Liquid CO2 extraction of essential oil from star anise fruits (Illicium verum H.)

Journal of Food Engineering

Volumn 31, Issue 1, 1997, Pages 47-57

  Tuan, Dang Quoc ^a,b   Ilangantileke, Sarath G ^a,c  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

^b Department of Obstetrics Gynecology   (United States)

^c INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; DISTILLATION; EXTRACTION; FOOD PROCESSING; FRUITS; MATHEMATICAL MODELS;

ANETHOLE; ILLICIUM VERUM; LIQUID CARBON DIOXIDE; STAR ANISE FRUITS; STEAM DISTILLATION;

ESSENTIAL OILS;

EID: 0030737257     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(96)00030-1     Document Type: Article

References (14)

1. AOAC (1984). Official Methods of Analysis, 14th edn. Association of Official Analytical Chemists, Washington, D.C.
2. APHA, AWWA, WPCF (1980). Standard Methods for Examination of Water and Wastewater, 15th edn. American Public Health Association, Washington, D.C., pp. 63-66.
3. Chen, C. C., Kuo, M. C., Wu, C. M. & Ho, C. T. (1986). Pungent compounds of ginger (Zingiber officinale Roscoe) extracted by liquid carbon dioxide. J. Agric. Food Chem., 34, 477-480.
4. Ferreira, S. R. S., Meireles, M. A. A. & Cabral, F. A. (1993). Extraction of essential oil of black pepper with liquid carbon dioxide. J. Food Engng, 20, 121-133.
5. Gopalakrishnan, N., Shanti, P. P. V. & Cadavallur, S. N. (1990). Composition of clove (Syzygium aromaticum) bud oil extracted using carbon dioxide. J. Sci. Food Agric., 50, 111-117.
6. Heath, H. B. (1981) Source Book of Flavours. The AVI Publishing Company, Westport, CT, pp. 221-222.
7. Loi, D. T. & Thu, N. V. (1970). Medicinal Trees and Pharmaceutical Material and Herbs in Vietnam. Pharmacy College Publisher, Hanoi, Vietnam, pp. 209-211.
8. Naik, S. N., Lentz, H. & Maheshwari, R. C. (1989). Extraction of perfumes and flavours from plant materials with liquid carbon dioxide under liquid-vapor equilibrium conditions. Fluid Phase Equilibria, 49, 115-126.
9. Rizvi, S. S. H., Benado, A. L., Zollweg, J. A. & Daniels, J. A. (1986). Supercritical fluid extraction: operating principles and food applications. Food Technol. (Chicago), 40(7), 57-64.
10. Schultz, W. G. & Randall, J. M. (1970). Liquid carbon dioxide for selective aroma extraction. Food Technol., 24, 1282-1286.
11. 2 for botanical extractions. Chem. Engng, 50-52.
12. Stahl, E. & Gerard, D. (1985). Solubility behaviour and fractionation of essential oils in dense carbon dioxide. Perfume Flavor., 10, 29-37.
13. Temelli, F., Chen, C. S. & Braddock, R. J. (1988). Supercritical fluid extraction in citrus oil processing. Food Technol. (Chicago), 42, 145-150.
14. WHO (Manila), Institute of Materia Medica (1990). Medicinal Plants in Vietnam. WHO Regional Publications, Western Pacific Series No. 3, Hanoi, Manila, pp. 211-212.