Simultaneous Steam Distillation And Extraction Research Articles

Chemical Composition and Antioxidant Activity of Steam-Distilled Essential Oil and Glycosidically Bound Volatiles from Maclura Tricuspidata Fruit.

Essential oil obtained from Maclura triscuspidata fruit has been reported to have functional properties. This study aimed at determining chemical compositions and antioxidant activities of steam-distilled essential oil (SDEO) and glycosidically bound aglycone fraction (GBAF) isolated from fully ripe M. triscuspidata fruit. SDEO was isolated by simultaneous steam distillation and extraction (SDE). GBAF was prepared by Amberlite XAD-2 adsorption of methanol extract, followed by methanol elution and enzymatic hydrolysis. Both fractions were analyzed by gas chromatography–mass spectrometry (GC–MS). A total of 76 constituents were identified from both oils. Apart from fatty acids and their esters, the SDEO contained p-cresol in the highest concentration (383.5 ± 17.7), followed by δ-cadinene (147.7 ± 7.7), β-caryophyllene (145.7 ± 10.5), β-ionone (141.0 ± 4.5), n-nonanal (140.3 ± 20.5), theaspirane A (121.3 ± 4.5) and theaspirane B (99.67 ± 9.05 µg/g). Thirteen carotenoid-derived compounds identified in the SDEO are being isolated from M. triscuspidata fruit for the first time. Out of the 22 components identified in GBAF, 14 were present only in the glycosidically bound volatiles. Antioxidant activity of the GBAF was higher than that of SDEO. These results suggest that glycosidically bound volatiles of M. triscuspidata fruit have a good potential as natural antioxidants.

Changes in volatile flavor compounds in steam-dried Allium hookeri root.

This study was carried out to identify volatile flavor compounds in Allium hookeri root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.

추출방법에 따른 섬백리향의 휘발성 향기성분 비교

본 연구에서는 각 추출방법에 따른 섬백리향(Thymus magnus Nakai)의 향기 성분들을 분석하여, 이를 토대로 본연의 향에 아주 가까우면서 맡기에 좋은 향으로 재현하고자 초임계유체추출법, 혼합 증류법, 동시증류추출법으로 정유를 추출한 후 gas chromatography-mass spectrometry (GC-MS)로 휘발성 향기성분을 분석하였다. 그 결과 먼저 초임계유체추출법의 <TEX>$40^{\circ}C$</TEX> - 400 bar 조건에서 추출한 정유 성분 중 linalool (0.1%), trans-sabinene hydrate (0.9%)가 다른 조건에서 추출한 정유성분과 비교하였을 때 상대적으로 더 많이 함유되어 있었으며, <TEX>$50^{\circ}C$</TEX> - 400 bar 조건에서는 borneol (3.82%), terpinen-4-ol (0.3%), caryophyllene oxide (2.2%), <TEX>$50^{\circ}C$</TEX>- 300 bar 조건에서는 <TEX>${\beta}$</TEX>-bisabolene (5.88%), 1-octen-3 -ol (0.31%), caryophyllene (2.91%), p-cymene (2.04%), <TEX>${\gamma}$</TEX>-terpinene (0.52%), <TEX>$50^{\circ}C$</TEX> - 200 bar 조건에서는 thymol (77.63%), carvacrol (5.65%)이 상대적으로 더 많이 함유되어 있는 것으로 나타났다. 혼합 증류법으로 추출한 정유 성분 중에는 <TEX>${\alpha}$</TEX>-bisabolol (0.17%), caryophyllene (6.46%), cis-<TEX>${\alpha}$</TEX>-bisabolene (1.52%), <TEX>${\beta}$</TEX>-bisabolene (20.65%)이 초임계유체추출법으로 추출한 정유 성분 보다 상대적으로 더 많이 함유되어 있는 것으로 나타났으며, 동시 증류추출법을 통해서는 정유를 얻지 못하였다. 이 같은 연구 결과는 각각의 추출법을 통해서 확인된 향기 성분들을 모두 취합하여 섬백리향 본연의 향에 좀 더 가깝도록 세밀하게 재현하는데 있어 유용한 자료로 활용될 수 있을 것으로 보인다. The purpose of this study was to analyse the volatile components of Thymus magnus Nakai extracted by different extraction methods and reproduce scent close to original plant based on the results. For this purpose, the essential oil of T. magnus was extracted by supercritical fluid extraction (SFE), water and steam distillation (WSD) and simultaneous steam distillation and extraction (SDE) methods. The compositions of the essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). Consequently, linalool (0.1%) and trans-sabinene hydrate (0.9%) contents in the essential oil extracted by SFE method of <TEX>$40^{\circ}C$</TEX> - 400 bar condition were relatively higher than compositions of the essential oil extracted by different conditions. The contents of borneol (3.82%), terpinen-4-ol (0.3%) and caryophyllene oxide (2.2%) were relatively higher at <TEX>$50^{\circ}C$</TEX> - 400 bar and the contents of <TEX>${\beta}$</TEX>-bisabolene (5.88%), 1-octen-3-ol (0.31%), caryophyllene (2.91%), p-cymene (2.04%) and <TEX>${\gamma}$</TEX>-terpinene (0.52%) were extracted relatively higher at <TEX>$50^{\circ}C$</TEX> - 300 bar. The compositions of the essential oil extracted by SFE method of <TEX>$50^{\circ}C$</TEX> - 200 bar condition contained relatively higher contents of thymol (77.63%) and carvacrol (5.65%). The contents of <TEX>${\alpha}$</TEX>-bisabolol (0.17%), caryophyllene (6.46%), cis-<TEX>${\alpha}$</TEX>-bisabolene (1.52%) and <TEX>${\beta}$</TEX>-bisabolene (20.65%) in the essential oil extracted by WSD method were relatively higher than compositions of the essential oil extracted by SFE method, and by SDE method we couldn't obtained essential oil. The results of this study could be utilized to reproduce scent close to original scent of T. magnus.

Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation

In this study, the essential oil from mustard seed was isolated by simultaneous steam distillation and extraction (SDE) and analyzed by gas chromatography–mass spectrometry (GC–MS). Fourteen components were identified in the mustard seed essential oil with allyl isothiocyanate being the main component (71.06%). The essential oil has a broad-spectrum antimicrobial activity with inhibition zones and MIC values in the range of 9.68–15.57mm and 128–512μg/mL respectively. The essential oil was subsequently encapsulated in complex coacervation microcapsules with genipin, a natural water-soluble cross-linker. The optimum parameters for the hardening effectiveness of the genipin-hardened essential oil microcapsules were 8h at 40°C and pH 10.0 with a genipin concentration of 0.075g/g gelatin. The genipin-hardened microcapsules had a particle size of mainly 5–10μm and strong chemistry stability which is potential for its application in food preservation.

Evaluation of the phytochemical profile and uterine contractile effect of Woodfordia fruticosa (L.) Kurz and Dipsacus mitis D. Don

The phytochemical screening of Dipsacus mitis D. Don and Woodfordia fruticosa (L.) Kurz revealed the presence of bioactive secondary metabolites in both of the species but their concentrations were variable. Flavanoids and saponins were found in remarkable amount in both of the samples. The volatile compounds of both plants were extracted by Simultaneous Steam Distillation and Extraction (SDE) apparatus and analyzed by Gas Chromatography/Mass Spectrometery (GC-MS). Total 53 volatile compounds were tentatively identified from roots of Dipsacus mitis D. Don and 78 were identified from flowers of Woodfordia fruticosa (L.) Kurz. Alcohols were dominant in both the plants accounting 45% and 32% respectively. Numerous bioactive volatile compounds were detected in both herbs. The effects of increasing concentrations of the methanolic extracts on the amplitude and frequency of spontaneously contracting uterine tissues were tested. The effect of extracts on the smooth muscle strips from rat uterus showes the dramatic muscular relaxation on spontaneous contractility and was determided most effective at a concentration 6500 µg/ml of methanolic extract of Dipsacus mitis D.DOI: http://dx.doi.org/10.3126/jnpa.v26i1.6627JNPA. XXVI(1) 2012 1-11

Effect of γ-irradiation on the volatile compounds of medicinal herb, Paeoniae Radix

A study was carried out to find the effect of γ-irradiation on contents of volatile compounds from medicinal herb, Paeoniae Radix ( Paenia albiflora Pallas var. trichocarpa Bunge). The volatile compounds of control, 1, 3, 5 and 10 kGy irradiated samples were extracted by simultaneous steam distillation and extraction (SDE) method and analyzed by gas chromatograph-mass spectrometer. The major volatile compounds were paeonol, ( E)-carveol, ( E, E)-2,4-octadienal, methyl salicylate, myrtanol and eugenol acetate. Volatile compounds belonging to chemical classes of acids, alcohols, aldehydes, esters, hydrocarbons and miscellaneous were identified in all experimental samples. The types of volatile compounds in irradiated samples were similar to those of non-irradiated sample and the concentrations of these compounds differed between treatments. 1,3-Bis (1,1-dimethylethyl)-benzene was identified by using the selected ion monitoring (GC/MS-SIM) mode. The concentration of this compound increased with the increase of irradiation dose level. These results suggest that it could be used as the base data for the effect of γ-irradiation on medicinal herb.

