Supercritical carbon dioxide extraction of peppermint and spearmint

Barton, Paul I.; Hughes, R. Eugene; Hussein, Mamoun M.

doi:10.1016/0896-8446(92)90002-2

Cited by 48 publications

(22 citation statements)

References 2 publications

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“…The extraction was performed at 200 bar and 50°C (CO 2 density, 0.785 g/cm 3 ) for 270 min. The yield of product recovered in the separator at the end of this second extraction step was 0.54% (with mean diameter of particles, 900 µm) and of 2.29% (mean diameter of particles, 400 µm) by weight of the charged material.…”

Section: Berriesmentioning

confidence: 99%

“…2 Nevertheless, supercritical CO 2 extraction coupled to a fractional separation technique to isolate essential oils has rarely been studied. A fractional separation of the supercritical extract in two or more separators operating at appropriate pressure and temperature conditions, is generally necessary to achieve the removal of cuticular waxes 3,4 from the extract. Carbon dioxide shows a high selectivity to essential oils at relatively low pressure.…”

Section: Introductionmentioning

confidence: 99%

“…Volatile oil and waxes were recovered using a stagewise depressurization in two separator vessels of 300 cm 3 and 200 cm 3 respectively. The cooling of the first separator was achieved by using a thermostated bath (Neslab, model CC-10011; accuracy of 0.1°C).…”

Section: Introductionmentioning

confidence: 99%

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Extraction and isolation of Pistacia lentiscus L. essential oil by supercritical CO₂

Congiu

Falconieri

Marongiu

et al. 2002

Flavour & Fragrance J

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Supercritical CO 2 extraction coupled to a fractional separation technique (SFE) was used to isolate essential oil from the leaves and berries of Pistacia lentiscus L. The technique adopted allowed us to separate the volatile oil from waxes. In the case of the leaf essential oil, the yield was 0.45% by weight of the charged material. The chemical composition of the oil, determined by GC-MS analysis, revealed the presence ofˇ-caryophyllene (31.38%), germacrene D (12.05%) and -cadinene (6.48%). Remarkable differences were noticed in the corresponding hydrodistilled oil, composed chiefly byˇ-pinene (18.71%),ˇ-phellandrene (12.83%) anď -caryophyllene (13.22%). The yield of volatile oil obtained or treating Pistacia lentiscus berries was only 0.2%.-myrcene,˛-pinene and˛-phellandrene are the compounds characteristic of the oil obtained with both methods, SFE and hydrodistillation.

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Section: Berriesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Extraction and isolation of Pistacia lentiscus L. essential oil by supercritical CO₂

Congiu

Falconieri

Marongiu

et al. 2002

Flavour & Fragrance J

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“…Heat-caused damage in this method is relatively moderate, given that the CO2 solvent is separated from the extract by releasing the pressure and the extraction temperature is lower than the boiling points of water and organic solvents. Because of these features, sCO2 extraction is excellent for reproducibility of aromas of source materials (11,13,14,(16)(17)(18). The observed significant preference for the sCO2 extract may thus be explained by extraction of katsuobushi components with minimum damage.…”

Section: Discussionmentioning

confidence: 96%

“…Steam distillation is a method for obtaining volatile components by which a sample is heated in the presence of water, and volatile components distilled with water vapor are condensed and separated from the water. Although the principle is simple, steam distillation can damage compounds by pyrolysis and hydrolysis (13,14). Difficulties in obtaining a component with a low boiling point and high volatility or with high water solubility represent additional disadvantages of this extraction method.…”

Section: Discussionmentioning

confidence: 99%

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Amitsuka

Okamura

Shiibashi

et al. 2014

J Nutr Sci Vitaminol

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Humans have a strong preference for sugars and fats, and they recognize dishes and sweets rich in sugars and fats as palatable food. Rodents also have a strong preference for sugars and fats. Two-bottle choice tests using sugars and fats have been reported to show not only their high palatability but also a reinforcement effect (1,2). Conditioned place preference (CPP) tests have been widely used to determine the reinforcement effect of a given sample (3).Tastes considered palatable by humans are not limited to sugars and fats. For example, broths, which contain taste components such as flavors and distinctive aromas extracted from plants and animals, are indispensable for enhancing the taste of dishes. Dashi (broth) made from katsuobushi (dried bonito) is a very basic and indispensable element in Japanese cuisine. Although it is not rich in sugars or fats, Japanese cuisine has provided satisfying meals by fully utilizing the unique aroma and taste of katsuodashi (dried bonito broth). Therefore, it is important to re-evaluate the value of Japanese cuisine that provides satisfaction with low calories.Katsuobushi (dried bonito) is made from katsuo (Skipjack tuna, Katsuwonus pelamis) by the following processes: cutting raw katsuo into pieces, boiling-aging, roasting-drying (smoking and drying over a smoking wood fire), molding, mold inoculation, and sun drying. In this process, the intermediate product from the roasting-drying step is called arabushi. Because tar from the roasting-drying step is deposited on the surface of the arabushi, the surface is shaved during the molding step and the powdery shavings are called G powder. The product from the molded arabushi that is subjected to repeated cycles of mold inoculation and sun drying steps is called karebushi. Both arabushi and karebushi are widely marketed as katsuobushi. A hot water extract of shavings of arabushi or karebushi is called katsuodashi (dried bonito broth), an indispensable broth in Japanese cuisine. Other fishes including maguro (yellowfin tuna, Thunnus albacares), goma-saba (spotted mackerel, Scomber australasicus), souda-katsuo (bullet tuna, Auxis rochei), and katakuchi-iwashi (Japanese anchovy, Engraulis japonicus) are processed in similar ways for use in making broths.Kawasaki et al. and Ackroff et al. found a preference for dried bonito broth in two-bottle choice tests using mice (4, 5). Furthermore, Kawasaki et al. performed CPP tests and found a significant reinforcement effect for a dextrin solution containing natural dried bonito broth (BD), but not for a dextrin solution alone (6). In addition, they analyzed taste components in natural Summary Japanese cuisine has provided satisfying meals by fully utilizing the characteristic aroma and taste of katsuodashi (dried bonito broth), though it is not rich in sugars or fats. Katsuodashi is a very basic and indispensable element in Japanese cuisine, and is a hot water extract of katsuobushi (dried bonito). It has been reported that a dextrin solution containing natural dried bonito broth has a si...

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Comparison of pennyroyal oils obtained by supercritical CO2 extraction and hydrodistillation

Reis-Vasco¹,

Coelho

Palavra³

1999

Flavour Fragr. J.

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Supercritical carbon dioxide extraction of peppermint and spearmint

Cited by 48 publications

References 2 publications

Extraction and isolation of Pistacia lentiscus L. essential oil by supercritical CO₂

Extraction and isolation of Pistacia lentiscus L. essential oil by supercritical CO₂

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Comparison of pennyroyal oils obtained by supercritical CO2 extraction and hydrodistillation

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Supercritical carbon dioxide extraction of peppermint and spearmint

Cited by 48 publications

References 2 publications

Extraction and isolation of Pistacia lentiscus L. essential oil by supercritical CO2

Extraction and isolation of Pistacia lentiscus L. essential oil by supercritical CO2

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Comparison of pennyroyal oils obtained by supercritical CO2 extraction and hydrodistillation

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Extraction and isolation of Pistacia lentiscus L. essential oil by supercritical CO₂

Extraction and isolation of Pistacia lentiscus L. essential oil by supercritical CO₂