کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186577 963441 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods
چکیده انگلیسی

Sixty compounds of Lavandula angustifolia L. cultivated in Friuli Venezia Giulia (North-East Italy) were identified and quantified by GC-MS and GC-FID from essential oils obtained by means of hydrodistillation, and from extracts obtained by supercritical CO2 extraction (SFE) and ultrasound-assisted extraction (US). Using absolute calibration, a true quantification of 1-8 cineol, camphor, linalool, linalyl acetate and β-caryophyllene was carried out. The best extracts, in terms of amount of isolated compounds, flavour quality and stability were those obtained with SFE. Sonication performed at low amplitude for 5 min offered respect to high amplitude a promising alternative to hydrodistillation as a source of lavender flavouring ready to use for alcoholic beverages or/and confectionery products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 112, Issue 4, 15 February 2009, Pages 1072–1078
نویسندگان
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