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- Title
Influence of adding of laurel essential oil extracts on salad dressings properties.
- Authors
Nikovska, Kremena; Stefanova, Galina; Stefanov, Lyubomir; Damyanova, Stanka; Stoyanova, Albena; Gubenia, Oleksii
- Abstract
Introduction. The objective of this study was to characterize essential oil extracts from laurel (Laurus nobilis L.) leaves and to develop sensory profiles of salad dressings with these extracts. Materials and methods. Laurel leaves (Laurus nobilis L.) originating from the Athon peninsula, northern Greece were used and they were picked in October 2016. The salad dressings, which are belonged to oil-in-water emulsions, were produced with the addition of essential oil extracts from dried and humid laurel leaves. Results and discussion. There were identified 46 components in the extracts which are represented approximately 97% of the total content. The main components in dry leaves extract are: 1,8-cineole (43.65%), a-terpinyl acetate (15.10%), calarene (8.48%), β- bisabolene (3.89%) and р-cymene (3.12%); in humid leaves extract - 1,8-cineole (45.94%), α-terpenyl acetate (15.89%), calarene (8.92%), β-bisabolene (5.09%), р-cymene (3.28%) and terpinen-4-ol (3.03%). The two extracts had difference by content of aromatic components from those obtained with ethanol. There were differences in the composition of the essential oils, and this was probably due to the method of production. In the extract obtained from dry leaves dominated monoterpene oxygen-containing derivatives (68.47%), sesquiterpene hydrocarbons (13.65%), aliphatic hydrocarbons (7.90%), aromatic compounds (4.10%), monoterpene hydrocarbons (2.33%), triterpene (1.43%), sesquiterpene oxygen-containing derivatives (1.23%), diterpene (0.52%) and aliphatic oxygen-containing derivatives (0.37%). In the extract obtained from humid leaves dominated monoterpene oxygencontaining derivatives (72.19%), sesquiterpenehydrocarbons (15.41%), aromatic compounds (4.32%), aliphatic hydrocarbons (3.64%), monoterpene hydrocarbons (2.45%), triterpene (0.66%), sesquiterpene oxygen-containing derivatives (0.70%), aliphatic oxygen-containing derivatives (0.39%) and diterpene (0.24%). Dressings with an oil extract of humid leaf had most intensive smell of laurel leaf. The same is true when this sample was also perceived with the most intensive taste of laurel leaf. The sour and salt taste was equally appreciated for all three samples. The oil extract obtained from humid leaves was preferred and between the oil extract obtained from dry leaves and the control sample the evaluators didn’t not express a preference. A higher total score was obtained by salad dressing with an oil extract obtained from humid leaves. Conclusion. Oil extract obtained from humid leaves was preferred and between the oil extract obtained from dry leaves and the control sample the evaluators didn’t express a preference. A higher total score was obtained by salad dressing with an oil extract obtained from humid leaves.
- Subjects
ESSENTIAL oils; LAURUS nobilis; PLANT extracts
- Publication
Ukrainian Food Journal, 2017, Vol 6, Issue 3, p433
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2017-6-3-4