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Chromatographia

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

Steam distillation and supercritical fluid extraction of some Mexican spices

  • M. Ondarza
  • A. Sanchez
Originals

Summary

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 

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References

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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

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