• Title, Summary, Keyword: simultaneous steam distillation and extraction (SDE)

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Analysis of Volatiles in Sesame Oil Collected by Simultaneous Distillation/Extraction(SDE) and Dynamic Headspace Sampling (DHS) (연속수증기증류법(SDE)과 동적헤드스페이스법(DHS)에 의한 참기름 중의 향기성분의 분석)

  • Ha, Jaeho
    • Analytical Science and Technology
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    • v.9 no.4
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    • pp.399-405
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    • 1996
  • The flavor compounds of the oil from roasted sesame seeds were collected by simultaneous steam distillation/ extraction(SDE) and dynamic headspace sampling(DHS) and were analyzed using a gas chromatograph equipped with a flame ionization detector and connected into a mass spectrometer. Among the flavor compounds collected by the SDE method, 46 compounds were identified. They consisted of 6 alcohols, 6 aldehydes, 5 ketones or acids, 4 furans or phenols, 12 pyrazines, 4 pyridines or thiazoles, and others. Thirty six compounds were identified by DHS and many of them were the same as those identified by the SDE method. However, some compounds such as 1-hexanol, pentanal, and dimethylsulfide were identified only by the DHS method.

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Comparison of Essential Oil Composition Extracted from Agastache rugosa by Steam Distillation and Supercritical Fluid Extraction (수증기 증류법과 초임계유체 추출법으로 분리한 배초향의 정유성분 조성 비교)

  • 김근수;김삼곤;김용하;김영회;이종철
    • Journal of the Korean Society of Tobacco Science
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    • v.23 no.1
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    • pp.65-70
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    • 2001
  • In order to compare the extraction patterns of main components from the raw material between the extraction methods, the aerial parts (dried stem, leaves, and flowers) of Agastache rugosa were extracted by SDE simultaneous steam distillation & extraction) and SFE (supercritical fluid extraction). Volatile components of essential oil and extract were identified by GC and GC-MSD. The contents of essential oil extracted by SDE were 0.49% in aerial part of Agastache rugosa on dry basis. Major components were methyl chavicol(27.2%), isomenthone(24.6%), hexadecanoic acid(13.0%). menthone (5.5%) among 32 kinds of components confirmed in essential oil. On the other hand, the contents of SFE extracts revealed 3.21% on dry basis, 6 times higher than those of SDE. Major components were isomenthone(15.3%), hexadecanoic acid(13.7%), methyl chavicol(12.6%), benzoic acid(3.8%) among 33 kinds of components identified in extract.

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Analysis of Essential Oil Composition of Solidago virga-aurea var. asiatica Nakai with Different Extraction Methods (추출방법에 따른 미역취의 정유 성분 분석)

  • Choi, Hyang-Sook
    • The Korean Journal of Food And Nutrition
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    • v.29 no.2
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    • pp.153-161
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    • 2016
  • This study investigated the chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils collected using different extraction methods. The essential oils obtained by simultaneous steam distillation extraction (SDE) and hydrodistillation extraction (HDE) methods from the aerial parts of Solidago virga-aurea var. asiatica Nakai were analyzed by GC and GC-MS. Ninety-nine volatile flavor compounds were identified in the essential oil produced from Solidago virga-aurea var. asiatica Nakai using the SDE method. These compounds were classified into eight categories in terms of chemical functionality: 26 hydrocarbons, 8 aldehydes, 36 alcohols, 7 ketones, 12 esters, 5 oxides and epixides, 4 acids, and a miscellaneous one. Spathulenol (15.66%) was the most abundant compound. Ninety-eight compounds including of 35 hydrocarbons, 6 aldehydes, 29 alcohols, 6 ketones, 10 esters, 4 oxides and epixides, 7 acids, and a miscellaneous one were identified in the essential oil from the plant using the HDE method. Hexadecanoic acid (24.74%) was the most abundant compound. The chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils extracted by SDE and HDE methods are characterized by high content of sesquiterpene alcohols and acids, respectively. The extraction methods may be influenced in the chemical composition of natural plant essential oils.

A Comparison of Different Extraction Methods for the Volatile Components of Anise(Pimpinella anisum L.) (추출방법에 의한 아니스의 휘발성 성분 조성 비교)

  • Kown, Young-Ju;Jang, Hee-Jin;Kwag, Jae-Jin;Kim, Ok-Chan;Choi, Young-Hyun;Lee, Jae-Gon
    • Applied Biological Chemistry
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    • v.40 no.2
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    • pp.144-147
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    • 1997
  • Different isolation methods for the volatile components of Anise(Pimpinella anisum L.) are compared in terms of the difference of components obtained with each analytical procedure. These methods include headspace(purge & trap) sampling procedure, simultaneous distillation extraction(SDE), steam distillation and solvent extraction. Total 43 components were identified by? comparing gas chromatography retention time and mass spectral data. Different isolation techniques result in compositionally different isolates. The headspace(purge & trap) sampling procedure was found to be the best method of choice for a qualitative analysis of the volatile components.

