Supercritical extraction of savory oil:: study of antioxidant activity and extract characterization

被引:63
作者
Esquível, MM [1 ]
Ribeiro, MA [1 ]
Bernardo-Gil, MG [1 ]
机构
[1] Univ Tecn Lisboa, Dept Engn Quim, Ctr Engn Biol & Quim, Inst Super Tecn, P-1096 Lisbon, Portugal
关键词
antioxidant; essential oil; fractionation; savory; supercritical extraction;
D O I
10.1016/S0896-8446(98)00115-6
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The experimental results of supercritical CO2 extraction on summer savory (Satureja horlensis L.) oil at pressures ranging from 12 to 18 MPa and at a temperature of 313 K are presented. The optimum conditions achieved to obtain the maximum extraction yield were 12 MPa, 120 kg CO2/h kg solid and 1 h of extraction. The extract was fractionated in three separators, operated in series. The optimum fractionation conditions which minimize the coextraction of unwanted compounds were investigated using a two-level factorial design approach. The extracts obtained were compared with summer savory essential oil isolated by steam distillation and by a modified Clevenger apparatus. A study of the antioxidant activity of summer savory extracts was performed using the Rancimat method. (C) 1999 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:129 / 138
页数:10
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