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Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, Nigeria
ISSN: 1596-5996
EISSN: 1596-5996
Vol. 14, No. 5, 2015, pp. 891-898
Bioline Code: pr15116
Full paper language: English
Document type: Research Article
Document available free of charge

Tropical Journal of Pharmaceutical Research, Vol. 14, No. 5, 2015, pp. 891-898

 en Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometric Analysis of Volatile Components of Raw and Stir-Fried Fruit of C. Pinnatifida check for this species in other resources (FCP)
Zhong, Lian; Wang, Yunwei; Peng, Wei; Liu, Yujie; Wan, Jun; Yang, Shilong; Li, Liang; Wu, Chunjie & Zhou, Xia


Purpose: To investigate the change of volatile components associated with odor of C. Pinnatifida check for this species in other resources (FCP) fruit and its stir-fried forms.
Methods: FCP fruit was stir-fried and monitored by an online-type and non-contact temperature measurement system (ONTMS). Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile composition of raw FCP and its various stir-fried forms.
Results: The color of FCP turned darker with the stir-frying process. In all, 47 volatile compounds with contents > 1 % were identified. The major volatile components were methyl acetate (4.40 %), n-hexane (2.90 %), 2-methyl-furan (1.80 %), 3-methyl-butyraldehyde (3.64 %), hexanal (2.08 %), furaldehyde (5.77 %), and D-limonene (7.99 %) in raw FCP. Following stir-frying, the contents of furaldehyde, 5- methyl-furaldehyde, methyl acetate, 2-methyl-butyraldehyde, D-limonene and 2-methyl-furaldehyde were altered significantly, which might have resulted in odor changes.
Conclusion: HS-SPME coupled with GC-MS is a rapid and eco-friendly method with the potential to analyze volatile compounds in raw and processed FCP.

Crataegus pinnatifida; Stir-frying; Online-type and non-contact temperature measurement system; Headspace solid-phase microextraction; Volatile components; Odor

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