title: Supercritical carbon dioxide extraction of volatiles from spices. Comparison with simultaneous distillation-extraction.
abstract: Supercritical fluid extraction (SFE) and simultaneous distillation-extraction (SDE) were used to extract the essential oils from three different spices (oregano, basil, and mint), and a comparative study of extracts obtained using SFE and SDE is presented. Temperature and pressure for the SFE extraction were optimized prior to the experimental extractions. The extracts obtained using the two methods were very similar in composition, but SFE yielded better relative standard deviations and avoided the thermal degradation or solvent contamination of samples.
authors.affiliation: Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
authors.forename: M Consuelo
authors.initials: MC
authors.lastname: Díaz-Maroto
authors.forename: M Soledad
authors.initials: MS
authors.lastname: Pérez-Coello
authors.forename: M Dolores
authors.initials: MD
authors.lastname: Cabezudo
mesh_terms: D002245:Carbon Dioxide / Q000737:chemistry*; D025924:Chromatography, Supercritical Fluid / Q000379:methods*; D017365:Spices / Q000032:analysis*; D014835:Volatilization
chemical_list: D002245:Carbon Dioxide