Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods |
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Authors: | Carla Da Porto Deborha Decorti Ireneo Kikic |
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Affiliation: | 1. Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy;2. Dipartimento di Ingegneria Chimica, dell’Ambiente e delle Materie Prime, Università di Trieste, Piazzale Europa 1, 34127 Trieste, Italy |
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Abstract: | Sixty compounds of Lavandula angustifolia L. cultivated in Friuli Venezia Giulia (North-East Italy) were identified and quantified by GC-MS and GC-FID from essential oils obtained by means of hydrodistillation, and from extracts obtained by supercritical CO2 extraction (SFE) and ultrasound-assisted extraction (US). Using absolute calibration, a true quantification of 1-8 cineol, camphor, linalool, linalyl acetate and β-caryophyllene was carried out. The best extracts, in terms of amount of isolated compounds, flavour quality and stability were those obtained with SFE. Sonication performed at low amplitude for 5 min offered respect to high amplitude a promising alternative to hydrodistillation as a source of lavender flavouring ready to use for alcoholic beverages or/and confectionery products. |
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Keywords: | Lavandula angustifolia L GC-MS Supercritical carbon dioxide Ultrasound extraction Volatile compounds Food flavouring |
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