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The essential oil content in caraway species (Carum carvi L.)

Author

Listed:
  • J. Sedláková

    (Mendel University of Agriculture and Forestry, Department of Chemistry and Biochemistry, Brno, Czech Republic)

  • B. Kocourková

    (Mendel University of Agriculture and Forestry, Department of Chemistry and Biochemistry, Brno, Czech Republic)

  • L. Lojková

    (Mendel University of Agriculture and Forestry, Department of Chemistry and Biochemistry, Brno, Czech Republic)

  • V. Kubáň

    (Mendel University of Agriculture and Forestry, Department of Chemistry and Biochemistry, Brno, Czech Republic)

Abstract

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.

Suggested Citation

  • J. Sedláková & B. Kocourková & L. Lojková & V. Kubáň, 2003. "The essential oil content in caraway species (Carum carvi L.)," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 30(2), pages 73-79.
    • Handle: RePEc:caa:jnlhor:v:30:y:2003:i:2:id:3818-hortsci
    DOI: 10.17221/3818-HORTSCI
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