Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications

• Tipo: Artigo em Revista Científica Internacional
• Data: 2022

Autores

Júlia C. Kessler (Autor) Outra; Vanessa A. Vieira (Autor) Outra; Isabel M. Martins (Autor) FEUP; Yaidelin A. Manrique (Autor) FEUP; Andreia Afonso (Autor) Outra; Patrícia Ferreira (Autor) Outra; Filipa Mandim (Autor) Outra; Isabel C. F. R. Ferreira (Autor) Outra; Lillian Barros (Autor) Outra; Alírio E. Rodrigues (Autor) FEUP; Madalena M. Dias (Autor) FEUP

Revista

Título: Molecules

Vol. 29

Páginas: 1-694

ISSN: 1420-3049

Editora: MDPI

Indexação

ISI Web of Knowledge - 11 Citações

Scopus - 14 Citações

Projetos Associados

LA LSRE-LCM - Financiamento Plurianual 2020-2023 para a Unidade LA LSRE-LCM Laboratório de Processos de Separação e Reacção - Laboratório de Catálise e Materiais

Valor Natural - Valorização de Recursos Naturais através da Extração de Ingredientes de Elevado Valor Acrescentado para Aplicações na Indústria Alimentar

Outras Informações

ID Authenticus: P-00W-1XD

DOI: 10.3390/molecules27030694

Abstract (EN): Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO2) supercritical extraction (SFE) and hydrodistillation (HD) methods. The extracts were characterised according to their volatile composition by GC-MS, cytotoxicity against a non-tumour cell culture, and sensory attributes (odour threshold and olfactive descriptors). The most abundant aromas were quantified, and the analysis performed by GC-MS revealed an abundance of terpenoids such as thymol chemotype, followed by the precursors alpha-terpinene and p-cymene. DR and FR extracts (EX) obtained from SFE-CO2 show the highest content of thymol, achieving 52.7% and 72.5% of the isolated volatile fraction. The DR essential oil (EO) contained the highest amount of terpenoids, but it was also the most cytotoxic extract. In contrast, SFE-CO2 products showed the lowest cytotoxic potential. Regarding FR-OE, it had the lowest extraction yield and composition in aroma volatiles. Additionally, all samples were described as having green, fresh and floral sensory notes, with no significant statistical differences regarding the odour detection threshold (ODT) values. Finally, FR-EX of T. mastichina obtained by SFE-CO2 presented the most promising results regarding food application.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 17