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Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 11042

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Prof. Dr. Hsin-Chun Chen

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Guest Editor

Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
Interests: flavor and fragrance; essential oil; natural product

Special Issue Information

Dear Colleagues,

Solid-phase microextraction (SPME) is a fast, simple, convenient, non-destructive, and low-cost method that avoids artifact formation and solvent impurity contamination. SPME can integrate sampling, extraction, concentration, and sample introduction into a single uninterrupted process, resulting in high sample throughput. Moreover, it allows the sampling of the volatiles emitted by living plants. Recently, SPME has been widely applied to the sampling and analysis of food, aromatic plants, herbal medicine, environmental, and horticultural crops (including vegetables, fruits, flowers, teas, and herbs). Therefore, various fields can use this technology to analyze the volatile components of samples.

This Special Issue, titled “Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops”, will focus on the application of SPME in horticultural crops, herbal medicines, and food analysis. Specific topics include, but are not limited to, solid-phase microextraction combined with GC and GC/MS method development and application in above areas analysis.

Prof. Dr. Hsin-Chun Chen
Guest Editor

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Keywords

solid-phase microextraction
volatile components
aroma
essential oil
extraction methods
gas chromatography
gas chromatography-mass spectrometry

Published Papers (6 papers)

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Research

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14 pages, 1475 KiB

Open AccessArticle

Monitoring the Evolution of the Aroma Profile of Lager Beer in Aluminium Cans and Glass Bottles during the Natural Ageing Process by Means of HS-SPME/GC-MS and Multivariate Analysis

by Ana Carolina de Lima, Laura Aceña, Montserrat Mestres and Ricard Boqué

Molecules 2023, 28(6), 2807; https://doi.org/10.3390/molecules28062807 - 20 Mar 2023

Cited by 2 | Viewed by 1532

Abstract

Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), sensory evaluation, and multivariate analysis were applied to monitor and compare the evolution of the aromatic profile of a lager beer in different types of containers (aluminum cans and glass bottles) during the natural ageing process. Samples were aged naturally for a year in the absence of light with a controlled temperature of around 14 °C +/− 0.5 °C. The sensory evaluation applied was a blind olfactometric triangle test between canned and bottled samples at different periods of aging: fresh, 6 months, and 11 months. The sensory evaluation showed that the panelists were able to differentiate between samples, except for the fresh samples from the brewery. A total of 34 volatile compounds were identified using the HS-SPME/GC-MS technique for both packaging types in this experiment. The application of multivariate analysis to the GC-MS data showed that the samples could not be differentiated according to the type of packaging but could be differentiated by the ageing time. The results showed that the combination of sensory, HS-SPME-GC-MS, and multivariate analysis seemed to be a valuable tool for monitoring and identifying possible changes in the aroma profile of a beer during its shelf life. Furthermore, the results showed that storing beer under optimal conditions helped preserve its quality during its shelf life, regardless of the type of packaging (aluminum can and glass bottle). Full article

(This article belongs to the Special Issue Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops)

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17 pages, 2819 KiB

Open AccessArticle

Analysis of Volatile Compounds from Different Parts of Houttuynia cordata Thunb.

by Chen-Hsiang Lin, Louis Kuoping Chao, Li-Yun Lin, Chin-Sheng Wu, Lee-Ping Chu, Chien-Hsueh Huang and Hsin-Chun Chen

Molecules 2022, 27(24), 8893; https://doi.org/10.3390/molecules27248893 - 14 Dec 2022

Cited by 3 | Viewed by 1446

Abstract

Houttuynia cordata Thunb. is a medicinal and edible plant that has been commonly used in traditional Chinese medicine since ancient times. This study used headspace solid-phase microextraction (HS-SPME) and direct injection, combined with gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS), to identify the volatile compounds in H. cordata. Extraction from different parts of the plant using different extraction techniques for the identification of volatile compounds were determined. A total of 93 volatile components were analyzed in the leaves, stems, rhizomes, and whole plant samples of H. cordata. The leaves contained more (Z)-3-hexenal, β-myrcene, (Z)-β-ocimene, and (4E,6E)-allo-ocimene; the stems contained more geranyl acetate and nerolidol; and rhizomes contained more α-pinene, β-pinene, limonene, 2-undecanone, and decanoyl acetaldehyde. Among them, the essential oil extracted by HS-SPME could produce more monoterpenes, while direct injection could obtain higher contents of aliphatic ketones, terpene esters, sesquiterpenes, and was more conducive to the extraction of 2-undecanone and decanoyl acetaldehyde. Full article

(This article belongs to the Special Issue Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops)

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11 pages, 661 KiB

Open AccessArticle

Chemical Properties of Peanut Oil from Arachis hypogaea L. ‘Tainan 14’ and Its Oxidized Volatile Formation

by Kai-Min Yang, Ming-Ching Cheng, Zih-Sian Ye, Lee-Ping Chu and Hsin-Chun Chen

Molecules 2022, 27(20), 6811; https://doi.org/10.3390/molecules27206811 - 11 Oct 2022

