A 1 H NMR spectroscopic method for the quantification of propenylbenzenes in the essential oils: Evaluation of key odorants, antioxidants and post-harvest drying techniques for Piper betle L.

Autor: Kemprai P; Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India; AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology, Jorhat, Assam 785006, India., Protim Mahanta B; Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India; AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology, Jorhat, Assam 785006, India., Kumar Bora P; Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India., Jyoti Das D; AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology, Jorhat, Assam 785006, India; Natural Products Chemistry Group, Chemical Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India., Lakshmi Hati Boruah J; Natural Products Chemistry Group, Chemical Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India., Proteem Saikia S; Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India., Haldar S; Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India. Electronic address: saikatchembiol@gmail.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Nov 30; Vol. 331, pp. 127278. Date of Electronic Publication: 2020 Jun 10.
DOI: 10.1016/j.foodchem.2020.127278
Abstrakt: 1 H quantitative Nuclear Magnetic Resonance (qNMR) spectroscopy technique has certain advantages such as low-temperature operation, authentic structural prediction and short data acquisition time. In this study, a 1 H qNMR method was developed for the analysis of propenylbenzenes (eugenol and seven analogues) in the essential oils, a broadly distributed class of natural flavours. It was validated in terms of specificity (methoxy/acetate signal), linearity (range 0.05-5.00 mg per assay), sensitivity (limit of detection and quantification 4.4 and 14.9 µg/mL respectively), accuracy and precision. The qNMR technique was utilized during the sensory or activity-guided identification of chavibetol as the key odorant and antioxidant in the betel (Piper betle L., Bangla cultivar) oil, a widely consumed chewing stimulant and valuable flavouring agent. The method was also applied for the evaluation of six different post-harvest drying techniques for betel leaves through the quantitative analysis of unambiguously identified propenylbenzene markers (chavibetol, chavibetol acetate and 4-allyl-1,2-phenylene diacetate).
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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