In collaboration with Scientific Association of Iranian Medicinal Plants

Document Type : Research Paper

Authors

1 Department of Horticulture, Maragheh Branch, Islamic Azad University, Maragheh, Iran.

2 Department of Chemistry, Faculty of Science, University of Maragheh, Maragheh, Iran

10.22092/ijmapr.2025.367513.3491

Abstract

    Background and objectives: Malus domestica Borkh. ‘Red delicious’ is one of the most economically significant fruit crops cultivated worldwide, including in Iran, with its aroma arising from a complex mixture of volatile compounds that define its sensory profile and vary across species and cultivars. Deep eutectic solvents (DESs) represent an innovative class of solvents distinguished by their non-flammability, negligible volatility, low vapor pressure, thermal stability, biodegradability, minimal toxicity, and reusability, excelling in extracting bioactive compounds while preserving their structural and functional integrity while also serving dual roles as reaction media and catalysts in organic synthesis to enhance bioavailability. Headspace single-drop microextraction (HS-SDME) is a highly efficient technique for analyzing volatile and semi-volatile compounds, eliminating matrix interference with minimal solvent use, making it ideal for essential oil extraction.
Methodology: This study developed an HS-SDME method for extracting apple essential oils using newly designed DESs, followed by GC/MS analysis, with key parameters, including DES composition, drop volume, sample weight, extraction temperature, and time, systematically optimized, evaluating three DESs composed of choline chloride paired with ethylene glycol, phenol, or 4-chlorophenol as hydrogen bond donors, and comparing the results with conventional hydrodistillation (HD) using a Clevenger apparatus.
Results: Among the tested solvents, the combination of choline chloride and 4-chlorophenol demonstrated the highest extraction efficiency for the target analytes. Several experimental parameters influencing the efficiency of essential oil extraction using the DESs-HS-SDME method were optimized as follows: a eutectic solvent volume of 3 mL, an extraction time of 50 minutes, an extraction temperature of 80 °C, and a sample weight of 3 g. Using the DESs-HS-SDME method, 22 compounds were isolated from apple essential oil, consistent with the results obtained from the HD method. Of these compounds, 76% were monoterpenes, including α-thujene, α-pinene, camphene, sabinene, β-pinene, myrcene, α-phellandrene, p-cymene, β-phellandrene, Z-β-ocimene, E-β-ocimene, γ-terpinene, terpinolene, α-pinene oxide, trans-sabinene hydrate, cis-verbenol, neo-3-thujanol, carvacrol ethyl ether, and terpinen-4-ol acetate. Additionally, 20% were sesquiterpenes, comprising bicyclogermacrene, (E,E)-α-farnesene, germacrene B, spathulenol, and epi-cedrol. Notably, α-phellandrene, α-pinene, β-pinene, sabinene, and p-cymene were the most predominant compounds in both analytical methods employed.
Conclusion: In this study, an analytical procedure was proposed for the first time for extracting essential oil from apple fruit using headspace single-drop microextraction (HS-SDME) with deep eutectic solvents (DESs). Unlike previous studies, which employed conventional solvents for HS-SDME, this work introduces DESs as a greener and more effective alternative. The DESs-HS-SDME method provides an environmentally friendly, simple, and efficient approach for essential oil extraction from apple fruit. Given their low toxicity, biodegradability, and tunable properties, DESs show great promise as suitable extraction media for isolating volatile compounds from natural samples using HS-SDME.

