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Karimkhani MM, Nasrollahzadeh M, Maham M, Jamshidi A, Kharazmi MS, Dehnad D, Jafari SM. Extraction and purification of α-pinene; a comprehensive review. Crit Rev Food Sci Nutr 2022; 64:4286-4311. [PMID: 36384372 DOI: 10.1080/10408398.2022.2140331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Extensive use of α-pinene in cosmetics, and medicine, especially for its antioxidant/antibacterial, and anti-cancer properties, and also as a flavoring agent, has made it a versatile product. α-Pinene (one of the two pinene isomers) is the most abundant terpene in nature. When extracting α-pinene from plants and, to a lesser extent, fruits, given that its purity is essential, purification methods should also be used as described in this study. Also, an attempt has been made to describe the extraction techniques of α-pinene, carried out by conventional and novel methods. Some disadvantages of conventional methods (such as hydrodistillation or solvent extraction) are being time consuming, low capacity per batch and being labor intensive and the requirement of trained operators. Most novel methods, such as supercritical fluid extraction and microwave-assisted extraction, can reduce the extraction time, cost, and energy compared to conventional methods, and, in fact, the extraction and preservation efficiency of α-pinene in these methods is higher than conventional methods. Although the above-mentioned extraction methods are effective, they still require rather long extraction times. In fact, advanced methods such as green and solvent-free ultrasonic-microwave-assisted extraction are much more efficient than microwave-assisted extraction and ultrasound-assisted extraction because the extraction efficiency and separation of α-pinene in these methods are higher; furthermore, no solvent consumption and maximum extraction efficiency are some crucial advantages of these techniques. However, the application of some novel methods, such as ultrasound-assisted extraction, in industry scale is still problematic because of their intricate design data.
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Affiliation(s)
- Mohammad Mahdi Karimkhani
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mahmoud Nasrollahzadeh
- Max Bergmann Center of Biomaterials, Institute of Materials Science, Technische Universität Dresden, Dresden, Germany
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran
| | - Mehdi Maham
- Department of Chemistry, Aliabad Katoul Branch, Islamic Azad University, Aliabad Katoul, Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Danial Dehnad
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Letseka TE, Sepheka NJ, Dubery IA, George MJ. Bioprospecting of Essential Oil-Bearing Plants: Rapid Screening of Volatile Organic Compounds Using Headspace Bubble-in-Drop Single-Drop Microextraction for Gas Chromatography Analysis. PLANTS (BASEL, SWITZERLAND) 2022; 11:2749. [PMID: 36297773 PMCID: PMC9609334 DOI: 10.3390/plants11202749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/13/2022] [Accepted: 10/15/2022] [Indexed: 06/16/2023]
Abstract
Essential oils are vital constituents of oil-bearing plants. However, their screening still demands harvesting of the plant for laboratory analysis. We report herein a simple, rapid and robust headspace bubble-in-drop microextraction screening technique (BID-SPME) requiring only small amounts of plant material. The optimised method uses 0.5 g of the crushed plant leaves sample obtained in a 2 mL capped chromatography vial, heated to 55 °C and sampled with 2 µL heptadecane in a Hamilton gastight syringe equilibrated for 15 min exposed to the headspace volume. The method was applied to three plants, Pinus radiata, Tagetes minuta and Artemisia afra, which are known for their essential oil content. The method was able to extract at least 80% of the oil constituents in such abundance that they could be easily annotated using the gas chromatography-mass spectrometry (GC-MS) mass spectral libraries. The major volatile organic compounds (VOCs) detected included tagetone, terpinen-4-ol, ocimenone, caryophyllene, dihydrotagetone, terpinolene and artemisia ketone, just to mention a few, at different concentrations in different plants. Importantly, these annotated VOCs were also reported in other studies in the same and even different plants, extracted using normal steam distillation and importantly those reported in the literature for different extraction techniques.
