Supercritical carbon dioxide extraction and fractionation of oregano oleoresin

Béla Simándi, Marianna Oszagyán, Éva Lemberkovics, Ágnes Kéry, Jean Kaszács, Fernand Thyrion, Tünde Mátyás

Research output: Contribution to journalArticle

54 Citations (Scopus)

Abstract

The leaves of Origanum vulgare L. (Lamiaceae) harvested in different countries, three samples from Hungary and one from Turkey, were extracted with carbon dioxide in a high pressure apparatus with a 5.1 extractor vessel volume. Total extractions with stagewise precipitation of the extracts were carried out in order to obtain essential oil-rich liquid and pasty products. A fractionated extraction with a stepwise increase of the extraction pressure was also performed to obtain portions of extracts of different quality. The extraction with carbon dioxide was compared to conventional steam distillation and to Soxhlet extraction with hexane, with the goal of recovering essentialy oils and oleoresin products, respectively.

Original languageEnglish
Pages (from-to)723-728
Number of pages6
JournalFood Research International
Volume31
Issue number10
DOIs
Publication statusPublished - Dec 1 1998

Keywords

  • Essential oil
  • Oleoresin
  • Origanum vulgare L.
  • Supercritical fluid extraction

ASJC Scopus subject areas

  • Food Science

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