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Abstract
An analytical procedure based on in-tube extraction followed by gas chromatography with mass spectrometry has been developed for the analysis of 24 main volatile components in cape gooseberry (Physalis peruviana L.) samples. According to their chemical structure, the compounds were organized into different groups: one hydrocarbon, one aldehyde, four alcohols, four esters, and 14 monoterpenes. By single-factor experiments, incubation temperature, incubation time, extraction volume, extraction strokes, extraction speed, desorption temperature, and desorption speed were determined as 60°C, 20 min, 1000 L, 20, 50:50 L/s, 280°C, 100 L/s, respectively. Quantitative analysis using authentic standards and external calibration curves was performed. The limit of detection and limit of quantification for the analytical procedure were calculated. Results shown the benzaldehyde, ethyl butanoate, 2-methyl-1-butanol, 1-hexanol, 1-butanol, -terpineol, and terpinen-4-ol were the most abundant volatile compounds in analyzed fruits (68.6–585 g/kg). The obtained data may contribute to qualify cape gooseberry to the group of superfruits and, therefore, increase its popularity.
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Authors (2)
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Henryk Jeleń
- Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu Instytut Technologii Żywności Pochodzenia Roślinnego, Zakład Chemii Żywności i Analizy Instrumentalnej
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Full text
- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1002/jssc.201600797
- License
- Copyright (2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim)
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Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
JOURNAL OF SEPARATION SCIENCE
no. 40,
edition 2,
pages 532 - 541,
ISSN: 1615-9306 - Language:
- English
- Publication year:
- 2017
- Bibliographic description:
- Kupska M., Jeleń H.: In-tube extraction for the determination of the main volatile compounds in Physalis peruviana L// JOURNAL OF SEPARATION SCIENCE. -Vol. 40, iss. 2 (2017), s.532-541
- DOI:
- Digital Object Identifier (open in new tab) 10.1002/jssc.201600797
- Verified by:
- Gdańsk University of Technology
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