Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/51689
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Chemijos inžinerija / Chemical engineering (T005)
Author(s): Ligor, Magdalena;Stankevičius, Mantas;Wenda-Piesik, Anna;Obelevičius, Kęstutis;Ragažinskienė, Ona;Stanius, Žydrūnas;Maruška, Audrius;Buszewski, Bogusław
Title: Comparative gas chromatographic–mass spectrometric evaluation of hop (Humulus lupulus L.) essential oils and extracts obtained using different sample preparation methods
Is part of: Food analytical methods. New York : Springer New York LLC, 2014, vol. 7, no. 7
Extent: p. 1433-1442
Date: 2014
Keywords: Apyniai;Humulus lupulus L;Eteriniai aliejai;Ekstrakcijos metodai;Chemometriniai metodai;Hop (Humulus lupulus L, family Cannabaceae Endl.);Extraction methods;Essential oils;GC-MS;Chemometric methods
Abstract: The main aim of investigations was to identify chemotypes and determine differences between some domestic hop varieties and wild hops, which were collected from some regions of Lithuania and cultivated at the same edafoclimatic conditions in hops collection of Kaunas Botanical Garden of Vytautas Magnus University. One of objectives was to compare essential oils of hops (2 years harvest) by the evaluation of volatiles content. Among the main components of hop essential oils monoterpenes (β-myrcene) and sesquiterpenes (α-humulene and β-caryophyllene) were determined using gas chromatography coupled with mass spectrometry (GC-MS). Retention parameters (t R, calculated retention index, and Kovats retention index) and m/z value of molecular ion for selected compounds from hop essential oils were determined. Samples were prepared by applying solid phase microextraction (SPME), supercritical fluid extraction (SFE) and accelerated solvent extraction (ASE). The steam distillation was used to obtain hop essential oils. The chemometric comparison of domestic and wild hops based on GC-MS analysis data was carried out. The obtained statistical results allow us to classify the investigated wild forms and domestic varieties of hops according to the similarities of their chemotypes. The concentration of β-myrcene, α-humulene in hop essential oils obtained from cones 2 years harvests is much higher than other volatile organic compounds (15.2–23.7 % in total contribution). In analysed essential oils β-farnesene is a constituent in higher quantity of hop essential oils obtained from cones from second time harvest than from cones from first harvest. This can be explained by the year-to-year vegetation conditions difference
Internet: http://link.springer.com/article/10.1007/s12161-013-9767-5
http://link.springer.com/article/10.1007/s12161-013-9767-5
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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