, Volume 30, Issue 1–2, pp 16–18 | Cite as

Steam distillation and supercritical fluid extraction of some Mexican spices

  • M. Ondarza
  • A. Sanchez


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 Words

Steam Distillation Supercritical fluid extraction Origanum vulgare Pimpinella anisum Essential oil Oleoresin Mexican spices 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. [1]
    C. Harvala, P. Menounos, N. Arggeiadou, Essential oil from Origanum dictamnus, Planta Medica,53, 107 (1987).Google Scholar
  2. [2]
    E. Gunther, The essential oils,4, 563 (1977).Google Scholar
  3. [3]
    S. S. H. Rizvi, J. A. Daniels, A. L. Benado, J. A. Zollweg, Supercritical fluid extractions: Operating principles and food applications. New separation process offers the food processing industry many potential applications. Food Technology, July, pp. 57–64 (1986).Google Scholar
  4. [4]
    E. Sarer, J. J. C. Scheffer, A. Baerheim Svendsen, Monoterpenes in the essential oil of the Origanum mejorana, Planta Medica,46, 236 (1982).Google Scholar
  5. [5]
    P. Pellerin, Extraction au dioxide de carbon supercritique des matières prèmieres naturelles aromatiques. Principe et exemple, Parfums, Cosmetique & Aromes,71, 61 (1986).Google Scholar
  6. [6]
    P. Hubert, O. G. Vitzthum, Angew. Chem. Ind. (Ed. Engl.),17, 710 (1978).Google Scholar
  7. [7]
    V. S. Govindarajan, Crit. Rev. Food Sci. Nutr.,9 (2), 7 (1977).Google Scholar

Copyright information

© Friedr. Vieweg & Sohn Verlagsgesellschaft mbH 1990

Authors and Affiliations

  • M. Ondarza
    • 1
    • 2
  • A. Sanchez
    • 1
    • 2
  1. 1.Departamento de Ingenieria de ProcesosCentro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de JaliscoJaliscoMexico
  2. 2.Olivar de los Padres 941, Delegacion Alvaro ObregonMexico

Personalised recommendations