The thesis Variability and composition of essential oil content of selected spices (Oci-mum basillicum L., Satureja hortensis L. and Majorana hortensis Moench.) Deals with plant species of whose main ingredient is oil. There is described a process for the isola-tion of essential oils from plants, individual components of essential oils, their variability and ways of using. Selected representatives of the so called green spices belong to the mint family (Lamiaceae), whose typical feature is very high content of essential oils. In the practical part were evaluated following species: basil (Ocimum basilicum), sum-mer savory (Satureja hortensis L.) and marjoram (Origanum majorana syn. Majorana hortensis). Essential oil content was determined in each type, by steam distillation and then the composition of essential oils was found by gas chromatography.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:429950 |
| Date | January 2017 |
| Creators | Benešová, Jana |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0018 seconds