Extraction and Modeling of Algerian Rosemary Essential Oil Using Supercritical CO2: Effect of Pressure and Temperature

Ahmed, Zaheer; Abdeslam-Hassan, Meniai; Larkeche, O.; Barth, Danielle

doi:10.1016/j.egypro.2012.05.118

Cited by 37 publications

(11 citation statements)

References 10 publications

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“…Our findings suggest that the amount of EOs extracted from the herbs during the treatment could not be enough to exert a further antimicrobial effect during treatment. Besides, supercritical fluid extraction of herbal EOs and antioxidants comprises processes, including fractionation steps, up to 2 to 4 h to reach an acceptable yield (Ahmed et al, 2012 ; Fornari et al, 2012 ; Vicente et al, 2012 ). In less time, 90 min, it has been shown that complete microbial inactivation in chicken can be achieved by SC-CO 2 alone (Morbiato et al, 2019 ); therefore, extending treatment time further is not necessary.…”

Section: Resultsmentioning

confidence: 99%

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

et al. 2020

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The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO 2 ) and fresh culinary herbs ( Coriandrum sativum and Rosmarinus officinalis ) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed on Escherichia coli and natural flora (total mesophilic bacteria, yeasts, and molds). High pressure treatments were carried out at 40°C, 80 or 140 bar from 15 to 45 min. Microbial inactivation had a strong dependence on treatment time, achieving 1.4 log CFU/g reduction of E. coli after 15 min, and up to 5 log after 45 min, while a pressure increase from 80 up to 140 bar was not significant on the microbial inactivation. Mesophilic microorganisms were strongly reduced (>2.6 log CFU/g) after 45 min, and yeasts and molds were below the detection limits of the technique (<100 CFU/g) in most cases. The combination of fresh herbs together with SC-CO 2 treatment did not significantly increase the inactivation of either E. coli or natural flora, which was similar to the SC-CO 2 alone. The synergistic effect was obtained on the inactivation of E. coli using a proper concentration of coriander essential oil (EO) (0.5% v/w), while rosemary EO did not show a significant effect. Color analysis after the treatment showed an increment of lightness (L*), and a decrease of redness (a*) on the surface of the sample, making the product visually similar to cooked meat. Texture analysis demonstrated the modification of the texture parameters as a function of the process pressure making the meat more similar to the cooked one.

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Section: Resultsmentioning

confidence: 99%

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

et al. 2020

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“…An alternative to these methods could be the extraction with supercritical carbon dioxide, since CO 2 is a green solvent, readily available, cheap, with low critical temperature. The supercritical fluid extraction (SFE) has been applied successfully to other species as Rosemary (Rosemarinus officialis) [12], oregano (Origanum vulgare), thyme (Thymus zygis), sage (Salvia officinalis) [13], and orange (Citrus sinensis) [14].…”

Section: Introductionmentioning

confidence: 99%

Extraction of aroma compounds in blackcurrant buds by alternative solvents: Theoretical and experimental solubility study

Filly

Fabiano‐Tixier

Lemasson³

et al. 2014

Comptes Rendus. Chimie

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“…It is noteworthy that at constant pressure, the influence of temperature cannot be treated in such a simple way [ 75 ]. When evaluating the behavior of pressure in the 31.7 and 40 °C isotherms, it was observed that the increase in pressure from 250 to 350 bar contributes significantly to the increase in the extraction of phenolic compounds, flavonoids and antioxidant activity.…”

Section: Resultsmentioning

confidence: 99%

Supercritical Extraction of Red Propolis: Operational Conditions and Chemical Characterization

et al. 2020

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The objective of this study was to determine the best operational conditions for obtaining red propolis extract with high antioxidant potential through supercritical fluid extraction (SFE) technology, using carbon dioxide (CO2) as the supercritical fluid and ethanol as the cosolvent. The following parameters were studied: overall extraction curve, S/F (mass of CO2/mass of sample), cosolvent percentage (0, 1, 2 and 4%) and global yield isotherms as a function of different pressures (250, 350 and 450 bar) and temperatures (31.7, 40 and 50 °C). Within the investigated parameters, the best conditions found were an S/F of 131 and the use of ethanol at the highest concentration (4% w/w), which resulted in higher extract yields and higher content of antioxidant compounds. Formononetin, the main biomarker of red propolis, was the compound found at the highest amounts in the extracts. As expected, the temperature and pressure conditions also influenced the process yield, with 350 bar and 40 °C being the best conditions for obtaining bioactive compounds from a sample of red propolis. The novel results for red propolis found in this study show that it is possible to obtain extracts with high antioxidant potential using a clean technology under the defined conditions.

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Extraction and Modeling of Algerian Rosemary Essential Oil Using Supercritical CO2: Effect of Pressure and Temperature

Cited by 37 publications

References 10 publications

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Extraction of aroma compounds in blackcurrant buds by alternative solvents: Theoretical and experimental solubility study

Supercritical Extraction of Red Propolis: Operational Conditions and Chemical Characterization

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