Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande

undergraduate thesis

• Title (english): Isolation and characterization of volatile components from the flower and leaf of lavender
• Author: Petra Ložnjak
• Mentor: Jasmina Lapić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2013-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Lavandula hybrida ili lavandin je vrsta lavande koja raste u Hrvatskoj i uzgaja se radi dobivanja eteričnog ulja. Uz svoje prirodno mediteransko područje rasta, vrlo dobro uspijeva i u kontinentalnim krajevima. U okviru ovoga završnog rada rađena je izolacija i karakterizacija lako hlapljivih komponenata i oleorezina iz cvijeta i lista lavandina s otoka Visa. Pri postupku izolacije korištene su metode destilacije vodenom parom, ekstrakcije, uparavanja rotacijskim otparivačem i preparativne tankoslojne kromatografije. Identifikacija izoliranih komponenata provedena je tankoslojnom kromatografijom (TLC) i FTIR – spektroskopijom i na taj način je potvrđena prisutnost dominantnih lako hlapljivih sastavnica u svim izoliranim komponentama. Usporedbom količina lako hlapljivih komponenata dobivenih iz cvijeta i lista lavande zaključeno je da je zastupljenost tih komponenata znatno veća u cvijetu, te da dio lako hlapljivih komponenata zaostaje i u oleorezinu koji uz lako hlapljive komponente sadrži i nehlapljive komponente čija su antioksidacijska svojstva poželjna za upotrebu oleorezina u prehrambenoj industriji.

Abstract (english)

Lavandula hybrida or lavandin is a kind of lavender growing in Croatia and is cultivated to obtain the essential oil. With its natural Mediterranean area growth, it thrives in continental areas. As part of the final work was done isolation and characterization of volatile components and oleoresins of lavender flowers and leaves from the island of Vis. In the process of isolation were used different methods of steam distillation, extraction, evaporation rotary evaporator and preparative thin layer chromatography. Identification of the isolated components was performed by thin layer chromatography (TLC) and FTIR - spectroscopy and thus confirmed the presence of the dominant volatile components in all isolated components. By comparing the amount of volatile components derived from the flower and leaf lavender, it was concluded that the presence of these components is significantly higher in the flower, and that part of the volatile components behind in oleoresins that besides the volatile components contain non-volatile components of which have antioxidant properties desirable for use oleoresins in the food industry.

• Keywords: lavanda; eterično ulje; izolacija; lako hlapljive komponente; oleorezin
• Keywords (english): lavender; essential oil; isolation; volatile components; oleoresin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:951455
• 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: 2017-05-04 08:05:16