• DOI:10.1080/02652030500041581
• Corpus ID: 40095436

Analysis of pulegone and its enanthiomeric distribution in mint-flavoured food products

@article{Siano2005AnalysisOP,
  title={Analysis of pulegone and its enanthiomeric distribution in mint-flavoured food products},
  author={Francesco Siano and Maurizio Catalfamo and Domenico Cautela and Luigi Servillo and Domenico Castaldo},
  journal={Food Additives \& Contaminants},
  year={2005},
  volume={22},
  pages={197 - 203}
}

• F. Siano, M. Catalfamo, +2 authors D. Castaldo
• Published 1 March 2005
• Medicine, Chemistry
• Food Additives & Contaminants

A procedure for the extraction and determination of pulegone enanthiomers in mint essential oils and mint products (syrups, dried leaves, toothpaste, lozenges, candy and chewing-gum) was developed. The compounds were recovered from the food matrices by employing a simultaneous distillation–extraction (SDE) technique with a Likens–Nickerson apparatus using dichloromethane as an extraction solvent. The analyses were performed by capillary gas chromatography mass spectrometry (GC/MS). Experiments on food products spiked at different pulegone concentrations showed recoveries ranging from 95 to 106%. The detection limit was about 5 mg l−1 for both pulegone enanthiomers and good linearity was found in the concentration range 0.5–25 mg l−1. In a number of repeated analyses, the pulegone peak height repeatability (RSD) was 0.2%. The pulegone enanthiomers were separated and quantified by enanthioselective multidimensional gas chromatography. The results of analyses conducted on essential mint oils and mint-flavoured food products are reported.