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Super carbon dioxide extracts of spices. 3. Hop [Humulus lupulus L.]

100%

Stoyanova A., Djurdjev I., Georgiev E.

Herba Polonica

2005

tom 51

nr 1-2

The composition of the hop extract obtained by extraction with liquid C02 under different conditions has been investigated. The highest yield of extract (9.7%) is obtained at temperature of 18-22°C, pressure of 54-58 atm. and time of 210 min. The extract contains 44.6% of a- and 19.3% of ß-acids and it can be used in brewing.

Super carbon dioxide extracts of spices. Part 1. Coriander [Coriandrum sativum L.]

100%

Stoyanova A., Damianova S., Konakchiev A., Djurdjev I.

Herba Polonica

2003

tom 49

nr 3-4

The composition of the extract from coriander fruits (Coriandrum sativum L.) obtained by extraction with liquid C02 has been investigated. The extract yield is 0.8%. Yield of volatile components and glyceride oil is 0.43% and 0.13% (with respect to the raw material), respectively and 55% and 16.5% (with respect to the extract), respectively. The main volatile components were linalool (71.6%) and a-pinene (6.3%). Many fatty acids of glyceride oil are petroselinic+oleic (C,8:1 66.9%) and palmitic (C16:0 8.6%).

Ograniczanie wyników

2 Herba Polonica

2 Djurdjev I.

2 Stoyanova A.

1 Damianova S.

1 Georgiev E.

1 Konakchiev A.

1 2005

1 2003

Wyniki wyszukiwania

Super carbon dioxide extracts of spices. 3. Hop [Humulus lupulus L.]

Super carbon dioxide extracts of spices. Part 1. Coriander [Coriandrum sativum L.]