Optimization of a miniaturized solid-phase microextraction method followed by gas chromatography mass spectrometry for the determination of twenty four volatile and semivolatile compounds in honey from Galicia (NW Spain) and foreign countries

Vazquez, Lua; Celeiro, María; Sergazina, Meruyert; Dagnac, Thierry; Llompart, Marı́a

doi:10.1016/j.scp.2021.100451

Cited by 11 publications

(3 citation statements)

References 28 publications

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“…Herrington et al [71] presented the SPME arrow as a new concept of SPME device that can limit the low inter-device reproducibility, as well as a little volume of mobile phases. Vazquez et al [72] suggested also miniaturization of the SPME device to make it portable and to allow sampling also not in a laboratory environment. Moreover, Starowicz et al [73] demonstrated that volatile compounds analysis with SPME is a favorable tool to determine also the quality of functional food and designing the product for consumer's needs.…”

Section: Spme As a Methods Of Extractionmentioning

confidence: 99%

Analysis of Volatiles in Food Products

Starowicz

2021

Separations

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The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described.

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Section: Spme As a Methods Of Extractionmentioning

confidence: 99%

Analysis of Volatiles in Food Products

Starowicz

2021

Separations

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“…In contrast with original configurations, where the sample is placed in vessels of tens of milliliters, in 2010, Dugheri et al placed the aqueous sample in 2ml autosampler vials, reducing the diffusion distance and achieving faster extraction [23]. This alternative was also applied for honey analysis, requiring just 200 mg of the sample [24], and even further miniaturized using a conical insert for biological applications from 10 μl of the sample [25]. In the latter, fibers as small as 4 mm in length were used for smaller sample volumes (Figure 2A).…”

Section: Solid-phase Microextractionmentioning

confidence: 99%

Ultramicroextraction as a miniaturization of the already miniaturized. A step toward nanoextraction and beyond

Azorín

Benedé

Chisvert

2023

J of Separation Science

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Miniaturization of the analytical process has been a widespread trend, and the sample preparation stage is not exempted from this downscaling. Since the introduction of microextraction techniques as miniaturization of classical extraction techniques, they have become one of the strengths in this field. However, some of the original approaches to these techniques did not fully cover all the current principles of Green Analytical Chemistry. For this reason, during the last years, much emphasis has been placed on reducing/eliminating toxic reagents, reducing the amount of the extraction phase, and searching for new greener, and more selective extractant materials. On the other hand, even though high accomplishments have been achieved, the same attention has not always been paid to reducing the amount of sample, which is essential when treating low‐availability samples such as biological samples, or in developing portable devices. In this review, we intend to give the readership an overview of the advances toward further miniaturization of microextraction techniques. Finally, a brief reflection is made on the terminology used, or that should, in our opinion, be used to term these new generation of miniaturized microextraction approaches. To this regard, the term, ‘ultramicroextraction’ is proposed to refer to those approaches beyond microextraction.

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“…However, the major drawback for honey analysis is sample preparation since it is a very complex matrix. To establish the honey aromatic profile, the combination of solid-phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS) has been the main employed technique [20][21][22]. On the other hand, for the determination of more polar analytes, including phenolic compounds, traditional sample preparation involves the use of solid-liquid or liquid-liquid (SLE, LLE) before LC-MS or HPLC-UV analysis.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the Presence and Contents of Phytochemicals in Honey Samples: Phenolic Compounds as Indicators to Identify Their Botanical Origin

Vazquez

Armada

Celeiro

et al. 2021

Foods

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Honey is a natural product well known for its beneficial properties. It contains phytochemicals, a wide class of nutraceuticals found in plants, including compounds with highly demonstrated antimicrobial and antioxidant capacities as phenolic compounds and flavonoids. The main goal of this work is the development of a miniaturized and environmentally friendly methodology to obtain the phenolic profile of Galician honeys (Northwest Spain) from different varieties such as honeydew, chestnut, eucalyptus, heather, blackberry and multi-floral. The total phenolic content (TPC) and antioxidant activity (AA) were also evaluated. As regards sample preparation, miniaturized vortex (VE) and ultrasound assisted extraction (UAE) employing aqueous-based solvents were performed. Individual quantification of 41 target phenolic compounds was carried out by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results revealed the presence of 25 phenolic compounds in the 91 analyzed samples, reaching concentrations up to 252 µg g−1. Statistical tools such as analysis of variance (ANOVA) and principal component analysis (PCA) were employed to obtain models that allowed classifying the different honeys according to their botanical origin. Obtained results, based on TPC, AA and ∑phenolic compounds showed that significant differences appeared depending on the honey variety, being several of the identified phenol compounds being responsible of the main differentiation.

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Optimization of a miniaturized solid-phase microextraction method followed by gas chromatography mass spectrometry for the determination of twenty four volatile and semivolatile compounds in honey from Galicia (NW Spain) and foreign countries

Cited by 11 publications

References 28 publications

Analysis of Volatiles in Food Products

Analysis of Volatiles in Food Products

Ultramicroextraction as a miniaturization of the already miniaturized. A step toward nanoextraction and beyond

Evaluating the Presence and Contents of Phytochemicals in Honey Samples: Phenolic Compounds as Indicators to Identify Their Botanical Origin

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