Rapid and Direct Synthesis of Fatty Acid Methyl Esters and Macro-Micro Elemental Analysis of Iris barnumiae Foster & Baker

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Fuad O. Abdullah
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Abstract

A simplified and rapid protocol to direct synthesis of fatty acid methyl esters (FAMEs) and elemental contents from Iris barnumiae. The production of fatty acid methyl ester from Iris barnumiae (roots) through trans-esterification by using hydrochloric acid/methanol was conducted by microwave-assisted irradiation and compared with conventional heating (reflux). These results show that microwave irradiation is a fast and efficient method for FAME synthesis. Fatty acids or their derivatives FAMEs were identified and quantified by using GC–MS/MS. The classical method highlights prominent compounds such as methyl tetradecanoate (28.66%), palmitic acid methyl ester (18.96%), 9,11-octadecadienoic acid methyl ester (7.38%), and 9-octadecenoic acid methyl ester (14.27%). In contrast, the microwave method demonstrates an enriched profile, with notable components such as methyl tetradecanoate (24.27%), myristic acid (23.59%), palmitic acid methyl ester (21.39%), and n-hexadecanoic acid (11.28%). Unique compounds like 3-(3,4-dimethoxyphenyl)-8-methoxychromen-2-one (8.04%) were detected exclusively in the microwave-assisted extraction. The elemental composition of Iris barnumiae highlights its significant medicinal and nutritional potential, with essential macro- and microelements distributed across its flowers, leaves, and roots. ICP-MS analysis revealed high concentrations of potassium in flowers (30,200 mg/kg), and calcium and magnesium in leaves (28,300 and 3230 mg/kg respectively). In contrast, some toxic elements were found in low concentration. For example, cadmium (Cd) was detected at 0.349 ppm in flowers and 0.347 ppm in leaves. In addition, arsenic (As) and lead (Pb), known for their toxic effects, were present in low concentrations, suggesting that the plant is generally safe.

Abstract Image

鸢尾脂肪酸甲酯的快速直接合成及宏微量元素分析
一种直接合成鸢尾脂肪酸甲酯(FAMEs)及元素含量的简易快速方法。研究了微波辅助辐照下,盐酸/甲醇反式酯化制备鸢尾(根)脂肪酸甲酯的工艺,并与传统加热(回流)工艺进行了比较。结果表明,微波辐射是一种快速有效的合成FAME的方法。采用GC-MS /MS对脂肪酸及其衍生物进行鉴定和定量。经典方法筛选出的主要化合物有十四酸甲酯(28.66%)、棕榈酸甲酯(18.96%)、9,11-十八烯二酸甲酯(7.38%)和9-十八烯酸甲酯(14.27%)。相比之下,微波法显示出丰富的谱图,其中含有显著的成分,如十四酸甲酯(24.27%)、肉豆蔻酸(23.59%)、棕榈酸甲酯(21.39%)和正十六酸(11.28%)。其中,3-(3,4-二甲氧基苯基)-8-甲氧基铬-2-酮(8.04%)等独特化合物在微波辅助提取中被检出。鸢尾的元素组成突出了其重要的药用和营养潜力,其必需的宏量和微量元素分布在其花、叶和根中。ICP-MS分析显示,花中钾含量高(30,200 mg/kg),叶中钙和镁含量高(分别为28,300和3230 mg/kg)。相反,在低浓度下发现了一些有毒元素。例如,镉(Cd)在花中检测到0.349 ppm,在叶子中检测到0.347 ppm。此外,已知具有毒性作用的砷(As)和铅(Pb)的浓度很低,表明该植物总体上是安全的。
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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
期刊介绍: Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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