INSTRUMENTINĖS ANALIZĖS METODŲ
VYSTYMAS IR JŲ TAIKYMAS
MOLEKULINEI BIOLOGINIŲ OBJEKTŲ,
SINTETINIŲ PRODUKTŲ IR APLINKOS
ANALIZEI
(F(F-08
08--03)
Audrius Maruška
Vytautas Magnus University,
Department of Biochemistry and Biotechnologies
Kaunas, Lithuania
a.maruska@gmf.vdu.lt
VDU , Kaunas, 2013
SCREENING OF USED WOODEN RAILWAY SLEEPERS CHEMICAL COMPOSITION BY MEANS
OF GAS CHROMATOGRAPHY – MASS SPECTROMETRY
Introduction
M.Stankevičius1, A. Maruška1, T. Drevinskas1, M. Kazlauskas1, N. Tiso1, J. Mikašauskaitė1, I. Akuneca1, V. Bartkuvienė1, O. Kornyšova1, K.
Barčauskaitė1, V. Snieškienė2, A. Stankevičienė2, O. Ragažinskienė2, D. Levišauskas3,
1Department of biochemistry and biotechnologies, Vytautas Magnus University, Vileikos 8, LT-44404, Kaunas, Lithuania
m.stankevicius@gmf.vdu.lt, a.maruska@gmf.vdu.lt
2Kaunas Botanical Garden, Vytautas Magnus University, Z. E. Ziliberost. 6, Kaunas LT-46324 Kaunas, Lithuania
3Process Control Department, Kaunas University of Technology Studentų St. 50, LT−51368 Kaunas, Lithuania
Railway sleepers impregnated with creosote or coal tar, contribute to the preservation of more than fifty years. Creosote, a distillation product of coal tar, is a thick, oily
liquid, amber to black in color, and is one of the most widely used wood preservatives in the world. Used, out of service wooden sleepers are removed and stored in large
quantities or being left in the environment, where it was disassembled. The Directive on Waste (75/442/EEC), (91/156/EEC), which establishes the EU waste policy,
prohibits the uncontrolled waste disposal and requires to dispose waste without danger, noise and odors. Disposing and recycling of used wooden sleepers, treated with
preservatives is of great interest. Quantity of creosote in treated wood sleepers can be estimated by measuring PAH content, using analytical methods like GC-MS, GC-FID,
HPLC.
Methods and conditions
Objects of the study
Railway sleepers used for analytical studies were obtained from Lithuanian railway
company. About twenty years old soft wood and hardwood sleepers were collected. For
PAH analysis upper layer, about 10 mm, was selected. The samples were transported to
the sawmill and were ground up to sawdust (particle size 2-3mm).
Results
uV( x10,000)
Chromatog ram
9.0
A
8.0
7.0
6.0
5.0
The ground powder of upper layer of sleepers was suspended in hexane
and mixed for 24 hours, then extract was filtered and diluted to proper
concentration. For PAH identification and quantitation GC-MS and GC-FID
analysis were performed. For GC-MS a single quadruple mass spectrometer
GCMS-QP2010 (Shimadzu, Japan) was used. Injector and detector
temperatures were 280oC. Carrier gas was helium at flow rate of 1.4
ml/min. Temperature gradient: start temperature 60oC, hold for 1 min,
then to 120oC at 10oC/min, then to 180oC at 5oC./min and to 280oC at
10oC/min, hold 2 min. 1µl of sample was injected at split ratio 1:10.
