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Molecules

Title:		Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO(2) as Potential Flavouring Additives for Food Applications
Author(s):		Kessler JC; Vieira VA; Martins IM; Manrique YA; Afonso A; Ferreira P; Mandim F; Ferreira I; Barros L; Rodrigues AE; Dias MM;
Address:		"Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal. Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal. Centro de Investigacao de Montanha (Mountain Research Center) (CIMO), Polytechnic Institute of Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal. DEIFIL-Deifil Technology, Serzedelo, 4839-704 Povoa de Lanhoso, Portugal"
Journal Title:		Molecules
Year:		2022
Volume:		20220121
Issue:		3
Page Number:		-
DOI:		10.3390/molecules27030694
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO(2)) supercritical extraction (SFE) and hydrodistillation (HD) methods. The extracts were characterised according to their volatile composition by GC-MS, cytotoxicity against a non-tumour cell culture, and sensory attributes (odour threshold and olfactive descriptors). The most abundant aromas were quantified, and the analysis performed by GC-MS revealed an abundance of terpenoids such as thymol chemotype, followed by the precursors alpha-terpinene and p-cymene. DR and FR extracts (EX) obtained from SFE-CO(2) show the highest content of thymol, achieving 52.7% and 72.5% of the isolated volatile fraction. The DR essential oil (EO) contained the highest amount of terpenoids, but it was also the most cytotoxic extract. In contrast, SFE-CO(2) products showed the lowest cytotoxic potential. Regarding FR-OE, it had the lowest extraction yield and composition in aroma volatiles. Additionally, all samples were described as having green, fresh and floral sensory notes, with no significant statistical differences regarding the odour detection threshold (ODT) values. Finally, FR-EX of T. mastichina obtained by SFE-CO(2) presented the most promising results regarding food application"
Keywords:		"Antioxidants/analysis Chromatography, Supercritical Fluid/methods Gas Chromatography-Mass Spectrometry/methods Odorants Oils, Volatile/analysis Perfume/analysis Plant Extracts/isolation & purification/*pharmacology Portugal Solvents/analysis Terpenes/anal;"
Notes:		"MedlineKessler, Julia C Vieira, Vanessa A Martins, Isabel M Manrique, Yaidelin A Afonso, Andreia Ferreira, Patricia Mandim, Filipa Ferreira, Isabel C F R Barros, Lillian Rodrigues, Alirio E Dias, Madalena M eng 2020.06656.BD/Fundacao para a Ciencia e Tecnologia/ Switzerland 2022/02/16 Molecules. 2022 Jan 21; 27(3):694. doi: 10.3390/molecules27030694"