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Title:Isolation and concentration of natural antioxidants with high-pressure extraction
Authors:ID Hadolin Kolar, Majda (Author)
ID Rižner Hraš, Andreja (Author)
ID Bauman, Davorin (Author)
ID Knez, Željko (Author)
Files:URL http://dx.doi.org/10.1016/j.ifset.2003.12.002
Work type:Unknown
Typology:1.01 - Original Scientific Article
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract: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.
Keywords:chemical processing, high pressure technology, extraction, CO2, natural antioxidants, rosemary extract, food additives
Year of publishing:2004
PID:20.500.12556/DKUM-27553 New window
ISSN on article:1466-8564
COBISS.SI-ID:9235478 New window
Publication date in DKUM:01.06.2012
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Record is a part of a journal

Title:Innovative food science & emerging technologies
Publisher:Elsevier Science
COBISS.SI-ID:1221653 New window

Secondary language

Keywords:kemijska procesna tehnika, visokotlačna tehnologija, ekstrakcija, CO2, naravni antioksidanti, ekstrakt rožmarina, živilski aditivi


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