Extraction and GC determination of volatile aroma compounds from extracts of three plant species of the Apiaceae family

• Main Authors: Stan, M, Soran, M L, Varodi, C, Lung, I, Copolovici, L, Măruţoiu, C
• Format: Conference Proceeding
• Language: English
• Subjects: Aroma compounds; Celery; Diethyl ether; Essential oils; Ethanol; Maceration; Oils & fats; Solvents; Volatile compounds
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/1.4833700

Parsley (Petroselinum crispum), dill (Anethum graveolens) and celery (Apium graveolens), three aromatic plants belonging to the Apiaceae (Umbelliferae) botanical family, were selected as sources of essential or volatile oils. Essential oils are composed of a large diversity of volatile aroma compounds. Plant-derived essential oils and extracts have long been used as natural agents in food preservation, pharmaceuticals and medicinal therapies. In the present study, the plant extracts from leaves of parsley, dill and celery, were obtained by maceration, ultrasound-assisted extraction and microwave-assisted extraction. All extractions were performed at 30°C, using different solvents (ethanol, diethyl ether, n-hexane) and solvent mixtures (1:1, v/v). The most effective solvent system for the extraction of volatile aroma compounds was diethyl ether - n-hexane (1:1, v/v). Extraction efficiency and determination of aroma volatiles were performed by GC-FID and GC-MS, respectively. The major volatile compounds present in plant extracts were myristicin, α-phellandrene, β-phellandrene, 1,3,8-p-menthatriene, apiol, dill ether and allyl phenoxyacetate.