Supercritical carbon dioxide extraction and fractionation of oregano oleoresin

The leaves of Origanum vulgare L. (Lamiaceae) harvested in different countr ies, three samples from Hungary and one from Turkey, were extracted with ca rbon dioxide in a high pressure apparatus with a 5 1 extractor vessel volum e. Total extractions with stagewise precipitation of the extracts were carr ied out in order to obtain essential oil-rich liquid and pasty products. A fractionated extraction with a stepwise increase of the extraction pressure was also performed to obtain portions of extracts of different quality. Th e extraction with carbon dioxide was compared to conventional steam distill ation and to Soxhlet extraction with hexane, whith the goal of recovering e ssential oils and oleoresin products, respectively. (C) 1999 Published by E lsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.