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Bachelor thesis titled Use of plants containing essential oils in food is engaged in plant species whose main ingredient is essential oil. There are described methods for isolation of essential oils from plants, their chemical composition, methods of use and also the history of their collection and use. The sources of the essential oils, the most commonly used in food are plants of the families Lamiaceae and Apiaceae. Into these families are classified most of the species, which are used as green herbs. The practical part is evaluated following species: basil (Ocimum basilicum), marjoram (Origanum majorana, syn. Majorana hortensis), and parsley (Petroselinum crispum). Determine the dried ratio and essential oil content in individual categories, which were obtained from two sources: 1. purchased in supermarkets (for comparability always from the same producer) 2. grown on an experimental land. Significantly better results were achieved in plants grown in experimental land. |
