Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice
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Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice Zhiying Yi 1,2 & Tao Feng 1 & Haining Zhuang 3 & Ran Ye 4 & Mingming Li 1 & Tao Liu 1
Received: 31 July 2015 / Accepted: 12 January 2016 # Springer Science+Business Media New York 2016
Abstract Consumption and production of pomegranate fruit and juice have been increasing. Many pomegranate volatile reports involved commercial samples, complicated isolation methods, or different cultivars. In this study, three different techniques including simultaneous distillation extraction (SDE), headspace solid-phase micro-extraction (HS-SPME), and purge and trap (P&T) with Tenax TA absorbent were employed to extract the aromatic compounds of two different juices (PJ and PJS) of red Socotran pomegranate. A total of 36 compounds were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that the P&T and HS-SPME methods complementarily contributed to extract the aroma compounds related with the pomegranate flavor, and the most important contributors to the pomegranate juice flavors were identified as n-hexaldehyde, leaf aldehyde, 1-hexyl alcohol, butyl acetate, myrcene, and phenyl acetaldehyde in this paper.
* Tao Feng [email protected] * Haining Zhuang [email protected]
1
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China
2
Zhejiang Green Crystal Flavor Co., Ltd, No. 2 Long Zhou Road, Hangzhou, Zhejiang Province 311121, China
3
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Shanghai 201403, China
4
Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 EJ Chapman Drive, Knoxville, TN 37996-4531, USA
Keywords Pomegranate volatiles . HS-SPME . SDE . P&T . PLSR
Introduction Pomegranate (Punica granatum L.) is considered as a sort of economic fruits belonging to Punicaceae family. As the main Asian pomegranate producer, China has ∼85 commercial cultivars. Pomegranate is an excellent source of carbohydrates, minerals, antioxidants, and vitamins A, B, and C, and also it has been conventionally used in controlling diarrhea, hyperacidity, tuberculosis, leprosy, abdominal pain, and fever (Caleb et al. 2015b). Due to its multipurpose medicinal uses, it is recognized as “super-fruit” in the global functional food industry (Aseri et al. 2008). In particular, since pomegranate juice contains strong antioxidants such as soluble polyphenols, tannins, and anthocyanins, it may have antiatherosclerotic properties, with a positive influence on cancer and chronic inflammation treatment (Aseri et al. 2008). Therefore, a significantly increased global production and consumption of pomegranates occurred in the last decade (Holland et al. 2009; Viuda-Martos et al. 2010; Mphahlele et al. 2015). Due to the unique fruit flavor, current research on aroma and flavor of pomegranates has been focused on the identification of volatile compoun
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