Steam distillation and supercritical fluid extraction of some Mexican spices
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By means of steam distillation and supercritical fluid extractions, we are in a process of evaluating the essential oil and the oleoresin quality and yield obtain respectively by the above methods outlined.
Our area of interest is the isolation, separation and purification of compounds whose applications are well supported by the food technology demands.
We pretend to characterize the aromatic components of edible or other commercial oils from the widespread spices and plant natural collections, throughout the country of Mexico.
The facilities for the obtention of reference standards characteristic of our flora specimens, is under research.
Key WordsSteam Distillation Supercritical fluid extraction Origanum vulgare Pimpinella anisum Essential oil Oleoresin Mexican spices
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