TY  - JOUR
AU  - Aćimović, Milica
AU  - Todosijević, Marina
AU  - Stanković Jeremić, Jovana
AU  - Cvetković, Mirjana
AU  - Cirić, Marija
AU  - Kiprovski, Biljana
AU  - Malenčić, Đorđe
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/2208
AB  - 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%).
AB  - 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).
PB  - Novi Sad : University of Novi Sad, Faculty of Agriculture
T2  - Letopis naučnih radova / Annals of Agronomy
T1  - Headspace analiza isparljivih komponenata plodova lisnatih formi peršuna i celera
T1  - Headspace analisys of volatile compounds from leafy forms of parsley and celery fruits
EP  - 44
IS  - 2
SP  - 38
VL  - 41
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2208
ER  - 

@article{
author = "Aćimović, Milica and Todosijević, Marina and Stanković Jeremić, Jovana and Cvetković, Mirjana and Cirić, Marija and Kiprovski, Biljana and Malenčić, Đorđe",
year = "2017",
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%)., 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).",
publisher = "Novi Sad : University of Novi Sad, Faculty of Agriculture",
journal = "Letopis naučnih radova / Annals of Agronomy",
title = "Headspace analiza isparljivih komponenata plodova lisnatih formi peršuna i celera, Headspace analisys of volatile compounds from leafy forms of parsley and celery fruits",
pages = "44-38",
number = "2",
volume = "41",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2208"
}

Aćimović, M., Todosijević, M., Stanković Jeremić, J., Cvetković, M., Cirić, M., Kiprovski, B.,& Malenčić, Đ.. (2017). Headspace analiza isparljivih komponenata plodova lisnatih formi peršuna i celera. in Letopis naučnih radova / Annals of Agronomy
Novi Sad : University of Novi Sad, Faculty of Agriculture., 41(2), 38-44.
https://hdl.handle.net/21.15107/rcub_fiver_2208

Aćimović M, Todosijević M, Stanković Jeremić J, Cvetković M, Cirić M, Kiprovski B, Malenčić Đ. Headspace analiza isparljivih komponenata plodova lisnatih formi peršuna i celera. in Letopis naučnih radova / Annals of Agronomy. 2017;41(2):38-44.
https://hdl.handle.net/21.15107/rcub_fiver_2208 .

Aćimović, Milica, Todosijević, Marina, Stanković Jeremić, Jovana, Cvetković, Mirjana, Cirić, Marija, Kiprovski, Biljana, Malenčić, Đorđe, "Headspace analiza isparljivih komponenata plodova lisnatih formi peršuna i celera" in Letopis naučnih radova / Annals of Agronomy, 41, no. 2 (2017):38-44,
https://hdl.handle.net/21.15107/rcub_fiver_2208 .