Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide

Abstract

Treatment with supercritical CO(2) is proposed for deodorizing antioxidant rosemary extracts obtained by steam distillation and Soxhlet extraction. The process conditions have been optimized by applying a Taguchi experimental design with the aim of obtaining, at minimum cost, a product with acceptable antioxidant activity as well as minimum rosemary aroma. Variables were selected for their effects on the selective extraction of the compounds responsible for the residual aroma of the rosemary extract. The optimized method allowed 90% dearomatization; no detrimental effects in antioxidant activity or color of the extracts have been observed after supercritical fluid processing.

Deodorization by instant controlled pressure drop autovaporization of rosemary leaves prior to solvent extraction of antioxidants

“…López-Sebastián et al (1998) tested at laboratory scale deodorization of rosemary leaves through supercritical fluids. Although this operation was coupled with enzymatic pretreatment, the process itself was quite complicated, making it inconvenient at industrial scale.…”

Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity

“…Antioxidants from rosemary have been extracted and de-aromatized by supercritical CO 2 for use in natural supplements and several reports have been published. For instance, Lopez-Sebastian et al (1998) utilized supercritical CO 2 for the deodorization of rosemary extracts obtained by solvent extraction, while Ibanez et al (1999) fractionated rosemary essential oil and antioxidant fraction.…”

Comparison of different extraction techniques for isolation of antioxidants from sweet grass (Hierochloë odorata)

“…Supercritical fluid extraction (SFE) with CO 2 is very attractive method for food industry because the solvent is safe, nontoxic and easily removable, the method is fast and extraction parameters can be changed in a wide range of pressure and temperature [3]. However, CO 2 is non-polar fluid and it is the main disadvantage in its use for the isolation of antioxidants, which in most cases are polar phenolic compounds [11].…”