Subscribe to RSS
DOI: 10.1055/s-2008-1034295
© Georg Thieme Verlag KG Stuttgart · New York
Analysis of the Volatile Compounds of Flowers and Essential Oils from Lavandula angustifolia Cultivated in Northeastern Italy by Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Publication History
Received: October 5, 2007
Revised: December 23, 2007
Accepted: January 3, 2008
Publication Date:
04 February 2008 (online)
Abstract
Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography and mass spectrometry using the divinyl/carboxen/polydimethylsiloxane (DVB-CAR-PDMS) fibre was applied for the analysis of aroma profiles of Lavandula angustifolia L. flowers and the corresponding essential oils. The optimal sampling time was determined by studying the equilibrium time profile of the major volatile compounds for the lavender flowers (50 min) and the essential oil (20 min). Comparative analysis of L. angustifolia L. cultivated in Friuli Venezia Giulia (northeastern Italy) highlighted that the contents of linalool and linalyl acetate were the major differences between the composition of flowers and the hydro-distilled products. Lavender essential oil from Middle-Friuli Venezia Giulia was evaluated as the highest quality for its high level of linalyl acetate (31.7 %) and linalool (45.0 %) and low percentage of camphor (0.5 %). The use of headspace SPME was shown to be a convenient and effective analytical tool for the sampling of volatile compounds and it could be used to test the quality of flowers and essential oils from Lavandula species.
Key words
Headspace analysis - solid-phase microextraction (SPME) - Lavandula angustifolia L. - Labiatae - Fragrance - essential oil
References
- 1 Kim N S, Lee D D. Comparison of different extraction method for the analysis of fragrance from Lavandula species by gas chromatography-mass spectrometry. J Chromatogr A. 2002; 982 31-47
- 2 Peracino V, Caramiello R, Maffei M. Essential oils from some Lavandula hybrids growing spontaneously in northwestern Italy. Flavour Fragr J. 1994; 9 1-7
- 3 Shellie R, Mondello L, Marriott P, Dugo G. Characterization of lavender essential oils by using gas chromatography-mass spectrometry with correlation of linear retention indices and comparison with comphrensive two-dimensional gas chromatography. J Chromatogr A. 2002; 970 225-34
- 4 McGimpsey J A, Porter N G. Lavender: a grower’s guide for commercial production. Christchurch; NZ Crop and Food Research 1999
- 5 Belardi R, Pawliszyn J. The application of chemically modified fused silica fibers in the extraction of organics from water matrix samples and their rapid transfer to capillary columns. Water Qual Res J Can. 1989; 24 179-91
- 6 Bicchi C, Drigo S, Rubiolo P. Influence of fibre coating in headspace solid-phase microextraction-gas chromatographic analysis of aromatic and medicinal plants. J Chromatogr A. 2000; 892 469-85
- 7 An M, Haig T, Hatfield P. On-site sampling and analysis of fragrance from living lavender (Lavandula angustifolia L.) flowers by solid-phase microextraction coupled to gas chromatography and ion-trap mass spectrometry. J Chromatogr A. 2001; 917 245-50
- 8 European Pharmacopoeia, Vol. 3. Sainte-Ruffine; Maisonneuve 1975: 68-71
- 9 Zhang Z, Pawliszyn J. Headspace soild-phase microextraction. Anal Chem. 1993; 65 1843-52
-
10 Available at http://www.flavournet.org. Accessed December 10, 2007.
- 11 Adams R P. Identification of essential oils components by gas chromatography/mass spectroscopy. Carol Stream; Allured Publishing Corp 1995
-
12 Huiles essentielles: echantillonnage et methodes d’analyses. AFNOR T 75 - 00: 1988.
- 13 Tucker A O, Maciariello M J, Howell J T. A preliminary analysis of some lavender and lavandin cultivars. Perfumer Flavorist. 1984; 9 49-60
- 14 Wiesenfeld E. Aroma profiles of various Lavandula species. Atlanta; Pittcon 1997
- 15 Heath H B. Flavor technology. Westport; AVI Publishing Company 1978
- 16 Stahl E, Quirin K W, Gerard D. Verdichtete Gase zur Extraktion und Raffination. Berlin; Springer Verlag 1987
Carla Da Porto
Department of Food Science
University of Udine
Via Marangoni 97
33100 Udine
Italy
Phone: +39-0432-590-728
Fax: +39-0432-590-719
Email: carla.daporto@uniud.it