Spilanthol Extraction Using Microwave: Calibration Curve for Gas Chromatography

Abstract

Jambu (Spilanthes oleracea) is a very popular plant in the Northern region of Brazil. It is an herbaceous plant belonging to Compositae family. The green leaves and stems are used in the Brazilian cuisine and the peculiar unique flavour is its main characteristics. Nowadays, many researchers and Brazilian companies are very interested in all parts of this plant due to its therapeutic potential and the use of its essential oil in cosmetic products. Instead of all of the components of the plant, the methodology in which one would obtain the amide spilanthol will be of interest to industry, since it is the principal compound in the essential oil. The main objective of this work was to obtain the proper calibration curve for the spilanthol from jambu flowers (area x concentration) using microwave extraction with ethanol and hexane (3:7) as solvent. The essential oil was extracted at 50 °C during 30 min and analysed in gas chromatography which confirmed the presence of spilanthol. The calibration curve was determined using concentrations of 0.05, 0.1, 0.25, 0.5 and 1.0 mg/mL in triplicates. The results showed a fast extraction method to remove efficiently the spilanthol from the flowers and a linear math model was arrived at with an excellent coefficient of determination of 99.8 %. The calibration model was used in later investigations of microwave extraction methods by the team.