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Results for “Solid Phase Microextraction”

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PubMed2004

Toward more useful in vitro toxicity data with measured free concentrations.

In vitro assays and computer models are promising alternatives for in vivo animal testing, but the power of these alternative methods to predict in vivo risk is still very limited. One step forward is to make the outcome of in vitro assays (such as median effect concentrations (EC50 values)) independent of assay conditions such as protein content. Here we show that measured free concentrations of chemicals in the in vitro assay medium result in system-independent EC50 values. We introduce a very simple method to measure free concentrations in miniature test systems using negligible depletion solid-phase microextraction. The generated data are much more suitable for extrapolation to in vivo, provide unbiased input for computational methods (for example, quantitative structure-activity relationships), and can shed an entirely different light on the activity of environmental contaminants.

Animals↗

PubMed2006

Comparison of chemical approaches for assessing bioavailability of sediment-associated contaminants.

Two chemical approaches, Tenax extraction and matrix solid-phase microextraction (matrix-SPME), were compared to assess the bioavailability of hydrophobic contaminants from sediment. Hexachlorobiphenyl, DDE, permethrin, chlorpyrifos, and phenanthrene were individually spiked into two sediments differing in physical characteristics. Bioaccumulation was determined by exposing the oligochaete, Lumbriculus variegatus, to the spiked sediments. The rapidly desorbing fraction from Tenax extraction at 6 h and fiber concentration at 14 d from the matrix-SPME were compared for predicting bioaccumulation. Further, a comparison between laboratory-spiked and field-contaminated sediments was conducted. A regression between the rapidly desorbed sediment concentration at 6 h and the amount bioaccumulated across compounds and sediments described 94% of the variation in the data when phenanthrene was excluded. Phenanthrene was excluded because of complications due to a combination of biotransformation and rapid elimination during the sampling process. Contaminant accumulation by L. variegatus also correlated well with matrix-SPME fiber concentrations, accounting for 92% of the variation in the data, again excluding phenanthrene. Both chemical methods provided matrix- and chemical-independent estimations of bio-accumulation for hydrophobic contaminants without extensive biotransformation.

Animals↗

PubMed2000

Mechanism of volatile compound production during storage of sunflower Oil.

Volatile compounds formed in the course of the thermal decomposition of hydroperoxides during storage of sunflower oil were analyzed by headspace solid-phase microextraction sampling followed by gas chromatographic separation and mass spectral detection. The determining role of alkoxyl radicals in the process has been proven by electron spin resonance spectroscopic measurements. On the basis of analytical results, the reaction networks and mechanisms were constructed by computer modeling to describe the formation of volatile products of radical decomposition of hydroperoxides. We established that off-flavor aliphatic aldehydes are originated from only the alkoxyl radicals derived from trigliceride of linoleic acid. To find a specific additive, which redirects the formation of these radicals toward production of more stable species, is suggested.

Electron Spin Resonance Spectroscopy↗

PubMed2000

Production of yarrow (Achillea millefolium L.) in Norway: essential oil content and quality.

In 1996, the production of Achillea millefolium L. at different locations in Norway was investigated with regard to the developmental stage. The oil content differed greatly between the vegetative stage (0.13%) and the stage of full bloom (0.34%). Changes in the composition of yarrow essential oil were found to be related to maturation of the plant, with increasing amounts of monoterpenes in relation to the sesquiterpene. However, a clear trend could be detected only for the monoterpenic compounds with increasing levels of alpha- and beta-pinene and alpha-thujone and decreasing levels of sabinene, borneol, and bornyl acetate. Previously reported as major compounds, chamazulene and germacrene D could be found only in insignificant amounts. A solid-phase microextraction (SPME) procedure was applied for screening of the terpenic composition. Sesquiterpenic compounds such as beta-bisabolene, alpha-bisabolol, and delta-cadinene were detected in substantial amounts by SPME in contrast to the steam-distilled samples.

