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Headspace Analysis of Volatile Compounds From Fruits of Selected Vegetable Species of Apiaceae Family

Authorized Users Only
2018
Authors
Aćimović, Milica
Cvetković, Mirjana
Stanković, Jovana
Tešević, Vele
Todosijević, Marina
Book part (Published version)
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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 oc...tyl 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).

Keywords:
Volatile compounds. / Terpenes / Parsnip / Parsley / Lovage / Headspace / Carrot / Celeriac / Celery / Aroma / Angelica / Apiaceae
Source:
Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds, 2018, 247-272
Publisher:
  • Bentham Science
Funding / projects:
  • Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-173032)

DOI: 10.2174/9781681087399118010009

ISBN: 978-1-68108-740-5

[ Google Scholar ]
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/3195
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - CHAP
AU  - Aćimović, Milica
AU  - Cvetković, Mirjana
AU  - Stanković, Jovana
AU  - Tešević, Vele
AU  - Todosijević, Marina
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/3195
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  - Bentham Science
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
SP  - 247
EP  - 272
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 = "Bentham Science",
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 = "247-272",
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
Bentham Science., 247-272.
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;:247-272.
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):247-272,
https://doi.org/10.2174/9781681087399118010009 . .

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