TY  - JOUR
AU  - Glišić, Sandra
AU  - Mišić, Dušan
AU  - Stamenić, Marko
AU  - Žižović, Irena
AU  - Asanin, Ružica
AU  - Skala, Dejan
PY  - 2007
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1167
AB  - Isolation of carrot fruit (Daucus carrota L., cultivar "Chanteney") essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 degrees C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the essential oil were the most effective against Gram-positive bacteria.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity
EP  - 352
IS  - 1
SP  - 346
VL  - 105
DO  - 10.1016/j.foodchem.2006.11.062
ER  - 

@article{
author = "Glišić, Sandra and Mišić, Dušan and Stamenić, Marko and Žižović, Irena and Asanin, Ružica and Skala, Dejan",
year = "2007",
abstract = "Isolation of carrot fruit (Daucus carrota L., cultivar "Chanteney") essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 degrees C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the essential oil were the most effective against Gram-positive bacteria.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity",
pages = "352-346",
number = "1",
volume = "105",
doi = "10.1016/j.foodchem.2006.11.062"
}

Glišić, S., Mišić, D., Stamenić, M., Žižović, I., Asanin, R.,& Skala, D.. (2007). Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity. in Food Chemistry
Elsevier Sci Ltd, Oxford., 105(1), 346-352.
https://doi.org/10.1016/j.foodchem.2006.11.062

Glišić S, Mišić D, Stamenić M, Žižović I, Asanin R, Skala D. Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity. in Food Chemistry. 2007;105(1):346-352.
doi:10.1016/j.foodchem.2006.11.062 .

Glišić, Sandra, Mišić, Dušan, Stamenić, Marko, Žižović, Irena, Asanin, Ružica, Skala, Dejan, "Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity" in Food Chemistry, 105, no. 1 (2007):346-352,
https://doi.org/10.1016/j.foodchem.2006.11.062 . .