Izolacija i karakterizacija lakohlapljivih komponenti kore naranče, kima i klinčića

undergraduate thesis

• Title (english): Isolation and characterization of volatile components orange peel, caraway and clove
• Author: Lovorka Šplajt
• Mentor: Senka Djaković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2012-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Poznato je da su eterična ulja nemasni prirodni ekstrakti aromatičnih biljaka koja daju specifični miris i često su kompleksne smjese različitog sastava, a dobivaju se različitim metodama izolacije od kojih su destilacija vodenom parom i ekstrakcija organskim otapalom najčešće upotrebljavane. Mirisne lakohlapljive komponente povezane su sa esterima, a karakterističan okus i aroma mnogih začina rezultat je prisustva aromatskih aldehida i ketona. U ovom radu opisana je izolacija lakohlapljivih komponenti kore naranče, kima i klinčića te je njihova struktura potvrđena tankoslojnom kromatografijom i FTIR spektroskopijom. Izolacijom kore naranče dobivena je komponenta terpenskog sastava- limonen, udio ketonske funkcijske skupine potvrđuje karvon kao lakohlapljivu komponentu u kimu, O-H veza klinčića pripisuje se fenolnoj strukturi.

Abstract (english)

Essential oils are natural non-fat extracts from aromatic plants which give a specific odor and are often complex mixtures of different composition, they are obtained by different methods of isolation of which steam distillation and extraction with organic solvent are most used. Aromatic volatile components are associated with esters and a distinctive flavor but aroma of many spices is the result of presence of aromatic aldehydes and ketones. This work describes the isolation of volatile components of orange peel, caraway and clove, and their structure was confirmed by thin layer chromatography and FTIR spectroscopy. Isolation of orange peel was obtained by terpene composition component- limonene, the proportion of ketone functional groups confirmed carvone as a volatile component in caraway, O-H bond of clove is attributed to phenolic structure.

• Keywords: lakohlapljive komponente; destilacija vodenom parom; FTIR-spektroskopija; terpeni
• Keywords (english): volatile components; steam destillation; FTIR-spectroscopy; terpenes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:533554
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 07:25:02