Premium
High‐performance liquid chromatography analysis of nutmeg and mace oils produced by supercritical CO 2 extraction – comparison with steam‐distilled oils – comparison of East Indian, West Indian and Papuan oils
Author(s) -
Ehlers Dorothea,
Kirchhoff Jolanta,
Gerard Dieter,
Quirin KarlWerner
Publication year - 1998
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1998.00172.x
Subject(s) - nutmeg , isoeugenol , eugenol , chemistry , chromatography , steam distillation , safrole , myristica fragrans , food science , botany , biology , organic chemistry , essential oil
Nutmeg and mace oils, produced by supercritical CO 2 extraction, are now increasingly traded. Unlike the steam‐distilled oils, no information about their composition is published. Supercritical CO 2 nutmeg and mace extracts from the East Indies, West Indies and Papua were analysed by high‐performance liquid chromatography (HPLC) for myristicin, safrole, elemicin, eugenol, methyleugenol, isoeugenol, methylisoeugenol, methoxyeugenol and isoelemicin, and were very similar to steam‐distilled oils from the same batch. East Indian, West Indian and Papuan oils displayed clear differences in their composition and could be clearly characterized by HPLC. The dominating aromatic ether in the East Indian oils was myristicin, in West Indian elemicin and in Papuan safrole.