Comparison of Headspace, Hydrodistillation and Pressurized Liquid Extraction of Terpenes and Terpenoids from Food Matrices-Qualitative and Quantitative Analysis

Three sample preparation methods (hydrodistillation, pressurized liquid extraction and static headspace) used for the extraction of terpenoids from various food matrices (cinnamon, thyme, cumin, fennel, clove, nutmeg and orange) were compared. Extracts were analyzed by gas chromatography-mass spectrometry qualitatively and quantitatively using a wide range of terpenoid standards. Quantitative and qualitative differences were found in the chemical compositions of the analyzed samples depending on the extraction method. Headspace (HS) was the most efficient extraction method as HS extracts were the most concentrated. This allows to reach the lowest limits of detection and quantification for the different standards extracted by HS (eugenol LOD by HS is 0.0022 mu g/g against 0.03 mu g/g by liquid injection). Furthermore, as HS is a simple, rapid, solventless and automated extraction method, it should be considered as an alternative technique to hydrodistillation or pressurized liquid extraction when quantifying terpenoids in food matrices.

Automated summary

Three sample preparation methods were compared for extracting terpenoids from various food matrices, with headspace (HS) extraction being the most efficient and concentrated method. HS allows reaching the lowest limits of detection and quantification for different standards, making it a viable alternative to other extraction methods.