For phytochemical analysis of spices and condiments, I prefer to use food grade solvents. kindly share your knowledge and experience about using them.
Ethanol?
Due to the fact that spices and condiments are routinly used in cooking or to prapare coffee; you could try hot water extraction or Infusion.
Ethanol at differents ratio (70/30; 50/50) is also usualy used
Given that spices mostly contain volatile oils you could use steam extraction with water or extract with n-hexane
You may use steam for essential oil extraction,water or varying concentration of ethanol in water for preparation of extracts
Thanks a lot for your concise and precise suggestion.
Hot water, steam and ethanol
Water and ethanol can do since they are not 'poisonous'
Hello, I think ethanol is the best.
Hello, You can use from Subcritical Water or Super Critical CO2.
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