« Previous AbstractNon-Chemical Treatments for the Pre- and Post-Harvest Elicitation of Defense Mechanisms in the Fungi-Avocado Pathosystem    Next AbstractDiversity of compounds in Vespa spp. venom and the epidemiology of its sting: a global appraisal »

J Sep Sci

Title:		Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices
Author(s):		Herrera C; Castro R; Garcia-Barroso C; Duran-Guerrero E;
Address:		"Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cadiz, Spain. Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cadiz, Spain. enrique.duranguerrero@uca.es"
Journal Title:		J Sep Sci
Year:		2016
Volume:		20160822
Issue:		18
Page Number:		3586 - 3593
DOI:		10.1002/jssc.201600590
ISSN/ISBN:		1615-9314 (Electronic) 1615-9306 (Linking)
Abstract:		"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"
Keywords:		Citrus sinensis/*chemistry Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry Solid Phase Extraction/instrumentation/*methods Volatile Organic Compounds/*chemistry/*isolation & purification Extraction optimization Orange juice Stir;
Notes:		"MedlineHerrera, Carla Castro, Remedios Garcia-Barroso, Carmelo Duran-Guerrero, Enrique eng Evaluation Study Germany 2016/07/28 J Sep Sci. 2016 Sep; 39(18):3586-93. doi: 10.1002/jssc.201600590. Epub 2016 Aug 22"