Keywords

Main Subjects

- Aprea, E., Charles, M., Endrizzi, I., Laura Corollaro, M., Betta, E., Biasioli, F. and Gasperi, F., 2017. Sweet taste in apple: The role of sorbitol, individual sugars, organic acids and volatile compounds. Scientific Reports, 7(1), 44950. https://doi.org/10.1038/srep44950
- Aprea, E., Corollaro, M. L., Betta, E., Endrizzi, I., Demattè, M. L., Biasioli, F. and Gasperi, F., 2012. Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour. Food Research International, 49(2), 677-686. https://doi.org/10.1016/j.foodres.2012.09.023
- Buchhaupt, M., Guder, J.C., Etschmann, M.M.W. and Schrader, J., 2012. Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase. Applied Microbiology and Biotechnology, 93, 159-168. https://doi.org/10.1007/s00253-011-3482-1
- Chitarrini, G., Dordevic, N., Guerra, W., Robatscher, P. and Lozano, L., 2020. Aroma investigation of new and standard apple varieties grown at two altitudes using gas chromatography-mass spectrometry combined with sensory analysis. Molecules, 25(13), 3007. https://doi.org/10.3390/molecules25133007
- Cirillo, A., Spadafora, N.D., James-Knight, L., Ludlow, R.A., Müller, C.T., De Luca, L., Romano, R., Rogers, H.J. and Di Vaio, C., 2024. Comparison of Volatile Organic Compounds, Quality, and Nutritional Parameters from Local Italian and International Apple Cultivars. Horticulturae, 10(8), 863. https://doi.org/10.3390/horticulturae10080863
- Clark, K.D., Emaus, M.N., Varona, M., Bowers, A.N. and Anderson, J.L., 2018. Ionic liquids: solvents and sorbents in sample preparation. Journal of Separation Science, 41(1), 209-235. https://doi.org/10.1002/jssc.201700864
- Esmaeili, A., Abednazari, S., Abdollahzade, Y., Abdollahzadeh, N., Mahjoubian, R. and Tabatabaei Anaraki, M., 2013. Peel Volatile Compounds of Apple (Malus domestica) and Grapefruit (Citrus Paradisi). Journal of Essential Oil Bearing Plants, 15, 794-799. https://doi.org/10.1080/0972060X.2012.10644122
- Espino-Díaz, M., Sepúlveda, D.R., González-Aguilar, G. and Olivas, G.I., 2016. Biochemistry of apple aroma: A review. Food Technology and Biotechnology, 54(4), 375-397. https://doi.org/10.17113/ftb.54.04.16.4248
- Ferreira, L., Perestrelo, R., Caldeira, M. and Câmara, J.S., 2009. Characterization of volatile substances in apples from rosaceae family by headspace solid‐phase microextraction followed by GC‐qMS. Journal of Separation Science, 32(11), 1875-1888. https://doi.org/10.1002/jssc.200900024
- Flath, R.A., Black, D.R., Guadagni, D.G., McFadden, W.H. and Schultz, T.H., 1967. Identification and organoleptic evaluation of compounds in Delicious apple essence. Journal of Agricultural and Food Chemistry, 15(1), 29-35. https://doi.org/10.1021/jf60149a032
- Green, S., Friel, E.N., Matich, A., Beuning, L.L., Cooney, J.M., Rowan, D.D. and MacRae, E., 2007. Unusual features of a recombinant apple α-farnesene synthase. Phytochemistry, 68(2), 176-188. https://doi.org/10.1016/j.phytochem.2006.10.017
- Kader, A.A., 2008. Flavor quality of fruits and vegetables. Journal of the Science of Food and Agriculture, 88(11), 1863-1868. https://doi.org/10.1002/jsfa.3293
- Lee, Y.Y., Jeong, M.C. and Jang, H.W., 2017. Determination of volatile compounds by headspace-solid phase microextraction-gas chromatography/mass spectrometry: Quality evaluation of Fuji apple. Analytical Science and Technology, 30(2), 68-74. https://doi.org/10.5806/AST.2017.30.2.68
- Li, R., Shi, J., Li, C., Ren, X., Tao, Y., Ma, F., Liu, Z. and Liu, C., 2023. Characterization of the key odorant compounds in ‘Qinguan’apples (Malus× domestica). LWT-Food Science and Technology, 184, 115052. https://doi.org/10.1016/j.lwt.2023.115052
- Mehinagic, E., Royer, G., Symoneaux, R., Jourjon, F. and Prost, C., 2006. Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage. Journal of Agricultural and Food Chemistry, 54(7), 2678-2687. https://doi.org/10.1021/jf052288n
