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Isolation ofCoriander Oil: Comparison Between Steam Distillation and Supercritical CO2 Extraction
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1997
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Food ChemistryEngineeringSupercritical Fluid ChromatographyRipe FruitsSteam DistillationSupercritical Co2Petroleum ProductionSupercritical FlowSupercritical Fluid ExtractionHeavy Oil RecoveryFood EngineeringFood ProcessingIsolation Ofcoriander OilPhytochemistryPhytochemicalSupercritical Co2 ExtractionChromatographyHealth Sciences
Ripe fruits of Coriander sativum L. were extracted by steam distillation and by supercritical fluid extraction (SFE), using CO2 in a two-stage separation system. An inexpensive thermal expansion procedure for supercritical fluid delivery has been developed. The identification of components was performed by gas chromatography–mass spectrometry (GC–MS). The percentage composition of the 40 identified compounds was compared with the composition of a commercial coriander oil extracted by hydrodistillation. © 1997 John Wiley & Sons, Ltd.