Chemical Composition of Essential Oils and Supercritical Carbon Dioxide Extracts from Amomum kravanh , Citrus hystrix and Piper nigrum 'Kampot'

• Published in: Molecules (Basel, Switzerland) Switzerland), 2023-11, Vol.28 (23), p.7748
• Main Authors: Katerina, Vihanova, Klara, Urbanova, Samnang, Nguon, Ladislav, Kokoska
• Format: Article
• Language: English
• Subjects: Carbon dioxide; Citrus fruits; Cosmetics; essential oil; GC-MS analysis; Leaves; Oils & fats; Solvent extraction processes; spice; Spices; supercritical fluid extraction
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28237748

The fruits of , and 'Kampot' are traditionally used as spices in Cambodian cuisine. In this study, the chemical composition of essential oils (EOs) and supercritical CO extracts from all three species was determined using GC-MS, with two columns of different polarity (HP-5/DB-HeavyWAX). Differences between the chemical profile of the EOs and CO extracts were observed for all species. The greatest difference was detected in EO containing mainly eucalyptol (78.8/72.6%), while the CO extract was rich in fatty acids (13/55.92%) and long-chain alkanes (25.55/9.54%). Furthermore, the results for the CO extract of this species differed, where tricosane (14.74%) and oleic acid (29.26%) were the main compounds identified when utilizing the HP-5 or DB-HeavyWAX columns, respectively. Moreover, the EO and CO extract from 'Kampot' fruits and the CO extract from fruit peel, containing respective amounts 34.84/39.55% (for EO) and 54.21/55.86% (for CO extract) of β-caryophyllene and 30.2/28.9% of β-pinene, were isolated and analyzed for the first time. Generally, these findings suggest that supercritical CO could potentially be used for the extraction of all three spices. Nevertheless, further research determining the most efficient extraction parameters is required before its commercial application.