Compound name
Molar weight
Quantity in extract
Naphthalene
128.17
6.83%
1-Methyl-Naphtalene
143,17
8,37%
Acenaphtene
154.21
5.32%
Fluorene
166.22
3.86%
Phenanthrene
178.23
16.32%
Anthracene
178.23
5.48%
Fluoranthene
202.26
5.76%
Pyrene
202.26
6.51%
C H
4.0
3.0
2.0
1.0
0.0
Structural formula
2.5
5.0
7.5
10.0
12.5
15.0
17.5
20.0
22.5
25.0
min
Fig. A. Standard conditions: 60oC hold 1min., 25oC/min to 180oC, 4oC/min to
280oC , hold 7 min.
uV(x10,000)
Chromatogr am
9.0
B
8.0
7.0
6.0
3
1) Grind wooden sleepers
2) Extract with various extraction solvents for 24 hours
3) Filter and perform GC analysis
5.0
4.0
3.0
2.0
1.0
0.0
-1.0
2.5
5.0
7.5
10.0
12.5
15.0
17.5
20.0
22.5
25.0
27.5
30.0
min
Fig. B. Optimized conditions: 60oC, hold for 1 min, at 10oC/min to 120oC, then at
5oC./min to 180oC and at 10oC/min to 280oC, hold 2 min.
Conclusions
Eight PAHs of maximum four rings were separated and identified. As was expected PAH with two or three benzene rings were recovered more efficiently than PAH with
four rings. PAH with five rings and more were not determined. Benzene as an extraction solvent was found to be superior due to its aromatic properties. Pure n-heptan
or methanol showed poor extraction properties of polycyclic aromatic hydrocarbons. Pyrene and fluoranthene were not determined in n-heptan extracts.
Aromatic Hydrocarbons in Wooden Railway Beams Impregnated with Coal Tar: Extraction and Quanti®cation by GC-MS. M. Ochsenku Èhn-Petropoulou A. Lampropoulou, H. Èrgen Becker, W. Spyra. Mikrochim. Acta 136, 185-191 (2001).
Qualitative mass spectrometric analysis of the volatile fraction of creosote-treated railway wood sleepers by using comprehensive two-dimensional gas chromatography. E. P. Mateus, M. D.R. Gomes da Silva, A. B. Ribeiro, Ph. J. Marriott.
Journal of Chromatography A, 1178 (2008)
Acknowledgements: Financial support from EUSFA project VP-3.1-ŠMM-10V-02_010 (BIOREM) is acknowledged.
PHYTOCHEMICAL ANALYSIS AND CLASSIFICATION ACCORDING TO GROWTH
SITES IN LITHUANIA OF CHAMERION ANGUSTIFOLIUM L. USING
CHROMATOGRAPHIC AND RELATED TECHNIQUES
Ieva Akuneca1, Mantas Stankevičius1, Tomas Drevinskas1, Audrius Maruška1, Ona Ragažinskienė2, Vitalis Briedis3, Kristina Ramanauskienė3, Ada Stelmakienė3, Rasa Ugenskienė4
1Vytautas
Magnus University, Faculty of Natural Sciences, Dept. of Biochemistry and Biotechnologies, Vileikos 8, LT44404 Kaunas, Lithuania, a.maruska@gmf.vdu.lt
2Vytautas Magnus University, Kaunas Botanical Garden. Žilibero st. 6, LT-46324 Kaunas, Lithuania
3Lithuanian University of Health Sciences, Faculty of Pharmacy, Department of Clinical Pharmacy, A. Mickevičiaus 9, Kaunas, LT-44307, Lithuania
4Lithuanian University of Health Sciences, Institute of Oncology, A. Mickevičiaus 9, Kaunas, LT-44307, Lithuania
1. Introduction
Chamerion angustifolium L. is one of the plants used for treatment of prostate cancer. Healing effect is addressed to certain flavonoids and tannins (mainly cyclic
4. Methods - GCMS
dimeric ellagitannin Oenothein B) [1] and some phenolic compounds which provide high antioxidant activity.
GCMS-QP2010 (Shimadzu, Japan) Gass chromatograph with mass spectrometer was
2. Methods - SPME
used for volatile compound analysis.
Chamerion angustifolium L. cumulates low amounts of volatile
Conditions: electron ionisation detector at 70eV. Separation performed in RTX-5MS
compounds, therefore solid phase microextraction (SPME) techniques
(Restek, USA) column, length 30m, 0.25µm layer, internal diameter 0.25mm. injector
were used– to
preconcentrate typical substances.