Gas Chromatography-Mass Spectrometry↗

PubMed2001

Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS.

Solid phase microextraction (SPME) is used to collect and concentrate the compounds in the headspace of rice. This research describes optimization parameters of temperature, moisture, and sampling time. Optimization was based upon the recovered levels of 2-acetyl-1-pyrroline (2-AP), the popcorn aroma in aromatic rice. The method uses a sampling temperature of 80 degrees C and adds 100 microL of water to a 0.75 g sample of rice. The rice was preheated for 25 min, a carboxen/DVB/PDMS SPME fiber was exposed to the headspace for 15 min, and a subsequent GC-MS analysis took 35 min. Samples of rice can be analyzed as the flour, milled kernels, or brown rice. Twenty-one experimental rice varieties were analyzed by the SPME method and compared to a wet technique. Recoveries of several nanograms of 2-AP from 0.75 g samples of aromatic rice were observed, whereas only trace amounts of 2-AP were recovered from nonaromatic rice. Recovery from a single SPME headspace analysis is calculated to be 0.3% of the total 2-AP in the sample.

Gas Chromatography-Mass Spectrometry↗

PubMed2001

Changes in the volatile profile of oats induced by processing.

Samples of an Australian oat cultivar, Echidna, were pilot-scale processed. At each stage of the processing (raw oats, groats, kiln dried dehulled oats (KDHO), and rolled (flaked)) samples were removed for later sensory and GC-MS analysis of the flavor components. Mean taste panel scores from a trained taste panel were calculated according to attributes (cereal, burnt, toasted, floury, and yeasty). Attributes were generally similar for both KDHO and flaked oats except in the yeasty attributes. Panelists were able to differentiate between groats, KDHO, and flaked oats (raw oats were not included). The largest effects of heat processing were found for the attributes toasted and yeasty aroma; toasted, cereal, and yeasty flavor; and toasted and yeasty aftertaste. A multi-organoleptic sensor analyzer was able to differentiate all samples when the output was subjected to discriminant function analysis. A reintroduced sample was recognized with a confidence level better than 96%. Solid-phase microextraction (SPME) of headspace followed by GC--MS was used to identify volatiles after either dry or slurry heating. Several SPME fiber types were evaluated as to their ability to sorb oat volatiles. A 100-microm poly(dimethylsiloxane) SPME fiber was found to provide the best adsorption profile as measured by number of compounds sorbed and peak area response. A range of alcohols, aldehydes, alkyl benzenes, dienes, and ketones was identified in the processed samples.

Avena↗

PubMed2001

Degradation of monoterpenes in orange juice by gamma radiation.

Single-strength orange juice was irradiated with 0, 0.89, 2.24, 4.23, and 8.71 gGy of gamma radiation at 5 degrees C and then stored at 7 degrees C for 21 days. Volatile compounds, isolated by solid-phase microextraction, were separated and identified using a gas chromatograph equipped with a mass selective detector. The majority of the volatile compounds were terpenes, and the most abundant volatile compounds were ethanol and limonene. Most volatile compounds were stable during the 21-day storage period except geranial and neral which decreased over time. Irradiation reduced the concentration of acyclic monoterpenes, such as geranial, neral, myrcene, and linalool 1 and 7 days after irradiation, but did not affect other monoterpenes, sesquiterpenes, or other volatile compounds. The reduction of acyclic monterpenes increased linearly with radiation dose, and correlated with an increase in thiobarbituric acid reactive substrates (TBARS) content. Reduction in the concentration of monoterpenes induced by irradiation was not significant 21 days after irradiation. Our results indicate that acyclic monoterpenes are sensitive to irradiation whereas most other volatile compounds are resistant.

Beverages↗

PubMed2001

Changes in the aroma of a strawberry drink during storage.

