Journal of Food Processing & Technology

Two dimensional gas chromatography for determination of terpenes in fruits

International Conference on Food Safety and Regulatory Measures

August 17-19, 2015 Birmingham, UK

Magdalena Kupska, Justyna Gromadzka and Jacek NamieÅ?nik

GdaÅ?sk University of Technology, Poland

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Food industry is in continuous development. In particular it is looking for and applying new, tasty and healthy products based mainly on natural ingredients like fruits. These facts are extremely encouraging to make a research in terms of the content of health-oriented compounds in unpopular fruits. For the determination the terpenes and their derivatives in food matrix the most commonly is used one-dimensional Gas Chromatography ; Mass Spectrometer or Flame Ionization Detector (GC-MS, GC-FID). However due to complex composition of food samples and the ability to co-elution for compounds of similar chemical properties is important to use techniques which provides complete separation of the components. For this reason to determine terpenes in fruits comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with proper sample preparation technique was used. Literature data analysis indicates that the determination of terpenes in food is under special investigation for over a decade. The analytical procedures applied for terpene determination in complex matrices as fruits and wines produced from fruits are dominated by sorptive-based and solventless sample preparation techniques.

Biography :

Magdalena Kupska is a PhD student in Department of Analytical Chemistry, Chemical Faculty, GdaÅ?sk University of Technology.

Email: magdalena.kupska@gmail.com