Abstract
The volatile components of Origanum majorana L. essential oil obtained from both clevenger and supercritical fluid extraction (SFE) were determined by GC–MS and GC-FID. Extraction of these biologically active compounds requires the usage of large amounts of environmentally unfriendly solvents and technologies operating with high costs. Supercritical fluid extraction is an environmentally friendly and efficient extraction technique for solid materials, being extensively studied for the separation of active compounds from herbs and other plants. The essential oil obtained by SFE contains mainly carvacrol (76.69% with GC-MS and 91.95% with GC-FID) which are responsible for the characteristic flavour and fragrance of marjoram oil. And also to compare with SFE, the essential oil obtained by Clevenger contains mainly carvacrol (70.47% with GC-MS and 89.00% with GC-FID). It can be concluded that almost all the biologically active compounds from marjoram herb can be efficiently extracted by SFE.
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