The essential oil content in caraway species (Carum carvi L.)
J. Sedláková, B. Kocourková, L. Lojková, V. Kubáňhttps://doi.org/10.17221/3818-HORTSCICitation:Sedláková J., Kocourková B., Lojková L., Kubáň V. (2003): The essential oil content in caraway species (Carum carvi L.). Hort. Sci. (Prague), 30: 73-79.
Caraway fruits contain 1–6% of essential oils consisting of about 30 compounds, from which carvone and limonene account form the main portion, about 95%. To evaluate the quality of various caraway cultivars, the amounts of essential oils and the carvone/limonene ratio were measured. The most common method of essential oil evaluation is steam distillation in accordance with Standard ČSN 58 0110, but an alternative method – supercritical fluid extraction (SFE) – was also investigated in this paper. Ground caraway fruits were extracted under different SFE conditions (pressure, temperature, use of modifiers). Released compounds (carvone and limonene) were quantified by GC.Keywords:
supercritical fluid extraction (SFE); caraway seeds; carvone; limonene; gas chromatography (GC); cultivars