Display options
Cite
López-Sebastián S, Ramos E, Ibáñez E, et al. Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide. J Agric Food Chem. 1998;46(1):13-19doi: 10.1021/jf970565n.
López-Sebastián, S., Ramos, E., Ibáñez, E., Bueno, J. M., Ballester, L., Tabera, J., & Reglero, G. (1998). Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide. Journal of agricultural and food chemistry, 46(1), 13-19. https://doi.org/10.1021/jf970565n
López-Sebastián, et al. "Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide." Journal of agricultural and food chemistry vol. 46,1 (1998): 13-19. doi: https://doi.org/10.1021/jf970565n
López-Sebastián S, Ramos E, Ibáñez E, Bueno JM, Ballester L, Tabera J, Reglero G. Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide. J Agric Food Chem. 1998 Jan 19;46(1):13-19. doi: 10.1021/jf970565n. PMID: 10554189.
Copy Download .nbib Format: NLM
Share it on

J Agric Food Chem. 1998 Jan 19;46(1):13-19. doi: 10.1021/jf970565n.

Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide.

Journal of agricultural and food chemistry

López-Sebastián, Ramos, Ibáñez, Bueno, Ballester, Tabera, Reglero

Affiliations

  1. Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain, and Hausmann Aromatic S.A., Polígono Industrial Torre Bovera, Pasaje 10, 08740 San Andrés de la Barca, Barcelona, Spain.

PMID: 10554189 DOI: 10.1021/jf970565n

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.

Publication Types