Evaluation of the Influence of Extraction Conditions on the Isolation and Identification of Volatile Compounds from Cagaita (Eugenia dysenterica) Using HS‑SPME/GC-MS

Abstract

The objective of this study was to explore the extraction and identification of volatile organic compounds (VOCs) present in cagaita fruit (Eugenia dysenterica). Parameters such as type of extraction fiber, agitation, extraction time and extraction temperature were investigated. Initially, the VOCs were extracted using headspace solid-phase microextraction. Then, the compounds were identified using gas chromatography coupled to mass spectrometry. Results revealed the presence of at least 26 different compounds and the polyacrylate (PA) fiber promoted the extraction of a larger number of VOCs. Regarding the PA fiber, the most efficient extraction was achieved using a 50 rpm agitation at 45 °C for 30 min. The majority were monoterpenes (34.64%) and esters (36.28%). An increase in the extraction temperature promoted the isolation of more VOCs when using carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibers. However, these fibers allowed the isolation of a smaller number of VOCs. The extraction time and agitation had no significant influence.

Analysis of the chemical profile of cerrado pear fixed compounds by mass spectrometry with paper spray and volatile ionization by SPME-HS CG-MS

“…The results obtained corroborate those found in acerola pulp (Malpighia emarginata DC), in which the highest concentration was terpenoids, that is, monoterpenes and sesquiterpenes, with emphasis on ethyl acetate (Garcia et al, 2016;García et al, 2019). In cagaita, the largest number of volatile compounds were monoterpenes (34.64%) and esters (36.28%) (Silva, Bueno, et al, 2019). Esters were also significant in the cerrado pear, but with a lower percentage (27.27%) and monoterpenes with a higher percentage (45.45%).…”

“…Currently, some methodologies do not require the use of solvents, such as the sorting of magnetic bar (SBSE) and the solid-phase microextraction (SPME) (Bianchin et al, 2012). SPME in head space mode has stood out for its efficiency in complex arrays (Canuto, Garruti, & Magalhães, 2011;Santos, Augusti, Melo, Takahashi, & Araújo, 2020) like food, including beer (Pereira et al, 2016), acerola (Garcia et al, 2016;García et al, 2019), cagaita (Silva, Bueno, et al, 2019) and grumixama (Ramos et al, 2020), and for not requiring the use of sophisticated instruments. Also, it is easy to handle, requires less extraction time, has low cost, and allows the application of different extraction fibers (Silva, Bueno, et al, 2019).…”

“…The difference between them is, especially, their polarity, which will define the type of compound extracted. That is, semipolar fibers such as PDMS/DVB and CAR/DVB/PDMS adsorb volatiles with medium polarity, whereas PA, those that are highly Research, Society and Development, v. 9, n. 9, e949998219, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i9.8219 6 polar (Silva, Bueno, et al, 2019). The volatiles isolated by SPME HS are separated, detected, and quantified by gas chromatography coupled with mass spectrometry (Silva, Bueno, et al, 2019).…”

Caracterização dos compostos voláteis do kiwi empregando-se HS-SPME/CG-MS

“…Neste método, os processos de extração e pré-concentração dos analitos acontecem em microescalas, baseando-se em um procedimento de equilíbrio entre as fases aquosa da amostra, polimérica da fibra SPME e gasosa do headspace do frasco (Arthur & Pawliszyn, 1990;Toffoli & Lanças, 2016). As vantagens desse método de extração estão associadas ao seu baixo custo analítico, simplicidade, ausência de solventes e pela alta capacidade de adsorção de diferentes classes de compostos resultante dos diversos tipos de revestimentos das fibras SPME (Silva et al, 2019). O objetivo deste estudo foi caracterizar os compostos voláteis presentes no fruto kiwi por microextração em fase sólida no modo headspace combinada com a cromatografia gasosa com detector de espectrometria de massas quadrupolo.…”

Caracterização físico-química, microbiológica e da atividade antioxidante de farinhas de casca e amêndoa de manga (Mangifera indica) e sua aplicação em brownie

“…Foram analisados o perfil de compostos voláteis em cada uma das farinhas, FAM e FCM, nos brownies, tradicional e com acréscimo de farinhas de coprodutos de manga, e no cacau utilizado nas preparações. A extração dos compostos voláteis foi realizada em triplicata, segundo método descrito porSilva et al (2019), sendo que 2,0 g de cada amostra foram transferidos para um frasco com capacidade de 20 mL, sendo fechado e transferido para um bloco de alumínio (8,5 x 10 cm). O frasco foi pré-aquecido por 5 min a 75 ºC.…”