Analysis of Essential Oils Usable for Fortification of Food Products

Importance of the Topic

Essential oils from aromatic plants such as lavender and peppermint offer natural flavoring, antioxidant and antimicrobial benefits in food products. Their complex mixtures of terpenes and phenolic compounds influence sensory attributes and shelf life of fortified foods. Monitoring oil composition ensures safety, quality and compliance with pharmacopoeial standards.

Aims and Overview of the Study

This study compared the chemical profiles of essential oils distilled from lavender (Lavandula angustifolia) flowers and peppermint (Mentha piperita) leaves. Oils were obtained from plants grown at a field experimental station in Žabčice and from commercially sourced herbs. The objective was to assess variations in key constituents that affect food-industry applications.

Materials and Methods

Plant material was harvested at optimal maturity, air-dried at 40 °C and subjected to four-hour steam distillation. Isolated oils were diluted in hexane and analyzed by gas chromatography coupled to mass spectrometry (GC-MS). Quantification was based on comparison with pure standards.

Used Instrumentation

• Gas chromatograph: Trace GC Ultra (Thermo Finnigan)
• Mass detector: Trace DSQ (Thermo Finnigan), EI mode
• Capillary column: SLB-5MS (60 m × 0.25 mm × 0.25 µm)
• Carrier gas: Helium

Main Results and Discussion

Lavender oil from the Žabčice station was rich in linalool (56.2–66.6 %) and linalyl acetate (21.5–34.8 %), with low camphor (< 1 %) and eucalyptol (< 1.3 %). Commercial lavender oils contained moderate linalool (24.4–31.0 %), high camphor (25.8–28.1 %), eucalyptol (20.3–22.3 %) and lower linalyl acetate (11.6–16.9 %).

Peppermint oils showed comparable profiles regardless of origin. Menthone (34.3–53.8 %) and menthol (26.9–42.8 %) dominated, while limonene (0.7–7.8 %), eucalyptol (4.7–8.3 %), pulegone (< 0.2 %) and carvone (< 0.07 %) were minor components.

Variability in oil composition is attributed to genotype, cultivation site, harvest time and post-harvest handling. Oils from the experimental station better met pharmacopoeial limits for camphor and eucalyptol in lavender oil.

Benefits and Practical Applications

Understanding the detailed composition of these oils enables selection of plant sources for consistent flavor profiles and antimicrobial efficacy. High-linalool lavender oil is ideal for delicate aroma applications, whereas oils with elevated camphor or menthol content may offer stronger functional properties in preservation and aromatherapy.

Future Trends and Possibilities of Use

Advances in cultivation practices, genetic selection and optimized distillation can enhance desirable constituents. Emerging extraction techniques and comprehensive two-dimensional GC-MS will improve profiling of minor bioactive compounds. Integration of essential oils in active packaging and functional foods is an area for further development.

Conclusion

Steam distillation and GC-MS analysis effectively characterized key constituents in lavender and peppermint oils from different sources. Field-grown lavender oil exhibited superior compliance with quality standards. Consistent profiling supports the reliable use of essential oils in food fortification and preservation.

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