Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction
A method involving headspace-solid phase micro-extraction (HS-SPME), gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC–MS) was developed and optimized to investigate the volatile composition of Capsicum chili peppers. Five SPME fibers were...
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| Veröffentlicht in: | Journal of Chromatography A 2011-05, Vol.1218 (21), p.3345-3350 |
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| container_title | Journal of Chromatography A |
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| creator | Bogusz, Stanislau de Marchi Tavares de Melo, Arlete Zini, Cláudia Alcaraz Godoy, Helena Teixeira |
| description | A method involving headspace-solid phase micro-extraction (HS-SPME), gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC–MS) was developed and optimized to investigate the volatile composition of
Capsicum chili peppers. Five SPME fibers were tested for extraction: carboxen/polydimethylsiloxane (CAR/PDMS-75
μm), polydimethylsiloxane (PDMS-100
μm), divinylbenzene/polydimethylsiloxane (DVB/PDMS-65
μm), carbowax/divinylbenzene (CW/DVB-70
μm), and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS-50/30
μm), the last of which was shown to be the most efficient fiber to trap the volatile compounds. Optimization of the extraction conditions was carried out using multivariate strategies such as factorial design and response surface methodology. Eighty three compounds were identified by GC–MS when using the optimized extraction conditions, the majority of which were esters. |
| doi_str_mv | 10.1016/j.chroma.2010.12.060 |
| format | Article |
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Capsicum chili peppers. Five SPME fibers were tested for extraction: carboxen/polydimethylsiloxane (CAR/PDMS-75
μm), polydimethylsiloxane (PDMS-100
μm), divinylbenzene/polydimethylsiloxane (DVB/PDMS-65
μm), carbowax/divinylbenzene (CW/DVB-70
μm), and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS-50/30
μm), the last of which was shown to be the most efficient fiber to trap the volatile compounds. Optimization of the extraction conditions was carried out using multivariate strategies such as factorial design and response surface methodology. Eighty three compounds were identified by GC–MS when using the optimized extraction conditions, the majority of which were esters.</description><identifier>ISSN: 0021-9673</identifier><identifier>EISSN: 1873-3778</identifier><identifier>DOI: 10.1016/j.chroma.2010.12.060</identifier><identifier>PMID: 21227437</identifier><identifier>CODEN: JOCRAM</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Analysis of Variance ; Aroma and flavouring agent industries ; Biological and medical sciences ; Capsicum ; Capsicum - chemistry ; Central composite design ; esters ; Flame Ionization ; Food industries ; Fundamental and applied biological sciences. Psychology ; gas chromatography-mass spectrometry ; GC–MS ; headspace analysis ; hot peppers ; Hot Temperature ; Least-Squares Analysis ; Malagueta chili pepper ; Plant Extracts - analysis ; Plant Extracts - isolation & purification ; response surface methodology ; solid phase microextraction ; Solid Phase Microextraction - methods ; volatile compounds ; Volatile Organic Compounds - analysis ; Volatile Organic Compounds - isolation & purification ; Volatiles</subject><ispartof>Journal of Chromatography A, 2011-05, Vol.1218 (21), p.3345-3350</ispartof><rights>2011 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c447t-483945813498261e4a012b982ae47b492f479e61a708ae69db989682c991cfe63</citedby><cites>FETCH-LOGICAL-c447t-483945813498261e4a012b982ae47b492f479e61a708ae69db989682c991cfe63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.chroma.2010.12.060$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>309,310,314,780,784,789,790,3550,23930,23931,25140,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24212914$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21227437$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bogusz, Stanislau</creatorcontrib><creatorcontrib>de Marchi Tavares de Melo, Arlete</creatorcontrib><creatorcontrib>Zini, Cláudia Alcaraz</creatorcontrib><creatorcontrib>Godoy, Helena Teixeira</creatorcontrib><title>Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction</title><title>Journal of Chromatography A</title><addtitle>J Chromatogr A</addtitle><description>A method involving headspace-solid phase micro-extraction (HS-SPME), gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC–MS) was developed and optimized to investigate the volatile composition of
Capsicum chili peppers. Five SPME fibers were tested for extraction: carboxen/polydimethylsiloxane (CAR/PDMS-75
μm), polydimethylsiloxane (PDMS-100
μm), divinylbenzene/polydimethylsiloxane (DVB/PDMS-65
μm), carbowax/divinylbenzene (CW/DVB-70
μm), and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS-50/30
