/01/2022]
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Sabbatini A, Jurnatan Y, Fraatz MA, Govori S, Haziri A, Millaku F, Zorn H, Zhang Y. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry. Food Res Int 2019; 120:514-522. [DOI: 10.1016/j.foodres.2018.10.093] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 10/26/2018] [Accepted: 10/31/2018] [Indexed: 12/01/2022]
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Casanova F, Estevinho B, Santos L. Preliminary studies of rosmarinic acid microencapsulation with chitosan and modified chitosan for topical delivery. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Herbs and spices: Characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis. J Chromatogr A 2015; 1376:9-17. [DOI: 10.1016/j.chroma.2014.12.007] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 12/01/2014] [Accepted: 12/02/2014] [Indexed: 11/17/2022]
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Rincón AA, Pino V, Ayala JH, Afonso AM. Multiple headspace solid-phase microextraction for quantifying volatile free fatty acids in cheeses. Talanta 2014; 129:183-90. [DOI: 10.1016/j.talanta.2014.05.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Revised: 05/13/2014] [Accepted: 05/18/2014] [Indexed: 10/25/2022]
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12
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Birch AN, Petersen MA, Hansen ÅS. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.019] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Spietelun A, Kloskowski A, Chrzanowski W, Namieśnik J. Understanding solid-phase microextraction: key factors influencing the extraction process and trends in improving the technique. Chem Rev 2012; 113:1667-85. [PMID: 23273266 DOI: 10.1021/cr300148j] [Citation(s) in RCA: 142] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Agata Spietelun
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
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Lei FF, Zhang XN, Gao YL, Han YH, Li XJ, Pan SY. Multiple headspace solid-phase microextraction using a new fiber for avoiding matrix interferences in the quantitative determination of ethyl carbamate in pickles. J Sep Sci 2012; 35:1152-9. [DOI: 10.1002/jssc.201101098] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Fen-Fen Lei
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Xue-Na Zhang
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Yuan-Li Gao
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Ya-Hong Han
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Xiu-Juan Li
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Si-Yi Pan
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
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Ye CW, Zhang XN, Gao YL, Wang YL, Pan SY, Li XJ. Multiple headspace solid-phase microextraction after matrix modification for avoiding matrix effect in the determination of ethyl carbamate in bread. Anal Chim Acta 2012; 710:75-80. [DOI: 10.1016/j.aca.2011.10.030] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2011] [Revised: 10/15/2011] [Accepted: 10/16/2011] [Indexed: 10/15/2022]
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Brewer M. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00156.x] [Citation(s) in RCA: 1003] [Impact Index Per Article: 77.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Bicchi C, Ruosi MR, Cagliero C, Cordero C, Liberto E, Rubiolo P, Sgorbini B. Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: determination of furan in roasted coffee. J Chromatogr A 2010; 1218:753-62. [PMID: 21196009 DOI: 10.1016/j.chroma.2010.12.002] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2010] [Accepted: 12/02/2010] [Indexed: 11/17/2022]
Abstract
The study compares standard addition (SA), stable isotope dilution assay (SIDA) and multiple headspace extraction (MHE) as methods to quantify furan and 2-methyl-furan in roasted coffee with HS-SPME-GC-MS, using CAR-PDMS as fibre coating, d(4)-furan as internal standard and in-fibre internal standardization with n-undecane to check the fibre reliability. The results on about 150 samples calculated with the three quantitation approaches were all very satisfactory, with coefficient of variation (CV) versus the U.S. Food and Drug Administration (FDA) method, taken as reference, almost always below the arbitrarily-fixed limit of 15%. Furan was detected in the 1-5 ppm range, 2-methyl-furan in the 4-20 ppm range. Moreover, experimental exponential slopes (Q) and linearity (r) of both furan and 2-methyl-furan MHE regression equation on 50 samples were very similar thus making possible to use the same average Q value for all samples of the investigated set and their quantitation with a single determination. This makes this approach very rapid and competitive in-time with SA and SIDA. A non-separative method (HS-SPME-MS) was also developed in view of possible application on-line monitoring of furan and 2-methyl-furan in a pilot-plant with the aim of optimizing the roasting process to reduce these compounds to a minimum. Sampling times of 20 and 5 min were tested, the latter enabling total analysis time to be reduced to about 9 min. The results on 105 samples with both SIDA and MHE approaches were again highly satisfactory most of the samples giving a CV% versus the conventional methods below 20%. In this case too average Q values for both furan and 2-methyl-furan were used for MHE. The separative method presented very good repeatability (RSD% always below 10%) and intermediate precision over three months (RSD% always below 15%); performance were similar for the non-separative method, with repeatability (RSD%) always below 12% and intermediate precision over three months (RSD%) always below 15%. The sensitivity of both separative and non-separative methods was also very good, LOD and LOQ being in the ppb range for both furan and 2-methyl-furan, i.e. well below the amounts present in the roasted coffee samples.
