Supercriticial fluid extraction of flavors and fragrances from Hyssopus officinalis L. cultivated in Iran

kazazi, Hossein; Rezaei, Karamatollah; Ghotb-Sharif, Seyyed Javad; Emam‐Djomeh, Zahra; Yamini, Yadollah

doi:10.1016/j.foodchem.2007.01.059

Cited by 63 publications

(39 citation statements)

References 21 publications

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“…The highest levels of sabinene, pinocamphene and iso-pinocamphene were obtained at a static time of 25 min, after which the extraction efficiencies are dropped gradually. According to our previous study (Kazazi et al, 2007), allowing a longer static time did not result in any apparent change in the extraction yield. Therefore, an improvement in the extraction of the above components indicates that a more selective extraction is achieved for these compounds when a 25-min static time is considered for the extraction.…”

Section: Resultssupporting

confidence: 48%

“…It was found that the compositions of the extracted oils were greatly impacted by the operating conditions. Sabinene, iso-pinocamphene and pinocamphene were three major compounds identified among all conditions investigated (Kazazi et al, 2007). However, the selectivity of the extraction was not investigated in that study.…”

Section: Introductionmentioning

confidence: 84%

“…A Suprex MPS/225 system (Pittsburgh, PA) was applied in the SFE mode to carry out the SFE experiments. Detail explanation of the extractor unit is reported elsewhere (Kazazi et al, 2007). Various conditions of SFE experiments (Table 1) were planned according to the Taguchi's experimental design (Roy, 1990).…”

Section: Methodsmentioning

confidence: 99%

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Effect of Various Parameters on the Selective Extraction of Main Components from Hyssop Using Supercritical Fluid Extraction (SFE)

kazazi

Rezaei

2009

FSTR

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The essential oil from the aerial parts of hyssop (Hyssopus officinalis L.) from Iran was extracted using both hydrodistillation (HD) and supercritical fluid extraction (SFE) methods. SFE was performed at various pressures, temperatures, extraction (dynamic and static) times and modifier (methanol) concentrations using an orthogonal array design with an OA 25 (5 5 ) matrix conditions. Using GC-MS, 22 components were characterized in the oil extracted by HD. The data obtained from this study suggest that hyssop collected from Iran could be a special chemotype with a high sabinene concentration (11.04%). Major compounds identified when using SFE were sabinene, pinocamphene and iso-pinocamphene, which were extracted at different levels when applying different operational conditions. The highest selectivity of sabinene was obtained at 100 atm, 55℃, with 1.5 µL (0.05%, w/w) methanol, dynamic extraction time of 30 min and static extraction time of 35 min. Also, the highest selectivity of pinocamphene and iso-pinocamphene were obtained at 100 atm, 45℃, with 4.5 µL (0.14%, w/w) methanol, dynamic extraction time of 20 min and static extraction time of 25 min.

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Section: Resultssupporting

confidence: 48%

Section: Introductionmentioning

confidence: 84%

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Effect of Various Parameters on the Selective Extraction of Main Components from Hyssop Using Supercritical Fluid Extraction (SFE)

kazazi

Rezaei

2009

FSTR

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“…Thus, it could improve the solubility of polar compounds in extraction and enhance the extraction yield. Moreover, cosolvent can make matrix swell, this may allow the supercritical fluid penetrate into the matrix, resulting in increased the diffusion of solute in extraction [13,23,24]. …”

Section: Effect Of Cosolventmentioning

confidence: 99%

Comparison of Conventional and Ultrasound Assisted Supercritical Carbon Dioxide Extraction of Curcumin from Turmeric (Curcuma longa L.)

Chhouk¹,

Wahyudiono²,

Kanda³

et al. 2017

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Abstract. Recently, ultrasound assisted supercritical fluid is used for extraction the valuable compounds from a number of plant materials as an alternative to conventional method because it can enhance the extraction rate and yield. Curcumin is an important component of turmeric (Curcuma longa L.) with many useful functions to human health. The objective of this study is using ultrasonic assisted supercritical carbon dioxide (USC-CO2) to extract curcumin from turmeric and compared to conventional method. The effect of operating conditions on extraction, including temperature (40-60 o C), pressure (15-25 MPa), extraction time (30-120 min), CO2 flow rate (2-4 mL/min) and percentage of cosolvent (10-20% v/v) were also studied. The result shows that the high extraction yield of 7.17% w/w and curcumin content of 1.69% w/w were achieved at temperature of 50 o C, pressure of 25 MPa, extraction time of 90 min, CO2 flow rate of 3 mL/min with 10% cosolvent. Compared to conventional method, USC-CO2 could provide higher curcumin content in extraction yield in a shorter extraction time. Scanning electron microscopy (SEM), thermal gravity (TG), and fourier transform infrared spectroscopy (FTIR) was used to analyse turmeric undergoing USC-CO2 and conventional extraction and showed that ultrasound could break down the cell walls and remove some functional groups from plant materials, resulting an increase the selectivity of compounds in extraction yield.

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“…So, the equipment required to achieve these conditions is prohibitively expensive from a practical viewpoint. In addition, food pasteurisation with SC-CO 2 may decrease the flavour of the food because SC-CO 2 is used as an extracting solvent for organic compounds (Kazazi et al 2007;Chen et al 2009). …”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

Kobayashi

Одаке

2015

Food Bioprocess Technol

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Yeast in unfiltered beer (UFB) was inactivated by a two-stage system that was additionally pressurised at an ambient temperature after carbon dioxide microbubbles (MB-CO 2 ) were mixed with UFB at a low temperature and pressure (two-stage MB-CO 2 ). The quality of the treated beer was compared with UFB and heat-treated beer (HTB). Fivelog reductions could be achieved by two-stage MB-CO 2 treatment with a heating coil at 50°C for 5 min, while yeast in UFB was not completely inactivated by heat treatment at 80°C for 5 min. In sensory evaluation of these beers, there were no significant differences on the score of flavour, although bitterness of two-stage MB-CO 2 -treated beer (MBB) was significantly low on the score of taste. In analysis of volatile compounds, dimethyl sulphide, dimethyl disulphide, β-myrcene and styrene in MBB were less than those in UFB and HTB. Glucose and maltose contents in MBB and UFB were almost the same, although those in HTB significantly decreased. Organic acids, except for acetic acid in MBB, were nearly identical with those in UFB and HTB. Most of the free amino acids in MBB were lower than those in UFB and HTB. Bitter units of beer increased in the order of MBB, HTB and UFB. These results suggested that two-stage MB-CO 2 shows promise as a practical technique for inactivating yeast in UFB. The inactivation efficiency of two-stage MB-CO 2 had less influence of materials in beer than that of heat treatment, and two-stage MB-CO 2 has little negative impact on the beer quality.

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Supercriticial fluid extraction of flavors and fragrances from Hyssopus officinalis L. cultivated in Iran

Cited by 63 publications

References 21 publications

Effect of Various Parameters on the Selective Extraction of Main Components from Hyssop Using Supercritical Fluid Extraction (SFE)

Effect of Various Parameters on the Selective Extraction of Main Components from Hyssop Using Supercritical Fluid Extraction (SFE)

Comparison of Conventional and Ultrasound Assisted Supercritical Carbon Dioxide Extraction of Curcumin from Turmeric (Curcuma longa L.)

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

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