Profile of volatiles compounds of oregano spice before and after heating : bachelor thesis

Mnogi prirodni biološki aktivni spojevi nisu stabilni, naročito oni hlapljive prirode, a njihove se strukture mogu transformirati tijekom skladištenja i zagrijavanja. U radu se istražuje utjecaj zagrijavanja na sastav i sadržaj hlapljivih spojeva začina origana. Uzorci začina su se zagrijavali na 150 °C (20 min) bez dodavanja vode. Hlapljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS- SPME). Ekstrakti su analizirani plinskom kromatografijom-masenom spektrometrijom (GC-MS). Dominantni spoj identificiran u svim uzorcima je bio monoterpenski fenol karvakrol (5-izopropil-2- metilfenol) i seskviterpen β-bisabolen.Many natural biologically active compounds are not stable, especially volatile compounds, and their structures can be transformed during storage and heating. The study examines the influence of heating on the composition and content of volatile compounds of oregano spice. All samples were heated to 150 °C (20 min) without adding water. The volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME). The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant compound identified in all samples was monoterpene phenol carvacrol (5- isopropyl-2-methylphenol) and sesquiterpen β-bisabolene