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In‐tube Extraction and GC–MS Analysis of Volatile Components from Wild and Cultivated sea buckthorn ( Hippophae rhamnoides L. ssp. Carpatica ) Berry Varieties and Juice
Author(s) -
Socaci Sonia A.,
Socaciu Carmen,
Tofană Maria,
Raţi Ioan V.,
Pintea Adela
Publication year - 2013
Publication title -
phytochemical analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 72
eISSN - 1099-1565
pISSN - 0958-0344
DOI - 10.1002/pca.2413
Subject(s) - chemistry , hippophae rhamnoides , berry , chromatography , hexanoic acid , gas chromatography–mass spectrometry , food science , benzoic acid , extraction (chemistry) , ethyl hexanoate , gas chromatography , botany , ethyl acetate , mass spectrometry , biochemistry , biology
The health benefits of sea buckthorn ( Hippophae rhamnoides L.) are well documented due to its rich content in bioactive phytochemicals (pigments, phenolics and vitamins) as well as volatiles responsible for specific flavours and bacteriostatic action. The volatile compounds are good biomarkers of berry freshness, quality and authenticity. Objective To develop a fast and efficient GC–MS method including a minimal sample preparation technique (in‐tube extraction, ITEX) for the discrimination of sea buckthorn varieties based on their chromatographic volatile fingerprint. Material and methods Twelve sea buckthorn varieties (wild and cultivated) were collected from forestry departments and experimental fields, respectively. The extraction of volatile compounds was performed using the ITEX technique whereas separation and identification was performed using a GC–MS QP‐2010. Principal component analysis (PCA) was applied to discriminate the differences among sample composition. Results Using GC–MS analysis, from the headspace of sea buckthorn samples, 46 volatile compounds were separated with 43 being identified. The most abundant derivatives were ethyl esters of 2‐methylbutanoic acid, 3‐methylbutanoic acid, hexanoic acid, octanoic acid and butanoic acid, as well as 3‐methylbutyl 3‐methylbutanoate, 3‐methylbutyl 2‐methylbutanoate and benzoic acid ethyl ester (over 80% of all volatile compounds). Principal component analysis showed that the first two components explain 79% of data variance, demonstrating a good discrimination between samples. Conclusion A reliable, fast and eco‐friendly ITEX/GC–MS method was applied to fingerprint the volatile profile and to discriminate between wild and cultivated sea buckthorn berries originating from the Carpathians, with relevance to food science and technology. Copyright © 2013 John Wiley & Sons, Ltd.