Supercritical carbon dioxide extraction of 2‐acetyl‐1‐pyrroline and volatile components from pandan leaves

Abstract

The flavour of pandan (Pandanus amaryllifolius Roxb.) leaves was extracted by supercritical fluid with CO 2 (SC-CO 2 ) under different conditions of pressure, temperature and contact time to determine the yield of 2-acetyl-1-pyrroline (ACPY) and various other components; 14 volatile compounds on the gas chromatogram were identified, and the predominant constituents were ACPY and 3-methyl-2(5H)-furanone. The interaction of different conditions significantly influenced the yield of ACPY and various volatile compounds. There is a potential for high yield of ACPY by SC-CO 2 at 200 bar, 500°C and 20 min. The SDE-ether extract was found to have a very small amount of ACPY and an undesirable odour, as compared to the dark green ethanol extract, which contains a relatively larger quantity of ACPY and even more 3-methyl-2(5H)-furanone. Although at least 34 new components were uncovered from SC-CO 2 , SDE, and ethanol extraction, both ACPY and 3-methyl-2(5H)-furanone were the components tentatively obtained by all three methods.

Optimization of HS-SPME conditions for quantification of 2-acetyl-1-pyrroline and study of other volatiles in Pandanus amaryllifolius Roxb.

“…Not so advantageous is the length of time usually required in using conventional sample preparation methods like steam distillation, solvent extraction and supercritical fluid extraction. These methods have been predominantly used to extract 2AP (Buttery et al, 1982(Buttery et al, , 1983aAdams & Kimpe, 2007;Bhattacharjee et al, 2005;Laohakunjit & Noomhorm, 2004;Romanczyk, McClelland, Post, & Aitken, 1995). These methods apart from being time consuming, considerably affect the quality and quantity of aroma volatiles (Sriseadka, Wongpornchai, & Kitsawatpaiboon, 2006;Stashenko & Martinez, 2007).…”

“…A total of 50 peaks were recorded with 1000 mg plant material against only 13 peaks in 10 mg plant material (Supplementary Table 2). Besides 2AP, several other volatiles are also known to contribute in the total aroma (Jiang, 1999;Laohakunjit & Noomhorm, 2004). Therefore, if qualitative study of 2AP along with other volatiles is intended, 1000 mg plant material can be used and for 2AP quantitation, 10 mg plant material can be preferred.…”

Supercritical Fluid Extraction of Plant Flavors and Fragrances

“…The interaction of different conditions significantly influenced the yield of ACPY and various volatile compounds. There is a potential for high yield of ACPY by SC CO 2 at 20 MPa, 500 °C and 20 min [63].…”

“…The variation of essential oils composition of B. tripartita was studied after SC CO 2 extraction. Volatiles of B. tripartita were characterized by the presence of α-pinene (52, Figure 11), p-cymene (63), (E)-β-ocimene (64), β-elemene (65), iso-caryophyllene (66), α-caryophyllene (67), and α-bergamotene (68) (Figure 14) [78]. The volatile oil parts of frankincense (Boswellia carterii) was extracted with SC CO 2 under constant pressure (15,20,or 25 MPa) and fixed temperature (40, 50, or 60 °C) at given times (60, 90, or 120 min) aiming at the acquisition of enriched fractions containing octyl acetate, a compound of pharmaceutical interest.…”

Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice

“…As well as being the major chemical component of fragrance in rice (Buttery et al 1983a), 2AP is a significant aroma chemical in a number of organisms and foodstuffs including Pandanus (Buttery et al 1983b;Laohakunjit and Noomhorm 2004;Thimmaraju et al 2005), popcorn (Schieberle 1995), corn tortillas (Buttery and Ling 1995), baguettes (Zehentbauer and Grosch 1998), ham (Carrapiso et al 2002), cheese (Zehentbauer and Reineccius 2002), mung bean (Brahmachary and Ghosh 2002), green tea (Kumazawa and Masuda 2002), bread flowers (Vallaris glabra Ktze) (Wongpornchai et al 2003) some yeasts (Snowdon et al 2006) and select bacteria (Romanczyk et al 1995;Costello et al 2001;Rungsardthong and Noomhoom 2005;Snowdon et al 2006;Adams and De Kimpe 2007) including the wine spoilage bacteria Lactobaccillus hilgardii (Costello et al 2001;Snowdon et al 2006).…”