TY - JOUR
T1 - Volatile compounds and fatty acids in oleoresins from Vanilla Planifolia Andrews obtained by extraction with supercritical carbon dioxide
AU - Hernández-Fernández, Miguel Ángel
AU - Rojas-Avila, Adrián
AU - Vazquez-Landaverde, Pedro Alberto
AU - Cornejo-Mazón, Maribel
AU - Dávila-Ortiz, Gloria
N1 - Publisher Copyright:
© 2019, © 2019 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2019/1/1
Y1 - 2019/1/1
N2 - Vanilla is currently sold as an ethyl alcoholic extract, typically at a concentration of 35% (v/v). Alcoholic extracts have some disadvantages, such as high concentrations of organic residues, long extraction times and the requirement of large volumes when used as a flavoring. In contrast, supercritical fluid extraction (SFE) allows isolation of high-purity oleoresins without co-extraction of undesired organic residues, thereby preserving the desired volatile compounds in vanilla. In this study, we identified and quantified volatile compounds and fatty acids in four oleoresins and two ethanolic extracts of cured Vanilla planifolia Andrews beans following 10 or 20 sun-drying and sweating cycles (SS). SFE was carried out at a pressure of 20 MPa at 40°C, 50°C, or 60°C, and the resulting vanilla oleoresins were analyzed with GC-MS and GC-FID. The major compounds identified in the extracts were o-guaiacol, p-creosol, p-vinylguaiacol, p-hydroxybenzaldehyde, vanillic acid and vanillin.
AB - Vanilla is currently sold as an ethyl alcoholic extract, typically at a concentration of 35% (v/v). Alcoholic extracts have some disadvantages, such as high concentrations of organic residues, long extraction times and the requirement of large volumes when used as a flavoring. In contrast, supercritical fluid extraction (SFE) allows isolation of high-purity oleoresins without co-extraction of undesired organic residues, thereby preserving the desired volatile compounds in vanilla. In this study, we identified and quantified volatile compounds and fatty acids in four oleoresins and two ethanolic extracts of cured Vanilla planifolia Andrews beans following 10 or 20 sun-drying and sweating cycles (SS). SFE was carried out at a pressure of 20 MPa at 40°C, 50°C, or 60°C, and the resulting vanilla oleoresins were analyzed with GC-MS and GC-FID. The major compounds identified in the extracts were o-guaiacol, p-creosol, p-vinylguaiacol, p-hydroxybenzaldehyde, vanillic acid and vanillin.
KW - Vanilla
KW - compuestos volátiles
KW - extracción con fluidos supercríticos
KW - oleoresin
KW - oleorresina
KW - supercritical fluid extraction
KW - vainilla
KW - vainillina
KW - vanillin
KW - volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85075138945&partnerID=8YFLogxK
U2 - 10.1080/19476337.2019.1593247
DO - 10.1080/19476337.2019.1593247
M3 - Artículo
SN - 1947-6337
VL - 17
SP - 419
EP - 430
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -