Simultaneous Steam Distillation And Solvent Extraction Research Articles

Volatile Organic Compounds of Anchote Tuber and Leaf Extracted Using Simultaneous Steam Distillation and Solvent Extraction.

Anchote (Coccinia abyssinica (Lam.) (Cogn)) is an endemic and potentially valuable crop of Ethiopia principally categorized under root and tuber crops, and its newly growing leaves along with the tendrils are also used as nutritious vegetable served after being cooked. Leaf and tuber powders were extracted for the first time to identify volatile organic compounds by simultaneous steam distillation and solvent extraction (SDE) and characterized using gas chromatography mass spectrometry (GC-MS). VOCs having an area percentage above 0.5% were used for identification analysis. From the results, thirty volatile flavor compounds from leaves and fifteen from tubers were identified with the total fraction yield of 770.57 mg/kg and 4536.91 mg/kg, respectively, and from the 30 compounds identified from leaf 16 were distinguished in each of the tested accessions. Ethyl acetate 90.47% (697.13 mg/kg) was detected in a higher amount exhibiting >1% peak area. The rest 6.03% (46.46 mg/kg) were minor quantities (<1%) of the total (770.57 mg/kg) volatile flavor fraction. Among the 15 identified compounds in the tuber, ethyl acetate was the only major compound that accounted together for 99.15% (4498.33 mg/kg) of the total volatile flavor fraction and 0.85% (38.58 mg/kg) being reported in minor quantities (<1%). The SDE extraction and GC-MS analysis of anchote leaves and tubers successfully identified various volatile flavor compounds, which indicates that anchote was found to be a potential source of volatile flavor compounds that can be used as a food flavoring agent and in folk medicines. Thus, this study confirms that anchote leaf and tuber can be used for more specific and valuable applications in food and medicine industries.

고온반응기로 제조한 구운 불고기 반응향의 향미특성

Department of Food Engineering, Dankook UniversityAbstract To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperaturereaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation andsolvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatilecompounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the mostabundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Ofthe volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorantsincluded hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyltrisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavorbecause of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reactiontemperature increased, whereas those of the sulfide compounds decreased.Keywords: bulgogi, roasted bulgogi flavor, volatile flavor compound, reaction flavor, aroma-active compound

Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry

The objective of this study was to assess aroma quality of gochujang using purge and trap, simultaneous steam distillation and solvent extraction (SDE), and headspace solid-phase microextraction (HS-SPME), followed by gas chromatography–olfactometry (GC–O). Nineteen and 28 aroma-active compounds were detected by aroma extract dilution analysis of purge and trap and SDE, respectively. Diallyl disulfide and 3-isobutyl-2-methoxypyrazine played a significant role in the aroma quality of gochujang. Twelve aroma-active compounds were detected by HS-SPME–GC–O based on sample dilution analysis. Methional, diallyl disulfide, and 3-isobutyl-2-methoxypyrazine were the most intense aroma-active compounds. 3-Isobutyl-2-methoxypyrazine was identified for the first time in gochujang.

Potent aroma-active compounds of cooked Korean non-aromatic rice

To characterize the aroma of cooked Korean non-aromatic rice, volatiles were extracted by simultaneous steam distillation and solvent extraction (SDE) and dynamic headspace sampling (DHS). The potent aroma-active compounds were then evaluated using gas chromatography-olfactometry. A total of 16 aroma-active compounds with log3 flavor dilution >1 were detected by SDE. On the other hand, 10 aroma-active compounds were detected by DHS. 2-Methyl-3-furanthiol (2-MF) and 2-acetyl-1-pyrroline were considered the most potent aroma-active compounds in cooked Korean non-aromatic rice. Especially, 2-MF was identified for the first time as a potential aroma-active compound of cooked Korean non-aromatic rice.

GC-MS Analysis of the Volatile Components in Dried Boxthorn (Lycium chinensis) Fruit

Analysis of the volatile components in dried boxthorn (Lycium chinensis Miller) fruit was carried out. Extracts were prepared by simultaneous steam distillation and solvent extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry qualitatively and quantitatively. One hundred and thirty components including acids (8), alcohols (21), aldehydes (23), alkanes (10), aromatics (5), esters (15), furans (7), ketones (21), miscellaneous compounds (3), naphthalenes (2), phenols (3), pyrazines (2) and terpenes (10) were identified. Some volatile compounds found in the dried boxthorn fruit might account for its major odorous property, particularly at relatively high concentration, e g, hexadecanoic acid, (Z,Z)-9,12-octadecadienoic acid, 3-methyl butanal, 2-methyl butanal and 2-furancarboxaldehyde. However, undesirable compounds were also found in the boxthorn fruit including hexanal, 1-octen-3-ol, 3-octanol, 3-hydroxy-2-butanone, and 2,6,6-trimethyl-1,3-cyclohexadien-1-carboxaldehyde. They were likely produced by lipid or enzymatic oxidation.

