Volatiles Composition and Antimicrobial Activities of Areca Nut Extracts Obtained by Simultaneous Distillation-Extraction and Headspace Solid-Phase Microextraction

• Published in: Molecules (Basel, Switzerland) Switzerland), 2021-12, Vol.26 (24), p.7422
• Main Authors: Machová, Martina, Bajer, Tomáš, Šilha, David, Ventura, Karel, Bajerová, Petra
• Format: Article
• Language: English
• Subjects: Alcohols; Aliphatic hydrocarbons; Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - isolation & purification; Anti-Bacterial Agents - pharmacology; Antibiotics; Antiinfectives and antibacterials; Antimicrobial activity; Antimicrobial agents; Areca - chemistry; areca nut volatiles; Bacteria; Bioinformatics; Canning; Canning industry; Carbonyl compounds; Carbonyls; Coliforms; Dental caries; Distillation; Esters; Fatty acids; Gas chromatography; Gram-negative bacteria; Gram-Negative Bacteria - drug effects; Gram-positive bacteria; Gram-Positive Bacteria - drug effects; Headspace; HS-SPME; Mass spectrometry; Mass spectroscopy; Microbial Sensitivity Tests; Nicotine; Nuts; Pseudomonas aeruginosa; SHDE; Solid Phase Microextraction; Solid phases; Streptococcus canis; Variables; Variance analysis; Volatile compounds; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - isolation & purification; Volatile Organic Compounds - pharmacology; Volatiles
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules26247422

The volatile components of areca nuts were isolated by headspace solid-phase microextraction (HS-SPME, DVB/CAR/PDMS fiber extraction) and simultaneous hydrodistillation-extraction (SHDE) and analyzed by gas chromatography/mass spectrometry. Furthermore, all SHDE fractions were tested for antimicrobial activity using the disk diffusion method on nine Gram-negative and Gram-positive bacteria ( , , , , , , , , and ). In total, 98 compounds (mainly alcohols, carbonyl compounds, fatty acids, esters, terpenes, terpenoids, and aliphatic hydrocarbons) were identified in SHDE fractions and by using SPME extraction Fatty acids were the main group of volatile constituents detected in all types of extracts. The microorganism most sensitive to the extract of the areca nut was . The results can provide essential information for the application of different treatments of areca nuts in the canning industry or as natural antibiotics.