Kvasny Prum. 2016; 62(5): 157-160 | DOI: 10.18832/kp2016021

Analysis of Essential Oils Usable for Fortification of Food ProductsPeer-reviewed article

Zdeněk SVOBODA, Renata MIKULÍKOVÁ, Helena PLUHÁČKOVÁ, Sylvie BĚLÁKOVÁ, Karolína BENEŠOVÁ
1 VÚPS, a. s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno/ RIBM Plc, Malting Institute, Mostecká 7, 614 00 Brno, Czech Republic
2 MENDELU v Brně, Agronomická fakulta, Zemědělská 1, 613 00 Brno/ MENDELU Brno, Faculty of Agronomy, Zemědělská 1, 613 00 Brno e-mail: svoboda@beerresearch.cz

Lavender (Lavandula angustifolia) and peppermint (Mentha piperita) are aromatic herbs with medicinal and spice properties. Essential oils belong to the most important substances contained in these plants. The amount and properties of the individual substances contained in the essential oils are decisive for their utilization in food industry where they are used besides others to enhance the flavor of food. Essential oils were extracted from dried flowers of lavender and dried leaves of peppermint by steam distillation. Relative representation of components contained in isolated essential oils was determined by the technique of gas chromatography-mass spectrometry. Essential oils from plants from the field experimental station in Žabčice and from plants purchased in stores were compared. Samples of essential oils from lavender grown in the field experimental station in Žabčice contained the highest amount of linalool (56.2-66.6%) and linalyl acetate (21.5-34.8%), samples of essential oils from lavender purchased in stores contained the highest amounts of linalool (24.4 - 31,0%), camphor (25,8 - 28,1%), eucalyptol (20,3-22,3%) and linalyl acetate (11.6-16.9%). The representation of the individual components in all peppermint essential oils samples was comparable. The highest contents of menthone (34.3-53.8%) and menthol (26.9 - 42.8%) were detected.

Keywords: lavender, peppermint, essential oils, steam distillation, GC/MS

Received: February 15, 2016; Accepted: April 7, 2016; Published: May 26, 2016 

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