TY - GEN
T1 - Identification of nonvolatile compounds in clove (Syzygium aromaticum) from Manado
AU - Fathoni, A.
AU - Saefudin, Endang
AU - Cahyana, Antonius Herry
AU - Rahayu, D. U.C.
AU - Haib, J.
N1 - Publisher Copyright:
© 2017 Author(s).
PY - 2017/7/10
Y1 - 2017/7/10
N2 - Syzygium aromaticum (clove) are native to Indonesia and have been widely used in food industry due to their flavor. Nonvolatile compounds contribute to flavor, mainly in their taste. Currently, there is very little information available about nonvolatile compounds in clove. Identification of nonvolatile compounds is important to improve clove's value. Compound extraction was conducted by maceration in ethanol. Fractionations of the extract were performed by using gravity column chromatography on silica gel and Sephadex LH-20 as stationary phase. Nonvolatile compounds were identified by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). LC-MS/MS was operated in negative mode with 0.1 % formic acid in water and acetonitrile as mobile phase. Nonvolatile compounds were identified by fragment analysis and compared to references. Several compounds had been identified and characterized asquinic acid, monogalloylglucose, gallic acid, digalloylglucose, isobiflorin, biflorin, ellagic acid, hydroxygallic acid, luteolin, quercetin, naringenin, kaempferol, isorhamnetin, dimethoxyluteolin, and rhamnetin. These compounds had two main flavor perceptions, i.e. astringent, and bitter.
AB - Syzygium aromaticum (clove) are native to Indonesia and have been widely used in food industry due to their flavor. Nonvolatile compounds contribute to flavor, mainly in their taste. Currently, there is very little information available about nonvolatile compounds in clove. Identification of nonvolatile compounds is important to improve clove's value. Compound extraction was conducted by maceration in ethanol. Fractionations of the extract were performed by using gravity column chromatography on silica gel and Sephadex LH-20 as stationary phase. Nonvolatile compounds were identified by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). LC-MS/MS was operated in negative mode with 0.1 % formic acid in water and acetonitrile as mobile phase. Nonvolatile compounds were identified by fragment analysis and compared to references. Several compounds had been identified and characterized asquinic acid, monogalloylglucose, gallic acid, digalloylglucose, isobiflorin, biflorin, ellagic acid, hydroxygallic acid, luteolin, quercetin, naringenin, kaempferol, isorhamnetin, dimethoxyluteolin, and rhamnetin. These compounds had two main flavor perceptions, i.e. astringent, and bitter.
KW - LC-MS/MS
KW - clove (Syzygium aromaticum)
KW - fragmentation
KW - nonvolatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85026202043&partnerID=8YFLogxK
U2 - 10.1063/1.4991183
DO - 10.1063/1.4991183
M3 - Conference contribution
AN - SCOPUS:85026202043
T3 - AIP Conference Proceedings
BT - International Symposium on Current Progress in Mathematics and Sciences 2016, ISCPMS 2016
A2 - Sugeng, Kiki Ariyanti
A2 - Triyono, Djoko
A2 - Mart, Terry
PB - American Institute of Physics Inc.
T2 - 2nd International Symposium on Current Progress in Mathematics and Sciences 2016, ISCPMS 2016
Y2 - 1 November 2016 through 2 November 2016
ER -