Cited by 2 | Viewed by 1851

Abstract

Arachis hypogaea L. ‘Tainan 14’ has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and temperatures (120 or 140 °C) on the properties of extracted peanut oil. The results show that its antioxidant components (total flavonoid, α–tocopherol, and γ-tocopherol) and oxidative stability were mainly affected by the roasting temperature (p < 0.05). Fifty-eight volatile compounds were identified by peanut oil oxidation and divided into three main groups during the roasting process using principal component analysis. The volatile formation changes of different materials and temperatures were assessed by agglomerative hierarchical clustering analysis. These results provide useful reference information for peanut oil applications in the food industry. Full article

(This article belongs to the Special Issue Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops)

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16 pages, 1886 KiB

Open AccessArticle

Changes in Volatile Compounds in Short-Term High CO₂-Treated ‘Seolhyang’ Strawberry (Fragaria × ananassa) Fruit during Cold Storage

by Inhwan Kim, Donghee Ahn, Jeong Hee Choi, Jeong-Ho Lim, Gyeongsik Ok, Kee-Jai Park and Jihyun Lee

Molecules 2022, 27(19), 6599; https://doi.org/10.3390/molecules27196599 - 05 Oct 2022

Cited by 1 | Viewed by 1389

Abstract

‘Seolhyang’ strawberry is harvested before it is fully ripened and treated with CO₂ to extend the shelf-life. However, the volatile changes in the ‘Seolhyang’ strawberry after short-term CO₂ treatment have not been investigated, although the volatile profile is an important quality attribute. Herein, we investigated the effect of short-term high CO₂ treatment on the changes in the composition of volatile compounds in ‘Seolhyang’ strawberries at two ripening stages (i.e., half-red and bright-red) during cold storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Furthermore, the effect of CO₂ treatment on fruit quality with respect to the aroma was investigated. A total of 30 volatile compounds were identified. Storage increased the volatile compound concentrations, and the total concentration of volatiles in the CO₂-treated strawberries was lower than that of the untreated strawberries during storage. The production of some characteristic strawberry volatiles (e.g., 4-methoxy-2,5-dimethyl-3(2H)-furanone) was inhibited in CO₂-treated strawberries. However, CO₂ treatment helped maintain the concentrations of hexanal and 2-hexenal, which are responsible for the fresh odor in strawberries. Interestingly, CO₂ treatment suppressed the production of off-odor volatiles, acetaldehyde, and hexanoic acid during strawberry storage. Thus, short-term CO₂ treatment may help maintain the fresh aroma of strawberries during cold storage. Full article

(This article belongs to the Special Issue Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops)

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12 pages, 495 KiB

Open AccessArticle

Effects of Different Extraction Methods on Vanilla Aroma

by Chih-Hsin Yeh, Chia-Yi Chou, Chin-Sheng Wu, Lee-Ping Chu, Wei-Juan Huang and Hsin-Chun Chen

Molecules 2022, 27(14), 4593; https://doi.org/10.3390/molecules27144593 - 19 Jul 2022

Cited by 7 | Viewed by 2826

Abstract

To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option. We utilized headspace solid-phase microextraction (HS-SPME), steam distillation (SD), simultaneous steam distillation (SDE) and alcoholic extraction combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to identify volatile components of vanilla pods. A total of 84 volatile compounds were identified in this experiment, of which SDE could identify the most volatile compounds, with a total of 51 species, followed by HS-SPME, with a total of 28 species. Ten volatile compounds were identified by extraction with a minimum of 35% alcohol. HS-SPME extraction provided the highest total aroma peak areas, and the peak areas of aldehydes, furans, alcohols, monoterpenes and phenols compounds were several times higher than those of the other extraction methods. The results showed that the two technologies, SDE and HS-SPME, could be used together to facilitate analysis of vanilla pod aroma. Full article

(This article belongs to the Special Issue Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops)

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Review

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14 pages, 2913 KiB

Open AccessReview

Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops

by Snezana Agatonovic-Kustrin, Vladimir Gegechkori, Tamara Kobakhidze and David Morton

Molecules 2023, 28(19), 6880; https://doi.org/10.3390/molecules28196880 - 29 Sep 2023

Viewed by 1237

Abstract

Solid-phase microextraction (SPME) is a sample preparation technique which utilizes small amounts of an extraction phase for the extraction of target analytes from investigated sample matrices. Its simplicity of use, relatively short sample processing time, and fiber reusability have made SPME an attractive choice for many analytical applications. SPME has been widely applied to the sampling and analysis of environmental, food, aromatic, metallic, forensic, and pharmaceutical samples. Solid phase microextraction is used in horticultural crops, for example, to determine water and soil contaminants (pesticides, alcohols, phenols, amines, herbicides, etc.). SPME is also used in the food industry to separate biologically active substances in food products for various purposes, for example, disease prevention, determining the smell of food products, and analyzing tastes. SPME has been applied to forensic analysis to determine the alcohol concentration in blood and that of sugar in urine. This method has also been widely used in pharmaceutical analysis. It is a solvent-free sample preparation technique that integrates sampling, isolation, and concentration. This review focuses on recent work on the use of SPME techniques in the analysis of food and horticultural crops. Full article

(This article belongs to the Special Issue Solid-Phase Microextraction Techniques and Application in Food and Horticultural Crops)

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