Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC-MS

Emad Karrar; Isam A Mohamed Ahmed; Wei Wei; Frederick Sarpong; Charalampos Proestos; Ryszard Amarowicz; Emel Oz; Aly Farag El Sheikha; Ayman Y Allam; Fatih Oz; Xingguo Wang

doi:10.3390/molecules27123905

Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC-MS

Molecules. 2022 Jun 17;27(12):3905. doi: 10.3390/molecules27123905.

Authors

Emad Karrar¹, Isam A Mohamed Ahmed², Wei Wei¹, Frederick Sarpong³, Charalampos Proestos⁴, Ryszard Amarowicz⁵, Emel Oz⁶, Aly Farag El Sheikha^{7

8

9}, Ayman Y Allam⁹, Fatih Oz⁶, Xingguo Wang¹

Affiliations

¹ National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
³ Value Addition Division, Oil Palm Research Institute-Council for Scientific and Industrial Research (CSIR), Kade P.O. Box 74, Ghana.
⁴ Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece.
⁵ Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima Street 10, 10-748 Olsztyn, Poland.
⁶ Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye.
⁷ College of Bioscience and Bioengineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
⁸ School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, 25 University Private Ottawa, Ottawa, ON K1N 6N5, Canada.
⁹ Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El Kom 32511, Egypt.

Abstract

In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO₂ extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC-MS were used, respectively. A total number of 56 volatile compounds were revealed and identified in oil extracted by SFE, while only 40 compounds were detected in extracted oil by SPP. Acids, aldehydes, esters, ketones, furans, and other components were present in the highest ratio in oil extracted by SFE. In contrast, alcohols and alkenes were found in the highest proportion in oil extracted by SPP. In this study, it was observed that SFE showed an increase in the amounts of volatile compounds and favorably impacted the aroma of gurum seed oil. The results reveal that different extraction methods significantly impact the volatile components of gurum seed oil, and this study can help evaluate the quality of the oil extracted from gurum seeds.

Keywords: GC–MS; HS-SPME; gurum seed oil; screw press process; supercritical CO2 extraction; volatile compounds.

MeSH terms

Esters / analysis
Gas Chromatography-Mass Spectrometry / methods
Plant Oils
Seeds / chemistry
Solid Phase Microextraction* / methods
Volatile Organic Compounds* / analysis

Substances

Esters
Plant Oils
Volatile Organic Compounds

Grants and funding

32150410365/National Natural Science Foundation of China