Extraction of α-humulene-enriched oil from clove using ultrasound-assisted supercritical carbon dioxide extraction and studies of its fictitious solubility.

Clove buds are used as a spice and food flavoring. In this study, clove oil and α-humulene was extracted from cloves using supercritical carbon dioxide extraction with and without ultrasound assistance (USC-CO2 and SC-CO2, respectively) at different temperatures (32-50°C) and pressures (9.0-25.0MPa). The results of these extractions were compared with those… CONTINUE READING