Section 4
Chapter 3,827

Obtención y caracterizaciôn de aceites esenciales de especias mediante destilación por arrastre con vapor - Isolation and caracterisation of essential oils of spices by steam distillation

Borges, P.; Fernandez, N.; Roncal, E.

Alimentaria 40(340): 125-127


ISSN/ISBN: 0300-5755
Accession: 003826545

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The essential oils of 6 spice plants (nutmeg, cumin [Cuminum cyminum], laurel [?Laurus nobilis], coriander [Coriandrum sativum], oregano [?Origanum vulgare] and black pepper) were isolated by steam distillation. With this technology, 83-96% recovery was obtained. The physicochemical indices of the essential oils were in agreement with reported values. The composition of the volatile oils was investigated by means of gas-liquid chromatography and coupled gas chromatography-mass spectrometry. The most important components were identified and quantified for each spice plant.

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