Spectroscopic Examination and Chemometric Analysis of Essential Oils Obtained from Peppermint Herb (Mentha piperita L.) and Caraway Fruit (Carum carvi L.) Subjected to Pulsed Electric Fields
Urszula Sadowska , Arkadiusz Matwijczuk , Agnieszka Niemczynowicz , Tomasz Dróżdż , Andrzej Żabiński
AbstractIn the food industry, the pulsed electric field (PEF) technique is used to support the process of extraction of various substances. The aim of this study was to analyze the effect of a number of PEF pulses applied to peppermint and caraway on both the content of essential oils (EO) and their spectroscopic properties. The examined herb species were placed in a special vessel in the working chamber of the device between two electrodes providing high voltage electric pulses. The pulses were delivered 0, 150, 250, and 350 times per a studied sample of each herb. Essential oils were then obtained by way of hydrodistillation. The infrared spectra for all samples were measured using an FTIR spectrometer in the spectral range of 3700–730 cm−1. The applied electric field of a predetermined number of pulses had no significant effect on the amount of distilled essential oil from caraway fruit, while in the case of peppermint, it caused a slight decrease in relation to the raw material not subjected to PEF exposure. It was found that the analysis of infrared spectra made it possible to compare the quality of the obtained oils with each other and to pre-determine their compositions.
|Journal series||Processes, ISSN 2227-9717, (N/A 70 pkt)|
|Publication size in sheets||0.75|
|Keywords in English||peppermint herb, caraway fruit, essential oils, spectroscopic studies, pulsed electric field, chemometric analysis and spectroscopic studies|
|License||Journal (articles only); author's original; ; after publication|
|Publication indicators||= 0; : 2018 = 1.963 (2)|
|Finansowanie||This research was financed by Ministry of Science and Higher Education of the Republic of Poland. The research of Agnieszka Niemczynowicz was partially supported by a grant from the University of Warmia and Mazury in Olsztyn no. POWR.03.05.00-00-Z310/17. The authors Agnieszka Niemczynowicz and Arkadiusz Matwijczuk acknowledge the Cost project CA 15126.|
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