3. Methods
SPME2
temperature 230oC, ion flux temperature 220oC, interface 260oC. Injection split 1:10,
Fibre – Stableflex (TM) (pink) coated with 65 micrometer PDMSSeparation temperature from 30oC to 200oC at 5oC/min and to 280oC at 20oC/min,
DVB layer (Supelco, USA). 0.05g of sample was thermostated at 50oC
then
for 2– min.
6. hold
Results
Volatile Compounds Different Extracts
for 15 min.
5. Results – Volatile Compounds
Several different extraction conditions were investigated. Highest amount of
Cariophylene, α-humulene, anethol, menthol, β-burbonene, β-ionone – volatile compounds were determined in 70% ethanolic extract where raw material
most common compounds identified in collected Chamerion angustifolium was milled before maceration and extraction procedure. Major identified
L. Identified volatile compounds let us to classify collected plants to compounds
in Table1.
N oare
. represented
A rea
A rea, %
C ompound
hierarchical clusters (Figure1).
1
325987
14.06%
cis - diet h y l - acetalhe x enal
SG1 Panara A
SG2 Panara B
SG3 Kaunas botanical garden
SG4 Kazlų Rūda forest
SG5 Užutrakiai
SG6 Aleksotas
SG7 Švenčionys
2
3
4
5
6
7
8
9
10
11
199094
128259
136386
126674
160182
111228
125323
794989
126080
84543
2318745
8.59%
5.53%
5.88%
5.46%
6.91%
4.80%
5.40%
34.29%
5.44%
3.65%
100.00%
n - de c an e
n - unde c an e
2,3 - heptadion
e
(Z) - , β - farnesen e
α - humulen
e
c arva c rol
β - de c alol
n ot identified
n ot identified
1,2 - dimet hy l - pentanoat
e
Table 1. Hierarchical cluster classification of collected Chamerion
angustifolium L. from different regions of Lithuania using Ward’s chart.
7. Conclusions
Cluster analysis used for phenotyping shows two major groups of Chamerion
Figure 1. Hierarchical cluster classification of collected Chamerion
angustifolium L.
angustifolium L. from different regions of Lithuania using Ward’s chart.
Maximum content of volatile compounds were obtained using maceration of milled
material at 40oC with 70% ethanol.
Acknowledgement: Financial support from Lithuanian Science Council Fund (Grant No. MIP_084_2012
ONKOFITAS) is acknowledged
References: [1] A. Kiss, J. Kowalski, M.F. Melzig, J. Phytomedicine. 13 (2004) 284–289
Capacitance-to
Capacitanceto--Digital: Single Chip
Detector for Capillary Electrophoresis
Stainless steel electrodes
B
Data line
F
A
Ca
pa
cit
an
ce,
p
HP3DCE cassette
0.0
55
0
0.0
548
0.0
54
6
0.0
54
4
9.5
Tim 9.0
e, m
in
Power line
8.5
Capillary
AD7745
Hot glue
Capillary
EXCB
GND
CIN(+)
C
Electrodes
Capillary
Fig. 1. Electrode geometry representation. GND – ground, EXCB – excitation pin B,
CIN(+) – positive capacitive input.
Mantas Stankevičius1, Ieva Akuneca1, Tomas Drevinskas1, Vilma
Kaškonienė1, Rūta Mickienė 1, Kristina Bimbiraitė-Survilienė1, Gražina
Juodeikienė2, DaliaCizeikienė2, Elena Bartkienė3, Ona Ragažinskienė4,
Audrius Maruška1
1Dep.
of Biochemistry and Biotechnologies, Vytautas Magnus University, Kaunas, Lithuania.