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Affiliation(s)
- Carlo Bicchi
- Laboratory of Phytochemical Analysis, Dipartimento di Scienza e Tecnologia del Farmaco, Via Pietro Giuria 9, I-10125 Torino, Italy.
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Yu Y, Chen B, Shen C, Cai Y, Xie M, Zhou W, Chen Y, Li Y, Duan G. Multiple headspace single-drop microextraction coupled with gas chromatography for direct determination of residual solvents in solid drug product. J Chromatogr A 2010; 1217:5158-64. [DOI: 10.1016/j.chroma.2010.06.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2010] [Revised: 05/26/2010] [Accepted: 06/04/2010] [Indexed: 10/19/2022]
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Puangsombat K, Smith JS. Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary. J Food Sci 2010; 75:T40-7. [DOI: 10.1111/j.1750-3841.2009.01491.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Ouyang G, Pawliszyn J. A critical review in calibration methods for solid-phase microextraction. Anal Chim Acta 2008; 627:184-97. [DOI: 10.1016/j.aca.2008.08.015] [Citation(s) in RCA: 180] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2008] [Revised: 08/09/2008] [Accepted: 08/11/2008] [Indexed: 10/21/2022]
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22
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Hakkarainen M. Developments in multiple headspace extraction. ACTA ACUST UNITED AC 2007; 70:229-33. [DOI: 10.1016/j.jbbm.2006.08.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2006] [Accepted: 08/23/2006] [Indexed: 10/24/2022]
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Carrillo JD, Tena MT. Determination of ethylphenols in wine by in situ derivatisation and headspace solid-phase microextraction–gas chromatography–mass spectrometry. Anal Bioanal Chem 2007; 387:2547-58. [PMID: 17225107 DOI: 10.1007/s00216-006-1086-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2006] [Revised: 11/29/2006] [Accepted: 12/07/2006] [Indexed: 10/23/2022]
Abstract
Contamination by Brettanomyces is a frequent problem in many wineries that has a dramatic effect on wine aroma and hence its quality. The yeast Brettanomyces/Dekkera is involved in the formation of three important volatile ethylphenols-4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol-that transmit an unpleasant aroma to wine that has often been described as 'medicinal', 'stable' or 'leather'. This study proposes an in situ derivatisation and headspace solid-phase microextraction- gas chromatography coupled to mass spectrometry method to determine the three ethylphenols in red Brettanomyces-tainted wines. The most important variables involved in the derivatisation (acetic anhydride and base concentration) and the extraction (extraction temperature and salt addition) processes were optimised by experimental design. The optimal conditions using 4 mL of wine in 20-mL sealed vials were 35 muL of acetic anhydride per millilitre of wine, 1 mL of 5.5% potassium carbonate solution and 0.9 g of sodium chloride and the extraction was performed with a divinylbenzene-carboxen-poly(dimethylsiloxane) fibre at 70 degrees C for 70 min. Then, the performance characteristics were established using wine samples spiked with the ethylphenols. For all compounds, the detection limits were below the odour threshold reported in the literature and they were between 2 and 17 microg L(-1) for 4-ethylguaiacol and 4-ethylphenol, respectively. Intermediate precision (as relative standard deviation) was acceptable, with values ranging from 0.3 to 12.1%. Finally, the method was applied in the analysis of aged Brettanomyces-tainted wines.
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Affiliation(s)
- José David Carrillo
- Department of Chemistry, University of La Rioja, C/ Madre de Dios 51, 26006, Logroño, La Rioja, Spain
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