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    Wyświetlanie 1-5 z 5
    Tytuł:
    Influence of distillation time and distillation apparatus on the chemical composition and quality of Lavandula angustifolia Mill. essential oil
    Autorzy:
    Wesołowska, Aneta
    Jadczak, Dorota
    Zyburtowicz, Karolina
    Powiązania:
    https://bibliotekanauki.pl/articles/27315651.pdf
    Data publikacji:
    2023
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    Lavandula angustifolia essential oil
    distillation time
    distillation apparatus
    GC-MS
    gas chromatography-mass spectrometry
    quality of lavender essential oil
    Opis:
    In the study, the influence of distillation time as well as distillation apparatus on the chemical composition and quality of lavender (Lavandula angustifolia Mill.) essential oil were investigated. Two different types of distillation apparatuses: Deryng (popular in Poland) and Clevenger-type (recommended by European Pharmacopoeia) were used for the isolation of the essential oil from dried lavender flowers (Lavandulae flos). Moreover, different distillation times (2, 3 and 4 hours) were also applied. The chemical composition of the isolated oils, determined by gas chromatography coupled with mass spectrometry (GC-MS), revealed the dominance of linalool (11.55–17.19%) and linalyl acetate (12.84–16.78%) in the all analyzed samples. Other important constituents were: caryophyllene oxide (5.66–7.35%), lavandulyl acetate (4.64–5.40%) and borneol (4.62–5.51%). On the basis of the obtained data it was proved that the distillation time and distillation apparatus affect the amounts of some constituents in the lavender oil.
    Źródło:
    Polish Journal of Chemical Technology; 2023, 25, 4; 36--43
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Product diversification from pomelo peel. Essential oil, Pectin and semi-dried pomelo peel
    Autorzy:
    Le, T. N. Huyen
    On, T. N. H
    Tran, T. Y. Nhi
    Dao, T. Phat
    Mai, H. Cang
    Powiązania:
    https://bibliotekanauki.pl/articles/2081509.pdf
    Data publikacji:
    2021
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    Citrus grandis
    Pomelo peel essential oil
    Extract pectin
    Pomelo peels products
    Opis:
    Currently, agriculture has shifted to green production, in which the recycling of post-production by-products is a key issue. In the present work, by-products such as pomelos were studied to promote consumption and enhance the value of pomelo. From pomelo material, essential oils extracted from pomelo peels, pectin, and drying pomelo products have been diversifi ed. In the extraction process of essential oils, the hydrodistillation method was applied in conjunction with the response surface method to obtain the optimal conditions of infl uence factors. These essential oils were quantifi ed as well as determined for components by GC-MS. The pectin recognition process was done by immersion method in HCl acid (pH 2) and the drying process was made with a heat pump dryer under the effects of drying temperature, drying time and wind rate. The results of the essential oil products reached the highest (0.88 ±0.006 g) at the material size of 3 mm, the distillation time of 27 min, and the ratio of raw materials/solvents of 1/12 g/mL. The main components found in pomelo peeling essential oils included limonene (71.768%), γ-terponene (12,847%), α-Phellandrene (2.979%), β-myrcene (2.668%), 1R-α-pinene (2,656%), and β-pinene (1,191%). The pectin content was the highest under the temperature of 90 oC, extraction time of 60 min and ratio/solvent ratio of 1:32 g/mL. Under these extraction conditions, 48% of concentrated pectin content was obtained. Surveying conditions for drying white pomelo peels are capable of reversing: refunded drying pomelos are drying heat pumps in the following conditions: 50 oC drying temperature, the drying time of 90 min, and wind rate of 12 m/s. Product with hardness 309.862 N.
