Analysis of volatile compounds of dried fruit wastes by HS/SPME- GC/MS

Analysis of volatile compounds of dried fruit wastes by HS/SPME- GC/MS Cristina De Nido1 , Diego Centonze1 , and Carmen Palermo2 1Dipartimento di Scienze Mediche e Chirurgiche 2Dipartimento di Medicina Clinica e Sperimentale, Università di Foggia, Via Napoli 25 - 71122 Foggia, Italy; Keywords: Food by-products, Volatile organic compounds, HS-SPME Agro-industrial by-products and wastes have caught special attention from the scientific community for being an available, cost-effective and sustainable source of a wide range of bioactive compounds. By-products and wastes are generated copiously by agroindustries, from fruits to marine products and, among them, fruit wastes are the most studied since possess diverse nutraceutical profiles [1]. Wastes from fruits and vegetables can also be used to prolong food shelf life [2, 3]. There is an important relationship between the presence of volatile organic compounds in food and multisensory flavour perception and therefore the acceptability of a product [4]. Headspace solid phase microextraction (HS-SPME) technique coupled with gas chromatography mass (GC-MS) is the main technique used to extract, isolate and enrich the volatile fraction from the sample matrix [5]. In this study, of the volatile organic compounds (VOCs) profiles from grounded dried fruit wastes (e.g., skin, seeds, pulp) have been investigated and compared. The extraction of VOCs has been carried out by SPME fibres (CAR/PDMS and PDMS/DVB) used at the same appropriate analytical conditions. VOCs were analysed using a 6890N gas chromatograph (Little Falls, DE, USA) coupled with an Agilent 5975 mass selective detector, equipped with a Gerstel MPS autosampler (Gerstel, Baltimore, MD, USA). Differences in VOCs profile between the different parts (skin, pulp and seeds) and types of fruit (pomegranate and prickly pear) were evaluated. References 1. J.L.M. Reguengo et al.; Food Res. Int., 152, 110871 (2022), pp 1-20. 2. S. Nardella et al.; Foods, 11 (2022), p 665. 3. A. Cedola et al.; Foods, 9 (2020), p 1268. 4. C. Spence, Foods, 10, (2021), pp 1-11. 5. S. Marin-San Roman et al.; Food Res Int, 137, (2020), p 109712.