The flavor of a commercially available strawberry drink was investigated with special regard to the changes of the sensory properties during the shelf life of the product. The experiments were performed using gas chromatographic methods after liquid-liquid extraction and after solid-phase microextraction of the headspace. A trained sensory test panel was used to substantiate the results from instrumental analyses. The relative concentrations of several compounds were followed over a storage period of six weeks at elevated temperature (37 degrees C), which corresponds to about 12 months storage at room temperature. Significant concentration changes of several flavor compounds were determined after a short storage time. These results correlate highly with changes in the aroma observed by the sensory test panel. Further on, changes in the sensorial relevance of aroma active compounds were monitored by comparative aroma extract dilution analysis of extracts of the fresh product and the product at the end of the declared shelf-life time. The results showed a significant decrease in flavor dilution factors of compounds with characteristic fruity attributes.

Beverages↗

PubMed2001

Biotransformation of (S)-(+)-linalool by Aspergillus niger: an investigation of the culture conditions.

The biotransformation of (S)-(+)-linalool by different Aspergillus niger strains was studied, using submerged shaken liquid cultures. One strain, A. niger DSM 821, was able to convert the substrate to cis- and trans-furanoid linalool oxide (yield 30% and 5%, respectively) and cis- and trans-pyranoid linalool oxide (yield 14% and 1.5%, respectively). The main metabolites, cis-(2S,5R)-furanoid and cis-(3S,6S)-pyranoid linalool oxide, have a sweet, floral, creamy odor and are used in perfumery. The culture conditions involved, such as the composition of the broth and the type and concentration of cosolvent applied and possible adaptation to the substrate during inoculation, were investigated. It was found that (S)-(+)-linalool was converted much better than (R)-(-)-linalool and that no significant chemical conversion of the substrate occurred in control flasks at pH 3.5. Three cosolvents for improving the solubility of linalool in the culture broths were compared, namely MeOH, EtOH, and acetone. The highest bioconversion yields were obtained when the substrate was applied as a diluted solution in acetone. Screening of the fungi for their biotransformation capacity was performed by solid-phase microextraction.

Acyclic Monoterpenes↗

PubMed2001

Chemical composition of some traditional herbal drug preparations: essential oil and aromatic water of costmary (Balsamita suaveolens Pers.).

The compositions of the essential oil and the aromatic water of costmary (Balsamita suaveolens Pers.) cultivated in Tuscany were investigated. They represent the main ingredients of some traditional preparations sold commercially. The essential oil as such and the n-hexane extract of the aromatic water were analyzed by GC and GC-MS. Both samples were found to be rich in monoterpenes. Eighty-five compounds were identified, accounting for 95.1 and 95.4% of the essential oil and n-hexane extract of aromatic water, respectively. Carvone was the main compound (43.5% in the essential oil and 74.9% in the n-hexane extract of aromatic water). In addition, solid phase microextraction was used to sample the volatile organic compounds emitted from the fresh plant and from the aromatic water, and carvone was again the main component, amounting to 46.2 and 41.3%, respectively.

Antineoplastic Agents, Phytogenic↗

PubMed2002

Aroma-active components in fermented bamboo shoots.

Bamboo shoots (Phyllostachys pubescens) were fermented and prepared in a traditional Taiwanese manner. Static and dynamic headspace extractions of volatile compounds were conducted by solid phase microextraction (SPME) and by cryogenic focusing purge and trap, respectively. Volatile analysis was conducted with gas chromatography and mass spectrometry. Gas chromatography-olfactometry (GCO) was conducted utilizing the Osme time-intensity method. Of 70 volatile compounds detected, 29 possessed aroma activity, and the most odor active included p-cresol (barn-like), 2-heptanol (mushroom), acetic acid (vinegar), and 1-octen-3-ol (mushroom). SPME extracted 66 compounds, purge and trap extracted 14 compounds, and 12 compounds were common to both methods. The Osme GCO technique coupled with SPME is an effective tool for the extraction and evaluation of aroma-active headspace volatiles.

