SusChemE 2015
International Conference on Sustainable Chemistry & Engineering
October 8-9, 2015, Hotel Lalit, Mumbai
Novel and Green approach towards capture and analysis of γ-decalactone from
fermentation broth
Singh Nitesh Kumar S1, Odaneth Annamma A1, Lali Arvind M1
1
DBT-ICT-Centre for Energy Biosciences, Institute of Chemical Technology (University under section 3 of UGCact-1956, Elite
Status and Centre of Excellence-Govt. of Maharashtra, TEQIP Phase II funded), Matunga, Mumbai400019, India
E-mail addresses: nkumar2009786@yahoo.co.in, a.dbtceb@gamail.com, arvindmlali@gmail.com
1. Introduction:
The last two decades have shown a revolutionary growth in fragrance industries due to an overwhelming increase in demands of
fragrance compounds. Majority of fragrance chemicals are synthetic, resulting in many allergic disorders. In 2007 fragrance was
voted as ‘allergen of the year’ by American Contact Dermatitis Society. This led to a shift from synthetic to natural routes and
demand for natural fragrances has exponentially increased. Natural γ-decalactone is a well known aroma compound which is
synthesized by fermentation using bacterial cells [1].Use of γ-decalactone in different flavoring and aroma industries have
developed a humungous interest in scientists of the world to go for its production via- fermentation. The major hurdle in this
production is the analysis protocols recent techniques for γ-decalactone analysis involve multiple step protocols like multistage
solvent extraction followed by derivatisation after which it is analyzed on GC, GC-MS or IR spectroscopy [2, 3]. These
procedures are time consuming and require solvents also variation in extractability generates error in analysis. We have here put
forward a green, novel approach for effective analysis of γ-decalactone using HPLC system where the broth is directly contacted
with a solid phase extractor containing a C18 adsorbent after which the captured γ-decalactone is eluted in a sample vial and
processed for HPLC analysis.
2. Material and Methods:
Standard γ-decalactone was obtained by Sigma Aldrich. Different known concentrations of lactone were prepared in 10ml
aqueous media similar to broth composition (cell free media). They were contacted on a solid phase extractor. Further the
captured lactone was eluted in 2ml Acetonitrile and then analyzed on HPLC containing a UV-VIS detector.
3. Significant Results and Discussion
3.1 Results and Discussion:
The solid phase extractor adsorbed γ-decalactone and other organic compounds, all the inorganic materials went unadsorbed in
the flow through. Acetonitrile eluted organic compounds completely and was analyzed on HPLC on a reversed phase C18
column. Analysis found that almost complete elution of γ-decalactone was possible with a maximum elution of 99%. This
technique was later applied to the original fermentation broth and the results obtained were equal to the one performed by earlier
reported techniques.
1
3.2 Figures and Tables:
The analysis of amount of lactone contacted and amount eluted and analyzed is given below:
120
Table 1: Amount of lactone contacted and eluted
Lactone contacted (mg)
100
y = 1.0283x - 2.5963
R² = 0.9988
80
Amount of lactone (mg)
60
Contacted (mg)
Analyzed (mg)
40
18.1
17.1
20
39.2
36.69
58.7
57.59
77
75.55
95.6
96.86
0
0.0
20.0
40.0
60.0
80.0
100.0
120.0
Lactone eluted and analyzed (mg)
Figure 1: Graph of Amount of lactone contacted (mg) vs
Amount of lactone eluted and analyzed (mg)
4. Conclusions:
Looking at the surge in production of γ-decalactone it is important to have an analytical technique which is highly reliable and
saves time. The above methodology is a quick and easy way of analyzing γ-decalactone. Results prove that it is much more
accurate, hence reliable.
References
[1]
G Feron, L Dufosse, E Pierard, P Bonnarme, J.L quere, and H.E Spinnler “Production, Identification, and Toxicity of g-Decalactone and 4Hydroxydecanoic Acid from Sporidiobolus spp” Research Laboratory Aromas, National Institute for Agricultural Research
F-21034 Dijon, France Received 14 November 1995/Accepted 16 May 1996
[2]
C. B. Steingass, J Langen, R Carle, H.G. Schmarr “Authentication of pineapple (Ananas comosus [L.] Merr.) fruit maturity stages by quantitative analysis
of c- and d-lactones using headspace solid-phase microextraction and chirospecific gas chromatography-selected ion monitoring mass spectrometry (HSSPME-GC-SIM-MS)” journal of food chemistry, July-2014
J. C. Beauleiu, R. E. S. Chisholm “HS-GC-MS volatile compounds recovered in freshly prepared ‘wonderful’ cultivar and commercial pomegranate
juices” journal of food chemistry, june-2015
[3]
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