Pregled bibliografske jedinice broj: 1239464
The influence of ultrasonic pretreatment prior hydrodistillation of basil on the yield of essential oil
The influence of ultrasonic pretreatment prior hydrodistillation of basil on the yield of essential oil // Book of Abstracts Smart Food for a Healthy Planet and Human Prosperity / Komes, Draženka (ur.).
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022. str. 15-15 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 1239464 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The influence of ultrasonic pretreatment prior
hydrodistillation of basil on the yield of
essential oil
Autori
Dent, Maja ; Blažević, Katja
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts Smart Food for a Healthy Planet and Human Prosperity
/ Komes, Draženka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022, 15-15
Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
ultrasonic pretreatment, basil, essential oil
Sažetak
The influence of ultrasonic pretreatments prior hydrodistillation of basil (Ocimum basilicum L.) was investigated to increasing essential oils yield. The hydrodistillation was preceded by ultrasonic pretreatment (ultrasonic output power of 200 W, a probe diameter of 14 mm) for 5, 10, 20, 30 and 40 minutes of extraction time. In order to determine the impact of pretreatments prior hydro distillation on the yields of basil essential oil, yields were compared to no pretreatment control. Ultrasonic pretreatments did not increase the yield of basil essential oil compared to the no pretreatment control, while with a longer time of ultrasonic pretreatment there was no increase in the yield of basil essential oil. After ultrasonic pretreatment of basil, enzymatic pretreatment with the addition of cell-degrading enzymes xylanase-pectinase-cellulase (1:1:1) was performed at 40 ˚C for 4 h. However, enzymatic pretreatment did not increase oil yield compared to ultrasonic pretreatment and no pretreatment control. However, the results showed that despite ultrasonic and enzymatic pretreatments prior hydro distillation of basil, the yields of essential oils did not significantly increase. In the production of essential oils, hydrolate is formed as a by-product, which has a strong antioxidant capacity determined by the FRAP method. In conclusion, the results of this study showed that ultrasonic and enzymatic pretreatment prior hydrodistillation did not increase the yield of basil essential oils.
Izvorni jezik
Engleski
Znanstvena područja
Kemija, Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti
