Supercritical carbon dioxide extraction and fractionation of oregano oleoresin

Autor:	Jean Kaszács, Marianna Oszagyán, Éva Lemberkovics, Ágnes Kéry, Béla Simándi, Tünde Mátyás, Fernand C. Thyrion
Rok vydání:	1998
Předmět:	Supercritical carbon dioxide Chromatography biology Extraction (chemistry) Supercritical fluid extraction Origanum biology.organism_classification law.invention Steam distillation chemistry.chemical_compound chemistry law Carbon dioxide Oleoresin Essential oil Food Science
Zdroj:	Food Research International. 31:723-728
ISSN:	0963-9969
DOI:	10.1016/s0963-9969(99)00051-4
Popis:	The leaves of Origanum vulgare L. (Lamiaceae) harvested in different countries, three samples from Hungary and one from Turkey, were extracted with carbon dioxide in a high pressure apparatus with a 5 1 extractor vessel volume. Total extractions with stagewise precipitation of the extracts were carried out in order to obtain essential oil-rich liquid and pasty products. A fractionated extraction with a stepwise increase of the extraction pressure was also performed to obtain portions of extracts of different quality. The extraction with carbon dioxide was compared to conventional steam distillation and to Soxhlet extraction with hexane, whith the goal of recovering essential oils and oleoresin products, respectively. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::05f344f7fcb2fb3679a98a472c3e2d9e https://doi.org/10.1016/s0963-9969(99)00051-4 Zobrazit plný text záznamu Full Text from ScienceDirect