No abstract

The classical extraction (maceration) of oil from the seeds of a tobacco (Nicotiana tabacum L.) plant strain, type Otlja, was carried out using n-hexane and petroleum ether as extracting solvents at different temperatures (25 ?C, 40 ?C and the boiling temperature) and seeds-to-solvent ratios (1:3, 1:5 and 1:10 w/v). The effects of the process factors on the kinetic parameters and the oil yield were assessed using the full factorial experiments 24. The oil yield was increased if the seeds were grounded before the extraction and by increasing the extraction temperature and by decreasing the seeds-to-solvent ratio. n-Hexane was somewhat more efficient than petroleum ether in the tobacco seed oil (TSO) extraction. The oil yield of 23.5 g/100 g of seeds (based on dry weight) was achieved using n-hexane at the seeds-to-solvent ratio of 1:10 w/v and the boiling temperature for the time of 60 minutes. The maceration was found to be less efficient in recovering the TSO than the Soxhlet extraction where the maximum oil yield of 31.1 g/100 of dry seeds was obtained. The kinetics of the oil extraction was described using the model of unsteady diffusion through plant material. The major fatty acid (FA) of oil recovered from the TSO was linoleic acid. The high acid value (37 mg KOH/g) indicated that the content of the free FA in the oil was quite high.

Autochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one.On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC 50 , 0.021±0.001 mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50 μL/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p<0.05), which may contribute to its market potential.

Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following groups: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine.