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Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components.
J Agric Food Chem. 2004 Feb 11; 52(3):550-6.JA

Abstract

A new extraction method was applied to the volatile compounds of Palmaria palmata. Dynamic headspace was optimized according to an experimental design, and descriptive sensory analysis and intensity and similarity tests were performed for each extract to assess their respective representativeness. Results showed that extract obtained with crushed algae after a 30 min purge was the most representative. GC-MS analysis was then performed on this extract to identify the volatile components. Seven halogenated compounds, seven aldehydes, two ketones, three alcohols, and four miscellaneous compounds were identified. Among them, halogenated compounds were the most characteristic of red algae, and more particularly, iodoethane and iodopentane, which had yet been found in other seaweeds.

Authors+Show Affiliations

Ecole Nationale d'Ingénieurs des Techniques et Industries Agro-Alimentaires, Laboratoire de Biochimie Alimentaire, Rue de la Géraudière, B.P. 82225, 44322 Nantes Cedex 03, France.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14759147

Citation

Le Pape, Marie-Annick, et al. "Optimization of Dynamic Headspace Extraction of the Edible Red Algae Palmaria Palmata and Identification of the Volatile Components." Journal of Agricultural and Food Chemistry, vol. 52, no. 3, 2004, pp. 550-6.
Le Pape MA, Grua-Priol J, Prost C, et al. Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components. J Agric Food Chem. 2004;52(3):550-6.
Le Pape, M. A., Grua-Priol, J., Prost, C., & Demaimay, M. (2004). Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components. Journal of Agricultural and Food Chemistry, 52(3), 550-6.
Le Pape MA, et al. Optimization of Dynamic Headspace Extraction of the Edible Red Algae Palmaria Palmata and Identification of the Volatile Components. J Agric Food Chem. 2004 Feb 11;52(3):550-6. PubMed PMID: 14759147.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components. AU - Le Pape,Marie-Annick, AU - Grua-Priol,Joëlle, AU - Prost,Carole, AU - Demaimay,Michel, PY - 2004/2/5/pubmed PY - 2004/3/18/medline PY - 2004/2/5/entrez SP - 550 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 3 N2 - A new extraction method was applied to the volatile compounds of Palmaria palmata. Dynamic headspace was optimized according to an experimental design, and descriptive sensory analysis and intensity and similarity tests were performed for each extract to assess their respective representativeness. Results showed that extract obtained with crushed algae after a 30 min purge was the most representative. GC-MS analysis was then performed on this extract to identify the volatile components. Seven halogenated compounds, seven aldehydes, two ketones, three alcohols, and four miscellaneous compounds were identified. Among them, halogenated compounds were the most characteristic of red algae, and more particularly, iodoethane and iodopentane, which had yet been found in other seaweeds. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14759147/Optimization_of_dynamic_headspace_extraction_of_the_edible_red_algae_Palmaria_palmata_and_identification_of_the_volatile_components_ L2 - https://doi.org/10.1021/jf030478x DB - PRIME DP - Unbound Medicine ER -