Supercritical carbon dioxide extraction of volatile compounds from rosemary

Coelho, J.A.P.; Mendes, R.L.; Provost, M.C.; Cabral, J.M.S.; Novais, J.M.; Palavra, A.M.F.

Supercritical carbon dioxide extraction of volatile compounds from rosemary

1997

Supercritical CO2 extraction of oleoresin from portuguese rosemary (Rosmarinus officinalis L.) was carried out with a flow apparatus at temperatures of 35 and 40 degrees C and pressures of 100, 125 and 200 bar. The highest fraction of volatile compounds (oil) in the oleoresin was obtained at 100 bar and 40 degrees C. An unsteady mathematical model was able to give good representation of the supercritical extraction curves and a mass transfer coefficient was determined using the successive quadratic programming method. Values of this coefficient ranged between 4.49 and 15.07 kg/m3s and the shift to a diffusion-controlled regime occurred when 44% of the total oil was extracted.

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AGROVOC Keywords

food composition food processing food quality

Bibliographic information

Published in

Supercritical fluids : extraction and pollution prevention

Publisher

Washington, DC : American Chemical Society, c1997.

Language

English

Note

Developed from a symposium sponsored by the division of industrial and engineering chemistry, inc., at the 211th national meeting of the american chemical society, new orleans, louisiana, march 24-28, 1996.

Type

Monographic; Text; Journal Article

In AGRIS since: 2024-02-28

Format: MODS

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