A Solid-Phase Microextraction method for the Gas Chromatography–Mass Spectrometry analysis of blackberry (Rubus sp.) volatiles has been fully optimized by means of a Box–Behnken experimental design. The optimized operating conditions (Carboxen/Polydimethylsiloxane fiber coating, 66 °C, 20 min equilibrium time and 16 min extraction time) have been applied to the characterization for the first time of the volatile composition of Rubus ulmifolius Schott blackberries collected in Italy and Spain. A total of 74 volatiles of different functionality were identified; esters and aliphatic alcohols were the predominant classes in both sample types. Methylbutanal (2.02–25.70%), ethanol (9.84–68.21%), 2,3-butanedione (2.31–14.71%), trans-2-hexenal (0.49–17.49%), 3-hydroxy-2-butanone (0.08–7.39%), 1-hexanol (0.56–16.39%), 1-octanol (0.49–10.86%) and methylbutanoic acid (0.53–21.48%) were the major compounds in most blackberries analyzed. Stepwise multiple regression analysis of semiquantitative data showed that only two variables (ethyl decanoate and ethyl acetate) were necessary for a successful differentiation of blackberries according to their harvest location.
Optimization of a Solid-Phase Microextraction method for the Gas Chromatography–Mass Spectrometry analysis of blackberry (Rubus ulmifolius Schott) fruit volatiles / D'Agostino, M. F.; Sanz, J.; Sanz, M. L.; Giuffre', A. M.; Sicari, V.; Soria, A. C.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 178:(2015), pp. 10-17. [10.1016/j.foodchem.2015.01.010]
Optimization of a Solid-Phase Microextraction method for the Gas Chromatography–Mass Spectrometry analysis of blackberry (Rubus ulmifolius Schott) fruit volatiles
GIUFFRE' A. M.;SICARI V.;
2015-01-01
Abstract
A Solid-Phase Microextraction method for the Gas Chromatography–Mass Spectrometry analysis of blackberry (Rubus sp.) volatiles has been fully optimized by means of a Box–Behnken experimental design. The optimized operating conditions (Carboxen/Polydimethylsiloxane fiber coating, 66 °C, 20 min equilibrium time and 16 min extraction time) have been applied to the characterization for the first time of the volatile composition of Rubus ulmifolius Schott blackberries collected in Italy and Spain. A total of 74 volatiles of different functionality were identified; esters and aliphatic alcohols were the predominant classes in both sample types. Methylbutanal (2.02–25.70%), ethanol (9.84–68.21%), 2,3-butanedione (2.31–14.71%), trans-2-hexenal (0.49–17.49%), 3-hydroxy-2-butanone (0.08–7.39%), 1-hexanol (0.56–16.39%), 1-octanol (0.49–10.86%) and methylbutanoic acid (0.53–21.48%) were the major compounds in most blackberries analyzed. Stepwise multiple regression analysis of semiquantitative data showed that only two variables (ethyl decanoate and ethyl acetate) were necessary for a successful differentiation of blackberries according to their harvest location.File | Dimensione | Formato | |
---|---|---|---|
D'Agostino_2015_Food Chem_Optimization_Editor.pdf
non disponibili
Descrizione: versione editoriale
Tipologia:
Versione Editoriale (PDF)
Licenza:
Tutti i diritti riservati (All rights reserved)
Dimensione
746.27 kB
Formato
Adobe PDF
|
746.27 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
D'Agostino_2015_Food Chem_Optimization_post.pdf
Open Access dal 01/01/2018
Tipologia:
Documento in Post-print
Licenza:
Creative commons
Dimensione
1.23 MB
Formato
Adobe PDF
|
1.23 MB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.