Adsorption↗

PubMed2002

Effect of gelatinization and starch-emulsifier interactions on aroma release from starch-rich model systems.

Release of selected volatile aldehyde compounds from starch-rich matrices was studied by headspace extraction, using solid-phase microextraction, and gas chromatography. Changes in the rheological properties of the starch-based matrices, due to starch concentration, gelatinization, and interactions with emulsifiers, were studied by steady shear and dynamic methods. The degree of volatile retention was found to depend on the compound properties, starch concentration, native structure of the granules, and presence of emulsifiers. The nongelatinized starch granules were more effective in lowering the volatile headspace quantities. Loss of the native structural integrity of the granules decreases the retention ability. For the nongelatinized starch dispersions, the more hydrophilic emulsifier showed a more pronounced effect on the matrix rheology and also on the aroma retention. A different behavior was observed for the gelatinized systems. Interpretation of the volatile release profiles was made on the basis of the matrix physical properties and interactions among components.

Chromatography, Gas↗

PubMed2002

Mycoactive acetate esters from apple fruit stimulate adhesion and germination of conidia of the gray mold fungus.

Ethyl acetate, 2-methylbutyl acetate, butyl acetate (BA), and hexyl acetate were detected by solid-phase microextraction and gas-liquid chromatography inside slices of Golden Delicious apple and in water droplets on the skin of slices incubated in sealed glass jars. Conidial adhesion and germination of the gray mold fungus, Botrytis cinerea, was assessed on apple slices after exposure or no exposure to the esters in the headspaces of glass jars. Attached conidia were dislodged by sonication and remaining conidia on apple slices were counted by microscopy. Adhesion generally increased as BA increased to 7.2 microg mL(-1), but declined with greater concentrations. BA at 0-3.6 microg mL(-1) for 24 h stimulated adhesion 2-fold greater compared to that at 4 h. Adhesion stimulated by BA increased as a function of time (0-24 h), showing linear trends (r (2) = 0.99; p = 0.01) during 0-12 h. The four esters were similar in their ability to stimulate adhesion. Germination of conidia exposed to BA increased linearly (r (2) = 0.95-0.98; p = 0.01) during 4-12 h. Conidial adhesion stimulated by BA preceded conidial germination by 2 h. The four esters stimulated conidial germination to similar levels. Results indicated that acetate esters formed in apple fruit are mycoactive, influencing life-cycle events of B. cinerea important to its survival on the fruit. The similar responses of three B. cinerea isolates to four acetate esters suggests a common stimulation mechanism may operate in B. cinerea.

Acetates↗

PubMed2002

Effect of storage on some volatile aroma compounds in fresh-cut cantaloupe melon.

Changes in volatile aroma constituents of fresh-cut cantaloupe melon with storage were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry. The compounds isolated from the fruit immediately after cutting were predominantly aliphatic and aromatic esters. Storage of fruit at 4 degrees C caused a considerable decrease in concentration of esters and synthesis of the terpenoid compounds beta-ionone and geranylacetone over a period of 24 h. This change in the volatile profile with storage is consistent with that of a stress-induced defense response in the cut fruit as an adaptation process to tissue exposure and cell disruption. The same effect occurred in fruit stored at 22 degrees C and in those treated with sodium azide and ascorbic acid prior to storage. Fruit treated with ascorbic acid and sodium azide had higher concentrations of beta-ionone and geranylacetone and retained these compounds better with storage time. The reduction of esters appears to be an important early reaction step in the loss of freshness during storage of fresh-cut cantaloupe.

Ascorbic Acid↗

PubMed2002

Butyltin compounds in Portuguese wines.

