Simultaneous Distillation Extraction Method Research Articles

Protective effects of Pimpinella diversifolia DC. root essential oil against lipopolysaccharide/D-galactosamine-induced acute liver injury in mice through inhibiting inflammation and reducing oxidative stress

Acute liver injury (ALI) is a life-threatening syndrome with few therapeutic drugs are available. Excessive inflammatory response and imbalance of the antioxidant system are the hallmark of ALI. Therefore, anti-inflammatory and anti-oxidant treatment would be beneficial for ALI. Pimpinella diversifolia DC. is a perennial aromatic herb of the Umbelliferae family. The whole herb has been used as a medicine for thousands of years by the She ethnic minority of China, and is claimed to have beneficial health effects on liver disease. Its roots are rich in essential oil, but there are few reports on its pharmacological study. Therefore, the aim of the current work was to reveal the hepatoprotective effects of P. diversifolia root essential oil (PDREO). PDREO was prepared by a simultaneous distillation–extraction method and characterized by gas chromatography–mass spectroscopy (GC–MS). The potential application of PDREO in detoxification of liver injury was evaluated using a lipopolysaccharide (LPS)- and D-galactosamine (D-GalN)-induced acute liver injury mouse model. The results showed that the major constituents of PDREO were isodaucene (29.97%), 4-methoxy-2-(3-methyloxiranyl)-phenyl isobutyrate (19.53%), geijerene isomer (12.33%), and 2-methyl-4-methoxy-2-(3-methyl-2-oxiranyl) phenyl butyrate (6.88%). Isodaucene was identified in the essential oil of the Pimpinella species for the first time. Pre-treatment with PDREO (50 mg/kg) and (150 mg/kg) can effectively reduce the serum levels of alanine aminotransferase and aspartate aminotransferase, and dramatically alleviate liver edema, hemorrhage, hepatocyte apoptosis, and necrosis, which may be attributed to the significant anti-inflammatory activity (inhibiting the secretion of inflammatory cytokines and chemokines and reducing the infiltration of monocyte-derived macrophages and neutrophils) and the regulatory effects on oxidative stress (upregulating the expression of antioxidant enzymes such as GPX4, SOD1, and CAT) of PDREO. In addition, PDREO (150 mg/kg) can completely block the death of mice induced by LPS/D-GalN, while the survival rate of mice treated with the clinical first-line drug N-acetylcysteine (300 mg/kg) was only 10%. In light of the results obtained, PDREO is a promising natural detoxification agent, with potential applications in the food and pharmaceutical industries.

Chemical Composition, Antitumor Properties, and Mechanism of the Essential Oil from Plagiomnium acutum T. Kop.

Plagiomnium acutum T. Kop. (P. acutum) has been used as a traditional Chinese medicine for thousands of years to treat cancer but lacks evidence. The objective of this work was to reveal the chemical composition of P. acutum essential oil (PEO) and explore its potential antitumor activity and molecular mechanism. PEO was prepared by the simultaneous distillation-extraction method and characterized by gas chromatography/mass spectroscopy. CCK8 assay, flow cytometry, western blot, and immunofluorescence techniques were used to analyze the effects and mechanism of PEO against cancer cells. A total of 74 constituents of PEO were identified, with diterpenes (26.5%), sesquiterpenes (23.89%), and alcohols (21.81%) being the major constituents. Two terpenoids, selina-6-en-4-ol and dolabella-3,7-dien-18-ol, were detected in PEO for the first time. PEO showed significant cell growth inhibitory activity on HepG2 and A549 cells by blocking the G1 phase and inducing apoptosis, which may be attributed to its upregulation of p21Cip1 and p27Kip1 proteins and interference with mitochondrial membrane potential effect. Dolabella-3,7-dien-18-ol accounts for 25.5% of PEO and is one of the main active components of PEO, with IC50 values in HepG2 and A549 cells of (25.820 ± 0.216) µg/mL and (23.597 ± 1.207) μg/mL, respectively. These results confirmed the antitumor medicinal value of P. acutum and showed great application potential in the pharmaceutical industry.

