Comparative Study of Carvones from Various Essential Oils and Their Ability to Increase the Stability of Fat-Containing Products

• Autorzy: Frolova Nataliia , Yushchenko Nataliia , Korablova Olga , Voitsekhivskyi Volodymyr , Ocheretna Alona , Synenko Tetiana

Identyfikatory

DOI

10.12911/22998993/132995

• Języki publikacji: EN

Abstrakty

EN

Carvone is a key component of essential oils from the Anethum graveolens L. (dill) and Mentha spicata L. (mint) plants. It was obtained in pure form by preparative isolation from the Mentha spicata essential oils. It has been established that essential oils contain carvone in various optically active forms. The essential oil of dill contains d-(R)-carvone (right-rotating isomer form) with a specific rotation of the plane of polarization [α]D + 62.5 + 0.05; mint essential oil from Mentha spicata contains l-(S)-carvone (left-rotating isomer form) with a specific rotation of the plane of polarization [α]D – 63.2 + 0.05. An organoleptic analysis reliably determined the aromatic characteristics of carvone: (S)-carvone of dill essential oil has a spicy aroma of fresh dill, in turn (R)-carvone of mint essential oil from Mentha spicata – has the aroma of cumin with menthol tones. The research of the method of accelerated oxidation proved that the introduction of antioxidants in the form of optical isomers into sunflower oil leads to an increase in the concentration of fat-containing products by 2.4–3.0 times by the values of peroxide number and 1.5–1.7 times by the values of acid number, in comparison with control. Comparing the effect of carvone optical isomers among themselves by the oxidation dynamics of fat-containing products, it was found that in general their protection effect is similar. However, the leftward carvone shows a higher effect on the resistance of sunflower oil as compared with the rightward carvone. Except for the protection from oxidation, the optical isomers of carvone can have a physiological effect on a human body. Thus, the optical isomers of carvone can add certain aromas to foodstuffs, and when functional fat-containing products are created, it is possible to use both optical forms of carvone, depending on the orientation of a new functional product.

Słowa kluczowe

EN

essential oil; preparative isolation; carvone isomer; oxidation processes; natural antioxidants

• Wydawca: Polskie Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology
• Czasopismo: Journal of Ecological Engineering
• Rocznik: 2021
• Tom: Vol. 22, nr 3
• Strony: 239--248
• Opis fizyczny: Bibliogr. 38 poz., rys., tab.

Twórcy

autor

Frolova Nataliia

• National University of Food Technologies, Volodymyrska str., 68, 01601 Kyiv, Ukraine

• https://orcid.org/0000-0001-9248-3262

autor

Yushchenko Nataliia

• National University of Food Technologies, Volodymyrska str., 68, 01601 Kyiv, Ukraine

• https://orcid.org/0000-0002-4277-5782

autor

Korablova Olga

• National Botanical Garden of NAS of Ukraine, Timiryazevska Str., 1, 01014 Kyiv, Ukraine

• https://orcid.org/0000-0001-6656-4640

autor

Voitsekhivskyi Volodymyr

• National Universities of Life and Environmental Sciences of Ukraine, Heroyiv Oborony Str. 15, 03041 Kyiv, Ukraine

• https://orcid.org/0000-0003-3568-0985

autor

Ocheretna Alona

• National University of Food Technologies, Volodymyrska str., 68, 01601 Kyiv, Ukraine

• https://orcid.org/0000-0001-9698-091X

autor

Synenko Tetiana

• Sumy National Agrarian University, G. Kondratieva Str. 160, 40000 Sumy, Ukraine

• https://orcid.org/0000-0002-5300-5142

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).