Premium
EXTRACTION OF VOLATILE OIL FROM CUMIN ( CUMINUM CYMINUM L.) WITH SUPERHEATED WATER
Author(s) -
EIKANI MOHAMMAD H.,
GOLMOHAMMAD FERESHTEH,
MIRZA MEHDI,
ROWSHANZAMIR SOOSAN
Publication year - 2007
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00117.x
Subject(s) - cuminum , chromatography , chemistry , extraction (chemistry) , essential oil , mass spectrometry , gas chromatography , superheating , volumetric flow rate , particle size , flame ionization detector , analytical chemistry (journal) , physics , quantum mechanics , condensed matter physics
A comparative study of superheated water extraction (SWE) with two conventional methods including hydrodistillation and Soxhlet extraction was performed on cumin ( Cuminum cyminum L.). The effect of some superheated water parameters at 20 bar pressure on the essential oil extraction from 4 g cumin seeds such as temperatures from 100 to 175C, particle size at 0.25 and 0.50 mm, and flow rates at 2 and 4 mL/min were investigated. Separation and identification of the components were carried out by gas chromatography‐flame ionization detector and gas chromatography‐mass spectrometry. The best operating conditions for the SWE of C. cyminum L. were determined to be 150C temperature, 0.50 mm mean particle size and 4 mL/min flow rate for 3‐h extraction time. The SWE method resulted in a more valuable essential oil with respect to the oxygenated components.