Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Effect of Various Parameters on the Selective Extraction of Main Components from Hyssop Using Supercritical Fluid Extraction (SFE)
Hossein kazaziKaramatollah Rezaei
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JOURNAL FREE ACCESS

2009 Volume 15 Issue 6 Pages 645-652

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Abstract

The essential oil from the aerial parts of hyssop (Hyssopus officinalis L.) from Iran was extracted using both hydrodistillation (HD) and supercritical fluid extraction (SFE) methods. SFE was performed at various pressures, temperatures, extraction (dynamic and static) times and modifier (methanol) concentrations using an orthogonal array design with an OA25(55) matrix conditions. Using GC-MS, 22 components were characterized in the oil extracted by HD. The data obtained from this study suggest that hyssop collected from Iran could be a special chemotype with a high sabinene concentration (11.04%). Major compounds identified when using SFE were sabinene, pinocamphene and iso-pinocamphene, which were extracted at different levels when applying different operational conditions. The highest selectivity of sabinene was obtained at 100 atm, 55°C, with 1.5 µL (0.05%, w/w) methanol, dynamic extraction time of 30 min and static extraction time of 35 min. Also, the highest selectivity of pinocamphene and iso-pinocamphene were obtained at 100 atm, 45°C, with 4.5 µL (0.14%, w/w) methanol, dynamic extraction time of 20 min and static extraction time of 25 min.

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© 2009 by Japanese Society for Food Science and Technology
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