Supercritical carbon dioxide extraction of volatiles from spices. Comparison with simultaneous distillation-extraction.
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.
Díaz-Maroto
M Consuelo
MC
Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
Pérez-Coello
M Soledad
MS
Cabezudo
M Dolores
MD
D002245:Carbon Dioxide / Q000737:chemistry*; D025924:Chromatography, Supercritical Fluid / Q000379:methods*; D017365:Spices / Q000032:analysis*; D014835:Volatilization
D002245:Carbon Dioxide