Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices. Issue 18 (22nd August 2016)

• Record Type: Journal Article
• Authors: Herrera, Carla; Castro, Remedios; García‐Barroso, Carmelo; Durán‐Guerrero, Enrique
• Is Part Of: Journal of separation science. Volume 39:Issue 18(2016)
• Page Start: 3586
• Page End: 3593
• Publication Date: 2016-08-22
• Subjects: Extraction optimization -- Orange juice -- Stir bar sorptive extraction -- Volatile compounds; Separation (Technology) -- Periodicals; Chromatographic analysis -- Periodicals; 543.089
• DOI: 10.1002/jssc.201600590
• Languages: English
• ISSNs: 1615-9306

Abstract

Abstract : A stir bar sorptive extraction method for the determination of volatile compounds in orange juices was developed. The extraction variables were optimized using a reduced two‐level factorial screening design (2 5‐1 ), and the most suitable analytical conditions for the extraction of the studied compounds were: sample volume 10 mL, extraction time 60 min, stirring speed 1800 rpm, NaCl amount 30% (weight/volume), and twister length 10 mm. The optimized method was further validated, obtaining good linearity and detection and quantification limits low enough to correctly determine the studied compounds. As well, for most of the studied compounds precision and recovery values were good. Several orange juice samples (squeezed and commercial) were extracted following the optimized extraction method and analyzed by gas chromatography coupled to mass spectrometry detection. The method has proven to be suitable for the determination of the aroma of orange juice, of which limonene was the major volatile compound in all the studied samples.