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Spectroscopic Examination and Chemometric Analysis of Essential Oils Obtained from Peppermint Herb (Mentha piperita L.) and Caraway Fruit (Carum carvi L.) Subjected to Pulsed Electric Fields

1
Institute of Machinery Exploitation, Ergonomics and Production Processes, Faculty of Production and Power Engineering, University of Agriculture in Kraków, Łupaszki 6, 30-198 Kraków, Poland
2
Department of Physics, University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland
3
Department of Analysis and Differential Equations, Faculty of Mathematics and Computer Science, University of Warmia and Mazury, Słoneczna 54, PL-10-710 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Processes 2019, 7(7), 466; https://doi.org/10.3390/pr7070466
Received: 13 May 2019 / Revised: 9 July 2019 / Accepted: 16 July 2019 / Published: 19 July 2019
(This article belongs to the Section Green Processes)
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Abstract

In the food industry, the pulsed electric field (PEF) technique is used to support the process of extraction of various substances. The aim of this study was to analyze the effect of a number of PEF pulses applied to peppermint and caraway on both the content of essential oils (EO) and their spectroscopic properties. The examined herb species were placed in a special vessel in the working chamber of the device between two electrodes providing high voltage electric pulses. The pulses were delivered 0, 150, 250, and 350 times per a studied sample of each herb. Essential oils were then obtained by way of hydrodistillation. The infrared spectra for all samples were measured using an FTIR spectrometer in the spectral range of 3700–730 cm−1. The applied electric field of a predetermined number of pulses had no significant effect on the amount of distilled essential oil from caraway fruit, while in the case of peppermint, it caused a slight decrease in relation to the raw material not subjected to PEF exposure. It was found that the analysis of infrared spectra made it possible to compare the quality of the obtained oils with each other and to pre-determine their compositions. View Full-Text
Keywords: peppermint herb; caraway fruit; essential oils; spectroscopic studies; pulsed electric field; chemometric analysis and spectroscopic studies peppermint herb; caraway fruit; essential oils; spectroscopic studies; pulsed electric field; chemometric analysis and spectroscopic studies
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Sadowska, U.; Matwijczuk, A.; Niemczynowicz, A.; Dróżdż, T.; Żabiński, A. Spectroscopic Examination and Chemometric Analysis of Essential Oils Obtained from Peppermint Herb (Mentha piperita L.) and Caraway Fruit (Carum carvi L.) Subjected to Pulsed Electric Fields. Processes 2019, 7, 466.

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