Simultaneous Distillation–Extraction of Essential Oils from Rosmarinus officinalis L.

The present study describes a procedure to isolate essential oils from Rosmarinus officinalis L. using simultaneous distillation–extraction (SDE). Rosmarinus officinalis L. can be used for medicinal purposes, as well in the cooking and cosmetics industries. SDE technique extraction combines a steam distillation combined with a continuous extraction using a solvent or a co-solvent mixture, providing faster extractions with low extraction solvent volumes. The effect of the solvent nature and the extraction time on the simultaneous distillation–extraction efficiency was evaluated. The best performance was achieved using pentane as a solvent for 1 h of extraction. The essential oils obtained by simultaneous distillation–extraction extracts were analyzed by gas chromatography with flame ionization detection (GC-FID). Extraction efficiencies ranged from 40 to 70% for the majority of the compounds tested, and the precision (measured by the relative standard deviation) varied between 6 and 35%. Among the compounds analyzed the most abundant in the Rosmarinus officinalis L. sample were 1,8-cineole, (-) –borneol, α-pinene, (S)-(-)- α–terpineol, (-)-bornyl acetate, linalool, and 2,2,6-trimethylcyclohexanone. The SDE method proved to be a suitable option for obtaining extracts free from cuticular waxes or chlorophylls.

Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli.

To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the procedure. Preferably, the extraction method should yield analyzed compounds in detectable levels. The presented study aimed to compare three popular extraction techniques used in flavor studies: solid-phase microextraction (SPME), solvent-assisted flavor evaporation (SAFE), and simultaneous distillation extraction (SDE) in order to isolate aroma components from broccoli (Brassica oleracea L. var. italica). Obtained extracts were analyzed by gas chromatography-olfactmetry (GC-O) to determine compounds with aroma activity as well as gas chromatography-mass spectrometry (GC-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-ToFMS) to identify them. Thirty-four aroma active compounds were detected in broccoli by the applied techniques. SPME and SAFE together gave the full profile of aroma active components on chromatograms from GC-O, without artifacts that occurred in the SDE extract. SPME was particularly useful in the identification of early eluting compounds, while SAFE enabled isolating compounds with relatively low partition coefficients. Despite all the disadvantages of the SDE method, it leads to the identification of pyrazines, which were important contributors to the overall aroma.

Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction.

Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were α-pinene, β-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were α-bisabolol, β-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.

Comparison of SDE and SPME for the analysis of volatile compounds in butters.

The current study aimed to compare the effectiveness of two extraction techniques, namely simultaneous distillation-extraction (SDE) and solid-phase microextraction (SPME), in evaluating key aroma compounds in butters. Volatile compounds' contributions to butter flavors were evaluated employing both odor active values (OAVs) and gas chromatography olfactometry (GC-O). The results showed that the species of volatile compounds detected by the two techniques were almost the same, whereas their volatile profiles were obviously different. Using SDE method, methyl ketones took up the largest proportion of the volatile compounds, followed by fatty acids. Using SPME method, the most abundant compounds were the fatty acids, followed by lactones. More methyl ketones were detected in the SDE extract owing to lipid degradation as a consequence of the high temperature during extraction. Lactones were considered to be the key aroma compounds, especially δ-decalactone, which was identified by both OAVs and GC-O.

Using Gas Chromatography–mass Spectrometry in Conjunction with Chemometrics Technique for Characterization of Iranian Essential Oils Myrtus communis L.

