Abstract
The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb, and maceration assisted with ultrasound or microwave. The dominant aromatic component in the volatile fraction was γ-terpinene with concentration in the range from 3.15 μg/mL (microwave assisted maceration) to 8.82 μg/mL (classic maceration with shaking). The content of this compound in the mixture of rapeseed oil with essential oil was 152.09 μg/mL. The sample aromatized by the direct addition of essential oil contained the highest amount of volatile substances but simultaneously it had the lowest antioxidant activity.
Highlights
IntroductionAromatisation is the enrichment of products in flavour and aromatic compounds—comparatively strong-smelling organic substances with characteristic, mostly pleasant
Aromatisation is the enrichment of products in flavour and aromatic compounds—comparatively strong-smelling organic substances with characteristic, mostly pleasantEssential oils of plants are soluble in fats and there can be extracted with their help
The simplest and most effective way of oil aromatization is a direct addition of essential oil, our study showed that the obtained product did not have the highest antioxidant activity
Summary
Aromatisation is the enrichment of products in flavour and aromatic compounds—comparatively strong-smelling organic substances with characteristic, mostly pleasant. Essential oils of plants are soluble in fats and there can be extracted with their help. Prepared herbal material is put directly into fat or placed in flax bags immersed in fat. The process can be accelerated by means of slow stirring. The absorbents used include vegetable oil, olive oil, a mix of tallow and lard. The time of maceration is selected experimentally. After the extraction the raw material is removed and replaced with a fresh batch, repeating the process of extraction several times. Extracted material is separated through filtering or centrifuging, and residues of oil are extracted using a press. Aromatic oils obtained in this manner are called pomades or flavoured oils (Assami et al 2016)
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