Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide

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• 作者：Sara L&oacute ; pez-Sebastiá ; n ; Elena Ramos ; Elena Ibá ; &ntilde ; ez ; Jose M. Bueno ; Lorenzo Ballester ; Javier Tabera ; and Guillermo Reglero
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：January 1998
• 年：1998
• 卷：46
• 期：1
• 页码：13 - 19
• 全文大小：73K
• 年卷期：v.46,no.1(January 1998)
• ISSN：1520-5118

文摘

Treatment with supercritical CO₂ is proposed for deodorizingantioxidant rosemary extracts obtainedby steam distillation and Soxhlet extraction. The processconditions have been optimized by applyinga Taguchi experimental design with the aim of obtaining, at minimumcost, a product with acceptableantioxidant activity as well as minimum rosemary aroma. Variableswere selected for their effectson the selective extraction of the compounds responsible for theresidual aroma of the rosemaryextract. The optimized method allowed 90% dearomatization; nodetrimental effects in antioxidantactivity or color of the extracts have been observed aftersupercritical fluid processing.Keywords: Natural antioxidant; rosemary extract; supercritical fluidextraction; experimental design