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

The experimental results of supercritical CO 2 extraction on summer savory ( Satureja hortensis 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 CO 2/h kg solid and 1...

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Bibliographic Details
Published inThe Journal of supercritical fluids Vol. 14; no. 2; pp. 129 - 138
Main Authors Esquı́vel, M.M., Ribeiro, M.A., Bernardo-Gil, M.G.
Format Journal Article
LanguageEnglish
Published Elsevier B.V 1999
Subjects
Antioxidant
Essential oil
Fractionation
Savory
Supercritical extraction
Supercritical extraction
Fractionation
Essential oil
Antioxidant
Savory
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Summary:The experimental results of supercritical CO 2 extraction on summer savory ( Satureja hortensis 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 CO 2/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.
ISSN:0896-8446
1872-8162
DOI:10.1016/S0896-8446(98)00115-6