Supercritical fluid extraction in plant essential and volatile oil analysis

2007 ◽  
Vol 1163 (1-2) ◽  
pp. 2-24 ◽  
Author(s):  
Seied Mahdi Pourmortazavi ◽  
Seiedeh Somayyeh Hajimirsadeghi
2009 ◽  
Vol 32 (2) ◽  
pp. 328-334 ◽  
Author(s):  
Clara Grosso ◽  
Ana Cristina Figueiredo ◽  
Jesus Burillo ◽  
Ana M. Mainar ◽  
José S. Urieta ◽  
...  

2016 ◽  
Vol 417 ◽  
pp. 203-211 ◽  
Author(s):  
Rodrigo Scopel ◽  
Caroline Finkler da Silva ◽  
Aline Machado Lucas ◽  
José Jacques Garcez ◽  
Alexandre T. do Espirito Santo ◽  
...  

2014 ◽  
Vol 94 ◽  
pp. 206-211 ◽  
Author(s):  
S.M. García-Abarrio ◽  
L. Martin ◽  
J. Burillo ◽  
G. Della Porta ◽  
A.M. Mainar

2001 ◽  
Vol 84 (4) ◽  
pp. 1130-1134 ◽  
Author(s):  
David L Heikes ◽  
Brendan Scott ◽  
Nick A Gorzovalitis

Abstract Ground cumin is used as a flavoring agent in a number of ethnic cuisines. The chemical entities, which primarily establish its characteristically pungent flavor, are found in the volatile oil of cumin. Fixed oils and carbohydrates tend to round out the harshness of the volatile oil components. However, the quantity of volatile oil is commonly the measure of the quality of this spice. For several decades, the spice industry has used a classical distillation procedure for the determination of volatile oil in cumin and other spices. However, the method is cumbersome and requires nearly 8 h to complete. Supercritical fluid extraction with capillary gas chromatography–flame ionization detection is utilized in the formulation of a rapid, accurate, and specific method for the determination of volatile oil in ground cumin. Samples are extracted in a static-dynamic mode with CO2 at 550 bar and 100°C. Toluene is used as a static modifier addition. The extracted volatile oil, collected in toluene, is analyzed directly using tetradecane as the internal standard. Integration is performed as grouped peaks to include all chemical entities found in cumin volatile oil recovered from the official distillation procedure. Results from this procedure compare favorably with those obtained by the official procedure (coefficient of correlation = 0.995, 24 samples).


2009 ◽  
Vol 32 (18) ◽  
pp. 3215-3222 ◽  
Author(s):  
Clara Grosso ◽  
Ana Cristina Figueiredo ◽  
Jesus Burillo ◽  
Ana M. Mainar ◽  
José S. Urieta ◽  
...  

2009 ◽  
Vol 32 (19) ◽  
pp. 3365-3366
Author(s):  
Clara Grosso ◽  
Ana Cristina Figueiredo ◽  
Jesus Burillo ◽  
Ana M. Mainar ◽  
José S. Urieta ◽  
...  

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