Analysis of essential oils usable for fortification of food products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F16%3AN0000065" target="_blank" >RIV/60193697:_____/16:N0000065 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/16:43915442

Výsledek na webu

<a href="https://kvasnyprumysl.cz/artkey/kpr-201605-0003_Analyza_rostlinnych_silic_vyuzitelnych_pro_fortifikaci_potravinarskych_vyrobku.php" target="_blank" >https://kvasnyprumysl.cz/artkey/kpr-201605-0003_Analyza_rostlinnych_silic_vyuzitelnych_pro_fortifikaci_potravinarskych_vyrobku.php</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2016021" target="_blank" >10.18832/kp2016021</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Analysis of essential oils usable for fortification of food products

Popis výsledku v původním jazyce

Lavender (Lavandula angustifolia) and peppermint (Mentha piperita) are aromatic herbs with medicinal and spice properties. Essential oils belong to the most important substances contained in these plants. The amount and properties of the individual substances contained in the essential oils are decisive for their utilization in food industry where they are used besides others to enhance the flavor of food. Essential oils were extracted from dried flowers of lavender and dried leaves of peppermint by steam distillation. Relative representation of components contained in isolated essential oils was determined by the technique of gas chromatography-mass spectrometry. Essential oils from plants from the field experimental station in Žabčice and from plants purchased in stores were compared. Samples of essential oils from lavender grown in the field experimental station in Žabčice contained the highest amount of linalool (56.2–66.6%) and linalyl acetate (21.5–34.8%), samples of essential oils from lavender purchased in stores contained the highest amounts of linalool (24.4 – 31,0%), camphor (25,8 – 28,1%), eucalyptol (20,3–22,3%) and linalyl acetate (11.6–16.9%). The representation of the individual components in all peppermint essential oils samples was comparable. The highest contents of menthone (34.3–53.8%) and menthol (26.9 – 42.8%) were detected.

Název v anglickém jazyce

Analysis of essential oils usable for fortification of food products

Popis výsledku anglicky

Lavender (Lavandula angustifolia) and peppermint (Mentha piperita) are aromatic herbs with medicinal and spice properties. Essential oils belong to the most important substances contained in these plants. The amount and properties of the individual substances contained in the essential oils are decisive for their utilization in food industry where they are used besides others to enhance the flavor of food. Essential oils were extracted from dried flowers of lavender and dried leaves of peppermint by steam distillation. Relative representation of components contained in isolated essential oils was determined by the technique of gas chromatography-mass spectrometry. Essential oils from plants from the field experimental station in Žabčice and from plants purchased in stores were compared. Samples of essential oils from lavender grown in the field experimental station in Žabčice contained the highest amount of linalool (56.2–66.6%) and linalyl acetate (21.5–34.8%), samples of essential oils from lavender purchased in stores contained the highest amounts of linalool (24.4 – 31,0%), camphor (25,8 – 28,1%), eucalyptol (20,3–22,3%) and linalyl acetate (11.6–16.9%). The representation of the individual components in all peppermint essential oils samples was comparable. The highest contents of menthone (34.3–53.8%) and menthol (26.9 – 42.8%) were detected.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

—

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

62

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

157–160

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—