E-mail: a.maruska@gmf.vdu.lt
2Kaunas University of Technology, Kaunas, Lithuania
3Lithuanian University of Health Sciences, Veterinary Academy, Kaunas, Lithuania
4Kaunas Botanical Garden of Vytautas Magnus University, Kaunas, Lithuania
Solid State Fermentation (SSF)
• fermentation is used for food processing and
preservation
• highly popular due to exceptional properties
of the products
• particular attention to the final product
safety and functional properties
• in solid state fermentation microorganisms
are grown on a solid support (H2O content
below 50
50%
%)
Aims of the study
• solid state, intermediate and conventional
fermentation of herbal products
• antimicrobial evaluation of lactic acid
bacteria, medicinal herbs and fermented
medicinal herbs
• pH of fermented product and total titratable
acidity
• enzymatic activity determination
• determination of reducing sugars
• biogenic amines determination
• total lactic acid and L / D lactic acid isomers
content
• fermented product volatiles and nonnonvolatiles
Antimicrobial evaluation using lactic acid
bacteria and fermented and non
fermented medical plants
Antimicrobial evaluation tested against:
• Bacillus thuringiensis
• Pseudomonas gladioli
• P. cepacia
• P. fluorescens
• P. marginalis
• P. facilis
• P. aureofaciens
• P. cichorii
• P. pseudoalcaligenes
• Listeria monocytogenes
• Escherichia coli
Growth and counting of Lactic acid
bacteria
• Lactobacillus sakei
• Pediococcus acidilactici
• Pediococcus pentosaceus
All bacteria were grown on agar in Petri dishes at 25
25--35°C
for 48 hours
hours.. Then diluted with physiologic solvent to 108
colony--forming units (CFU)/ml concentration for plant
colony
fermentation.. General LAB mesophilic colonyfermentation
colony-forming units
(LAB CFU/g) were determined according to DIN ISO
ISO15214
15214::
2009..
2009
Antimicrobial evaluation
A
B
C
Fig
Fig..1. Aspergillus niger spore growth influence of aqueous
extracts of:
of: Silybum marianum (A) and Nigella sativa (B)
(above) and fermented seeds with P. acidilactici extract
(below);; and antimicrobial effect against F. culmorum
(below)
using Trapaeolum majus (blossoms) aqueous extract (C)
(C)..
pH of fermented product and total titratable
acidity determination
pH of fermented product was measured. Sample total titratable
acidity was evaluated by titration with 0.1 mol / l NaOH solution
in the presence of phenolphthalein (BS 1553:1998). Acidity
assessed in Neiman degrees (° N).
Determination of reducing sugars
Reducing sugars determined by DNS (3,5-dinitrosalicylic acid)
method. Saccharydes are determined by the colorimetric method
according to the colored solution optical absorption.
14
12
oN o N
Acidity,BTR,
10
8
6
4
2
0
24
48
72
24
KTU05-6
Satureja hortensis
Satureja montana
48
72
24
KTU05-7
Rhaponnticum carthamoides
48
72
KTU05-10
Cnicus Benedictus L
Fig.2. Total titratable acidity of different medical herbs
performing fermentation 24h,48h,72h
18
16
14
oN o
Acidity,BTR,
N
12
10
8
6
4
2
0
24
48
72
KTU05-6
24
48
KTU05-7
72
24
48
72
KTU05-10
Silybum marianum (sėklos)
Nigella sativa (sėklos)
Nigella damascena (sėklos)
Linum usitatissimum (sėklos)
Fig.3. Total titratable acidity of different medical herbs
performing fermentation 24h,48h,72h 2.
7.00
6.00
pH
5.00
4.00
3.00
2.00
1.00
0.00
24
48
72
24
KTU05-6
48
72
KTU05-7
24
48
72
KTU05-10
Silybum marianum (sėklos)
Nigella sativa (sėklos)
Nigella damascena (sėklos)
Linum usitatissimum (sėklos)
Fig.4. Changes of pH during solid state fermentation of medicinal
herbs seeds (24 to 72 hours).
7.00
6.00
5.00
pH
4.00
3.00
2.00
1.00
0.00
24
48
72
KTU05-6
Satureja hortensis
Satureja montana
24
48
72
24
KTU05-7
Rhaponnticum carthamoides
48
72
KTU05-10
Cnicus Benedictus L
Fig.5. changes in pH during solid state fermentation of medicinal
herbs (24 to 72 hours).
• A weak however significant (r = 0.6652),
6652), (P
<0.0001,
0001, P dependable when P ≤ 0.05
05))
correlation (after 48 hours) between the
fermentation product moisture content and
pH value was determined
determined..
• Correlation between the LAB in fermented
products and the pH values is very weak
however significant (r = 0.4834,
4834, P = 0.002,
002, P
dependable when P ≤ .05
05)) .
Enzyme kinetics
Enzymatic activity changes during medicinal
herbs fermentation
fermentation.. Adapting the solid state
fermentation for medicinal herbs processing and
use in food production, it is relevant to assess
both the enzyme kinetics during the process and
the content in the final product.
product. For this
purpose, various hydrolases (α
(α--amylase,
protease and β-xsylanase
xsylanase),
), which could affect
the technological food production processes,
were evaluated
evaluated..
Enzymatic activity
• The analysis of xylanase enzymes in different plant products,
revealed its different trends
• The maximum xylanase activity of the fermented L. sakei
sakei,, and P.
acidilactici in Helianthus tuberosus (the CF fermented 1280
1280..7 and
765..7 acts.
765
acts. units / g, SSF - 1075.
1075.0 and 390.
390.6 acts.
acts. units / g)
g)..
• In other fermented products xylanase enzymes activity was
changing depending on variety of organisms, and the substrate
moisture, specificity to the raw material.
material.
• According to the results obtained it is suggested that conventional
fermentation is more appropriate to carbohydrates,
carbohydrates, and solid state
fermentation to protein rich materials
materials.. The CF although less
efficient technology than the SSF, however, is a great alternative for
hypoallergenic products.
products.
B
Time, h
Xylanase activity, KU/g sm
C
Xylanase activity, KU/g sm
Xylanase activity, KU/g sm
A
Time, h
Time, h
Fig.6. Xylanase activity change during feremntation:
feremntation: Trigonella foenum – graecum L
(A
(A),
), Nigella sativa (B) and Allium Barzewski L. (C).
• At initial stage a slight decrease in xylanase
activity is observed
• Lowest activity after 34h
• After 72 h xylanase activity exceeds initial
activity
• Solid State Fermentation and Traditional
Fermentation did not statistically differ
• Results show that L. sakei KTU05
KTU05--6 adapts
differently to fermentation substrates
C
Time, h
Protease activity, KV/g sm
B
Protease activity, KV/g sm
Protease activity, KV/g sm
A
Time, h
Time, h
Fig.7. Protease activity change during feremntation:
feremntation: Trigonella foenum – graecum L
(A
(A),
), Nigella sativa (B) and Allium Barzewski L. (C)
• Protease activity decreases up to 34 h.
• Then protease activity increases
• N. sativa shows an increase in protease
activity up to 48 h.
• Fermenting A. Barzewski protease
activity increased 6.2 times and was 8.29
PU/g s.m.
s.m.
C
Amylase activity, KV/g sm
Time, h
B
Amylase activity, KV/g sm
Amylase activity, KV/g sm
A
Time, h
Time, h
Fig.8. Amylase activity change during feremntation:
feremntation: Trigonella foenum – graecum L
(A), Nigella sativa (B) and Allium Barzewski L. (C).
• Amylase activity provided less
fluctuations,, smoother and higher
fluctuations
results than other enzymes
• Decrease 24 – 48 h
Total lactic acid content
• Solid state fermentation provides higher yield of lactic acid,
acid, except
for P. pentosaceus KTU05
KTU05--8 fermented Satureja hortensis (TF – 3.45
g/100g; SSF – 2.99 g/100g).
• Total lactic acid content changes differently according to different
moisture content and raw material.
material. CF fermentation provided from
1,85 g/100g (P.
(P. acidilactici KTU05
KTU05--7 fermented Satureja hortensis ) to
3,64 g/100g (P.
(P. acidilactici KTU05
KTU05--7 fermented Satureja montana
montana).
).
• SSF fermented products provided total lactic acid content from 1.99
g/100g (P.