Effect of Supercritical Carbon Dioxide Decaffeination on Volatile Components of Green Teas

Volatile components in regular and decaffeinated green teas were isolated by simultaneous steam distillation and solvent extraction (SDE), and then analyzed by GC-MS. A total of 41 compounds, including 8 alcohols, 15 terpene-type compounds, 10 carbonyls, 4 N-containing compounds, and 4 miscellaneous compounds, were found in regular and decaffeinated green teas. Among them, linalool and phenylacetaldehyde were quantitatively dominant in both regular and decaffeinated green teas. By a decaffeination process using supercritical carbon dioxide, most volatile components decreased. The more caffeine was removed, the more volatile components were reduced in green teas. In particular, relatively nonpolar components such as terpene-type compounds gradually decreased according to the decaffeination process. Aroma-active compounds in regular and decaffeinated green teas were also determined and compared by aroma extract dilution analysis (AEDA). Most greenish and floral flavor compounds such as hexanal, (E)-2-hexenal, and some unknown compounds disappeared or decreased after the decaffeination process.

The essential oil of Glossogyne tenuifolia

Glossogyne tenuifolia (Labill) Cass. (Compositae) is a traditional anti-pyretic and hepatoprotective herb in The Pescadores Islands. The essential oil of the dried herb, from four seasons, was isolated using a simultaneous steam-distillation and solvent-extraction (SDE) apparatus. The essential oil contents were in the range of 0.48–0.77 mg g −1, with an average of 0.66 mg g −1, and declined with the seasons. Generally, the essential oils from four seasons exhibited similar volatile profiles. A total of 62 different compounds were isolated by the SDE method and, among them, 30 compounds were identified, including 13 terpenes, 16 oxygen-containing compounds (eight alcohols, five aldehydes, one ester and two ketones) and one other compound. Terpenes were predominantly present in the essential oil and accounted for 61.3–76.0% of the essential oil with an average of 69.1%. The second most abundant class was alcohols, accounting for 12.4–15.9% of the essential oil, with an average of 14.1%. Consistently for four seasons, the most abundant eight compounds were in the descending order: p-cymene > β-pinene > β-phellandrene > limonene > cryptone > α-pinene > 4-terpineol + γ-muurolene. However, these eight compounds accounted for 71.5% of the average of the essential oil and, in combination, might give rise to the overall citrus-like aroma of the G. tenuifolia.

Volatile constituents from the leaves of Polygonum cuspidatum S. et Z. and their anti-bacterial activities

Volatile substances extracted from leaves of Polygonum cuspidatum S. et Z. by simultaneous steam distillation and solvent extraction (SDE) were investigated in terms of their inhibitory activities against six foodborne micro-organisms using Bioscreen C. The SDE extracts from P. cuspidatum S. et Z. obtained after 1.5 or 2.0h at pH 4.5 exhibited strong growth inhibition upon the six micro-organisms tested; their volatile contents were 5.74 and 8.89μl/100g, respectively. Anti-bacterial activities against the bacterial strains examined increased upon reducing SDE pH from 6.5 to 3.5 and by increasing the extraction time from 0.5 to 2.0h. The major volatile components of the SDE extracts obtained after 1.5h at pH 4.5 were 2-hexenal (73.36%), 3-hexen-1-ol (6.97%), n-hexanal (2.81%), 1-penten-3-ol (2.55%), 2-penten-1-ol (2.21%), and ethyl vinyl ketone (1.13%) by Gas chromatography. The addition of 10% (v/v) of the SDE extracts to broth completely inhibited the growth of Bacillus cereus and of Vibrio parahaemolyticus for 72h.

Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts

The antibacterial effects of the volatile components extracted from Pinus densiflora S. and Z., by simultaneous steam distillation and solvent extraction (SDE), were examined on six foodborne bacteria using Bioscreen C (a computer-controlled shake–incubator–reader). The SDE extracts of P. densiflora obtained after 1.5 or 2.0h at pH 3.6 exhibited a strong growth inhibitory effect on Escherichia coli O157:H7 and their overall antibacterial activities against the various bacteria tested tended to increase with increased extraction time and with a lower extraction pH. The major volatile components of the SDE extracts obtained at pH 3.6 and 1.5h, as determined by gas chromatography, were α-ocimene (29.3%), sabinene (10.9%), β-myrcene (9.6%), β-caryophyllene (8.0%), β-cadinene (7.3%), α-terpinolene (4.9%), 2-hexanal (4.5%), and β-pinene (4.3%). The addition of 8% or 10% (v/v) of the SDE extracts to culture broth completely inhibited the growths of Bacillus cereus, Salmonella Typhimurium, and Staphylococcus aureus. The intracellular adenosine triphosphate (ATP) concentration of S. Typhimurium treated with P. densiflora extract reduced to 0.165μm from 0.595μm, whereas the ATP concentration in culture supernatants was increased to 0.469μm form 0.065μm.

Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.

Volatile substances of Callicarpa japonica Thunb. were examined for their antibacterial activities against six foodborne microorganisms using the optical densitometer Bioscreen C. Extracts of C. japonica were obtained by simultaneous steam distillation and solvent extraction (SDE), and those extracted for 1.5 and 2.0 h at pH 6.0 strongly inhibited the growth of Bacillus cereus and Salmonella typhimurium; the content of the volatile substances of leaves at these pH levels were 543.1 and 706.7 mg/kg, respectively. All foodborne microorganisms tested were strongly inhibited by the addition of >8% (v/v) of the SDE extracts to broth medium. The major volatile components of the SDE extracts obtained at 1.5 h and pH 6.0 were gamma-caryophyllene, 1-octen-3-ol, 2-hexenal, germacrene B, and aromadendrene II, with corresponding peak areas of 44.14, 15.6, 9.86, 5.24, and 4.01%, respectively, and major antibacterial components were 1-octen-3-ol and 2-hexenal. Among the 32 materials identified as volatile flavor components, 2-hexenal, 2,4-hexadienal, 1-octen-3-ol, 2,4-heptadienal, and epiglobulol strongly inhibited microorganism growth. In particular, 2-hexenal (107.52 mg/L) and 1-octen-3-ol (678.64 mg/L) inhibited the growth of most microorganisms tested by >90%.

Flavour index and aroma profiles of fresh and processed honeys

AbstractThis paper discusses the importance of flavour profiling in detecting indicative parameters for quality control of fresh and heated honey. Flavour compounds of six unifloral honeys (Lavandula stoechas, Castanea sativa, Dorycnium pentaphyllum, Rosmarinus officinalis, Eucalyptus sp and Robinia pseudoacacia) were investigated. The aroma extracts were obtained by a two‐step procedure involving (i) preliminary steam distillation under reduced pressure to evaluate the methylpyrazines generated in heated honeys by spectrophotometry (flavour index) and (ii) Likens–Nickerson's simultaneous steam distillation and solvent extraction (SDE) method with added NaCl. A combined total of 64 compounds were detected by gas chromatography/mass spectrometry (GC/MS), 58 of which were identified. Some compounds appeared to be characteristic of the floral source, particularly in Spanish lavender (methylated aliphatic acids and aromatic esters), eucalyptus (2,3‐pentanedione, acetoin, 1‐hexyl alcohol, 2‐acetyl‐5‐methylfuran, furfuryl propionate, 2‐phenylacetaldehyde and nerolidol), chestnut (acetophenone and 2‐aminoacetophenone), rosemary and D pentaphyllum (aromatic acids and esters, 2‐phenylacetaldehyde, farnesol and thymol) honeys. Robinia honey samples were characterised by very low levels of aromatic compounds. Twenty‐six flavour compounds were statistically closely related to the floral origin of the honeys (P ≤ 0.05). The flavour index was evaluated progressively in heated honeys, whereas in fresh honeys it showed a minimal value.© 2003 Society of Chemical Industry

Determination of antioxidant properties of aroma extracts from various beans.

Aroma extracts from fresh soybeans, mung beans, kidney beans, and azuki beans were prepared using simultaneous steam distillation and solvent extraction (SDE) under mild conditions (55 degrees C and 95 mmHg). Extracts were examined for antioxidative activities in two different assays. The aroma extracts isolated from all beans inhibited the oxidation of hexanal for nearly one month at a level of 250 microL/mL. Mung bean and soybean extracts inhibited malonaldehyde (MA) formation from cod-liver oil by 86% and 88%, respectively, at the 250 microL/mL level. Azuki and kidney bean extracts inhibited MA formation from cod-liver oil by 76% and 53%, respectively, at the 250 microL/mL level. The antioxidative activities of mung bean and soybean extracts were comparable with that of the natural antioxidant, alpha-tocopherol (vitamin E).

Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose

The contribution of peptides to volatile formations was investigated by isolating the peptides from casein pancreatic hydrolysate and reacting them with glucose at 180 o C for 1 h and comparing them to the volatiles isolated from the original hydrolysate under the same conditions. Volatile flavor components from the model systems were isolated by simultaneous steam distillation and solvent extraction (SDE) and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Strecker aldehydes and their corresponding substituted pyrazines were identified in the peptide fraction but at lower concentrations