A Novel Process for the Extraction of Fragrance Components from Ambrette (<i>Hibiscus </i><i>a</i><i>belmoschus</i> L.) Seeds

Abstract

The essential oil from ambrette seeds (Hibiscus abelmoschus L. syn. Abelmoschus moschatus, Moerich) has long been used in the perfumery industry. The essential oil is localized mainly in the seed coat that cannot be easily separated from the kernel. Different methods of separation of the seed coat have been attempted, and none of the methods has been found to be satisfactory. A method for its selective extraction with alcoholic solvents and purification is described. A fragrant extract free from fatty acids and fatty oil, which is superior to the steam-distilled product is obtained in improved yields.