Development of a gas chromatographic method for demonstrating adulteration of oregano - Archive ouverte HAL Accéder directement au contenu
Poster De Conférence Année : 2022

Development of a gas chromatographic method for demonstrating adulteration of oregano

Résumé

Adulteration consists of adding a lower value compound to an initial commercial product. This fraudulent practice remains a major problem in the spice world. Indeed, in this context, the adulterated product is sold at the price of the pure product, inflicting loss to the buyer. Oregano is particularly affected by this behavior due to lower supply than demand. Sumac, olive, myrtle and cistus leaves are often used to adulterate oregano. The objective of this study is to develop a simple protocol, based on gas chromatography, coupled with a flame ionization detector, to detect and identify some adulteration agents. The approach implemented in this protocol is based on solvent ultrasonic extraction (hexane or methanol), followed by polar (ZB5MS) or less polar (DB17) gas chromatography. Four samples of dried oregano obtained from commercial sources were analyzed five times each for the extraction, 100 mg of powder, added with 4 mL of solvent, were sonicated for 20 minutes at 30°C. The thermal chromatographic protocol is from 60°C to 290°C with, heating gradient defined 20°C per minute. On one hand, analyses of the chromatograms obtained show that the DB17 column exhibits a greater number of peaks than those observed from the ZB5MS column, this, for both nature of solvent. On the other hand, the result obtained from hexane extracts, contain less volatile compounds than the methanolic extract. We observe a higher peaks density from high time retention of the chromatogram. However, these results should be compared with the results obtained for the usual adulterants of oregano in order to verify the relevance of this protocol or define the need to combine the protocols to detect the trace of adulterant.
Fichier principal
Vignette du fichier
nsabs_2022_1.pdf (4.04 Mo) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-03795047 , version 1 (03-10-2022)

Identifiants

  • HAL Id : hal-03795047 , version 1

Citer

Benoît Waelkens, Jean-Michel Romnee, Gilles Olive, Juan Antonio Fernández Pierna, Bram Miserez, et al.. Development of a gas chromatographic method for demonstrating adulteration of oregano. 26e National Symposium for Applied Biological Sciences (NSABS 2022), Jul 2022, Anvers, Belgium. . ⟨hal-03795047⟩
12 Consultations
7 Téléchargements

Partager

Gmail Facebook X LinkedIn More