Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family
Само за регистроване кориснике
2018
Аутори
Aćimović, MilicaCvetković, Mirjana
Stanković, Jovana
Tešević, Vele
Todosijević, Marina
Остала ауторства
Petropoulos, SpyridonFerreira, Isabel
Barros, Lillian
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Parsley (Petroselinum crispum L.), celery (Apium graveolens L.), celeriac (Apium graveolens var. rapaceum), carrot (Daucus carota L.), parsnip (Pastinaca sativa L.), lovage (Levisticum officinale Koch.) and angelica (Angelica archangelica L.) are vegetable plants belonging to the Apiaceae family. They are often used as spices due to their characteristic aroma, originating from the volatile compounds present in the plant tissues. Mainly, all parts of the plant i.e. roots, leaves and fruit are used in nutrition. However, the focus of this chapter is plant fruit (i.e. seed), which is mostly used as spice. The contemporary method used for the analysis of volatiles compounds is called headspace and it is widely applied in flavor chemistry. The dominant compounds in P. crispum are α-pinene (46.2-49.0%) and β-pinene (33.5-35.4%), while in A. graveolens, it is limonene (84.1-94.4%). In D. carota, the main components are sabinene (28.3%) and α-pinene (25.0%), while in P. sativa fruit, it is oct...yl ester of butanoic acid (53.8%) and 1-octanol (27.6%). In L. officinale and A. archangelica, the dominant component in fruit is β-phellandrene (77.1% and 84.7%, respectively).
Кључне речи:
angelica / Apiaceae / aroma / celery / celeriac / carrot / headspace / lovage / parsley / parsnip / terpenes / volatile compoundsИзвор:
Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds, 2018, 209-235Издавач:
- Sharjah : Bentham Science Publishers
Финансирање / пројекти:
- Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (RS-MESTD-Basic Research (BR or ON)-173032)
Колекције
Институција/група
FiVeRTY - CHAP AU - Aćimović, Milica AU - Cvetković, Mirjana AU - Stanković, Jovana AU - Tešević, Vele AU - Todosijević, Marina PY - 2018 UR - http://fiver.ifvcns.rs/handle/123456789/2676 AB - Parsley (Petroselinum crispum L.), celery (Apium graveolens L.), celeriac (Apium graveolens var. rapaceum), carrot (Daucus carota L.), parsnip (Pastinaca sativa L.), lovage (Levisticum officinale Koch.) and angelica (Angelica archangelica L.) are vegetable plants belonging to the Apiaceae family. They are often used as spices due to their characteristic aroma, originating from the volatile compounds present in the plant tissues. Mainly, all parts of the plant i.e. roots, leaves and fruit are used in nutrition. However, the focus of this chapter is plant fruit (i.e. seed), which is mostly used as spice. The contemporary method used for the analysis of volatiles compounds is called headspace and it is widely applied in flavor chemistry. The dominant compounds in P. crispum are α-pinene (46.2-49.0%) and β-pinene (33.5-35.4%), while in A. graveolens, it is limonene (84.1-94.4%). In D. carota, the main components are sabinene (28.3%) and α-pinene (25.0%), while in P. sativa fruit, it is octyl ester of butanoic acid (53.8%) and 1-octanol (27.6%). In L. officinale and A. archangelica, the dominant component in fruit is β-phellandrene (77.1% and 84.7%, respectively). PB - Sharjah : Bentham Science Publishers T2 - Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds T1 - Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family EP - 235 SP - 209 DO - 10.2174/9781681087399118010009 ER -
@inbook{ author = "Aćimović, Milica and Cvetković, Mirjana and Stanković, Jovana and Tešević, Vele and Todosijević, Marina", year = "2018", abstract = "Parsley (Petroselinum crispum L.), celery (Apium graveolens L.), celeriac (Apium graveolens var. rapaceum), carrot (Daucus carota L.), parsnip (Pastinaca sativa L.), lovage (Levisticum officinale Koch.) and angelica (Angelica archangelica L.) are vegetable plants belonging to the Apiaceae family. They are often used as spices due to their characteristic aroma, originating from the volatile compounds present in the plant tissues. Mainly, all parts of the plant i.e. roots, leaves and fruit are used in nutrition. However, the focus of this chapter is plant fruit (i.e. seed), which is mostly used as spice. The contemporary method used for the analysis of volatiles compounds is called headspace and it is widely applied in flavor chemistry. The dominant compounds in P. crispum are α-pinene (46.2-49.0%) and β-pinene (33.5-35.4%), while in A. graveolens, it is limonene (84.1-94.4%). In D. carota, the main components are sabinene (28.3%) and α-pinene (25.0%), while in P. sativa fruit, it is octyl ester of butanoic acid (53.8%) and 1-octanol (27.6%). In L. officinale and A. archangelica, the dominant component in fruit is β-phellandrene (77.1% and 84.7%, respectively).", publisher = "Sharjah : Bentham Science Publishers", journal = "Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds", booktitle = "Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family", pages = "235-209", doi = "10.2174/9781681087399118010009" }
Aćimović, M., Cvetković, M., Stanković, J., Tešević, V.,& Todosijević, M.. (2018). Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family. in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds Sharjah : Bentham Science Publishers., 209-235. https://doi.org/10.2174/9781681087399118010009
Aćimović M, Cvetković M, Stanković J, Tešević V, Todosijević M. Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family. in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds. 2018;:209-235. doi:10.2174/9781681087399118010009 .
Aćimović, Milica, Cvetković, Mirjana, Stanković, Jovana, Tešević, Vele, Todosijević, Marina, "Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family" in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds (2018):209-235, https://doi.org/10.2174/9781681087399118010009 . .