추출방법에 따른 후지사과의 휘발성 향기성분 특성

본 연구에서는 후지사과를 이용하여 천연향료를 개발하기 위한 기초자료로 활용하고자 추출방법에 따른 사과의 향기성분 특성을 비교하였다. SDE, 용매추출 및 SPME법으로 확인된 휘발성 향기성분은 각각 총 66, 32 및 54종이었으며, 주요 휘발성 향기성분으로는 (E,E)- α-farnesene, butanol, hexanol, 2-methyl butanol, hexyl hexanoate, hexyl 2-methyl butanoate, hexyl butanoate 등으로 사과의 특징적인 향기성분을 확인하였다. SDE법과 용매추출법에 의해 추출된 향기성분의 주요 화합물은 alcohol류와 hydrocarbon류로 나타났고, SPME법에 의해 추출된 향기성분의 주요화합물은 ester류와 hydrocarbon류로 상이하게 나타났다. 각 방법에 따라 추출된 휘발성 향기성분의 함량은 21.78, 7.48 및 11.67 ㎎/㎏으로 SDE법에 의해 가장 많은 향기성분이 추출되었으나 신선한 사과의 향기특성을 살리기 위해서는 SPME방법과 동일한 향기조성을 나타낼 수 있는 추출방법이 필요할 것으로 생각된다.

전자선 조사가 신고배의 향기성분에 미치는 영향

신고배(Pyrus pyrifolia cv. Niitaka)의 휘발성 향기성분에 전자선 조사의 영향과 전자선 조사 후 저장기간에 따른 휘발성 향기성분의 변화를 확인하기 위하여 본 연구를 수행하였다. SDE 추출방법과 GC/MS 분석에 의하여 선량에 따른 신고배의 휘발성 향기성분을 분석하였다. 비조사 신고배와 전자선 0.25, 0.5, 1 그리고 3 kGy로 조사된 신고배에서 각각 46, 45, 44, 48 그리고 51종의 화합물을 동정하였다. 신고배의 주요 휘발성 향기성분으로는 C?화합물인 hexanal, n-hexanol, (E)-2-hexenal이 분리 동정되었다. 4℃에서 30일 저장 후 신고배의 휘발성 향기성분의 조성은 유사하였으며, 저장기간 동안 크게 변화가 없었다. 소비자 수용성에 기여하는 휘발성 향기성분에 대하여 전자선 조사는 휘발성 향기성분의 변화에 크게 영향을 미치지 않는 것으로 판단되었다. 관능평가 실시 결과, 1 kGy 이하의 저선량으로 전자선 조사된 배의 기호도가 대조군보다 오히려 약간 높은 것으로 나타났으며 유의적인 차이는 없었다. 위의 결과를 토대로 신고배의 전자선 조사기술을 적용하기 위해서는 다양한 실험방법을 통한 지속적인 연구가 필요할 것으로 사료된다.

Effects of gamma irradiation on the yields of volatile extracts of Angelica gigas Nakai

The study was carried out to determine the effects of gamma irradiation on the volatile flavor components including essential oils, of Angelica gigas Nakai. The volatile organic compounds from non- and irradiated A. gigas Nakai at doses of 1, 3, 5, 10 and 20 kGy were extracted by a simultaneous steam distillation and extraction (SDE) method and identified by GC/MS analysis. A total of 116 compounds were identified and quantified from non- and irradiated A. gigas Nakai. The major volatile compounds were identified 2,4,6-trimethyl heptane, α-pinene, camphene, α-limonene, β-eudesmol, α-murrolene and sphatulenol. Among these compounds, the amount of essential oils in non-irradiated sample were 77.13%, and the irradiated samples at doses of 1, 3, 5, 10 and 20 kGy were 84.98%, 83.70%, 83.94%, 82.84% and 82.58%, respectively. Oxygenated terpenes such as β-eudesmol, α-eudesmol, and verbenone were increased after irradiation but did not correlate with the irradiation dose. The yields of active substances such as essential oil were increased after irradiation; however, the yields of essential oils and the irradiation dose were not correlated. Thus, the profile of composition volatiles of A. gigas Nakai did not change with irradiation.

