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Naslov:Isolation and concentration of natural antioxidants with high-pressure extraction
Avtorji:ID Hadolin Kolar, Majda (Avtor)
ID Rižner Hraš, Andreja (Avtor)
ID Bauman, Davorin (Avtor)
ID Knez, Željko (Avtor)
Datoteke:URL http://dx.doi.org/10.1016/j.ifset.2003.12.002
 
Jezik:Angleški jezik
Vrsta gradiva:Neznano
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:FKKT - Fakulteta za kemijo in kemijsko tehnologijo
Opis:In present work, the purification of crude rosemary extract with supercritical fluids is presented. Carbon dioxide was used as a solvent. The crude extract was prepared from rosemary with conventional extraction process. The supercritical CO2 extraction of crude extracts was performed at pressures 10 and 20 MPa and temperatures 35 and 60 °C. The best results were obtained at pressure 10 MPa and temperature 35 °C. The content of carnosic acid in the samples before and after high pressure extraction was identified by high performance liquid chromatography. The content of carnosic acid in purified extract is higher compared to crude extract. The antioxidative efficiency of extracts was determined by measuring peroxide value. Activity ofpurified rosemary extracts is higher compared to crude extracts.
Ključne besede:chemical processing, high pressure technology, extraction, CO2, natural antioxidants, rosemary extract, food additives
Leto izida:2004
PID:20.500.12556/DKUM-27553 Novo okno
UDK:66.061-987
COBISS.SI-ID:9235478 Novo okno
ISSN pri članku:1466-8564
NUK URN:URN:SI:UM:DK:Q4QHC6MR
Datum objave v DKUM:01.06.2012
Število ogledov:2664
Število prenosov:114
Metapodatki:XML DC-XML DC-RDF
Področja:Ostalo
:
HADOLIN KOLAR, Majda, RIŽNER HRAŠ, Andreja, BAUMAN, Davorin in KNEZ, Željko, 2004, Isolation and concentration of natural antioxidants with high-pressure extraction. Innovative food science & emerging technologies [na spletu]. 2004. [Dostopano 19 april 2025]. Pridobljeno s: http://dx.doi.org/10.1016/j.ifset.2003.12.002
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Gradivo je del revije

Naslov:Innovative food science & emerging technologies
Založnik:Elsevier Science
ISSN:1466-8564
COBISS.SI-ID:1221653 Novo okno

Sekundarni jezik

Jezik:Angleški jezik
Ključne besede:kemijska procesna tehnika, visokotlačna tehnologija, ekstrakcija, CO2, naravni antioksidanti, ekstrakt rožmarina, živilski aditivi


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