Determination of volatile compounds in antioxidant rosemary extracts by multiple headspace solid-phase microextraction and gas chromatography

Abstract

Rosemary extracts are commercialized as natural antioxidants that delay the lipid oxidation process. Residual amounts of rosemary odour-responsible volatile compounds, such as borneol, camphor and verbenone, can remain in the final extract. The presence of these compounds may be undesirable when the extracts are used as food or cosmetic additives. In this paper a MHS-SPME method is proposed to quantify 10 rosemary odour-responsible compounds in a commercial solid rosemary extract. Multiple headspace solid-phase microextraction (MHS-SPME) is a recent technique proposed to eliminate the matrix effect on the quantitative analysis of solid samples. This technique performs few consecutive extractions from the same sample, and the total area corresponding to an exhaustive extraction is calculated as the sum of individual area values obtained from each extraction or by using an equation. The most influential variables of the extraction process, such as type of fibre, temperature and extraction time, were studied. Extraction was carried out using 2.5 mg solid extract and a divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) fibre at 55°C for 60 min; calibration was carried out using aqueous standard solutions containing 1% (v/v) ethanol at 40°C for 45 min. The features of the method were established using aqueous standard solutions. Precision was 4-15%, expressed as RSD, and the method allowed detection limits of 0.4 -47 ng for p-cymene and verbenone, respectively. Finally, the method was applied to analyse a rosemary solid extract, and verbenone (356 µ µ µ µ µg/g), borneol (190 µ µ µ µ µg/g) and camphor (136 µ µ µ µ µg/g) were found to be the most abundant compounds.

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

“…In Table 6-Selected antioxidant compounds identified in garlic, tea, and grapeseed extract. Nakatani and Inatani (1981), Arouma and others (1992), Cuvelier and others (1994), Kiehne and Engelhardt (1996), others (2000, 2003), others (2002, 2007), Okada and others (2005), Carrillo and Tena (2006), Yanishieva and others (2006), Chen and others (2007), Hatzidimitrioua and others (2007), Gorinstein and others (2008), Iacopini and others (2008), Hernandez-Hernandez and others (2009), and Calliste and others (2010).…”

“…Because these substances are aromatic, pungent food ingredients, they may or may not be desirable in a nonflavoring (antioxidant or other) application (Ruberto and others 2000;Teissedre and Waterhouse 2000). For example, even at low concentrations, some components of rosemary essential oil (verbenone, borneol, and camphor) can impart a rosemary odor to foods (Carrillo and Tena 2006). Solid rosemary extract can contain >356 μg/g verbenone, 190 μg/g borneol, and >135 μg/g camphor (Carrillo and Tena 2006).…”

“…For example, even at low concentrations, some components of rosemary essential oil (verbenone, borneol, and camphor) can impart a rosemary odor to foods (Carrillo and Tena 2006). Solid rosemary extract can contain >356 μg/g verbenone, 190 μg/g borneol, and >135 μg/g camphor (Carrillo and Tena 2006).…”

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

“…Quantification of aroma compounds by multiple headspace extraction (MHE) developed by Kolb and Pospisil (1977) is an effective quantification method, since it is independent of the food matrix. MHE has recently been successfully performed within food systems (Carrillo & Tena, 2006;Soria, Martinez-Castro, & Sanz, 2007). Numerous papers have elucidated the effects of yeast and fermentation temperature on aroma development during alcoholic fermentation in wine and beer production (Molina, Swiegers, Varela, Pretorius, & Agosin, 2007;Saerens, Verbelen, Vanbeneden, Thevelein, & Delvaux, 2008;Tominac et al, 2008;Trelea, Titica, & Corrieu, 2004).…”

Application of negligible and full depletion micro-extraction in environmental sciences

“…The amount of analyte almost remains constant, and the area for successive extractions is the same. Multiple SPME has been used for the analysis of environmental samples including solid [107][108][109][110][111] and liquid samples [112][113][114]. Detail review on the theory and application of this method was made by Tena and Carrillo [106].…”