    Źródło:
    Polish Journal of Chemical Technology; 2021, 23, 4; 17-25
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Comparison of the composition and fungicidal activity of essential oils from fennel fruits cultivated in Poland and Egypt
    Autorzy:
    Wodnicka, Alicja
    Huzar, Elżbieta
    Dzięcioł, Małgorzata
    Krawczyk, Maria
    Powiązania:
    https://bibliotekanauki.pl/articles/779276.pdf
    Data publikacji:
    2019
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    fennel essential oil
    Foeniculum vulgare Mill
    fungicidal activity
    trans-anethole
    estragole
    Opis:
    The yield, composition and fungicidal activity of essential oils obtained from fennel fruits cultivated in Poland (FEOPOL) and Egypt (FEO-EG) were compared. The influence of the duration of hydrodistillation using a Clevenger apparatus on the essential oil yield was studied. The composition of the fennel essential oils was determined by GC-MS method. Studies have shown that FEO-POL and FEO-EG are two distinct chemotypes, which differ in yield and composition. The fennel fruits cultivated in Poland contained 4.14% of essential oil with trans-anethole as a main component. The plant material from Egypt was characterised by low content of essential oil (1.32%) with a predominant share of estragole. The fungicidal activity was tested in vitro against ten species of pathogenic fungi. The best result for FEO-POL was achieved against Sclerotinia sclerotiorum, Rhizoctonia solani and Botrytis cinerea. Antifungal activity of FEO-EG against tested fungi was weak or none.
    Źródło:
    Polish Journal of Chemical Technology; 2019, 21, 2; 38-42
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of chemical modification of hydrodistillation on yield, composition and biological activity of Rosmarinus officinalis essential oil
    Autorzy:
    Dzięcioł, Małgorzata
    Powiązania:
    https://bibliotekanauki.pl/articles/1849323.pdf
    Data publikacji:
    2021
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    Rosmarinus officinalis essential oil
    chemical modification of hydrodistillation
    antioxidant activity
    fungicidal activity
    Opis:
    Studies on the chemical modifications of Rosmarinus officinalis essential oil hydrodistillation process (HD) by using 5% citric acid (CA-HD) and 5% trisodium citrate (TSC-HD) ase water phase were performed. Composition of essential oils obtained in conventional and modified conditions was analyzed by gas chromatography with mass selective detector method (GC-MS) and compared. Antioxidant activity of all essential oils was determined spectrophotometrically by using DPPH radical scavenging method. It was found that applied modifications of hydrodistillation process enhanced yields and antioxidant activity and the best results were obtained using 5% citric acid as a modifier. Effect of this modification on fungicidal activity of essential oils against 8 various fungi strains (Alternaria alternata, Botrytis cinerea, Fusarium culmorum, Phythophtora cactorum, Rhizoctonia solani, Phythophtora infestans, Sclerotinia sclerotiorum and Ascosphaera apis) was also determined and in most cases enhanced activity was observed.
    Źródło:
    Polish Journal of Chemical Technology; 2021, 23, 3; 49-53
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of enzymatic pretreatment on yield and chemical composition of Rosmarinus officinalis essential oil
    Autorzy:
    Dzięcioł, Małgorzata
    Powiązania:
    https://bibliotekanauki.pl/articles/2174831.pdf
    Data publikacji:
    2022
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    Rosmarinus officinalis essential oil
    Rosmarinus officinalis hydrolate
    modification of hydrodistillation
    enzymatic pretreatment
    total phenolic content (TPC)
    Opis:
    Effect of enzymatic pretreatment before hydrodistillation process on yield and composition of Rosmarinus officinalis essential oil was studied. Results obtained by using two selected commercial enzymes applied in food and beverage industry were compared. Control process with non-enzymatic pretreatment in analogous conditions was also performed for proper interpretation of results. Application of gas chromatography with mass selective detector (GC-MS) enabled analysis and comparison of essential oils composition. Moreover, total phenolic content (TPC) was determined spectrophotometrically in post-processing hydrolates, which are also valuable products e.g. for cosmetic applications. Modifications of isolation process by pretreatment with selected enzymes resulted in significant increase in essential oil yields in comparison to conventional hydrodistillation and control process with non-enzymatic pretreatment in analogous conditions. No substantial changes in the composition of obtained essential oils were observed. In post-processing hydrolates higher values of total phenolic content (TPC) were found both after enzymatic and non-enzymatic pretreatment.
    Źródło:
    Polish Journal of Chemical Technology; 2022, 24, 4; 61--66
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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