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Application of Different Extraction Methods to Characterize the Tonka Bean Extracts Volatile Profile

Autoři: Surmová Silvie | Bajer Tomáš | Eisner Aleš | Ventura Karel

Rok: 2017

Druh publikace: ostatní - článek ve sborníku

Název zdroje: YISAC 2017 24th Young Investigators Seminar on Analytical Chemistry : book of abstracts

Název nakladatele: Ca’ Foscari University of Venice

Místo vydání: Benátky

Strana od-do: 11

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Application of Different Extraction Methods to Characterize the Tonka Bean Extracts Volatile Profile	Although tonka bean (Dipteryx odorata (Aubl.) Willd.) extracts are widely used, mainly in perfumery industry, research studies about volatile compounds of tonka beans are sporadic. This can be explained by the almost exclusive focus of researchers on the main compound coumarin, which is at the forefront of interest due to its toxicological properties. This study presents the results of the analysis of volatile compounds obtained from tonka beans using the various following extraction methods − headspace solid phase microextraction (HS-SPME), hydrodistillation (HD) and supercritical fluid extraction (SFE). Separation and identification of the compounds were carried out with a capillary gas chromatography setup connected to a mass spectrometer. A total of 191 compounds were identified and categorised into chemical groups. There were included 156 (HS-SPME), 77 (HD) and 36 (SFE) compounds (alcohols, carbonyl compounds, acids, esters, terpenes, terpenoids, lactones, aliphatic and aromatic hydrocarbons, and other non-categorised compounds). Coumarin was confirmed to be the main compound in Tonka bean, accounting for 51-85 % of the total content, depending on the extraction method. Extracts prepared by HS-SPME were richer in alcohols, carbonyls and acids content than extracts from other methods.	Dipteryx Odorata (Aubl.) Willd; SPME; GC-MS; Volatile Profile

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