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Low sclareol by-product of clary sage concrete: chemical analysis of a waste product of the perfume industry

Abstract : In line with the sustainable development objectives of the Claryssime\textregistered research programme, a by-product of Salvia sclarea concrete (low sclareol by-product) obtained from industrial sclareol purification, was subjected to full chemical fractionation, characterization and assessment of its economic potential as a by-product synergy candidate. Fractionation and intensive semi-preparative high-performance liquid chromatography isolation led to the characterization of several compounds that belong to different metabolite families, including flavonoids [salvigenin (3), 1.8%], diterpenoids [sclareol (6), 4.6%] and triterpenoids [oleanolic acid (10), 6.2%], and triacylglycerols (60.8%). The triacylglycerol fraction was further studied: its total fatty acid content was analysed by gas chromatography\textendashmass spectrometry and all the triacylglycerols were described by ultra-performance liquid chromatography\textendashquadrupole time of flight mass spectrometry (UPLC-QToF) analysis. The reproducibility of the low sclareol by-product chemical composition was assessed and validated by quantitative high-performance liquid chromatography\textendashevaporative light scattering detector analysis and its evolution during the process was investigated via the analysis of a rich sclareol by-product. Such an analytical approach, from the improved fractionation to the triacylglycerol analysis via UPLC-QToF, can be applied to many industrial concretes or other by-products from natural ingredient extraction. Copyright \textcopyright 2012 John Wiley & Sons, Ltd.
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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02522220
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Submitted on : Friday, March 27, 2020 - 5:59:06 PM
Last modification on : Tuesday, March 31, 2020 - 2:43:23 PM

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R. Laville, C. Castel, K. Fattarsi, C. Roy, Laurent Legendre, et al.. Low sclareol by-product of clary sage concrete: chemical analysis of a waste product of the perfume industry. Flavour and Fragrance Journal, Wiley, 2013, 28, pp.93-101. ⟨10.1002/ffj.3133⟩. ⟨hal-02522220⟩

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