(P. acidilactici KTU05
KTU05--7 fermented Satureja hortensis ) to 3,91
g/100g (P.
(P. pentosaceus KTU05
KTU05--8 fermented Satureja montana
montana).
).
L+ and D- lactic acid isomers quantity in fermented products
Plan products
Lupinus
Helianthus
tuberosus
Semen Lini
L. sakei KTU05-6
P. acidilactici KTU05-7
Conventio Solid state Conventiona Solid state
nal
l
L+ lactic acid isomer, g/100g
1,96±0,02 10,3±0,11 4,55±0,14
6,69±0,11
0,18±0,03 6,29±0,15 3,79±0,09
2,81±0,03
6,25±0,13
P. pentosaceus KTU058
Conventio Solid state
nal
3,08±0,02
4,11±0,07
6,02±0,11
7,32±0,15
2,94±0,07
5,93±0,12
6,25±0,14
6,34±0,09
3,08±0,09
Soy flour
6,74±0,12
7,85±0,16
8,17±0,24
Lupinus
Helianthus
tuberosus
Semen Lini
6,47±0,22
2,41±0,11
6,02±0,09 6,74±0,21
9,37±0,23
D- lactic acid isomer, g/100g
5,93±0,11 3,44±0,07
3,48±0,07
3,08±0,04 1,92±0,10
0,18±0,02
2,5±0,04
2,68±0,07
3,93±0,11
4,51±0,03
4,73±0,09
3,48±0,06
3,17±0,09
0,31±0,02
4,33±0,09
3,08±0,12
Soy flour
3,39±0,06 5,09±0,13 4,51±0,12
4,82±0,03
3,3±0,07 7,05±0,21
*Conventional – moisture cont. > 50 %; Solid state – moisture cont. < 50 %; K – control sample
D-lactate is a byproduct of bacterial metabolism and may
accumulate and exhibit metabolic acidosis (acid
(acid--base disorder)
Total amount of lactic acid in fermented products, g/100g
Plant products
L. sakei KTU05-6
Conventional
Solid
state
P. acidilactici KTU05-7
P. pentosaceus KTU05-8
Conventional Solid state Conventional Solid state
Total amount of lactic acid, g/100g
Saturea hortensis
2,60±0,09 2,61±0,07
3,64±0,11
4,29±0,13
3,45±0,08
2,99±0,12
Saturea montana
2,10±0,03 3,76±0,06
1,85±0,15
1,99±0,09
2,98±0,11
3,91±0,14
*Conventional – moisture content > 50 %; Solid state – moisture content < 50 %; K – control
sample
B
C
Time, h
L. sakei 50%
L. sakei 75%
Nigella sativa L.
300,0
250,0
200,0
150,0
Amount of reducing saccharides,
µg/g sm
Amount of reducing saccharides
saccharides, Amount of reducing saccharides,
?
µg/g
sm
µg/g sm
A
Time, h
100,0
0
24
34
Time, h
48
58
72
Fig.9. Reducing saccharide change during fermentation: Trigonella foenum –
graecum L (A), Nigella sativa (B) and Allium Barzewski L. (C)
.
• Highest initial amount of reducing
saccharides determined in Nigella sativa
• Decrease up tp 32 h
• 32 – 72 h increase of reducing
saccharides
• Trigonella foenumfoenum-graecum
demonstrated highest change (108 %)
COMPARISON BETWEEN FERMENTATIONS
heptane
β-elemene
3,50E+06
Conventional
hexanal
3,00E+06
tridecane
1-hexanol
2,50E+06
Solid state
2,00E+06
dodecane
Intermediate
1,50E+06
2-heptanone
1,00E+06
5,00E+05
undecane
butyrolactone
0,00E+00
methyl
hexanoate
γ-terpinene
D-limonene
benzaldehyde
o-cymene
decane
hexyl acetate
Fig.10. Silybum marianum L. fermented with LAB using
three different fermentation techniques.
