TAILIEUCHUNG - Determination of fatty acids and volatile compounds in fruits of rosehip (Rosa L.) species by HS-SPME/GC-MS and Im-SPME/GC-MS techniques

In this study, we aimed to compare fatty acid and volatile compound compositions of four rosehip species, namely Rosa pimpinellifolia, R. villosa, R. canina, and R. dumalis, by gas chromatography with flame ionization detector (GC/FID) and headspace and immersion solid-phase microextraction gas chromatography-mass spectrometry. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2016) 40: 269-279 © TÜBİTAK doi: Determination of fatty acids and volatile compounds in fruits of rosehip (Rosa L.) species by HS-SPME/GC-MS and Im-SPME/GC-MS techniques 1, 2 2 Zehra Tuğba MURATHAN *, Mozhgan ZARIFIKHOSROSHAHI , Nesibe Ebru KAFKAS Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan, Turkey 2 Department of Horticulture, Faculty of Agriculture, Çukurova University, Adana, Turkey 1 Received: Accepted/Published Online: Final Version: Abstract: In this study, we aimed to compare fatty acid and volatile compound compositions of four rosehip species, namely Rosa pimpinellifolia, R. villosa, R. canina, and R. dumalis, by gas chromatography with flame ionization detector (GC/FID) and headspace and immersion solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS and Im-SPME/GC-MS) techniques. The total lipid contents in fruits of the rosehip species varied from (R. villosa) to (R. dumalis). A total of 21 fatty acids were detected and quantified. In all species, except R. canina, polyunsaturated fatty acids (PUFAs) predominated over saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs). Palmitic acid is the major SFA in R. villosa (), R. canina (), and R. dumalis (). Oleic acid is the most abundant MUFA, and linoleic and α-linolenic acids are the most abundant PUFAs. Sixtytwo volatile compounds were detected by the HS-SPME/GC-MS technique, and 54 volatile compounds were determined by the ImSPME/GC-MS technique. Fifty-three volatile components of rosehips have been detected for the first time in this study. While 19 acids, 9 aldehydes, 6 ketones, 18 alcohols, 5 esters, 2 terpenes, and 2 phenols were identified by HS-SPME/GC-MS, 20 acids, 5 aldehydes, 8 ketones, 13 alcohols, 5 .

• Nông nghiệp
• Fruits of rosehip
• Fatty acid
• HS SPME GC MS
• Im SPME GC MS technique
• Gas chromatography
• Chromatography A
• Pyrolysis gas chromatography
• Size exclusion chromatography
• Nitroxide mediated radical polymerization
• Reversible addition fragmentation chain transfer
• Chromatography Hyphenated
• Degradation Phenomena
• Organic Reactions
• Recent Strategies
• Journal of Chemistry
• Inverse gas chromatography
• Surface properties
• Polystyrene based polymer
• Inverse gas chromatography theory
• Chromatography
• Supercritical Fluid
• Cork bark
• Heart cutting
• Two dimensional gas chromatography
• Negative chemical ionization
• Cork oak tree
• Headspace techniques
• Stir bar sorptive extraction
• Gas chromatography mass spectrometry
• Maillard reaction
• Solid phase microextraction
• Mass spectrometry
• Gas phase chromatography
• Partitioning inter well tracer test
• Fabric phase sorptive extraction
• Oral fluid
• Synthetic opioids
• Supercritical fluid chromatography
• Stationary phase
• Cycle durability tests
• Mineral oil characterization
• Argentation chromatography
• Mineral oil aromatic hydrocarbons
• Vacuum ultraviolet detection
• Mineral oil analysis
• MOAH quantification
• Adsorbent performance
• Recovery rate
• Thermal desorption
• Butylene terephthalate
• Cyclodextrin chiral ionic liquids dual systems
• Enantiomeric separation
• Capillary electrokinetic chromatography
• Comprehensive Gas
• Time of Flight
• Flavour Compounds
• Column Selection
• Computer Assistance
• Quantitative Analysis
• Inlet Systems
• Preparation Techniques