Abstract
Isolation of volatile and fixed oils from dried berries of Laurus nobilis L. from Tunisia have been obtained by supercritical fractioned extraction with carbon dioxide. Extraction experiments were carried out at a temperature of 40 °C and pressures of 90 and 250 bar. The extraction step performed at 90 bar produced a volatile fraction mainly composed of (E)-β-ocimene (20.9%), 1,8-cineole (8.8%), α-pinene (8.0%), β-longipinene (7.1%), linalool acetate (4.5%), cadinene (4.7%), β-pinene (4.2%), α-terpinyl acetate (3.8%) and α-bulnesene (3.5%). The oil yield in this step of the process was 0.9 % by weight charged. The last extraction step at 250 bar produced an odorless liquid fraction, in which a very small percentage of fragrance compounds was found, whereas triacylglycerols were dominant. The yield of this step was 15.0 % by weight. The most represented fatty acids of the whole berry fixed oil were 12:0 (27.6%), 18:1 n-9 (27.1%), 18:2 n-6 (21.4%), and 16:0 (17,1%), with the 18:1 n-9 and 18:2 n-6 unsaturated fatty acids in particular averaging 329 μg/mg of oil.
Highlights
The Lauraceae comprise 32 genera and about 2,000-2,500 species
The compounds isolated by HD were practically the same as those extracted by supercritical fluid extraction (SFE)
The main differences observed were the content of linalool, which was greater in HD oil (4.2%) than in SFE
Summary
Laurus nobilis L., (bay) a member of the family named Apollo’s Laurel in mythology, is a plant native to the southern. Bay is a plant of industrial importance, used in foods, drugs, and cosmetics. The dried leaves and essential oils are used extensively in the food industry for seasoning of meat products, soups and fishes. Laurel berries are one-seeded ovoid fruits with a dark purple, thin, brittle, wrinkled pericarp, which when broken discloses the seed kernel, the seed-coats adhering to the inner surface of the pericarp. The fruits contain both fixed and volatile oils, which are mainly used in soap making [3]. The oil extracted from berries contain fatty acids (lauric, 54%; palmitic, 5%; oleic, 15%; and linoleic, 17%) [4] and volatile compounds such as β-ocimene (22%), 1,8-cineole (9.5%), bicyclogermacrene (4.5%) and β-elemene (2%) [2]
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