DRIED PORK WITH FERMENTED HERBS
isovaleric acid
carvacrol
thymol methyl
ether
30,00%
hexanol
isoamyl acetate
20,00%
decane
α-thujene
10,00%
trans sabinene
α-pinene
0,00%
γ-terpinene
isobutyl ketone
limonene
Heptanol
ρ-cymene
α-Terpinene
vinyl amyl
carbinol
octan-3-one
SM-SSF
SH-SSF
SM
SH
myrcene
Fig.11. Dried pork with fermented
Saturea montana (SM) and
Saturea hortensis (SH) using solid state fermentation (SST).
FLOUR INGREDIENT FOR BAKERY WITH FERMENTED
HERBS
pentyl alcohol
hexan-3-one
isobutylbenzoate
30%
hexanal
20%
hexanol
10%
decane
hept-(2E)-enal
0%
ethylbenzoate
benzaldehyde
hexylcrotonate
hexyl-formate
2-ethylhexanol
2-methylpentanal
AUT-TM
KG-TM
Fig.12. Flour ingredient for bakery with fermented Trapoelum majus
blossoms. Flours were AUT – imported from Austria; KG – from local
“KG” group company.
FLOUR PRODUCT FOR BAKERY WITH FERMENTED HERBS
pentyl alcohol
β-elemene
30%
hexanal
hexan-3-one
hexanol
20%
ethyl-benzoate
isopentyl alcohol
10%
1-isocyano-3methyl-benzene
hept-(2E)-enal
0%
2-trans-octenol
benzaldehyde
vinyl amyl
carbinol
oct-(2E)-enal
propyl-hexanoate
2-ethyl-hexanol
v
octan-3-one
methyl propenyl
ketone
AUT-TM
KG-TM
Fig.13. Flour ingredient for bakery with fermented Trapoelum majus
leaves. Flours were used: AUT – imported from Austria; KG – from local
“KG” group company.
MILK PRODUCT WITH FERMENTED HERB
2-methylPropanoic acid
30,00%
octanoic Acid
25,00%
butanoic acid
20,00%
2-methylbutyl
ester
15,00%
hexanal
10,00%
5,00%
0,00%
3-methylbutanoic acid
ethyl hexanoate
hexanoic acid
benzaldehyde
1-hexanol
2-methylpropyl
ester
PA-SM
PA
LS-SM
LS
Fig
Fig..14
14.. Fermented milk products with non fermented Silybum
marianum L. (PA
(PA--SM
SM;; LS
LS--SM) and fresh milk with fermented Silybum
marianum L. herb (PA
(PA;; LS) .
FLOUR COATING WITH FERMENTED HERBS
2E-hexenal
1,00E+07
β-elemene
n-hexanol
1,00E+06
n-nonanal
2E-heptenal
1,00E+05
P1-1
2E-octenal
1,00E+04
benzaldehyde
P1-2
P1-3
octenone
1-octen-3-ol
limonene
2-pentyl furan
hexyl acetate
Fig.15. Fluor coating with Trigonella foenumfoenum-graecum
seeds, applying different percentage of water.
FLUOR CREAM WITH FERMENTED HERB
3Z-hexanol
1-isocyano-2-methyl… 5000000
ethyl phenol
4000000
n-hexanol
heptan-2-one
3000000
n-nonanal
methyl-hexanoate
2000000
1000000
linalool
benzaldehyde
K1-2
0
γ-terpinene
1-octen-3-ol
octenone
6-methyl heptenone
limonene
2-pentyl furan
para-cymene
K1-1
δ-2-carene
3-methyl pentanol
Fig.16. Fluor cream with fermented Trapoelum majus L.
leaves, applying different percentage of water.
K1-3
Acknowledgements
Financial support from Lithuanian
Science Council Fund (Grant No.
SVE-09/2011 BIOFITAS) is
acknowledged
VMU KBG
LIH
RG A. Maruška
Welcome to the 7th
NoSSS International
Conference in
Sigtuna,, Sweden,
Sigtuna
Sweden,
August 25
25--28, 20
201
13