Publication: Optimisation of extraction conditions of volatile compounds in ‘Nam Dok Mai’ mangoes
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Issued Date
2011
Resource Type
Language
eng
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Mahidol University
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Universiti Putra Malaysia
Bibliographic Citation
International Food Research Journal. Vol.18, No. 3 (2011), 1000-1006
Suggested Citation
Nirutchara Laohaprasit, นิรัชรา เลาหประสิทธิ์, Ambadipudi, D. S., Srzednicki, George Optimisation of extraction conditions of volatile compounds in ‘Nam Dok Mai’ mangoes. International Food Research Journal. Vol.18, No. 3 (2011), 1000-1006. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/10544
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Title
Optimisation of extraction conditions of volatile compounds in ‘Nam Dok Mai’ mangoes
Other Contributor(s)
Abstract
The Thai mango cultivar ‘Nam Dok Mai’ was extracted using modified Likens-Nickerson’s simultaneous distillation-extraction (LNSDE) apparatus. The most appropriate type of solvents and the extraction time were determined. The extraction time varied between 1, 2, 4 and 6 hours. Dichloromethane, hexane
and pentane were used as solvents for this experiment. Twenty-nine volatile compounds were identified from ‘Nam Dok Mai’ mangoes which included aldehydes, alcohols,monoterpene hydrocarbons, sesquiterpene hydrocarbons and non-terpene hydrocarbons. Among the volatile compounds found, transocimene;cis-ocimene; β-elemene; α-guaiene; α-cubebene; germacrene D;
furfural; (z)-3-hexen-1-ol; β-cubebene and α-cadinene were mentioned in previous studies. Dichloromethane was determined as the most efficient solvent in terms of the number and concentration of volatile compounds identified. The 4 hour extraction resulted in a similar number and concentration of the volatile compounds as 6-hour extraction and hence 4 hours was considered as an optimum extraction time.