In this work sub- and supercritical CO(2) were used to obtain extracts from two origanum samples, one commercial, and another cultivated under agronomic control. The experiments were performed in the temperature range of 293-313 K and from 100 to 200 bar in pressure, employing around 26 g of origanum samples. Results show that the commercial sample provides a higher yield of extract if compared to the other sample. It is also achieved that a raise in temperature at constant pressure leads to an increase in the extraction yield despite solvent density changes. Chemical analyses were carried out in a GC-MSD, allowing the identification of around 24 compounds by use of the library of spectra of the equipment and injection of some standard compounds for both commercial and cultivated origanum samples. It was also found that the distribution of chemical components as a function of extraction time differs appreciably between the origanum species. The chromatographic analysis permitted the identification of thymol and cis-sabinene hydrate as the most prominent compounds present in commercial oregano sample and carvacrol and cis-sabinene hydrate in the cultivated Origanum vulgare.

The aim of this work is to assess the influence of temperature and pressure (solvent density) on the characteristics of the essential oil obtained from high-pressure carbon dioxide extraction of marjoram (commercial marjoram samples available in the free market and Majorana hortensis Moench, cultivated in South Brazil under rigorous agronomic conditions). The extracts were analyzed in terms of the liquid yield (extract/raw material, wt/wt) and distribution of volatile chemical components. The experiments were performed in a laboratory-scale unit using the dynamic method in the temperature range of 293.15-313.15 K, from 100 to 200 bar in pressure. Chemical analyses were carried out in a GC/MSD. Results show that an increase in temperature leads to a rise in the extract liquid yield despite large changes in solvent density. Chromatographic analyses permitted the identification of cis-sabinene hydrate, terpineol-4, alpha-terpineol, and cis-sabinene hydrate acetate as the main volatile compounds present in both commercial and cultivated samples.

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-The main objective of this work was to assess the influence of temperature and pressure on the chemical characteristics of the essential oil obtained from CO 2 extraction of grape bagasses in the production of jam. The experiments were performed in a laboratory-scale unit, where the effect of temperature (290 and 303 K) and pressure (15 and 25 Mpa) was investigated in terms of liquid yield and chemical composition of the extracts. The CO 2 mass flow rate was kept within a range of 2.5 to 3.0 g/min. The instrumental analysis was performed by gas chromatography with a mass spectrometer detector (GC-MS). The extraction conditions investigated in this work had no significant influence on the mass of essencial oil extracted. The main compounds identified in the extracts by the GC-MS spectra library (match quality higher tan 90%) were octadecane, dihydroxy ergostene-dione and phenylethyl n-decanoate when the temperature was increased from 290 to 303 K. Heptanal, ethyl ester of decosonoic acid and hexatriacontane were the individual compounds with the greatest increase in the chromatographic peak area when the pressure was increased from 15 to 25 Mpa. The most important class of compounds were hydrocarbons at 303 K and 15 MPa and were ketones and aldehydes at 25 Mpa and 290 K.