Przeglądaj wg Autor "Jadczak, Dorota"

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    PozycjaOpen Access
    GC-MS Analysis of Essential Oils Isolated from Fruits of Chosen Hot Pepper (CAPSICUM ANNUUM L.) Cultivars
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Wesołowska, Aneta; Grzeszczuk, Monika; Jadczak, Dorota; Institute of Chemistry and Environmental Protection, West Pomeranian University of Technology, Szczecin, Poland; Department of Horticulture, West Pomeranian University of Technology, Szczecin, Poland; Department of Horticulture, West Pomeranian University of Technology, Szczecin, Poland
    The burning taste of Capsicum fruits is due to the presence of the chemical group of alkaloid compounds called capsaicinoids, among which capsaicin and dihydrocapsaicin are responsible for 90% of the total pungency. The pepper fruits contain also the small amounts of essential oil, which gives them a distinctive flavor and aroma. The main objective of the present study was to determine the chemical composition of essential oils of the fruits of three hot pepper cultivars: ‘Wulkan’, ‘Padron’ and ‘Trakijska Shipka’. The essential oils were isolated from hot pepper fruits by water-steam distillation and analyzed using gas chromatography-mass spectrometry (GC-MS). Palmitic acid (11.98 and 8.96% in 2010 and 2011, respectively), pentadecanal (6.46 and 13.70%), furfural (4.02 and 1.28%), 1-nonadecene (3.67 and 5.34%), 2-methoxy-4-vinylphenol (3.26 and 1.54%) and linoleic acid (2.23 and 2.16%) were found to be the major constituents of ‘Wulkan’ cultivar volatile oil. In the essential oil of ‘Padron’ cultivar, palmitic acid (8.45 and 12.52%), furfural (6.81 and 3.32%), benzeneacetaldehyde (4.28 and 1.55%), 2-acetylpyrrole (2.31 and 1.48%) and 2-methoxy-4-vinylphenol (2.00 and 3.10%) were the most abundant compounds. Similarly, palmitic acid (10.00 and 11.17%), pentadecanal (9.04 and 11.81%), 1-nonadecene (6.17 and 10.72%), furfural (6.10 and 2.60%) as well as nonadecane (3.99 and 5.19%) and 2-methoxy-4-vinylphenol (2.82 and 1.77%) dominated in the essential oil of ‘Trakijska Shipka’ cultivar.
  • Miniatura
    PozycjaOpen Access
    Influence of distillation apparatus and distillation time on the yield and chemical composition of winter savory essential oil
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Wesołowska, Aneta; Grzeszczuk, Monika; Jadczak, Dorota; Department of Organic and Physical Chemistry, West Pomeranian University of Technology, Szczecin; Department of Horticulture, West Pomeranian University of Technology, Szczecin; Department of Horticulture, West Pomeranian University of Technology, Szczecin
    The aim of the studies conducted in 2014–2015 was to determine the influence of distillation apparatus as well as distillation time on the yield and chemical composition of winter savory (Satureja montana L.) essential oil. Isolation of the essential oil from S. montana herb, collected during flowering period, was carried out using two different distillation apparatuses: Deryng and Clevenger. Moreover, different distillation times (2, 3 and 4 hours) were also applied. The obtained essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). GC-MS analysis resulted in the identification of 47 compounds in the essential oils obtained in Deryng and Clevenger apparatus, respectively. Carvacrol (54.44–68.53%) was the major constituent of all S. montana oil samples. Other important compounds were: γ-terpinene (5.21–8.67%), p-cymene (4.40–9.53%), α-terpinene (1.20–2.04%) and β-caryophyllene (4.58–5.77%). On the basis of the obtained data it was proved that the time of distillation of S. montana herb in Deryng apparatus had no significant effect on its content. However, the amount of volatile oil obtained in Clevenger apparatus was significantly influenced by distillation time. Moreover, there was no significant effect of the distillation time on the amount of the main essential oil constituents obtained with both types of apparatuses. However, there was a significant interaction found between the constituent and the distillation time.
  • Miniatura
    PozycjaOpen Access
    Influence of Distillation Method on the Chemical Composition of Essential Oils Isolated from Different Parts of Sweet Basil (Ocimum basilicum L.) cv ‘Cinnamon’
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2014) Wesołowska, Aneta; Grzeszczuk, Monika; Jadczak, Dorota; Institute of Chemistry and Environmental Protection, West Pomeranian University of Technology, Szczecin, Poland; Department of Horticulture, West Pomeranian University of Technology, Szczecin, Poland; Department of Horticulture, West Pomeranian University of Technology, Szczecin, Poland
    Skład chemiczny olejków eterycznych, wyizolowanych na drodze hydrodestylacji i destylacji z parą wodną z kwiatostanów i liści z łodygami bazylii pospolitej odmiany ‘Cinnamon’, badano metodą GC-MS. (E)-Cynamonian metylu, linalol i estragol stanowiły dominujące składniki wszystkich analizowanych olejków. Aczkolwiek, porównując obie metody destylacji, wykazano, że w przypadku olejków otrzymanych z kwiatostanów zawartość (E)-cynamonianu metylu, estragolu, eugenolu i (Z)-cynamonianu metylu była większa w olejku wyizolowanym na drodze hydrodestylacji, natomiast zawartość β-selinenu, β-eudesmolu i α-selinenu była większa w olejku otrzymanym na drodze destylacji z parą wodną. W przypadku olejków wyizolowanych z liści z łodygami więcej (E)-cynamonianu metylu i (Z)-cynamonianu metylu stwierdzono w olejku otrzymanym na drodze hydrodestylacji; zawartość linalolu, β-eudesmolu i estragolu była większa w olejku otrzymanym na drodze destylacji z parą wodną.
  • Miniatura
    PozycjaOpen Access
    Quality Assessment of Composts and Lettuce from Allotment Gardens of West Pomeranian Voivodeship
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Meller, Edward; Jadczak, Dorota; Strutyński, Wojciech; Lewandowska, Lucyna; Olesiak, Adrian; Department of Soil Science, Grassland and Environmental Chemistry, West Pomeranian University of Technology, Szczecin, Poland; Department of Horticulture, West Pomeranian University of Technology, Szczecin, Poland; Department of Soil Science, Grassland and Environmental Chemistry, West Pomeranian University of Technology, Szczecin, Poland; Department of Soil Science, Grassland and Environmental Chemistry, West Pomeranian University of Technology, Szczecin, Poland; Department of Soil Science, Grassland and Environmental Chemistry, West Pomeranian University of Technology, Szczecin, Poland
    The purpose of studies was to determine chemical properties of composts and content of macro- and microelements of butterhead lettuce (Lactuca sativa L.), cultivar Królowa Majowych, from allotment gardens of West Pomeranian Voivodeship. Chemical analysis included pH, content of organic matter, organic carbon, total nitrogen and total sulphur as well as total amount of macro- and microelements. The assessment of lettuce quality was based on macro-and microelement content in leaf dry matter. A characteristic feature of allotment garden compost is a low content of organic matter and a lower level of macroelements, total nitrogen and carbon, in comparison with the composts from mixed municipal wastes. The majority of composts are mature and stable but C : N ratio turned out to be unfavourable. Heavy metal content in these composts was low, except for one sample with an elevated level of lead. The lettuce cultivated on these composts has poor resources of calcium and phosphorus but optimum content of potassium and magnesium. The lettuce leaves contained a high level of sodium and one sample -an elevated amount of lead.