μm), the last of which was shown to be the most efficient fiber to trap the volatile compounds. Optimization of the extraction conditions was carried out using multivariate strategies such as factorial design and response surface methodology. Eighty three compounds were identified by GC–MS when using the optimized extraction conditions, the majority of which were esters.</description><subject>Analysis of Variance</subject><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>Capsicum</subject><subject>Capsicum - chemistry</subject><subject>Central composite design</subject><subject>esters</subject><subject>Flame Ionization</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography-mass spectrometry</subject><subject>GC–MS</subject><subject>headspace analysis</subject><subject>hot peppers</subject><subject>Hot Temperature</subject><subject>Least-Squares Analysis</subject><subject>Malagueta chili pepper</subject><subject>Plant Extracts - analysis</subject><subject>Plant Extracts - isolation & purification</subject><subject>response surface methodology</subject><subject>solid phase microextraction</subject><subject>Solid Phase Microextraction - methods</subject><subject>volatile compounds</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Volatile Organic Compounds - isolation & purification</subject><subject>Volatiles</subject><issn>0021-9673</issn><issn>1873-3778</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kU1v1DAQhi0EokvhHyDwBXHK4q-N7QtSVfElVeoBerZmnQnxKomDna0oJ346DtnSGyePZp7x--odQl5ytuWM1-8OW9-lOMBWsKUltqxmj8iGGy0rqbV5TDaMCV7ZWssz8iznA2NcMy2ekjPBhdBK6g35fT3NYQi_YA5xpLGlc4cUf84J_N-Oj2MTlirfD29jX-Aey2iY4nFsMm2LD-q70Ac64TRhynR_RzuEJk_gkebYh4ZOHWSkQ_ApVg8Kz8mTFvqML07vObn5-OHb5efq6vrTl8uLq8orpedKGWnVznCprBE1RwWMi32pAZXeKytapS3WHDQzgLVtyszWRnhruW-xlufk7frvlOKPI-bZDSF77HsYMR6zM1pwKe3OFlKtZDGac8LWTSkMkO4cZ26J3h3cGr1bondcuBJ9WXt1EjjuB2z-Ld1nXYA3JwCyh75NMPqQHzhVSMtV4V6vXAvRwfdUmJuvRWlX7meK4OLw_UpgCew2YHLZBxw9NiGhn10Tw_-9_gFB2q5z</recordid><startdate>20110527</startdate><enddate>20110527</enddate><creator>Bogusz, Stanislau</creator><creator>de Marchi Tavares de Melo, Arlete</creator><creator>Zini, Cláudia Alcaraz</creator><creator>Godoy, Helena Teixeira</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QH</scope><scope>7UA</scope><scope>C1K</scope><scope>F1W</scope><scope>H97</scope><scope>L.G</scope></search><sort><creationdate>20110527</creationdate><title>Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction</title><author>Bogusz, Stanislau ; de Marchi Tavares de Melo, Arlete ; Zini, Cláudia Alcaraz ; Godoy, Helena Teixeira</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c447t-483945813498261e4a012b982ae47b492f479e61a708ae69db989682c991cfe63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Analysis of Variance</topic><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>Capsicum</topic><topic>Capsicum - chemistry</topic><topic>Central composite design</topic><topic>esters</topic><topic>Flame Ionization</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography-mass spectrometry</topic><topic>GC–MS</topic><topic>headspace analysis</topic><topic>hot peppers</topic><topic>Hot Temperature</topic><topic>Least-Squares Analysis</topic><topic>Malagueta chili pepper</topic><topic>Plant Extracts - analysis</topic><topic>Plant Extracts - isolation & purification</topic><topic>response surface methodology</topic><topic>solid phase microextraction</topic><topic>Solid Phase Microextraction - methods</topic><topic>volatile compounds</topic><topic>Volatile Organic Compounds - analysis</topic><topic>Volatile Organic Compounds - isolation & purification</topic><topic>Volatiles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bogusz, Stanislau</creatorcontrib><creatorcontrib>de Marchi Tavares de Melo, Arlete</creatorcontrib><creatorcontrib>Zini, Cláudia Alcaraz</creatorcontrib><creatorcontrib>Godoy, Helena Teixeira</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aqualine</collection><collection>Water Resources Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Journal of Chromatography A</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bogusz, Stanislau</au><au>de Marchi Tavares de Melo, Arlete</au><au>Zini, Cláudia Alcaraz</au><au>Godoy, Helena Teixeira</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction</atitle><jtitle>Journal of Chromatography A</jtitle><addtitle>J Chromatogr A</addtitle><date>2011-05-27</date><risdate>2011</risdate><volume>1218</volume><issue>21</issue><spage>3345</spage><epage>3350</epage><pages>3345-3350</pages><issn>0021-9673</issn><eissn>1873-3778</eissn><coden>JOCRAM</coden><abstract>A method involving headspace-solid phase micro-extraction (HS-SPME), gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC–MS) was developed and optimized to investigate the volatile composition of
Capsicum chili peppers. Five SPME fibers were tested for extraction: carboxen/polydimethylsiloxane (CAR/PDMS-75
μm), polydimethylsiloxane (PDMS-100
μm), divinylbenzene/polydimethylsiloxane (DVB/PDMS-65
μm), carbowax/divinylbenzene (CW/DVB-70
μm), and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS-50/30
μm), the last of which was shown to be the most efficient fiber to trap the volatile compounds. Optimization of the extraction conditions was carried out using multivariate strategies such as factorial design and response surface methodology. Eighty three compounds were identified by GC–MS when using the optimized extraction conditions, the majority of which were esters.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>21227437</pmid><doi>10.1016/j.chroma.2010.12.060</doi><tpages>6</tpages></addata></record> |
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| subjects | Analysis of Variance Aroma and flavouring agent industries Biological and medical sciences Capsicum Capsicum - chemistry Central composite design esters Flame Ionization Food industries Fundamental and applied biological sciences. Psychology gas chromatography-mass spectrometry GC–MS headspace analysis hot peppers Hot Temperature Least-Squares Analysis Malagueta chili pepper Plant Extracts - analysis Plant Extracts - isolation & purification response surface methodology solid phase microextraction Solid Phase Microextraction - methods volatile compounds Volatile Organic Compounds - analysis Volatile Organic Compounds - isolation & purification Volatiles |
| title | Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction |
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