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Comparison of Volatile Compounds of Chamaecyparis obtusa Essential Oil and its Application on the Improvement of Atopic Dermatitis (추출방법에 따른 편백 정유의 향기 성분 비교 및 아토피 개선에의 응용)

  • Lim, Geum-Sook;Kim, Ran;Cho, Hoon;Moon, Young-Sook;Choi, Chang-Nam
    • KSBB Journal
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    • v.28 no.2
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    • pp.115-122
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    • 2013
  • Volatile flavor compounds of Chamaecyparis obtuse essential oil were extracted by simultaneous steam distillation extraction (SDE) and supercritical fluid extraction (SFE) and analyzed by GC-MS. A total of 48 and 50 components were identified in essential oil by SDE and SFE, respectively. Monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenated sesquiterpenes, and diterpenes in essential oil by SDE were 37.24, 10.9, 9.61, 0.22, and 0.22%, respectively. In the case of SFE, they were 19.1, 23.3, 22.66, 1.31, and 10.57%, respectively. Antioxidant activities were increased with the increase of essential oil up to $80{\mu}L/mL$, irrespective of extraction method. Especially, when the essential oil concentration extracted by SDE was increased from 20 to $80{\mu}L/mL$, the antioxidant activity was increased from 10.5 to 55.1%. However, over $80{\mu}L/mL$ of essential oil, an equilibrium state was maintained. In the case of essential oil extracted by SFE, it was decreased compared to that of SDE. For the improvement of atopic dermatitis, various cosmetics such as an ato-cide soap, ato-cide spray, and ato-cide lotion containing essential oil extracted by SFE were tested. About over 90% was useful for the improvement of atopic dermatitis after 4 weeks of clinical trial targeting 40 female adults. These results demonstrate that ato-cide soap, ato-cide spray, and ato-cide lotion containing essential oil extracted by SFE could be used in functional cosmetics.

Characteristics and Antioxidative Activity of Volatile Compounds in Heated Garlic (Allium sativum)

  • Woo, Koan-Sik;Yoon, Hyang-Sik;Lee, Youn-Ri;Lee, Jun-Soo;Kim, Dae-Joong;Hong, Jin-Tae;Jeong, Heon-Sang
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.822-827
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    • 2007
  • The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and $130^{\circ}C$) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.

Profiling of Volatile Components Using Gas Chromatography-Mass Spectrometry in Commercial Pine Needle (Pinus densiflora S. and Z.) Powder

  • Kim, Joo-Shin;Chung, Hau-Yin
    • Preventive Nutrition and Food Science
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    • v.16 no.1
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    • pp.45-54
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    • 2011
  • Volatile components in commercial pine needle (Pinus densiflora S. and Z.) powder were extracted using simultaneous steam distillation and a solvent extraction (SDE) apparatus, and were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 230 compounds divided into 13 groups were identified, which included alcohols (42), ketones (39), aldehydes (32), terpenes (30), alkenes (17), esters (14), furans (14), benzenes (10), alkanes (8), napthalenes (7), acids (6), miscellaneous compounds (6), and phenols (5). Among the 230 compounds identified, 96 compounds were positively confirmed and quantified, and the rest of the compounds were tentatively identified. The major volatile components identified at relatively high levels were dodecanoic acid, hexadecanoic acid, hexanal, benzaldehyde, (Z)-3-hexen-1-ol, 1-penten-3-one, limonene, and $\beta$-caryophyllene oxide. Among the groups, terpenes accounted for 60.18% of the total concentration of all the volatile components. Some volatile components might account for the unique aroma and the biological activity of the sample.

Characterization of Volatile Components in Field Bean (Dolichos lablab) Obtained by Simultaneous Steam Distillation and Solvent Extraction

  • Kim, Joo-Shin;Chung, Hau-Yin
    • Preventive Nutrition and Food Science
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    • v.13 no.1
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    • pp.18-22
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    • 2008
  • Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

Analysis of the Volatile Components in Red Bean (Vigna angularis)

  • Kim, Joo-Shin;Chung, Hau-Yin
    • Journal of Applied Biological Chemistry
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    • v.50 no.3
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    • pp.120-126
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    • 2007
  • Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.

Supercritical Fluid Extraction of Volatile Components from Strawberry (딸기의 휘발성 향기성분의 초임계 유체 추출)

  • Lee, Hae-Chang;Seo, Hye-Young;Shin, Dong-Bin;Park, Yong-Kon;Kim, Yoon-Sook;Ji, Joong-Ryong;Choi, Hee-Don
    • Korean Journal of Food Science and Technology
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    • v.41 no.6
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    • pp.615-621
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    • 2009
  • In order to optimize the supercritical fluid extraction (SFE) conditions of volatile components from the strawberry, we conducted an evaluation of the sample preparation and SFE operating conditions. The analysis of the volatile components extracted by a variety of sample preparation protocols led to the identification of 30, 26, 30, and 34 volatile components in fresh, freeze-dried, 30% celite and 70% celite treatments, respectively. The 70% celite treatment was the most effective in extracting the volatile components from strawberry via SFE. Analysis of the volatile components extracted by a variety of SFE operating conditions yielded identifications of 34, 35, 34, and 35 volatile components at 3,000 psi (40, $50^{\circ}C$) and 6,000 psi (40, $50^{\circ}C$), respectively. The extraction yield of alcohols and acids, and the total volatile component contents, were highest under conditions of 3,000 psi and $55^{\circ}C$. Volatile components from the strawberry were extracted via SFE, simultaneous steam distillation and extraction (SDE), and solvent extraction (SE). The analysis of the volatile components extracted via different extraction methods resulted in the identification of 56, 34, and 32 volatile components in the SDE, SFE, and SE extracts, respectively. The total volatile component contents identified in the SDE, SFE, and SE extracts were $20.268{\pm}1.144$, $21.627{\pm}1.215$ and $2.476{\pm}0.177\;mg/kg$, respectively. The SFE extract evidenced higher contents of sweet flavors such as 2-methylbutanoic acid, 2-methylpropanoic acid, and hexanoic acid than the SDE and SE extracts. SFE proved to be the most appropriate method for the extraction of fresh volatile components from the strawberry.