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Evaluation of essential oil content in caraway (Carum carvi L.) fruits and analysis of its composition by GC-MS method

 

 

 

 

Key words:

caraway, Carum carvi L., essential oil, carvone, limonene

Summary
Caraway fruits available on the Polish market were examined as a source of essential oil. The samples of caraway fruits were subjected to the process of hydrodistillation in Clevenger-type apparatus. The yield of the essential oils and their composition were investigated. The obtained results indicate that examined caraway samples contain from 2.97 to 3.87% (w/w) of essential oil. In the obtained essential oils fifteen organic substances belonging to three chemical classes were identified by GC-MS method. Among determined compounds were monoterpene hydrocarbons, oxygenated monoterpenes (ketones, aldehydes, alcohols, oxides) and sesquiterpenes. All samples were characterized by the same two predominant compounds – carvone and limonene. The ratio of concentration of these compounds proved the carvone chemotype of all essential oils.

dr inż. Elżbieta HUZAR
dr inż. Alicja WODNICKA
Institute of Organic Chemical Technology,
West Pomeranian University of Technology, Szczecin,
al. Piastów 42, 71-065 Szczecin, Poland
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