Extraction of 2-acetyl-1-pyrroline (2AP) in Pandan leaves (Pandanus amaryllifolius Roxb.) via solvent extraction method: effect of solvent

Abstract

Pandan (Pandanus amaryllifolius Roxb.) leaves are widely used in Malaysia as a source of natural flavoring. The major compound contributing to the characteristic flavour of Pandan is 2-acetyl-1-pyrroline (2AP). As the consumer requirement for use of natural flavours, extraction of components from natural sources has been sought. In this study, solvent extraction of 2AP from Pandan leaves was performed. The effect of solvent used during extraction process (i.e. methanol, ethanol, propanol) towards the yield of 2AP was investigated. The presence of 2AP was determined using GCMS. The results obtained showed that ethanol was the best solvent to extract 2AP from Pandan leaves compared to methanol as higher 2AP peak arises from ethanol chromatogram. However there is no 2AP detected when propanol was used as solvent. It is believed that polarity of the solvent plays an important role in the extraction of 2AP.