2016, Vol. 4 Issue 3, Part A
Quantification and characterization of Pimenta dioica (Allspice) essential oil extracted via hydrodistillation, solvent and super critical fluid extraction methodologies
AUTHOR(S): Toni-Moy A Stewart, Henry IC Lowe and Charah T Watson
ABSTRACT:Pimenta dioica (L.) Merr (family: Myrtaceae) commonly known as Allspice, is a distinguished plant recognised for its berries. For the current study, the essential oil yield and chemical composition of Jamaican Allspice berry was investigated. The oils were obtained by hydrodistillation (HD), solvent extraction using hexane and super critical fluid extraction (SFE) with 1% ethanol as co-solvent. Oil yield percentages amounted to 1.4, 6.4 and 6.8%w/w for the HD, SFE and SE oils respectively. Analysis of the oils by GC and GC-MS resulted in the identification of forty three (43) compounds representing 90.26% HD oil; 75.40% hexane oil and 82.99% SFE oil respectively. Main components identified were eugenol (61.36%), β-caryophyllene (4.58%), α-humulene (1.90%) and 1, 8-cineole (1.89%); minor components included δ-cadinene (1.08%), Germacrene D(0.86%) and β-elemene (0.69%).All compounds identified were common among each extracted oil type. Fundamentally, for commercialization purposes, a SFE extracted oil is preferred as it is a modernized technique which shortens extraction time, reduces organic solvent consumption, prevents pollution and eliminates organic solvent residues whist producing high essential oil yields.
Pages: 27-30 | 1237 Views 56 Downloads
How to cite this article:
Toni-Moy A Stewart, Henry IC Lowe and Charah T Watson. Quantification and characterization of Pimenta dioica (Allspice) essential oil extracted via hydrodistillation, solvent and super critical fluid extraction methodologies. American Journal of Essential Oils and Natural Products. 2016; 4(3): 27-30.