Simple item page
 

Cape gooseberry (Physalis peruviana L.) volatile compounds determination by Vacuum-Assisted Sorbent Extraction (VASE) - selected aspects

cris.virtual.author-orcid0000-0002-6568-8155
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid1ddb8111-48d2-4a19-a7fb-97562fc1691c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enVacuum-Assisted Sorbent Extraction (VASE) is a novel extraction technique that uses vacuum to facilitate the transfer of volatile compounds from the matrix to the sorbent. This technique was explored for extraction of volatiles from cape gooseberry fruit, for both qualitative and quantitative analyses. Selected extraction parameters were tested: sample size, extraction temperature and time, influence of tissue disintegration on release of volatiles, and also addition of Ag+1 ions in the form of AgNO3 to stop enzymatic formation of volatile compounds. For selected conditions (10 g sample, extraction for 30 min. at 40 °C of volatiles from blended fruit) quantitative aspects were explored. Twenty-two compounds of cape gooseberry were tested. The method was characterized with a very good linearity in a range of 10–5000 µg/kg and good reproducibility. The experiments proved the usefulness of VASE in both volatile profiling and quantitative analyses of cape gooseberry and in prospective other fruit.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorJeleń, Henryk
dc.contributor.authorMarcinkowska, Monika
dc.date.access2024-10-09
dc.date.accessioned2024-10-09T07:38:39Z
dc.date.available2024-10-09T07:38:39Z
dc.date.copyright2024-07-25
dc.date.issued2024
dc.description.abstract<jats:p>Vacuum-Assisted Sorbent Extraction (VASE) is a novel extraction technique that uses vacuum to facilitate the transfer of volatile compounds from the matrix to the sorbent. This technique was explored for extraction of volatiles from cape gooseberry fruit, for both qualitative and quantitative analyses. Selected extraction parameters were tested: sample size, extraction temperature and time, influence of tissue disintegration on release of volatiles, and also addition of Ag+1 ions in the form of AgNO3 to stop enzymatic formation of volatile compounds. For selected conditions (10 g sample, extraction for 30 min. at 40 °C of volatiles from blended fruit) quantitative aspects were explored. Twenty-two compounds of cape gooseberry were tested. The method was characterized with a very good linearity in a range of 10–5000 µg/kg and good reproducibility. The experiments proved the usefulness of VASE in both volatile profiling and quantitative analyses of cape gooseberry and in prospective other fruit.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if4,2
dc.description.number15
dc.description.points140
dc.description.versionfinal_published
dc.description.volume29
dc.identifier.doi10.3390/molecules29153477
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1794
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/29/15/3477
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 3477
dc.rightsCC-BY
dc.sciencecloudsend
dc.subject.envacuum
dc.subject.ensorbent extraction
dc.subject.enVASE
dc.subject.enPhysalis peruviana L.
dc.subject.encape gooseberry
dc.subject.enmicroextraction
dc.titleCape gooseberry (Physalis peruviana L.) volatile compounds determination by Vacuum-Assisted Sorbent Extraction (VASE) - selected aspects
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue15
oaire.citation.volume29