Comparison of Headspace, Hydrodistillation and Pressurized Liquid Extraction of Terpenes and Terpenoids from Food Matrices—Qualitative and Quantitative Analysis

Triaux, Zélie; Petitjean, Hugues; Marchioni, Eric; Steyer, Damien; Marcic, Christophe

doi:10.1134/s1061934821030151

Cited by 5 publications

(2 citation statements)

References 39 publications

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“…It operates at atmospheric pressure, utilizing microwaves and gravity without solvents ( Pavlić et al, 2021 ). Furthermore, recent report suggested that HS was the most efficient extraction method to recover terpenoids from various food matrices, compared to hydrodistillation and pressurized liquid extraction ( Triaux, Petitjean, Marchioni, Steyer, & Marcic, 2021 ). Compound extraction generates a complicated mixture of compounds.…”

Section: Green Extraction and Purification Methods Of Terpenes And Te...mentioning

confidence: 99%

Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives

et al. 2022

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Section: Green Extraction and Purification Methods Of Terpenes And Te...mentioning

confidence: 99%

Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives

et al. 2022

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“…Their aromas are described as citrus, woody, fresh, fruity, and soapy (Kreutzmann et al., 2008; Mudge et al., 2019). Monoterpenes (e.g., citral, limonene, thymoquinone, and linalool), sesquiterpenes (e.g., β‐caryophyllene, α‐humulene, and α‐farnesene), diterpenes (e.g., carnosic acid, andrographolide, and paclitaxel), and triterpenes and their glycosides and saponins (e.g., squalene, ursolic acid, glycyrrhizin, and ginsenoside) are present in foods in high concentrations, up to 804 μg/kg (Dziadas & Jeleń, 2010; Yang, Jin, et al., 2019) and even as high as 53.8 mg/g in various spices (Triaux et al., 2021). In volatile mono‐ and sesquiterpenes, these levels are usually above their sensory threshold concentrations, resulting in aroma activity and significant impact on food organoleptic properties (Wojtunik‐Kulesza et al., 2019).…”

Section: Food Lipidsmentioning

confidence: 99%

An overview of food lipids toward food lipidomics

Tietel,

Hammann,

Meckelmann

et al. 2023

Comp Rev Food Sci Food Safe

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Increasing evidence regarding lipids’ beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil‐, protein‐, and starch‐rich, as well as marine foods, fruits, and vegetables (water‐rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.

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Determination of extractable pollutants from microplastics to vegetables: Accumulation and incorporation into the food chain

Peñalver,

Pérez-Álvarez,

Arroyo-Manzanares

et al. 2023

Chemosphere

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Comparison of Headspace, Hydrodistillation and Pressurized Liquid Extraction of Terpenes and Terpenoids from Food Matrices—Qualitative and Quantitative Analysis

Cited by 5 publications

References 39 publications

Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives

Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives

An overview of food lipids toward food lipidomics

Determination of extractable pollutants from microplastics to vegetables: Accumulation and incorporation into the food chain

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