Myrtus communis L. essential oils were extracted by simultaneous distillation extraction method and studied with gas chromatography–mass spectrometry (GC–MS). The obtained mass spectra were investigated by searching in NIST library, and 54 components were identified, but due to several problems such as varying baseline due to column bleed, low signal-to-noise ratio of peaks, and co-elution, some of components did not have satisfactory match factors. Chemometric resolution techniques were used to resolve these problems. The number of identified components was expanded to 67 using combination of GC–MS with resolution technique. In addition, the presence of worthful components such as α-Pinene (36.19%), 1,8-Cineole (11.44%), d-Limonene (10.04%), Linalool (7.76%), α-Terpineol (5.51%), linalyl acetate (4.19%) and α-Terpineol acetate (2.61%) in Myrtle essential oils have been verified. The results of this study indicate that joining of hyphenated chromatographic methods and multivariate curve resolution techniques can be useful for comprehensive, rapid, and accurate analysis of complex natural product such as Iranian Myrtle essential oils.

Characteristic Aroma Components from Dried "Wakame" Undaria pinnatifida.

An essential oil from dried "wakame" (Undaria pinnatifida), prepared by a simultaneous distillation extraction method, was analyzed by GC-MS, indicating the presence of one major component of volatiles. The volatile component was identified as (6Z,9Z,12Z,15Z,18Z)-1,6,9,12,15,18-henicosahexaene by comparison with the GC-MS and NMR spectra of synthetic. The henicosahexaene showed a subtly marine aroma. (6Z,9Z,12Z,15Z)-1,6,9,12,15-Henicosapentaene was also detected as a minor polyene in the essential oils. It was suggested that these polyenes contribute to the characteristic aroma of the dried wakame.

Two Types of Volatile Polyenes in the Brown Alga Sargassum thunbergii.

An essential oil from the brown alga Sargassum thunbergii, prepared by a simultaneous distillation extraction method, contained in two types of volatile polyenes with a terminal double bond such as (6Z,9Z,12Z,15Z,18Z)-1,6,9,12,15,18-henicosahexaene and (6Z,9Z,12Z,15Z)-1,6,9,12,15-henicosapentaene and with their saturated terminal structures such as (3Z,6Z,9Z,12Z,15Z,18Z)-3,6,9,12,15,18-henicosahexaene and (3Z,6Z,9Z,12Z,15Z)-3,6,9,12,15-henicosapentaene. These volatile polyenes were identified by comparison with the GC-MS and NMR spectra of synthetics. The polyenes with the saturated terminal structures were found in the brown algae for the first time.

Biological activities of volatile extracts from two varieties of Habanero pepper (Capsicum chinense Jacq.)

ABSTRACTBiological activity of Habanero pepper is principally due to capsaicinoids, flavonoids, carotenoids and peptides. However, the volatile fraction of this fruit has not been analysed earlier. Isolation of the volatile compounds from two varieties of Habanero pepper was performed by simultaneous distillation-extraction method. Gas chromatography-mass spectrometry analysis revealed 109 and 110 compounds in Mayapan and Jaguar varieties, respectively. The main compounds found were hexyl 3-methylbutanoate, 3,3-dimethylcyclohexanol, hexyl 3-methylbutanoate, (Z)-3-hexenyl 3-methylbutanoate and heptyl 3-methylbutanoate. Highest antioxidant activity was achieved from extracts of the Jaguar variety by means of the ABTS•+ method. Minimum inhibitory concentration analysis showed that V. cholerae was the most sensitive bacteria to the volatile extracts from both varieties.

Microwave-assisted method for distillation and dual extraction in obtaining essential oil, proanthocyanidins and polysaccharides by one-pot process from Cinnamomi Cortex