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Affiliation(s)
- Thabiso E. Letseka
- Department of Chemistry and Chemical Technology, National University of Lesotho, P.O. Box 180, Roma 100, Lesotho
| | - Ntjana J. Sepheka
- Department of Chemistry and Chemical Technology, National University of Lesotho, P.O. Box 180, Roma 100, Lesotho
| | - Ian A. Dubery
- Department of Biochemistry, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
| | - Mosotho J. George
- Department of Chemistry and Chemical Technology, National University of Lesotho, P.O. Box 180, Roma 100, Lesotho
- Department of Biochemistry, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
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Shukurova MK, Asikin Y, Chen Y, Kusano M, Watanabe KN. Profiling of Volatile Organic Compounds in Wild Indigenous Medicinal Ginger ( Zingiber barbatum Wall.) from Myanmar. Metabolites 2020; 10:E248. [PMID: 32549365 PMCID: PMC7344531 DOI: 10.3390/metabo10060248] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/08/2020] [Accepted: 06/08/2020] [Indexed: 11/17/2022] Open
Abstract
The emissions of volatile organic compounds (VOCs) strongly depend on the plant species and are differently represented in specific taxa. VOCs have a degree of chemical diversity and also can serve as chemotaxonomic markers. Zingiber barbatum Wall. is a wild medicinal ginger plant endemic to Myanmar whose VOC composition has never been screened before. In this study, we screened the rhizome of Z. barbatum to identify the VOC composition by the application of gas chromatography combined with time-of-flight-mass spectrometry (GC-TOF-MS). The resulting VOC profile of Z. barbatum showed that it consists mainly of monoterpenes (21%) and sesquiterpenes (30%). Intraspecific similarities and dissimilarities were found to exist between Z. barbatum genotypes in terms of VOC composition. Four accessions (ZO191, ZO223, ZO217, and the control accession ZO105) collected from the Shan State and Mandalay region of Myanmar were found to share a similar VOC profile, while two accessions (ZO64 and ZO160) collected from the Bago region were found to vary in their VOC profiles compared with the control accession. The two identified compounds, i.e., α-bergamotene and β-(E)-guaiene may serve as discriminative chemical markers for the characterization of Z. barbatum species collected in these three geographical regions of Myanmar. This study represents a first attempt to identify and describe the VOCs in the medicinal species Z. barbatum that have not been reported to date.
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Affiliation(s)
- Musavvara Kh. Shukurova
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan;
| | - Yonathan Asikin
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa 903-0213, Japan;
| | - Yanhang Chen
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan;
| | - Miyako Kusano
- Faculty of Life and Environmental Science, University of Tsukuba, Ibaraki 305-8572, Japan; (M.K.); (K.N.W.)
- Tsukuba-Plant Innovation Research Center, University of Tsukuba, Ibaraki 305-8572, Japan
- RIKEN Center for Sustainable Resource Science, Kanagawa 230-0045, Japan
| | - Kazuo N. Watanabe
- Faculty of Life and Environmental Science, University of Tsukuba, Ibaraki 305-8572, Japan; (M.K.); (K.N.W.)
- Tsukuba-Plant Innovation Research Center, University of Tsukuba, Ibaraki 305-8572, Japan
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Adebo OA, Njobeh PB, Desobgo SCZ, Pieterse M, Kayitesi E, Ndinteh DT. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS). Food Sci Nutr 2018; 6:2028-2035. [PMID: 30510704 PMCID: PMC6261164 DOI: 10.1002/fsn3.736] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 06/13/2018] [Accepted: 06/18/2018] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the volatile flavor compounds of nkui, a Cameroonian food, using solid phase microextraction (SPME) and a two-dimensional gas chromatography time of flight mass spectrometry GC×GC-TOF-MS system. Using SPME, volatile compounds were extracted from nkui and analyzed by GC×GC-TOF-MS. The data retrieved revealed the presence of flavor volatiles including acids (20%), alcohols (4%), aldehydes (10%), aromatic compounds (4%), esters (7%), furans (4%), ketones (11%), terpenes and terpernoids (27%). Although the terpene compounds were the most predominant, an ester (linalyl acetate) had the highest percentage of 19%, conferring a sweet, green and citrus flavor. Results obtained from this study suggest that the characteristic flavor of nkui was due to the combination of different volatile flavor compounds, which contributed to its aroma. Considering the medicinal importance of these compounds, their presence positions nkui as a vital food source with health benefits and medicinal properties.
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Affiliation(s)
- Oluwafemi A. Adebo
- Faculty of ScienceDepartment of Biotechnology and Food TechnologyUniversity of JohannesburgJohannesburgSouth Africa
| | - Patrick B. Njobeh
- Faculty of ScienceDepartment of Biotechnology and Food TechnologyUniversity of JohannesburgJohannesburgSouth Africa
| | - Steve C. Z. Desobgo
- Faculty of ScienceDepartment of Biotechnology and Food TechnologyUniversity of JohannesburgJohannesburgSouth Africa
| | | | - Eugenie Kayitesi
- Faculty of ScienceDepartment of Biotechnology and Food TechnologyUniversity of JohannesburgJohannesburgSouth Africa
| | - Derek T. Ndinteh
- Faculty of ScienceDepartment of Applied ChemistryUniversity of JohannesburgJohannesburgSouth Africa
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