Assessment of volatile compounds with emphasis on volatile allergens in selected dried medicinal plants using solid phase microextraction coupled with gas chromatography–mass spectrometry

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F19%3APU134476" target="_blank" >RIV/00216305:26310/19:PU134476 - isvavai.cz</a>

Result on the web

<a href="https://link.springer.com/article/10.1007/s11696-019-01020-4" target="_blank" >https://link.springer.com/article/10.1007/s11696-019-01020-4</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11696-019-01020-4" target="_blank" >10.1007/s11696-019-01020-4</a>

Result language

angličtina

Original language name

Assessment of volatile compounds with emphasis on volatile allergens in selected dried medicinal plants using solid phase microextraction coupled with gas chromatography–mass spectrometry

Original language description

Medicinal plants are good sources of volatile compounds which give them aromatic flavour. However, on the other hand, they can also induce negative allergic reactions. The present study is focused on determination of volatile compounds with emphasis on volatile allergens in five medicinal plants: lavender (Lavandula angustifolia), mint (Mentha piperita), sage (Salvia officinalis), hyssop (Hyssopus officinalis) and St John's wort (Hypericum perforatum), produced in the Czech Republic. Solid-phase microextraction coupled to gas-chromatography-mass spectrometry was used for their determination. In total 52 volatile compounds were identified, monoterpenes were the predominant in all samples, followed by sesquiterpenes, alcohols, esters, hydrocarbons and acids. Six of the compounds identified (limonene, linalool, citronellol, geraniol, benzyl alcohol and eugenol) are considered as allergenic; the contents of limonene in mint, sage and hyssop, of linalool in lavender, mint and sage, of citronellol in sage and hyssop, and of benzyl alcohol in sage exceeded safe values recommended by legislation; so they could be considered as possible risk for sensitive individuals if extracts of these plants are used in cosmetics or in food products.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Chemical Papers

ISSN

0366-6352

e-ISSN

1336-9075

Volume of the periodical

74

Issue of the periodical within the volume

2

Country of publishing house

SK - SLOVAKIA

Number of pages

12

Pages from-to

1-12

UT code for WoS article

000500852700002

EID of the result in the Scopus database

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