Abstract In the present study, a novel microwave-assisted distillation and dual extraction by one-pot process (MDDE) method was developed successfully for preparation of essential oil (EO), oligomeric proanthocyanidins (OPC), polymeric proanthocyanidins (PPC) and polysaccharides (PS) from Cinnamomi Cortex. Compared with dichloromethane and petroleum ether (30–60 °C), ethyl ether was found to be most effective in the extraction of EO and was selected as the extraction agent. Under the optimum conditions (liquid–solid ratio of 18.0 mL/g, microwave irradiation time of 38 min and microwave irradiation power of 374 W) obtained by first order kinetic models and response surface analysis with Box–Behnken design, satisfactory yields of EO (4.26 ± 0.16%), OPC (3.01 ± 0.12%), PPC (1.60 ± 0.07%) and PS (9.78 ± 0.22%) were achieved. The developed MDDE technique produced higher yields of the four constituents in a shorter time than traditional hydrodistillation, microwave-assisted hydrodistillation and simultaneous distillation–extraction methods. In addition, EO compositions obtained by MDDE and other techniques exhibited no significant changes, according to GC–MS analysis. The mean degrees of polymerization of OPC and PPC were 2.67 ± 0.10 and 13.17 ± 0.45, respectively. The proposed method could be an alternative method for enhanced extraction of volatile EO and non-volatile constituents from Cinnamomi Cortex and other natural plant materials.

사인으로부터 추출한 정유와 용매 추출물의 휘발성 물질 및 금속성분 분석

Amomi Fructus with anti-oxidative activity was chosen and essential oil was obtained by SDE (simultaneous distillation extraction), and 39 constituents were determined by GC-MS (gas chromatography-mass spectrometry). Major components were camphor, borneol acetate, borneol, D-limonene and camphene. Three solvent extracts such as hexanes, diethyl ether and methylene chloride from Amomi Fructus were obtained. These were analyzed by GC-MS and 4 more constituents were identified in addition to 39 components discovered in essential oil. Five major components such as camphor, borneol acetate, borneol, D-limonene and camphene were also detected, however the relative peak percents of those components were different from those of constituents in essential oil. To estimate the kind and the amount of materials evaporated at certain temperature and conditions from essential oil and solvent extracts, dynamic headspace apparatus was used and materials evaporated and trapped at certain conditions were analyzed by GC-MS. Recovery yield of SDE method from Amomi Fructus was measured by using camphor and standard calibration solution of camphor methanol solution and, the yield was 82.0%. Content of Hg was measured by mercury analyzer and contents of Cd, Pb, Cr, Mn, Co, Ni, Cu and Zn in Amomi Fructus, essential oils and solvent extracts were determined by ICP-MS (Inductively coupled plasma-mass spectrometer). Pb, Cd and Hg were measured in the concentration of 0.72 mg/kg, <0.10 mg/kg and 0.0023 mg/kg, respectively and these were below permission level of purity test. Contents of Mn, Cu and Zn in Amomi Fructus were 213 mg/kg, 8.29 mg/kg and 31.0 mg/kg, respectively and which were relatively higher than other metals such as Cr, Co and Ni. Metals such as Mn (0.65 ~ 9.08 mg/kg), Cu (1.16 ~ 4.40 mg/kg) and Zn (1.10 ~ 3.80 mg/kg) in essential oil and solvent extracts were detected. At this point it is not clear that the metals were cross-contaminated in the course of treating Amomi Fructus or metals were contained in Amomi Fructus. The influence evaluation toward biological model study of these metals in essential oil and solvent extracts will be needed.

Antibacterial and antioxidant activities and chemical compositions of volatile oils extracted from Schisandra chinensis Baill. seeds using simultaneous distillation extraction method, and comparison with Soxhlet and microwave-assisted extraction.

The volatile oils were isolated from dried Schisandra chinensis Baill. seeds by Soxhlet extraction (SE), microwave-assisted extraction (MAE), and simultaneous distillation extraction (SDE), and fractions were identified by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). The essential oils were assessed for their antioxidant and antibacterial activities. GC-MS results also revealed that the major ingredients in the oil extracted by SDE were terpenoids compounds such as ylangene (15.01%), α-phellandrene (8.23%), β-himachalene (6.95%), and cuparene (6.74), and the oil extracts of MAE and SE mainly contained aromatics such as schizandrins, wuweizisu C, and gomisin A. HPLC analysis results confirmed that more schizandrin was obtained through extraction by MAE (996.64 μg/g) and SE (722.13 μg/g). SDE oil extract showed more significant antioxidant activity than MAE or SE oil. Only volatile oil from SDE showed good antibacterial activity against all tested strains.

GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous–distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem

Volatiles in Rabdosia serra were investigated by headspace solid phase microextraction (HS-SPME) and simultaneous–distillation extraction (SDE). The HS-SPME technique was previously evaluated to optimise sampling conditions. A total of 56 and 48 compounds including alcohols, aldehydes, hydrocarbons, ketones, carboxylic acid, ester, and aromatics were identified in leaf and stem by optimised HS-SPME method (CAR/PDMS fibre; incubation time, 10min; extraction temperature, 50°C; extraction time, 40min), respectively. 1-Octen-3-ol and (2E)-hexenal had significant contribution to R. serra aroma. Cluster analysis indicated that leaf and stem exhibited different volatile diversity. Air drying was favourable for the retention of the volatiles, while freeze- and sun-drying led to the loss of volatiles. SDE method preferred to the analysis of compounds with low volatility including fatty acids and esters. HS-SPME was a useful technique for the analysis of readily volatile components for the characteristics of R. serra aroma.

볶은 쌀보리를 혼합한 녹차의 휘발성 향기성분

중작녹차를 효율적으로 이용하여 좋은 향미와 기능성을 가진 차를 만들기 위해 덖은 쌀보리에 중작녹차를 혼합하였다. 쌀보리녹차의 휘발성 향기성분의 추출은 Likens and Nickerson형 추출 장치를 사용한 동시증류추출방법에 의해 완수였으며, 그 농축된 추출물은 GC (Gas chromatography)와 GC-MS (Gas chromatography - mass spectrometry)에 의해 분석되었다. 3-methylbutanal, 2-methylbutanal, 그리고 2,5-dimethyl pyrazine 등의 화합물이 쌀보리로부터 분리, 동정되었다. 그리고 녹차에서는 <TEX>${\alpha}$</TEX>-terpinolene, indole, <TEX>${\beta}$</TEX>-ionone 등을 포함한 화합물을 분리, 동정하였으며, 또한 쌀보리와 녹차를 혼합한 쌀보리녹차에서는 2,5-dimethyl pyrazine, indole, 3-ethyl-2,5-dimethyl pyrazine 등을 포함한 화합물들이 분리, 동정되었다. 그 결과로부터 일반 중작녹차보다 볶은 쌀보리와 녹차를 혼합한 쌀보리녹차가 관능적으로 더 좋은 향미를 주는 요인으로 작용하는 것 같았다. To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, <TEX>${\beta}$</TEX>-ionone, <TEX>${\alpha}$</TEX>-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.

전자선 조사한 자두의 휘발성 유기성분 변화

The changes in the volatile organic compounds in plum after its electron beam irradiation and storage were determined using the simultaneous distillation extraction method and gas chromatograph-mass spectrometry. There were 44, 46, 45, 47, and 38 volatile compounds in the 0-, 0.25-, 0.5-, 0.75-, and 1 kGy irradiated samples, respectively. Also, the volatile flavor components of the plum that was stored for 30 days were identified as 48, 40, 40, 39, and 40 components. The compositions of the volatile compounds of the control and irradiated samples showed a similarity after the storage. Especially, the more important volatile flavor of the plum was identified as hexanal of the C6compounds, (E)-2-hexenal and (Z)-3-hexenal. In particular, hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-ol increased in all the doses, where as hexanol and (E)-2-hexen-1-ol decreased. Among the lactone compounds, -hexalactone, -octalactone, and -decalactone were identified during the storage period in the raw samples. Hexanonic acid and 2-hexenoic acid were not identified during the storage of the samples, and 2-methylprrole was detected only when the storage samples were irradiated at a dose higher than 0.5kGy. Therefore, it was shown that there was no effect on the variation of the volatile organic component suntil 1 kGy in the plum was irradiated with an electron beam.