Butyltin compounds are widespread contaminants that have also been found in some wines. The purpose of the present work was to make a survey of butyltin compounds in Portuguese wines. Forty-three table wines and 14 Port wines were analyzed for butyltin contents by using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS). In 14% of the analyzed wine samples, measurable dibutyltin (DBT) was found at concentrations ranging between 0.05 and 0.15 microg/L as Sn. Monobutyltin (MBT) was also observed (0.05 microg/L as Sn) in just a single wine. A search for the possible sources of DBT residues found in the wines was carried out. Therefore, some plastics and oak wood used in the process of wine-making, which have been directly in contact with the musts or the wines, were studied to check their possible release of butyltins. The eventual presence of DBT was also tested directly along the vinification process, from the must to the finished product. The results suggest that high-density polyethylene containers used in the transfer of wine in an early stage of the vinification process may be the main sources of these contaminants. Therefore, it is recommendable that plastic materials to be used in wineries be previously tested for the release of butyltin compounds.

Food Contamination↗

PubMed2002

Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.).

The effect of different drying treatments on the volatiles in bay leaf (Laurus nobilis L.) was studied. Simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) were compared by gas chromatography-mass spectrometry (GC-MS) of the volatile components in bay leaves. SDE yielded better quantitative analysis results. Four drying treatments were employed: air-drying at ambient temperature, oven-drying at 45 degrees C, freezing, and freeze-drying. Oven drying at 45 degrees C and air-drying at ambient temperature produced quite similar results and caused hardly any loss in volatiles as compared to the fresh herb, whereas freezing and freeze-drying brought about substantial losses in bay leaf aroma and led to increases in the concentration levels of certain components, e.g., eugenol, elemicin, spathulenol, and beta-eudesmol.

Desiccation↗

PubMed2002

Volatile compounds emitted by sclerotia of Sclerotinia minor, Sclerotinia sclerotiorum, and Sclerotium rolfsii.

Volatile compounds emitted by sclerotia of Sclerotinia minor, Sclerotinia sclerotiorum, and Sclerotium rolfsii were identified by solid phase microextraction followed by gas chromatography and mass spectometry. Both S. minor and S. sclerotiorum emitted 2-methylenebornane and 2-methylisoborneol. In addition, S. minor emitted mesityl oxide, gamma-butyrolactone, cis- and trans-linalool oxide, linalool, and trans-nerolidol. S. sclerotiorum emitted 2-methyl-2-bornene, 1-methylcamphene, and a diterpene with a molecular weight of 272. Sclerotium rolfsii did not emit any of these compounds but did emit delta-cadinene and cis-calamenene. Chemicals emitted by S. minor and S. sclerotiorum were tested to determine if they could stimulate germination of conidia of Sporidesmium sclerotivorum, a mycoparasite on sclerotia of Sclerotinia spp. Chemicals were tested at 1 part per billion to 100 parts per million, both in direct contact with conidia and near, but not in, physical contact. None of the chemicals alone nor a combination of all chemicals induced germination of conidia of S. sclerotivorum.

Ascomycota↗

PubMed2002

Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.

High-molecular-weight (HMW) water-soluble melanoidins were prepared from model systems of L-(+)-ascorbic acid-glycine, L-(+)-ascorbic acid-lysine, L-(+)-ascorbic acid-glutamic acid, and glucose-glycine using a very recently approved standard protocol. The amount of HMW water-soluble melanoidins prepared from L-(+)-ascorbic acid was over 5-15 times higher than the amount obtained from glucose. The study of the release of a model flavor compound, namely isoamyl acetate, from melanoidins by solid-phase microextraction (SPME) showed that SPME is a suitable technique for the analysis of flavor release from melanoidin-containing solutions. From the studies on the retention capacity of the melanoidins toward isoamyl acetate, an increased release of the flavor compound was observed from the melanoidins prepared from the L-(+)-ascorbic acid-glycine model system, whereas the opposite effect was observed from the melanoidins prepared from the L-(+)-ascorbic acid-lysine/glutamic acid model systems. The melanoidins prepared from the glucose-glycine model system had the same effect as the melanoidins prepared from the L-(+)-ascorbic acid-glycine model system.

Amino Acids↗