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Full-Text Articles in Food Science
Comparison Of Simultaneous Distillation And Extraction (Sde) And Headspace Solid Phase Microextraction (Spme) For Determination Of Volatiles Of Muscadine Grapes (Vitis Rotundifolia), Pei-Ching Lin
All Theses
Vitis rotundifolia also called 'Muscadine' grows abundantly throughout the southeastern United States. Muscadine grapes have desirable flavors, making them suitable to be either consumed as fresh fruit or made into wine and jam. Moreover, muscadine grapes have been reported containing rich complex phytochemicals, including anthocyanins and polyphenols that possess antioxidant, anti-cancer, anti-inflammatory and antimicrobial activities. Therefore, muscadine grapes have become increasingly popular in recent years due to its unique aroma, as well as health benefits. Various volatile compounds contribute to the aromatic flavors of muscadine grapes. In regards of their low concentrations, conventional simultaneous distillation and extraction (SDE) and solid …
Extraction And Identification Of Volatile Constituents Of Oplopanax Horridus , Gregory Jones
Extraction And Identification Of Volatile Constituents Of Oplopanax Horridus , Gregory Jones
All Theses
O. horridus is an important medicinal and spiritual plant for native peoples where it natively grows. Secondary volatile metabolites which compose the essential oil were isolated by atmospheric simultaneous distillation-solvent extraction (SDE) and headspace solid phase microextraction (HS-SPME) from the bark and leaves of Oplopanax horridus. The differences between the two extraction methods was investigated for their sensitivity, precision and use in separating volatile compounds from sample matrices.The extracts were analyzed by capillary gas chromatography with mass spectrometric detection. Compounds were identified according to their non-isothermal Kovats indexes, mass spectra, or by comparison with analytical standard substances. The bark essential …