The essential oil content in caraway species (Carum carvi L.)

J. Sedláková, B. Kocourková, L. Lojková and V. Kubáň
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J. Sedláková: Mendel University of Agriculture and Forestry, Department of Chemistry and Biochemistry, Brno, Czech Republic
B. Kocourková: Mendel University of Agriculture and Forestry, Department of Chemistry and Biochemistry, Brno, Czech Republic
L. Lojková: Mendel University of Agriculture and Forestry, Department of Chemistry and Biochemistry, Brno, Czech Republic
V. Kubáň: Mendel University of Agriculture and Forestry, Department of Chemistry and Biochemistry, Brno, Czech Republic

Horticultural Science, 2003, vol. 30, issue 2, 73-79

Abstract: Caraway fruits contain 1-6% of essential oils consisting of about 30 compounds, from which carvone and limonene account form the main portion, about 95%. To evaluate the quality of various caraway cultivars, the amounts of essential oils and the carvone/limonene ratio were measured. The most common method of essential oil evaluation is steam distillation in accordance with Standard ČSN 58 0110, but an alternative method - supercritical fluid extraction (SFE) - was also investigated in this paper. Ground caraway fruits were extracted under different SFE conditions (pressure, temperature, use of modifiers). Released compounds (carvone and limonene) were quantified by GC.

Keywords: supercritical fluid extraction (SFE); caraway seeds; carvone; limonene; gas chromatography (GC); cultivars (search for similar items in EconPapers)
Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlhor:v:30:y:2003:i:2:id:3818-hortsci

DOI: 10.17221/3818-HORTSCI

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