title: Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide.
abstract: Treatment with supercritical CO(2) is proposed for deodorizing antioxidant rosemary extracts obtained by steam distillation and Soxhlet extraction. The process conditions have been optimized by applying a Taguchi experimental design with the aim of obtaining, at minimum cost, a product with acceptable antioxidant activity as well as minimum rosemary aroma. Variables were selected for their effects on the selective extraction of the compounds responsible for the residual aroma of the rosemary extract. The optimized method allowed 90% dearomatization; no detrimental effects in antioxidant activity or color of the extracts have been observed after supercritical fluid processing.
authors.affiliation: Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain, and Hausmann Aromatic S.A., Polígono Industrial Torre Bovera, Pasaje 10, 08740 San Andrés de la Barca, Barcelona, Spain.
authors.initials: S
authors.lastname: López-Sebastián
authors.initials: E
authors.lastname: Ramos
authors.initials: E
authors.lastname: Ibáñez
authors.initials: JM
authors.lastname: Bueno
authors.initials: L
authors.lastname: Ballester
authors.initials: J
authors.lastname: Tabera
authors.initials: G
authors.lastname: Reglero