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

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.