HS-SPME AND GC-MS FOR VOLATILE COMPONENT ANALYSIS OF DRIED FRUIT WASTES

HS-SPME AND GC-MS FOR VOLATILE COMPONENT ANALYSIS OF DRIED FRUIT WASTES C. Palermo1 , C. De Nido2 , D. Centonze2 1Dipartimento di Medicina Clinica e Sperimentale, Università di Foggia, Via Napoli 25 - 71122 Foggia, Italy 2Dipartimento di Scienze Mediche e Chirurgiche Università di Foggia, Via Napoli 25 - 71122 Foggia, Italy Headspace solid phase microextraction (HS-SPME) technique coupled with gas chromatography and mass spectrometry (GC-MS) is the main technique used to extract, isolate and enrich the volatile fraction from the sample matrix1 . HS-SPME is a simple, low-cost, solvent-free and sensitive technique for the analysis of volatile compounds with a wide boiling point range without any artefact2 . However, the selection of the fibre and SPME extraction conditions can affect the sensitivity and accuracy of SPME analysis. HS-SPME is a technique that depends upon the equilibrium of experimental conditions, such as heating temperature, extraction time, sample volume, concentration of volatiles, and sample matrix. In this study, the volatile organic compounds (VOCs) profiles from grounded dried fruit wastes have been investigated and compared. The extraction of VOCs has been carried out by SPME fibres (CAR/PDMS, DVB/CAR/PDMS and PDMS/DVB) used at appropriate analytical conditions. Through a principal component analysis (PCA) and analyses of variance (ANOVAs), differences were highlighted. Identification of VOCs was performed by comparing MS data obtained with those of NIST library (match factor ≥ 80) and by calculating the experimental linear retention indices relative to a series of n-alkanes (C7-C30) the values were compared with the linear retention indices available in PubChem (https://pubchem.ncbi.nlm.nih.gov/), with a relative difference ≤ 2.5%. Furthermore, PubChem were used to describe the odour and flavour characteristics of identified VOCs. Differences in VOCs profile between the dried fruit wastes (pomegranate and prickly pear) and different parts (skin, pulp and seeds) were evaluated since there is an important relationship between the presence of volatile organic compounds in food and multisensory flavour perception and therefore the acceptability of a product3 . References: 1. Marin-San Roman S., Rubio-Breton P., Pérez-Alvarez E. P., Garde-Cerdan T., Food Research International, 137, 109712 (2020), 1-13. 2. Reineccius G., Flavour-isolation techniques, in: R.G. Berger (Ed.), Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability, Springer, Berlin, (2007), 409–426. 3. C. Spence, Foods, 10, 1570 (2021), 1-11.