Isolation of essential oil and supercritical carbon dioxide extract of Juniperus communis L. fruits from Montenegro
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.
Keywords:
CO2 extract / Essential oil / GC-MS analysis / Hydrodistillation / Juniper fruits / Juniperus communis L. / Supercritical CO2 extractionSource:
Flavour and Fragrance Journal, 2006, 21, 6, 875-880Publisher:
- John Wiley and Sons Ltd
DOI: 10.1002/ffj.1711
ISSN: 0882-5734
WoS: 000242225500005
Scopus: 2-s2.0-33751116537
Institution/Community
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 . .