Isolation and Identification of Volatile Components in &lt;i&gt;Tempe&lt;/i&gt; by Simultaneous Distillation-Extraction Method by Modified Extraction Method

An isolation and identification of volatile components in temps for 2, 5 and 8 days fermentation by simultaneous distillation-extraction method was carried out. Simultaneous distillation-extraction apparatus was modified by Muchalal from the basic Likens-Nickerson's design. Steam distillation and benzena as an extraction solvent was used in this system. The isolation was continuously carried out for 3 hours which maximum water temperature In the Liebig condenser was 8 °C. The extract was concentrated by freeze concentration method, and the volatile components were analyzed and identified by combined gas chromatography-mass spectrophotometry (GC-MS). The Muchalal's simultaneous distillation extraction apparatus have some disadvantage in cold finger condenser, and it's extractor did not have condenser. At least 47, 13 and 5 volatile components were found in 2, 5 and 8 days fermentation, respectively. The volatile components in the 2 days fermentation were nonalal, ɑ-pinene, 2,4-decadienal, 5-phenyldecane, 5-phenylundecane, 4-phenylundecane, 5-phenyldodecane, 4-phenyldodecane, 3-phenyldodecane, 2-phenyldodecane, 5-phenyltridecane, and caryophyllene; in the 5 days fermentation were nonalal, caryophyllene, 4-phenylundecane, 5-phenyldodecane, 4-phenyldodecane, 3-phenyldodecane, 2-phenyldodecane; and in the 8 days fermentation were ethenyl butanoic, 2-methy1-3-(methylethenyl)ciclohexyl etanoic and 3,7-dimethyl-5-octenyl etanoic.

Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

Three Beninese food condiments (ABS1(24h), IBS2(48h) and SBS3(48h)) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the condiments produced have been performed using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented condiments. A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols. Compared to the spontaneously fermented condiments, volatile compounds identified in controlled fermented condiments have been found in high number and in concentrations which varied according to the inoculum of B. subtilis used. The condiments produced with starter cultures scored significantly (P < 0.05) higher for odour than the spontaneously fermented condiments. But the overall acceptability (7/10) of the two types of condiments was similar. The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food condiments.

Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin

Volatile compounds in afitin, iru and sonru, three traditional food condiments produced in Benin by natural fermentation of the African locust bean (Parkia biglobosa) were identified and quantified, using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis. A total of 13 chemical groups of volatile compounds were identified and classified in six major groups: pyrazines, aldehydes, ketones, alcohols, esters and benzene derivatives. From these groups, 2,5–dimethylpyrazine, tetramethylpyrazine, 3-methylbutanal, 2-decanone, 3,5-dimethylphenylmethanol, ethyl linoleate and chlorobenzene were found in higher amounts in the three condiments. Afitin was characterized by high concentration of 2-decanone, whereas 2,5-dimethylpyrazine, tetramethylpyrazine, 3-methylbutanal and ethyl linoleate were found particularly in higher concentration, both in iru and sonru.

Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

SummaryIn order to determine the entire flavour profile of traditional Chinese Nanjing marinated duck (NJMD), three sampling techniques including solid phase microextraction (SPME) with a carboxen/polydimethylsiloxane fibre, purge and trap (P&amp;T) using Tenax‐TA absorbent and simultaneous distillation–extraction (SDE) were compared. Total 116 volatile compounds were identified by gas chromatography–mass spectrometry, authentic compounds and Krátz retention index, which included thirty‐one aldehydes, four esters, fourteen alcohols, seven acids, twenty‐five hydrocarbons, fifteen ketones, five N‐containing compounds, eight S‐containing compounds and seven furans. SPME and P&amp;T methods provided better extraction for volatiles with low molecular masses, while SDE method extracted more heavy volatiles. In this study, SPME method was better than P&amp;T method, and SPME with SDE method may well complement each other. Results indicated that major volatiles identified were oxidation and degradation products of fatty acids, which were considered to account for the typical flavour of traditional Chinese NJMD.