Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers
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| Title: | Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers |
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| Authors: | Ciobanu, A.1,2,3, Mallard, I.1,2, Landy, D.1,2, Brabie, G.3, Nistor, D.3, Fourmentin, S.1,2 lamotte@univ-littoral.fr |
| Source: | Food Chemistry. May2013, Vol. 138 Issue 1, p291-297. 7p. |
| Subjects: | Aromatic compounds, Peppermint, Essential oils, Cyclodextrins, Eucalyptol, Controlled release preparations, Extraction (Chemistry), Gas chromatography/Mass spectrometry (GC-MS) |
| Abstract: | Abstract: In this paper, the controlled release of aroma compounds from cyclodextrins (CDs) and CD polymers was studied by multiple headspace extraction (MHE) experiments. Mentha piperita essential oil was obtained by Soxhlet extraction and identification of the major compounds was performed by GC–MS analysis. Menthol, menthone, pulegone and eucalyptol were identified as the major components. Retention of standard compounds in the presence of different CDs and CD polymers has been realised by static headspace gas chromatography (SH-GC) at 25°C in the aqueous or gaseous phase. Stability constants for standard compounds and for compounds in essential oil have been also determined with monomeric CD derivatives. The obtained results indicated the formation of a 1:1 inclusion complex for all the studied compounds. Molecular modelling was used to investigate the complementarities between host and guest. This study showed that β-CDs were the most versatile CDs and that β-CD polymers could perform the controlled release of aroma compounds. [Copyright &y& Elsevier] |
| Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 84476960 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Ciobanu%2C+A%2E%22">Ciobanu, A.</searchLink><relatesTo>1,2,3</relatesTo><br /><searchLink fieldCode="AR" term="%22Mallard%2C+I%2E%22">Mallard, I.</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Landy%2C+D%2E%22">Landy, D.</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Brabie%2C+G%2E%22">Brabie, G.</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Nistor%2C+D%2E%22">Nistor, D.</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Fourmentin%2C+S%2E%22">Fourmentin, S.</searchLink><relatesTo>1,2</relatesTo><i> lamotte@univ-littoral.fr</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. May2013, Vol. 138 Issue 1, p291-297. 7p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Aromatic+compounds%22">Aromatic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Peppermint%22">Peppermint</searchLink><br /><searchLink fieldCode="DE" term="%22Essential+oils%22">Essential oils</searchLink><br /><searchLink fieldCode="DE" term="%22Cyclodextrins%22">Cyclodextrins</searchLink><br /><searchLink fieldCode="DE" term="%22Eucalyptol%22">Eucalyptol</searchLink><br /><searchLink fieldCode="DE" term="%22Controlled+release+preparations%22">Controlled release preparations</searchLink><br /><searchLink fieldCode="DE" term="%22Extraction+%28Chemistry%29%22">Extraction (Chemistry)</searchLink><br /><searchLink fieldCode="DE" term="%22Gas+chromatography%2FMass+spectrometry+%28GC-MS%29%22">Gas chromatography/Mass spectrometry (GC-MS)</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Abstract: In this paper, the controlled release of aroma compounds from cyclodextrins (CDs) and CD polymers was studied by multiple headspace extraction (MHE) experiments. Mentha piperita essential oil was obtained by Soxhlet extraction and identification of the major compounds was performed by GC–MS analysis. Menthol, menthone, pulegone and eucalyptol were identified as the major components. Retention of standard compounds in the presence of different CDs and CD polymers has been realised by static headspace gas chromatography (SH-GC) at 25°C in the aqueous or gaseous phase. Stability constants for standard compounds and for compounds in essential oil have been also determined with monomeric CD derivatives. The obtained results indicated the formation of a 1:1 inclusion complex for all the studied compounds. Molecular modelling was used to investigate the complementarities between host and guest. This study showed that β-CDs were the most versatile CDs and that β-CD polymers could perform the controlled release of aroma compounds. [Copyright &y& Elsevier] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2012.10.106 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 7 StartPage: 291 Subjects: – SubjectFull: Aromatic compounds Type: general – SubjectFull: Peppermint Type: general – SubjectFull: Essential oils Type: general – SubjectFull: Cyclodextrins Type: general – SubjectFull: Eucalyptol Type: general – SubjectFull: Controlled release preparations Type: general – SubjectFull: Extraction (Chemistry) Type: general – SubjectFull: Gas chromatography/Mass spectrometry (GC-MS) Type: general Titles: – TitleFull: Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Ciobanu, A. – PersonEntity: Name: NameFull: Mallard, I. – PersonEntity: Name: NameFull: Landy, D. – PersonEntity: Name: NameFull: Brabie, G. – PersonEntity: Name: NameFull: Nistor, D. – PersonEntity: Name: NameFull: Fourmentin, S. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 05 Text: May2013 Type: published Y: 2013 Identifiers: – Type: issn-print Value: 03088146 Numbering: – Type: volume Value: 138 – Type: issue Value: 1 Titles: – TitleFull: Food Chemistry Type: main |
| ResultId | 1 |
