Comparative Analysis of Supercritical CO2Extract and Oil ofPimenta dioicaLeaves

Leaves of Pimenta dioica were used for supercritical extraction with carbon dioxide to isolate the corresponding volatile concentrate. The vegetable fragrances were isolated by supercritical CO2 extraction coupled to a fractional separation technique. The process was carried out operating at 90 bar and 50°C in the extraction vessel, at 90 bar and below −15°C in the frst separator to selectively precipitate the cuticular waxes and at a pressure between 15 and 20 bar and temperatures in the range (15°-21°C) in the second separator to recover the volatiles. GC/MS analysis of the extract allowed the identifcation of the volatile concentrate composition. The main constituent in the extract was eugenol (77.9%).