Application of response surface methodology to optimize solid-phase microextraction procedure for chromatographic determination of aroma-active monoterpenes in berries

Chmiel, Tomasz; Kupska, Magdalena; Wardencki, Waldemar; Namieśnik, Jacek

doi:10.1016/j.foodchem.2016.11.057

Cited by 49 publications

(26 citation statements)

References 32 publications

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“…Total ion chromatogram of volatile compounds in LMOF using a DVB/CAR/PDMS SPME fiber. Extraction conditionsI: extraction and equilibrium temperature 50 °C, extraction and equilibrium time 30 min, desorption time 3 min, and salt addition 2 g. and literature reports (Chmiel et al, 2017), we determined that the fiber coated with the DVB/CAR/PDMS coating was the most suitable for extracting main volatiles in LMOF.…”

Section: Selection Of Spme Fiber Coatingsmentioning

confidence: 84%

Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit

et al. 2020

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This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMOF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMOF. The types of SPME fiber coating, salt addition, and desorption time were optimized by single factor-experiments to determine the range of extraction temperature. Built on insights from the single factor-experiments, the response surface methodology was further used to optimize the extraction temperature, extraction time, and equilibrium time of HS-SPME. The results showed that the optimal HS-SPME conditions for extracting volatile terpenoids from LMOF wereI: 50/30 μm of DVB/CAR/PDMS SPME fiber, 2.0 g of added sodium chloride, desorption at a temperature of 250 °C for 3 min, extraction and equilibrium temperature of 46 °C, extraction time of 36 min, and equilibrium time of 20 min. Under the above conditions, the predicted value of extraction was 66.92, while the experimental value was 65.78. The prediction value matched well with the experimental value with good repeatability. The designed model was proven to be valid, which can be applied for future extraction of aroma compounds from OMOF.

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Section: Selection Of Spme Fiber Coatingsmentioning

confidence: 84%

Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit

et al. 2020

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“…In relation to the attribute aroma, no significant differences ( P > 0.05) were observed among the samples for the descriptors chocolate aroma (ACH), sweet aroma (ADO), and milk flavor (ALE), probably due to the lower release of aroma compounds at lower temperatures (Chmiel, Kupska, Wardencki, & Namieśnik, ).…”

Section: Resultsmentioning

confidence: 99%

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Peres

Esmerino

Silva

et al. 2018

Journal of Food Science

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“…For a reasonable statistical model, adjusted R 2 and predicted R 2 should be close to each other. The adjusted R 2 of 0.9487 indicated that only 5.13% of the variations could not be predicted by the fitted model (Kim et al, 2016;Chmiel et al, 2017). CV, AP and PRESS were reported as 6.09%, 24.14 and 8.33, respectively.…”

Section: Response Surface Methodologymentioning

confidence: 97%

“…The ANOVA summary in Table 3 shows that the proposed model was significant, with a P-value less than 0.0001 and an F-value of 40.01, possessing a nonsignificant Lack-of-fit (P-value = 0.1876). The nonsignificant Lackof-fit implies that the model fitted the data well and that variations in the model were unlikely to result from random error (Golalikhani et al, 2014;Chmiel et al, 2017;Wong et al, 2017). The quality of the model's fit can be defined by the coefficient of determination (R 2 ), adjusted R 2 , predicted R 2 , coefficient of variation (CV), adequate precision (AP) and prediction error sum of squares (PRESS) (Bezerra et al, 2008;Golalikhani et al, 2014;Rouhi et al, 2017).…”

Section: Response Surface Methodologymentioning

confidence: 99%

Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptides

Delshadian

Mortazavian

Tabarzad

et al. 2017

Int J of Food Sci Tech

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Summary Casein phosphopeptides (CPPs) are mineral‐binding bioactive peptides derived from enzymatic digestion of casein. They have been shown to increase iron bioavailability due to increasing iron solubility at the alkaline pH of the intestine. Thus, they are potentially applicable as an advantageous preparation for iron fortification of food. This study aimed to characterise a commercially available CPP and determines optimum experimental conditions for binding it with ferrous iron. The effect of three variables – pH (5–7.5), mass ratio of iron to CPP (MR) (0.04–0.16) and holding time (40–80 min) – on the CPP's iron content was investigated using the central composite design (CCD) in response surface methodology (RSM), and a quadratic model was developed. The optimisation in this survey was based on the maximum response. Among all the regression's terms, the main and quadratic effects of pH represented the most significant influences on the iron content (P‐value <0.05). The obtained optimum conditions were as follows: pH 6.5, MR 0.14 and holding time 72 min, resulting in binding 68.66 mg iron per gram of the CPP. The quantity of iron bound to the CPP depended considerably on the experimental conditions and proved the importance of optimisation.

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Application of response surface methodology to optimize solid-phase microextraction procedure for chromatographic determination of aroma-active monoterpenes in berries

Cited by 49 publications

References 32 publications

Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit

Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptides

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