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Headspace analiza isparljivih komponenata plodova lisnatih formi peršuna i celera
Headspace analisys of volatile compounds from leafy forms of parsley and celery fruits
dc.creator | Aćimović, Milica | |
dc.creator | Todosijević, Marina | |
dc.creator | Stanković Jeremić, Jovana | |
dc.creator | Cvetković, Mirjana | |
dc.creator | Cirić, Marija | |
dc.creator | Kiprovski, Biljana | |
dc.creator | Malenčić, Đorđe | |
dc.date.accessioned | 2021-07-23T12:35:33Z | |
dc.date.available | 2021-07-23T12:35:33Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 0546-8264 | |
dc.identifier.uri | http://fiver.ifvcns.rs/handle/123456789/2208 | |
dc.description.abstract | Peršun (Petroselinum crispum L.) i celer (Apium graveolens L.) su značajne povrtarske biljke iz fam. Apiaceae. Takođe, često se koriste i kao začinske zbog karakteristične arome, koja potiče od isparljivih komponenata prisutnih u etarskom ulju. Imajući u vidu veliku popularnost celera i peršuna kao dijetetskih suplemenata, funkcionalne hrane i alternativnih lekovitih supstanci, cilj našeg istraživanja bio je da se ispita hemijski sastav etarskih ulja plodova ovih biljaka primenom headspace metode ekstrakcije i GC-MS analize. U etarskom ulju ploda peršuna lišćara je izolovano 37 komponeni, pri čemu su najzastupljenije α-pinen i β-pinen (sa 49,0% i 35,4%). U etarskom ulju ploda celera lišćara je izolovano 26 komponenti, pri čemu su najzastupljenije limonen i β-selinen (sa 84,1% i 9,1%). | sr |
dc.description.abstract | Parsley (Petroselinum crispum L.) and celery (Apium graveolens L.) are important vegetables from Apiaceae family. They are often used as spices due to their specific aroma originating from volatile components of essential oil. Having in mind the massive popularity of celery and parsley as dietary supplements, functional food and alternative medicine, the aim of this research was to determine the chemical composition of fruit volatiles of these two plants using headspace extraction method, GC-MS and GC-FID analysis. In the fruit samples of leafy parsley 35 volatile compounds were determined, the most abundant ones being α-pinen and β-pinen (49.0% and 35.4%, respectively). In the fruits of leafy celery 26 volatiles were identified, the most abundant ones being limonen and β-selinen (84.1% and 9.1%, respectively). | sr |
dc.language.iso | sr | sr |
dc.publisher | Novi Sad : University of Novi Sad, Faculty of Agriculture | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31025/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS// | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Letopis naučnih radova / Annals of Agronomy | sr |
dc.subject | Petroselinum crispum L. | sr |
dc.subject | Apium graveolens L. | sr |
dc.subject | volatile compounds | sr |
dc.subject | headspace analysis | sr |
dc.subject | peršun | sr |
dc.subject | isparljive komponente | sr |
dc.subject | celer | sr |
dc.title | Headspace analiza isparljivih komponenata plodova lisnatih formi peršuna i celera | sr |
dc.title | Headspace analisys of volatile compounds from leafy forms of parsley and celery fruits | sr |
dc.type | article | sr |
dc.rights.license | BY | sr |
dc.citation.epage | 44 | |
dc.citation.issue | 2 | |
dc.citation.rank | M52 | |
dc.citation.spage | 38 | |
dc.citation.volume | 41 | |
dc.identifier.fulltext | http://fiver.ifvcns.rs/bitstream/id/5868/2017.AcimovicAA41(2).pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_fiver_2208 | |
dc.type.version | publishedVersion | sr |