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Enhancement of Volatile Aglycone Recovery Facilitated by Acid Hydrolysis of Glucosides from Nicotiana Species.
MedLine Citation:
PMID:  23101882     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Based in part on results obtained from the hydrolysis of green house-grown Nicotiana flowers, experiments were then conducted on freshly harvested field-grown Nicotiana flowers. Thus, four different Nicotiana flowers (N. Alata, N. Sylvestris (SY), N. Suaveolens (SU), N. tabacum, cultivar, Flue-Cured (FC)) from farms in Virginia and North Carolina were harvested and promptly quenched with liquid nitrogen and hand-ground prior to analysis. Each Nicotiana flower was pre-extracted with hexane in order to remove unbound volatiles. Fifteen standard compounds which were thought to be in the pre-extract were employed to aid in GC/MS identification and quantification. Glucosides were then chromatographically isolated and next hydrolyzed via 2M sulfuric acid for 24 hours at 75oC. For each flower, the products of hydrolysis were extracted in tandem with hexane and dichloromethane (DCM) prior to analysis by GC/MS. The mixture of hexane and DCM extracts of the flowers after hydrolysis were then analyzed for each of fifteen external standards via GC/MS to determine the concentration of any isolated flower-derived aglycone. No artifact formation was noted in the aglycones due to acid hydrolysis. Quantitative results for each of the possible fifteen free volatile compounds extracted before and after hydrolysis were compared. Benzyl alcohol, phenethyl alcohol, and cis-3-hexenol were found in all Nicotiana both before and after acid hydrolysis. Enormous increases in the mass of benzyl alcohol and phenethyl alcohol were obtained with all flowers as a result of acid hydrolysis. With selected Nicotiana flowers, significant increases were observed for eugenol and cinnamaldehyde. Thus, processes designed for optimal recovery of volatile flavor compounds from fresh Nicotiana flowers must account for the meaningful increases in volatile flavor compounds that accrue from relatively mild acid hydrolysis of the flowers. The significant increases observed in cinnamaldehyde and eugenol upon mild acid hydrolysis strongly indicate that this approach could be a viable alternative process for the production scale isolation of these important natural flavor compounds.
Authors:
William Coleman; Michael F Dube; Anthony Gerardi; Mehdi Ashraf-Khorassani; Larry Thomas Taylor
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-10-27
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-29     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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