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Isolation of peppermint oil using supercritical co 2 extraction
Author(s) -
Reverchon E.,
Ambruosi A.,
Senatore F.
Publication year - 1994
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730090105
Subject(s) - chemistry , supercritical fluid extraction , extraction (chemistry) , aroma , chromatography , supercritical fluid , wax , essential oil , chemical composition , food science , organic chemistry
Peppermint leaf oil was isolated by a supercritical fluid extraction (SFE) using CO 2 in which the extraction was followed by a two‐stage fractional separation. Chemical analysis revealed that oils extracted under different SFE conditions possessed a widely different percentage composition. The percentage of co‐extracted cuticular waxes varied too. Oil obtained by hydrodistillation was also compared with the extracted oils. Although practically the same compounds were present in the hydrodistilled oil, its composition was similar to SFE oil extracted under non‐optimized conditions. Qualitative aroma tests showed that the oil obtained at optimum SFE conditions ( p = 90 bar, T = 50°C) had a fragrance that better resembled that of the peppermint leaves used for the extraction of the oils.