Analysis of Essential Oils Usable for Fortifi cation of Food Products

Abstract

Lavender (Lavandula angustifolia) and peppermint (Mentha piperita) are aromatic herbs with medicinal and spice properties. Essential oils belong to the most important substances contained in these plants. The amount and properties of the individual substances contained in the essential oils are decisive for their utilization in food industry where they are used besides others to enhance the flavor of food. Essential oils were extracted from dried flowers of lavender and dried leaves of peppermint by steam distillation. Relative representation of components contained in isolated essential oils was determined by the technique of gas chromatography-mass spectrometry. Essential oils from plants from the field experimental station in Žabčice and from plants purchased in stores were compared. Samples of essential oils from lavender grown in the field experimental station in Žabčice contained the highest amount of linalool (56.2–66.6%) and linalyl acetate (21.5–34.8%), samples of essential oils from lavender purchased in stores contained the highest amounts of linalool (24.4 – 31,0%), camphor (25,8 – 28,1%), eucalyptol (20,3–22,3%) and linalyl acetate (11.6–16.9%). The representation of the individual components in all peppermint essential oils samples was comparable. The highest contents of menthone (34.3–53.8%) and menthol (26.9 – 42.8%) were detected.

Keywords

• lavender
• peppermint
• essential oils
• steam distillation
• GC/MS