scholarly journals Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2664
Author(s):  
Ana Beltrán Sanahuja ◽  
Mercedes Ponce Landete ◽  
María Isabel Domingo Martínez ◽  
María Soledad Prats Moya ◽  
Arantzazu Valdés García
Keyword(s):  
Response Surface Methodology ◽  
Volatile Compounds ◽  
Response Surface ◽  
Solid Phase ◽  
Free Radical Scavengers ◽  
Apium Graveolens ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Main Components ◽  
By Products

In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) procedure was optimized to isolate volatile compounds from celery by-products. A Box–Behnken experimental design was proposed to optimize the procedure through a response surface methodology. The optimal extraction conditions were found to be 1.6 g of homogenized fresh by-product at 30 °C for 60 min. Under these conditions, 26 volatile compounds in stalk and root samples were identified, monoterpenes and sesquiterpenes being the main components. The content of limonene and γ-terpinene found in the stalk was significantly higher in comparison with root samples. Total phenolic content and antioxidant activity (ABTS and FRAP) results underlined the celery wastes studied as good sources of free radical scavengers. This work suggests the potential application of these by-products in the food industry and opens new pathways to valorize celery residues, contributing to the circular economy.

scholarly journals Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3612
Author(s):  
Marinos Xagoraris ◽  
Alexandra Skouria ◽  
Panagiota-Kyriaki Revelou ◽  
Eleftherios Alissandrakis ◽  
Petros A. Tarantilis ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Volatile Compounds ◽  
Response Surface ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Equilibration Time ◽  
Stirrer Speed ◽  
Magnetic Stirrer ◽  
Thyme Honey

This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.

scholarly journals Incidence of chlorination by-products in an institutional drinking water distribution network, Islamabad, Pakistan, using response surface methodology

2018 ◽  
Vol 8 (4) ◽  
pp. 740-751 ◽  
Author(s):  
Romana Khan ◽  
Imran Hashmi ◽  
Habib Nasir ◽  
Sajida Rasheed ◽  
Luiza C. Campos
Keyword(s):  
Response Surface Methodology ◽  
Drinking Water ◽  
Response Surface ◽  
Environmental Protection Agency ◽  
Water Distribution ◽  
Solid Phase ◽  
Water Distribution Network ◽  
The United States ◽  
Few Data ◽  
By Products

Abstract Trihalomethanes (THMs) are regulated disinfection by-products (DBPs), analyzed in drinking water due to their toxicological health effects. However, few data exist regarding the content of emerging THMs in drinking water, which are present at very low concentrations. This study aimed to monitor hazardous and emerging THMs from drinking water supply in a residential area via solid phase microextraction using gas chromatography. Response surface methodology was employed to evaluate the role of salt concentration, temperature, desorption and extraction times on THM formation as a result of raw water prechlorination. Maximum THM detection was achieved at 3.25 g Na2SO4 salt via 30 min extraction time at 80 °C along with 8 min of desorption time. The quantification results revealed the presence of total THMs in all drinking water samples, while most of the sites (88%) exceeded the permissible limit set by the United States Environmental Protection Agency (USEPA). Among I-THMs, chloroiodomethane was found to be dominant as detected in 79% of samples.

scholarly journals Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities

2021 ◽  
Vol 19 (1) ◽  
pp. 518-529
Author(s):  
Kai Wang ◽  
Bowen Ma ◽  
Tao Feng ◽  
Da Chen ◽  
Linyun Yao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Antioxidant Activities ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Ethyl Hexanoate ◽  
Phenolic Contents ◽  
Odor Activity Value

Abstract The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.

scholarly journals Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1995
Author(s):  
Mirella Žanetić ◽  
Maja Jukić Špika ◽  
Mia Mirjana Ožić ◽  
Karolina Brkić Bubola
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Olive Oils

Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars—Oblica, Lastovka, Levantinka, and Krvavica—were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.

scholarly journals Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1073
Author(s):  
Ardiansyah ◽  
Annisa Nada ◽  
Nuraini Tiara Indah Rahmawati ◽  
Annisa Oktriani ◽  
Wahyudi David ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Rice Bran ◽  
Solid Phase ◽  
Milling Process ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Rice Milling ◽  
Sensory Profiles

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

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