Comparison of isolation procedures for Mexican oregano oil

✍ Scribed by Pino, J. ;Hernández, I. A. ;Roncal, Elda

• Book ID: 102214981
• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 291 KB
• Volume: 34
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19900340915

✦ Synopsis

The influence ofdistillation time on the composition of Mexican oregano oil was investigated. It was observed that the order of recovery of the components was determined by their solubility when water is in contact with the plant material as in hydrodistillation and simultaneous distillation-solvent extraction, while in steam distillation the order was determined by their boiling points. The three methods produced the same composition.

The oil obtained by extraction method had higher proportion of hydrocarbons and lower amount of pcymene. As a result of this investigation it was shown that this compound was partly an artefact ofdistillation.