Supercriticial fluid extraction of flavors and fragrances from Hyssopus officinalis L. cultivated in Iran

Hyssopus officinalis L. (hyssop) as a food ingredient has its own importance in flavor industry and also in sauce formulations. Supercritical fluid extraction (SFE) of hyssop, cultivated in Iran, was performed at various pressures, temperatures, extraction (dynamic and static) times and modifier (methanol) concentrations using an orthogonal array design with an OA(25)(5(5)) matrix conditions. Pressure, temperature and modifier in the SFE system influenced the extraction yield. Also, the composition of the extracted oils was greatly impacted by the operating conditions. Main components of the extracts under different SFE conditions were sabinene (4.2-17.1%,,w/w), iso-pinocamphene (0.9-16.5%) and pinocamphene (0.7-13.6%). The extraction of sabinene, for example, was favored at 100 atm. 55 degrees C. 1.5% (v/v) methanol, 30 min dynamic time and 35 min static time. Use of SFE under different conditions can allow targeting the extraction of different constituents. (c) 5007 Elsevier Ltd. All rights reserved.