Izolacija i karakterizacija lakohlapljivih komponenti cimeta, kore limuna i čili-paprike

undergraduate thesis

• Title (english): Isolation and characterization of volatile components cinnamon, lemon peel and chili-pepper
• Author: Jelena Pugelnik
• 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: 2012-06-29, 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 limunove kore, kasija cimeta u štapiću i čili paprike u prahu te je njihova struktura potvđena tankoslojnom kromatografijom i FTIR spektroskopijom. Izolacijom limunove kore dobivena je komponenta terpenskog sastava- limonen, udio aldehidne funkcijske skupine potvrđuje cimetaldehid kao lakohlapljivu komponentu u cimetu, C=C veza čili paprike u prahu pripisuje se terpenskoj 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 lemon peel, cassia cinnamon stick and chilli pepper powder, and their structure was confirmed by thin layer chromatography and FTIR spectroscopy. Isolation of lemon peel was obtained by terpene composition component-limonene, the proportion of aldehyde functional groups confirmed cimetaldehide as a volatile component in cinnamon, C = C double bond of chili pepper powder is attributed to terpene structure.

• Keywords: lakohlapljive komponente; destilacija vodenom parom; FTIR- spektroskopija; aldehidi
• Keywords (english): volatile components; steam distillation; FTIR-spectroscopy; aldehydes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:051335
• 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: 2017-05-15 10:08:15