An analysis of volatile compounds in selected legumes in the Philippines using HS SPME-GCMS

• Main Authors: Mina, Daphne Marie S., Ocampo, Mikka Aira R.
• Format: text
• Language: English
• Published: Animo Repository 2016
• Subjects: Legumes > Philippines; Volatile organic compounds > Philippines; Organic compounds > Philippines; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/14970
• Institution: De La Salle University

Legumes have been grown since ancient times and are still considered a common staple worldwide. In the Philippines, the most common types of legumes consumed are vigna radiata (VR), phaseolus vulgaris (PV) , cicer arietinum (CA) and tamarindus indica (TI). VR sprouts are also largely consumed as an alternative source of protein. This study provided an initial volatile profile of legumes commonly consumed in the Philippines using headspace-solid phase micro extraction (HS-SPME) coupled with gas chromatography-electron ionization-mass spectroscopy (GC-EI-MS). Changes in the volatile profile of VR during germination to produce the sprouts have also been monitored.The most abundant types of compounds identified during analysis were found to be aldehydes such as pentadecanal and alkanes such as hexadecane for ungerminated mung beans. Germinated VR were found to be abundant in aldehydes like hexanal and alcohols such as 1-hexanol, most likely due to oxidation during the germination process. In PV, the most abundant types were ketones like turmerone and benzophenone and aromatic compounds like arturmerone and thalicarpine. CA was also found to be abundant in ketones like turmerone and benzophenone, aromatic compounds such as ar-tumerone and biphenyl, and alkanes such as hexadecane and 2-cyclohexyl-2-phenyl-propane. It was found to be abundant in carboxylic acids such as tricosanoic acid and oleic acid, and in ketones such as benzophenone and trans-8-ionone.