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Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices
Author(s) -
Herrera Carla,
Castro Remedios,
GarcíaBarroso Carmelo,
DuránGuerrero Enrique
Publication year - 2016
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.201600590
Subject(s) - chromatography , chemistry , orange (colour) , orange juice , extraction (chemistry) , aroma , detection limit , mass spectrometry , factorial experiment , gas chromatography , limonene , sample preparation , mathematics , essential oil , statistics , food science
A stir bar sorptive extraction method for the determination of volatile compounds in orange juices was developed. The extraction variables were optimized using a reduced two‐level factorial screening design (2 5‐1 ), and the most suitable analytical conditions for the extraction of the studied compounds were: sample volume 10 mL, extraction time 60 min, stirring speed 1800 rpm, NaCl amount 30% (weight/volume), and twister length 10 mm. The optimized method was further validated, obtaining good linearity and detection and quantification limits low enough to correctly determine the studied compounds. As well, for most of the studied compounds precision and recovery values were good. Several orange juice samples (squeezed and commercial) were extracted following the optimized extraction method and analyzed by gas chromatography coupled to mass spectrometry detection. The method has proven to be suitable for the determination of the aroma of orange juice, of which limonene was the major volatile compound in all the studied samples.