Volatile organic compounds of Angelica gigas Nakai, Korean medicinal herb

The study was performed to find out the profile of volatile flavor components from the aromatic medicinal plant, Angelica gigas Nakai. The volatile organic compounds of A. gigas Nakai were extracted by simultaneous steam distillation and extraction (SDE) method, and identified by gas chromatograph/mass spectrometric (GC/MS) analysis. A total of 116 compounds, including 40 hydrocarbons, 37 alcohols, 15 esters, 12 aldehydes, 7 ketones, and 5 miscellaneous were identified and quantified. Among them, 75 volatile organic compounds were detected which make up 90.52% of total volatile content. α-Pinene was detected as the prime volatile component which accounted for 30.89% of total volatile content and 2,4,6-trimethyl heptane, camphene, α-limonene, β-eudesmol, vervenol, α-murrolene, and sphatulenol were detected as the major components of A. gigas Nakai.

건생강에 함유된 키랄성 향기성분의 이성질체 조성 분석

The volatile compounds of Zingiber officinale Roscoe were extracted by simultaneous steam distillation and extraction (SDE) method and identified with gas chromatography/mass spectrometer (GC/MS) analysis. Enantiomeric compositions of chiral compounds were determined by multidimensional gas chromatography/ mass spectrometer (MDGC/MS). A total of 57 compounds were identified and quantified, including zingiberene, β-sesquiphellandrene, β-bisabolene, (E,E)-α-farnesene and α-curcumene. Among them, zingiberene (38.41%) was found as the predominantly abundant component. α-Pinene and nerolidol in dried ginger were detected by high enantiomeric purity (＞96%) for (S)-form, and β-pinene was detected only (R)-form. The enantiomeric composition of α-terpineol revealed 72.0% for (R)-form, and linalool and 4-terpineol showed mixtures of both enantiomers. (S)-Enantiomer was the major enantiomer of limonene having enatiomeric excess of 17.2%. Hence the enantiomeric composition of these compounds can be used as parameter for authenticity control of Zingiber officinale.

한국 자생나리의 휘발성 향기성분

향이 은은하며 향장류의 원료로 이용 가능한 한국의 자생나리인 중나리, 하늘나리, 하늘말나리, 섬말나리 및 털중나리를 중심으로 분화용 자생나리의 개발 및 방향제 개발의 이용 가능성을 위한 기초 자료를 위해 휘발성 향기성분을 연속수증기증류법을 이용하여 추출하고 GC 및 GC-MS로 분석하였다. 그 결과, 자생나리류의 휘발성 향기성분으로는 hexanal, nonanal 등의 aldehyde류 28종, <TEX>$\beta-ionone$</TEX> 등의 ketone류 9종, linalool 등의 alcohol류 8종, methyl hexanoate 등의 ester류 5종, 2-furoic acid 등의 acid류 5종, 2-pentyl furan 등의 furan류 3종 및 기타 2종 등 총 60종의 화합물을 추정 또는 동정하였다. 한국 자생나리의 관능적 특성으로, 중나리는 은은한 향과 분쇄한 토마토의 신선향, 하늘나리는 가열한 호박의 달콤함, 섬말나리는 감흥시의 달콤한 향과 신선한 풀향등을 느낄 수 있었다. 휘발성 성분으로는 중나리는 hexanal, hexanol 및 (E)-2-hexenal의 함량이 많았으며, 하늘나리는 풋풋한 풀냄새에 기인하는 (E)-2-hexenal과 hexanal의 함량이 많았으나 꽃향이나 산뜻한 과일향을 갖는 linalool의 함량도 많았다. 또한 꽃향을 나타내는 phenylacetaldehyde와 꿀향, 머스크향으로 알려져 있는 methyl phenylacetate의 함량도 많았다. 하늘말나리는 하늘나리와 유사한 성분이 함유되어 있었지만, 특징으로 linalool의 함량이 많고 장미꽃향을 띄는 phenylethyl alcohol이 동정되었다. 섬말나리의 경우 풀냄새에 기여하는 (E)-2- hexenal의 함량이 나리시료 중 가장 많이 함유되어 있었고, 강한 풀냄새를 갖는 2,6- nonadienal도 함유되어 있었다. 털중나리의 경우 (E)-2-octenal과 phenylethyl alcohol의 함량이 특히 많은 것이 특징이었다. Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.

Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)

Volatile flavor components, produced during the young (P-1), immature (P-2), mature (P-3) and old (P-4) growth stages, of shiitake mushrooms (Lentinus edodes), were extracted by simultaneous steam distillation and extraction (SDE), using a mixture of n-pentane and diethyl ether (1:1, v/v) as the extraction solvent. Analyses of the concentrates, by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS), led to the identification of 129, 129, 111 and 120 components in the P-1, 2, 3 and 4 stages, respectively. The major volatile compounds were 1-octen-3-ol, 3-octanol, 3-octanone and 4-octen-3-one. Ethanol and ethyl acetate were also detected in large amounts. The characteristic volatile compounds found in shiitake mushrooms, such as dimethyl disulfide, dimethyl trisulfide and 1, 2, 4-thiolane, were at low concentrations in all samples. The amount of 1-octen-3-ol decreased as growth progressed, but concentrations of 3-octanone increased. The amount of 4-octen-3-ol decreased from P-1 to P-3, but was at a high concentrations in P-4. The concentration of 3-octanol gradually increased and reached its highest concentration in P-3, but decreased in P-4. The C8-compounds comprised 70.91, 64.09, 64.29 and 60.01% in the P-1, 2, 3 and 4 stages, respectively, so decreased gradually with growth. The S-compounds were found in the highest concentrations in P-3.

Analysis of volatile components in frozen and dried scallops ( Patinopecten yessoensis) by gas chromatography/mass spectrometry

Analysis of the volatile components in two forms (frozen and dried) of scallops Patinopecten yessoensis was carried out. Extracts were prepared by simultaneous steam distillation and extraction (SDE) apparatus and analysed by gas chromatography/mass spectrometry. One hundred fifty-seven compounds were identified including ketones (31), alcohols (16), aldehydes (22), aromatics (17), miscellaneous compounds (9), naphthalenes (9), phenolic compound (7), sulfur-containing compounds (11), terpenes (8), pyrazines (7), esters (6), alkanes (5), pyridines(4), furans (4) and acids (2). Although the majority of the components identified in both forms of scallops were similar, additional 4 and 18 compounds were found only in the frozen and dried scallops, respectively. Quantitatively, the dried scallops generally contained components with higher levels than that of the frozen ones.

Composition of the Essential Oil from Achillea millefolium L. from Estonia

The essential oil obtained by simultaneous steam distillation and extraction (SDE) from air-dried aerial parts of plant species Achillea millefolium L. yarrow was analyzed by capillary GC and GC/MS. Sixty-six components were identified. The major constituents in the oil extracts were β-pinene (14.9–29.2%), sabinene (2.9–17.6%), 1,8-cineole (6.9–18.3%), β-caryophyllene (3.3–6.2%), (E)-nerolidol (0.5–6.4%), guaiol (0.3–11.8%) and chamazulene (0.1–13.3%). The monoterpene fraction represented 41–61% of the total oil. The increasing of distillation time from 0.5–3 h increased the yield of oil ca. two-fold, at the same time the chamazulene content increased ca. three-fold. The yield of oil after two hours distillation was 2–4 mg/g. The oil yield from the flowers was two times higher than from the leaves, while it was very low from the stems. The oil from the leaves and especially from the stems contained more oxygenated aliphatic compounds, diterpenoid compounds and other highboiling compounds, and less chamazulene and sesquiterpenes than oil from the yarrow flowers.

Volatile flavor components in red fermented soybean (Glycine max) curds.

Red fermented soybean (Glycine max) curds (FSC) were extracted with a simultaneous steam distillation and extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS) and further evaluated by gas chromatography-mass spectrometry-flame ionization detector-olfactometry (GC-MS-FID-O). A combined total of 89 compounds were identified from three samples (A-C). The numbers of components identified (samples A-C) were 87, 85, and 81, respectively, which were divided into 10 compound classes. The quantity of 48 compounds was statistically significant (p < 0.05). Sample B generally had the lowest level, whereas sample C had the higher level of each common component among the samples. GC-MS-FID-O analyses showed that the majority of the fruity, diacetyl, cantaloupe-like odors were eluted early during the run (RI < 1100), followed by the meaty flavor, rosy, and prune-like aromas (RI > 1100). Ethyl 2-methylpropanoate, 2,3-butanedione, ethyl butanoate, ethyl 2-methylbutanoate, 3-(methylthio)propanal, benzeneacetaldehyde, and ethyl 3-phenylpropionate were found to be important common components contributing to the characteristic aroma of red FSCs.