Isolation of essential oil and supercritical carbon dioxide extract of Juniperus communis L. fruits from Montenegro
Само за регистроване кориснике
2006
Чланак у часопису (Објављена верзија)
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Метаподаци
Приказ свих података о документуАпстракт
Ripe fruits (berries) of common juniper (Juniperus communis L.) from northern Montenegro were extracted by hydrodistillation and by supercritical carbon dioxide (SC-CO2) in a single-stage separation system. The composition of the extracts was evaluated by GC-FID and GC-MS. A total of 38 different compounds were identified and significant differences (qualitative and quantitative) were observed between the hydrodistilled oil and the SC-CO2 extracts. In the hydrodistilled oil, major compounds were: α-pinene (28.6-38.2%), sabinene (15.7-20.5%) and myrcene (7.2-18.2%). In the SC-CO2 extracts, major compounds were: α-pinene (7.7-30.3%), myrcene (4.5-20.5%) and germacrene B and D (∼6%). The analysis of the results has shown that the grinding process has a significant influence on the yield and chemical composition of essential oil. In SC-CO2 extraction different pressures were applied and the best process performance regarding chemical composition of the extract and its organoleptic quality ...was obtained at 90 bar and 40 °C in the extraction vessel.
Кључне речи:
CO2 extract / Essential oil / GC-MS analysis / Hydrodistillation / Juniper fruits / Juniperus communis L. / Supercritical CO2 extractionИзвор:
Flavour and Fragrance Journal, 2006, 21, 6, 875-880Издавач:
- John Wiley and Sons Ltd
DOI: 10.1002/ffj.1711
ISSN: 0882-5734
WoS: 000242225500005
Scopus: 2-s2.0-33751116537
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Damjanović, Biljana AU - Skala, Dejan AU - Baras, Josip AU - Petrović-Djakov, Dušanka PY - 2006 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5435 AB - Ripe fruits (berries) of common juniper (Juniperus communis L.) from northern Montenegro were extracted by hydrodistillation and by supercritical carbon dioxide (SC-CO2) in a single-stage separation system. The composition of the extracts was evaluated by GC-FID and GC-MS. A total of 38 different compounds were identified and significant differences (qualitative and quantitative) were observed between the hydrodistilled oil and the SC-CO2 extracts. In the hydrodistilled oil, major compounds were: α-pinene (28.6-38.2%), sabinene (15.7-20.5%) and myrcene (7.2-18.2%). In the SC-CO2 extracts, major compounds were: α-pinene (7.7-30.3%), myrcene (4.5-20.5%) and germacrene B and D (∼6%). The analysis of the results has shown that the grinding process has a significant influence on the yield and chemical composition of essential oil. In SC-CO2 extraction different pressures were applied and the best process performance regarding chemical composition of the extract and its organoleptic quality was obtained at 90 bar and 40 °C in the extraction vessel. PB - John Wiley and Sons Ltd T2 - Flavour and Fragrance Journal T1 - Isolation of essential oil and supercritical carbon dioxide extract of Juniperus communis L. fruits from Montenegro EP - 880 IS - 6 SP - 875 VL - 21 DO - 10.1002/ffj.1711 ER -
@article{ author = "Damjanović, Biljana and Skala, Dejan and Baras, Josip and Petrović-Djakov, Dušanka", year = "2006", abstract = "Ripe fruits (berries) of common juniper (Juniperus communis L.) from northern Montenegro were extracted by hydrodistillation and by supercritical carbon dioxide (SC-CO2) in a single-stage separation system. The composition of the extracts was evaluated by GC-FID and GC-MS. A total of 38 different compounds were identified and significant differences (qualitative and quantitative) were observed between the hydrodistilled oil and the SC-CO2 extracts. In the hydrodistilled oil, major compounds were: α-pinene (28.6-38.2%), sabinene (15.7-20.5%) and myrcene (7.2-18.2%). In the SC-CO2 extracts, major compounds were: α-pinene (7.7-30.3%), myrcene (4.5-20.5%) and germacrene B and D (∼6%). The analysis of the results has shown that the grinding process has a significant influence on the yield and chemical composition of essential oil. In SC-CO2 extraction different pressures were applied and the best process performance regarding chemical composition of the extract and its organoleptic quality was obtained at 90 bar and 40 °C in the extraction vessel.", publisher = "John Wiley and Sons Ltd", journal = "Flavour and Fragrance Journal", title = "Isolation of essential oil and supercritical carbon dioxide extract of Juniperus communis L. fruits from Montenegro", pages = "880-875", number = "6", volume = "21", doi = "10.1002/ffj.1711" }
Damjanović, B., Skala, D., Baras, J.,& Petrović-Djakov, D.. (2006). Isolation of essential oil and supercritical carbon dioxide extract of Juniperus communis L. fruits from Montenegro. in Flavour and Fragrance Journal John Wiley and Sons Ltd., 21(6), 875-880. https://doi.org/10.1002/ffj.1711
Damjanović B, Skala D, Baras J, Petrović-Djakov D. Isolation of essential oil and supercritical carbon dioxide extract of Juniperus communis L. fruits from Montenegro. in Flavour and Fragrance Journal. 2006;21(6):875-880. doi:10.1002/ffj.1711 .
Damjanović, Biljana, Skala, Dejan, Baras, Josip, Petrović-Djakov, Dušanka, "Isolation of essential oil and supercritical carbon dioxide extract of Juniperus communis L. fruits from Montenegro" in Flavour and Fragrance Journal, 21, no. 6 (2006):875-880, https://doi.org/10.1002/ffj.1711 . .