- Niu, Y., Wang, R., Xiao, Z., Zhu, J., Sun, X. and Wang, P., 2019. Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose. Food Research International, 120, 92-101. https://doi.org/10.1016/j.foodres.2019.01.064
- Piryaei, M., 2022. Deep Eutectic Solvents as an Efficient Solvent System Determination the Volatile Compounds with Microextraction. Iranian Journal of Chemistry and Chemical Engineering, 41(1), 135-142. https://doi.org/10.30492/ijcce.2020.123956.4063
- Plastiras, O.E., Andreasidou, E. and Samanidou, V., 2020. Microextraction Techniques with Deep Eutectic Solvents. Molecules, 25, 6026. https://doi.org/10.3390/molecules25246026
- Power, F.B. and Chesnut, V.K., 1922. The odorous constituents of apples. II. Evidence of the presence of geraniol. Journal of the American Chemical Society, 44(12), 2938-2942. https://doi.org/https://doi.org/10.1021/ja01433a033
- Shimizu, T., Hattori, Y., Ogami, S., Imayoshi, Y., Moriya, S., Okada, K., Sawamura, Y. and Abe, K., 2024. Identification of aroma compounds responsible for apple flavor via palatability score prediction in tree-based regression models. LWT-Food Science and Technology, 192, 115737. https://doi.org/10.1016/j.lwt.2024.115737
- Tanaka, F., Hayakawa, F. and Tatsuki, M., 2020. Flavor and texture characteristics of ‘Fuji’and related apple (Malus domestica L.) cultivars, focusing on the rich watercore. Molecules, 25(5), 1114.  https://doi.org/10.3390/molecules25051114
- Theis, A.L., Waldack, A.J., Hansen, S.M. and Jeannot, M.A., 2001. Headspace solvent microextraction: a very rapid method for identification of volatile components of Iranian Pimpinella anisum seed. Analytical Chemistry, 73(23), 5651-5654. https://doi.org/10.1016/j.aca.2004.09.006
- Triaux, Z., Petitjean, H., Marchioni, E., Boltoeva, M. and Marcic, C., 2020. Deep eutectic solvent–based headspace single-drop microextraction for the quantification of terpenes in spices. Analytical and Bioanalytical Chemistry, 412, 933-948. https://doi.org/10.1007/s00216-019-02317-9
- Wang, Q., Gao, F., Chen, X., Wu, W., Wang, L., Shi, J., Huang, Y., Shen, Y., Wu, G. and Guo, J., 2022. Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila× Malus asiatica) fruit. BMC Plant Biology, 22(1), 532. https://doi.org/https://doi.org/10.1186/s12870-022-03896-z
- Wardencki, W., Curyło, J. and Namieśnik, J., 2007. Trends in solventless sample preparation techniques for environmental analysis. Journal of Biochemical and Biophysical Methods, 70(2), 275-288. https://doi.org/10.1080/10408347.2013.833850
- Wu, X., Bi, J. and Fauconnier, M.L., 2022. Characteristic volatiles and cultivar classification in 35 apple varieties: A case study of two harvest years. Foods, 11(5), 690. https://doi.org/10.3390/foods11050690
- Yajima, I., Yanai, T., Nakamura, M., Sakakibara, H. and Hayashi, K., 1984. Volatile flavor components of Kogyoku apples. Agricultural and Biological Chemistry, 48(4), 849-855. https://doi.org/10.1080/00021369.1984.10866249
- Yan, D., Shi, J., Ren, X., Tao, Y., Ma, F., Li, R., Liu, X. and Liu, C., 2020. Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’apple (Malus× domestica). Food Chemistry, 327, 127074. https://doi.org/10.1016/j.foodchem.2020.127074
- Young, H., Gilbert, J. M., Murray, S. H., and Ball, R. D., 1996. Causal effects of aroma compounds on Royal Gala apple flavours. Journal of the Science of Food and Agriculture, 71(3), 329-336. https://doi.org/10.1002/(SICI)1097-0010(199607)71:3<329::AID-JSFA588>3.0.CO;2-8
- Zainal-Abidin, M.H., Hayyan, M., Hayyan, A. and Jayakumar, N. S., 2017. New horizons in the extraction of bioactive compounds using deep eutectic solvents: A review. Analytica Chimica Acta, 979, 1-23. https://doi.org/10.1016/j.aca.2017.05.012