Isolation of essential oil and supercritical carbon dioxide extract ofJuniperus communis L. fruits from Montenegro

Autor: D. M. Petrovic-Djakov, Dejan Skala, Biljana Damjanovic, Josip Baras
Rok vydání: 2006
Předmět:
Zdroj: Flavour and Fragrance Journal
ISSN: 1099-1026
0882-5734
DOI: 10.1002/ffj.1711
Popis: Ripe fruits (berries) of common juniper (Juniperus communis L.) from northern Montenegro were extracted by hydrodistillation and by supercritical carbon dioxide (SC-CO2) in a single-stage separation system. The composition of the extracts was evaluated by GC-FID and GC-MS. A total of 38 different compounds were identified and significant differences (qualitative and quantitative) were observed between the hydrodistilled oil and the SC-CO2 extracts. In the hydrodistilled oil, major compounds were: α-pinene (28.6–38.2%), sabinene (15.7–20.5%) and myrcene (7.2–18.2%). In the SC-CO2 extracts, major compounds were: α-pinene (7.7–30.3%), myrcene (4.5–20.5%) and germacrene B and D (∼6%). The analysis of the results has shown that the grinding process has a significant influence on the yield and chemical composition of essential oil. In SC-CO2 extraction different pressures were applied and the best process performance regarding chemical composition of the extract and its organoleptic quality was obtained at 90 bar and 40 C in the extraction vessel. Copyright © 2006 John Wiley & Sons, Ltd.
Databáze: OpenAIRE
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