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Obtaining aromatic extracts from portuguese Thymus mastichina L. by hydrodistillation and supercritical fluid extraction with CO2 as potential flavouring additives for food applications

2022Journal article Open access
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dc.contributor.authorKessler, Júlia C.
dc.contributor.authorVieira, Vanessa
dc.contributor.authorMartins, Isabel M.
dc.contributor.authorManrique, Yaidelin A.
dc.contributor.authorAfonso, Andreia
dc.contributor.authorFerreira, Patrícia
dc.contributor.authorMandim, Filipa
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorRodrigues, Alírio
dc.contributor.authorDias, Madalena M.
dc.date.accessioned2022-02-22T16:46:29Z
dc.date.available2022-02-22T16:46:29Z
dc.date.issued2022
dc.description.abstractHumans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO2) supercritical extraction (SFE) and hydrodistillation (HD) methods. The extracts were characterised according to their volatile composition by GC-MS, cytotoxicity against a non-tumour cell culture, and sensory attributes (odour threshold and olfactive descriptors). The most abundant aromas were quantified, and the analysis performed by GC-MS revealed an abundance of terpenoids such as thymol chemotype, followed by the precursors -terpinene and p-cymene. DR and FR extracts (EX) obtained from SFE-CO2 show the highest content of thymol, achieving 52.7% and 72.5% of the isolated volatile fraction. The DR essential oil (EO) contained the highest amount of terpenoids, but it was also the most cytotoxic extract. In contrast, SFE-CO2 products showed the lowest cytotoxic potential. Regarding FR-OE, it had the lowest extraction yield and composition in aroma volatiles. Additionally, all samples were described as having green, fresh and floral sensory notes, with no significant statistical differences regarding the odour detection threshold (ODT) values. Finally, FR-EX of T. mastichina obtained by SFE-CO2 presented the most promising results regarding food application.pt_PT
dc.description.sponsorshipThis research was funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte- 01-0247-FEDER-024479: ValorNatural. This work was financially supported by: LSRELCM Base- UIDB/50020/2020 and Programmatic- UIDP/50020/2020 and CIMO UIDB/00690/2020, funded by national funds through FCT/MCTES (PIDDAC). L. Barros also thanks the national funding by FCT, P.I. through the institutional scientific employment and individual program contract, and Júlia Cristiê Kessler and Filipa Mandim acknowledges their Ph.D. scholarships by Fundação para a Ciência e a Tecnologia (FCT) (2020.06656.BD and SFRH/BD/146614/2019, respectively).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKessler, Júlia C.; Vieira, Vanessa A.; Martins, Isabel M.; Manrique, Yaidelin A.; Afonso, Andreia; Ferreira, Patrícia; Mandim, Filipa; Ferreira, Isabel C.F.R.; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M. (2022). Obtaining aromatic extracts from portuguese Thymus mastichina L. by hydrodistillation and supercritical fluid extraction with CO2 as potential flavouring additives for food applications. Molecules. ISSN 1420-3049. 27:3, p. 1-17pt_PT
dc.identifier.doi10.3390/molecules27030694pt_PT
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/25108
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationMountain Research Center
dc.relationIntegrated strategies for the development of a novel functional beverage with sustainable production systems
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSFE-CO2pt_PT
dc.subjectNatural odourspt_PT
dc.subjectFood ingredientspt_PT
dc.subjectThymol rich extractspt_PT
dc.subjectTerpenoidspt_PT
dc.titleObtaining aromatic extracts from portuguese Thymus mastichina L. by hydrodistillation and supercritical fluid extraction with CO2 as potential flavouring additives for food applicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleMountain Research Center
oaire.awardTitleIntegrated strategies for the development of a novel functional beverage with sustainable production systems
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F146614%2F2019/PT
oaire.citation.issue3pt_PT
oaire.citation.startPage694pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume27pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMandim
person.familyNameFerreira
person.familyNameBarros
person.givenNameFilipa
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
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person.identifier.ciencia-idF318-9049-EB99
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6494-2326
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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