Journal of Agricultural and Food Chemistry · 2003 · 184 citations · 17 references
EngineeringChemistryFood ScienceAnalytical ChemistryFood AnalysisGreen ChemistryExtraction TechniquesOilseed ProcessingSeed ExtractionSolvent ExtractionSupercritical Fluid ExtractionCarbon DioxideEssential Oil ExtractionExtractExtraction YieldOil ExtractionSupercritical Carbon Dioxide ExtractionSupercritical FluidsTemperature Effects On Extraction
Supercritical fluid extraction (SFE) from aniseed using carbon dioxide was performed at 30 degrees C and pressures of 80-180 bar. The chemical composition of the SFE extract was determined by GC-MS; the quantitative analysis was done by GC-FID and TLC. The total amount of extractable substances or global yield (mass of extract/mass of feed) for the SFE process varied from 3.13 to 10.67% (mass). The solubilities of the anise essential oil in CO(2) were 0.0110, 0.0277, 0.0143, and 0.0182 kg of solute/kg of CO(2) at 80, 100, 140, and 180 bar, respectively. The major compounds identified and quantified in the extracts were anethole ( approximately 90%), gamma-himachalene (2-4%), p-anisaldehyde (<1%), methylchavicol (0.9-1.5%), cis-pseudoisoeugenyl 2-methylbutyrate ( approximately 3%), and trans-pseudoisoeugenyl 2-methylbutyrate ( approximately 1.3%). The Sovová model described quite well the experimental overall extraction curves.
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Spices, herbs and edible fungi
Orest P. Hanas · Trends in Food Science & Technology · 1994 · 216 citations
Vera Maria Rodrigues, Elisa Maria Bittencourt Dutra de Sousa, Alcilene Rodrigues Monteiro et al. · The Journal of Supercritical Fluids · 2002 · 133 citations · Full text