Supercritical carbon dioxide extraction vs. conventional ether distillation of Zanthoxylum bungeanum pericarps: comparison of compounds, flavor and biological activities

Zanthoxylum bungeanum (Z. bungeanum) pericarp is a well-known Chinese spice. Essential oils extracted from the pericarps are major constituents and offer the convenience of further investigation and applications. The traditional ether distillation and emerging SC-CO2 extraction were compared, highlighting advantages of both modes of extraction. Ether extraction yielded higher essential oil (19.36 ± 0.74%) than SC-CO2 oils (16.10 ± 0.59%). In addition, 62 kinds of compounds were extracted by distillation, which was more than SC-CO2 extracts with 49 components analyzed using GC-MS. Linalool, terpineol, limonene, and their derivatives were the predominant compounds in both essential oils, exhibiting higher solubility in ether. These short-chain hydrocarbons, detectable by GC-MS or the S6 sensor in an electronic nose system, may serve as key flavor markers for Z. bungeanum. However, flavor evaluated by E-nose was negatively influenced by the ether solvent. SC-CO2 extracts were clean, nontoxic, and had a pleasant aroma. Furthermore, CO2 oils exhibited superior antioxidative and anticancer abilities as well as antibacterial activity against food-borne pathogens. Traditional ether distillation, demonstrating strong extraction efficiency, is suitable for further scientific studies on aroma compositions in Z. bungee-num. SC-CO2 demonstrates significant potential for Zanthoxylum processing. Comparing these methods could enhance the application of Zanthoxylum species and other condiments.