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Comparison of Headspace, Hydrodistillation and Pressurized Liquid Extraction of Terpenes and Terpenoids from Food Matrices—Qualitative and Quantitative Analysis

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Abstract

Three sample preparation methods (hydrodistillation, pressurized liquid extraction and static headspace) used for the extraction of terpenoids from various food matrices (cinnamon, thyme, cumin, fennel, clove, nutmeg and orange) were compared. Extracts were analyzed by gas chromatography−mass spectrometry qualitatively and quantitatively using a wide range of terpenoid standards. Quantitative and qualitative differences were found in the chemical compositions of the analyzed samples depending on the extraction method. Headspace (HS) was the most efficient extraction method as HS extracts were the most concentrated. This allows to reach the lowest limits of detection and quantification for the different standards extracted by HS (eugenol LOD by HS is 0.0022 µg/g against 0.03 µg/g by liquid injection). Furthermore, as HS is a simple, rapid, solventless and automated extraction method, it should be considered as an alternative technique to hydrodistillation or pressurized liquid extraction when quantifying terpenoids in food matrices.

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ACKNOWLEDGMENTS

The authors thank Twistaroma for the use of their RI database.

Funding

This work has been financially supported by “Association Nationale Recherche Technologie” with the CIFRE Contract no. 2016/0447.

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Authors and Affiliations

  1. Université de Strasbourg, CNRS, IPHC UMR 7178, F-67000, Strasbourg, France

    Zélie Triaux, Eric Marchioni & Christophe Marcic

  2. Benephyt, 16 rue d’Austerlitz, 67000, Strasbourg, France

    Zélie Triaux & Hugues Petitjean

  3. Twistaroma, 300 boulevard Sébastien Brant, CS 10413, 67412, Illkirch-Graffenstaden, France

    Damien Steyer

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  1. Zélie Triaux
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  2. Hugues Petitjean
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Correspondence to Christophe Marcic.

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Triaux, Z., Petitjean, H., Marchioni, E. et al. Comparison of Headspace, Hydrodistillation and Pressurized Liquid Extraction of Terpenes and Terpenoids from Food Matrices—Qualitative and Quantitative Analysis. J Anal Chem 76, 284–295 (2021). https://doi.org/10.1134/S1061934821030151

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  • DOI: https://doi.org/10.1134/S1061934821030151

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