Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Aug 1;13(1):12443.
doi: 10.1038/s41598-023-39516-5.

A new green approach for Lavandula stoechas aroma recovery and stabilization coupling supercritical CO2 and natural deep eutectic solvents

Jelena Vladić  1   2 , Strahinja Kovačević  2 , Silvia Rebocho  1 , Alexandre Paiva  1 , Stela Jokić  3 , Ana Rita Duarte  4 , Igor Jerković  5
Affiliations

A new green approach for Lavandula stoechas aroma recovery and stabilization coupling supercritical CO2 and natural deep eutectic solvents

Jelena Vladić et al. Sci Rep. .

Abstract

This work investigated a green approach to obtain and stabilize Lavandula stoechas L. volatile organic compounds with sensory aroma characteristics by using alternative solvents, namely supercritical carbon dioxide (scCO2) and deep eutectic solvents (DES). The CO2 extracts were dispersed in different DES mixtures (betaine:ethylene glycol (1:3), betaine:glycerol (1:2), and glycerol:glucose (4:1)) and their stability was monitored during 6 months of storage at room temperature by monitoring the headspace (HS) profile. The CO2 extract was used as the control. It was initially determined that there was a dominant presence of oxygenated monoterpenes (67.33-77.50%) in the extracts. During storage, significant changes occurred in the samples' HS, such as the decrease in terpene hydrocarbons which also affected the presence of oxygenated terpenes, which increased in certain cases. Moreover, the highest formation of new components was recorded in the control which could be an indicator of decreased stability. The DESs-CO2 were more stable than the CO2 control and among them, betaine:ethylene glycol stood out as the most adequate systems for maintaining the stability of L. stoechas HS components. For the visual estimation of similarities and dissimilarities among the samples, chemometric pattern recognition approaches were applied including the hierarchical cluster analysis, principal component analysis, and sum of ranking differences.

PubMed Disclaimer

Conflict of interest statement

The authors declare no competing interests.

Figures

Figure 1
Figure 1
Viscosity of applied DES (a) betaine:ethylene glycol (Bet:EG) (1:3); (b) betaine:glycerol (Bet:Gly) (1:2), and (c) glycerol:glucose (Gly:Glu) (4:1). The figures were created with Microsoft Excel, version 2305. https://www.microsoft.com/en-us/microsoft-365/excel.
Figure 2
Figure 2
Percentage distribution of terpene and non-terpene compounds in L. stoechas extracts (control and DESs-CO2 samples) after 0, 3, and 6 months of storage (PDMS/DVB fiber). The figure was created with Microsoft Excel, version 2305. https://www.microsoft.com/en-us/microsoft-365/excel.
Figure 3
Figure 3
Dendrogram of the HCA of the analysed samples in terms of the chemical composition. The figure was created with TIBCO Software Inc. (2020). Data Science Workbench, version 14. http://tibco.com.
Figure 4
Figure 4
The scores plots of the samples in (a) PC1-PC2 space and (b) PC1-PC3 space. The figure was created with TIBCO Software Inc. (2020). Data Science Workbench, version 14. http://tibco.com.
Figure 5
Figure 5
The ranking of the extracts by sum of ranking differences and comparison of ranks by random numbers with row average as a reference ranking. The statistical characteristics of Gaussian fit are the following: first icosaile (5%), XX1 = 1414; first quartile, Q1 = 1536; median, Mediana (Med) = 1622; last quartile, Q3 = 1706; last icosaile (95%), XX19 = 1828. The figure was created with Microsoft Excel, version 2305. https://www.microsoft.com/en-us/microsoft-365/excel.
See this image and copyright information in PMC

References

    1. De Melo Pereira GV, et al. Production and recovery of bioaromas synthesized by microorganisms. In: Galanakis C, et al., editors. The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness. Academic Press; 2019.
    1. Lopes DB, Speranza P, Macedo GA. A new approach for flavor and aroma encapsulation. In: Mihai Grumezescu A, editor. Novel Approaches of Nanotechnology in Food. Academic Press; 2016. pp. 623–661.
    1. Mukhopadhyay M. Chapter 4 - Flavor and fragrance extracts, in Natural Extracts Using Supercritical Carbon Dioxide, 131–157 (CRC Press).
    1. Grand View Research. Flavors and fragrances market size, share & trends analysis report by product (natural, aroma chemicals), by application (flavors, fragrances), by region, and segment forecasts, 2022–2030. https://www.grandviewresearch.com/industry-analysis/flavors-fragrances-m...
    1. Tylewicz U, Inchingolo R, Rodriguez-Estrada MT. Food aroma compounds. In: Galanakis C, editor. Nutraceutical and Functional Food Components. Academic Press; 2022. pp. 363–409.