PL EN
Comparative Study of Carvones from Various Essential Oils and Their Ability to Increase the Stability of Fat-Containing Products
 
More details
Hide details
1
National University of Food Technologies, Volodymyrska str., 68, 01601 Kyiv, Ukraine
2
National Botanical Garden of NAS of Ukraine, Timiryazevska Str., 1, 01014 Kyiv, Ukraine
3
National University of Life and Environmental Sciences of Ukraine, Geroiv Oborony Str. 15, 03041 Kyiv, Ukraine
4
National University of Food Technologies, Volodymyrska str., 68, 01601 Kyiv, Ukraine
5
Sumy National Agrarian University, Kondratieva G. Str. 160, 40000 Sumy, Ukraine
CORRESPONDING AUTHOR
Olga Korablova   

National Botanical Garden of NAS of Ukraine, Timiryazevska Str., 1, 01014 Kyiv, Ukraine
Publication date: 2021-03-01
 
J. Ecol. Eng. 2021; 22(3):239–248
 
KEYWORDS
TOPICS
ABSTRACT
Carvone is a key component of essential oils from the Anethum graveolens L. (dill) and Mentha spicata L. (mint) plants. It was obtained in pure form by preparative isolation from the Mentha spicata essential oils. It has been established that essential oils contain carvone in various optically active forms. The essential oil of dill contains d (R) –carvone (right-rotating isomer form) with a specific rotation of the plane of polarization [α] D + 62.5 +0.05; mint essential oil from Mentha spicata contains l(S) –carvone (left-rotating isomer form) with a specific rotation of the plane of polarization [α] D – 63.2 +0.05. An organoleptic analysis reliably determined the aromatic characteristics of carvone: (S) – the carvone of dill essential oil has a spicy aroma of fresh dill, in turn (R) –the carvone of mint essential oil from Mentha spicata – has the aroma of cumin with menthol tones. The research of the method of accelerated oxidation proved that the introduction of antioxidants in the form of optical isomers into sunflower oil leads to an increase in the concentration of fat-containing products by 2.4–3.0 times by the values of peroxide number and 1.5–1.7 times by the values of acid number, in comparison with control. Comparing the effect of carvone optical isomers among themselves by the oxidation dynamics of fat-containing products, it was found that in general their protection effect is similar. However, the leftward carvone shows a higher effect on the resistance of sunflower oil as compared with the rightward carvone. Except for the protection from oxidation, the optical isomers of carvone can have a physiological effect on a human body. Thus, the optical isomers of carvone can add certain aromas to foodstuffs, and when functional fat-containing products are created, it is possible to use both optical forms of carvone, depending on the orientation of a new functional product.