Supercritical CO2 plant extracts as additives in meat industry
2007
Ivanovic, J., Univerzitet u Beogradu, Beograd (Serbia). Tehnolosko-metalurski fakultet | Anicic, N., Univerzitet u Beogradu, Beograd (Serbia). Tehnolosko-metalurski fakultet | Zizovic, I., Univerzitet u Beogradu, Beograd (Serbia). Tehnolosko-metalurski fakultet | Petrovic, S.D., Hemofarm AD, Vrsac (Serbia)
One of the most important trends in food industry today is application of natural flavours, spices, antioxidants and pigments. With supercritical fluid extraction with carbon dioxide from plant species of Lamiaceae family it is possible to obtain extracts with antioxidants characteristics. The possibilities of isolation of fractions with antioxidant characteristics from the plants of the Lamiacea (rosmary, Rosmarinus officinalis L., sage, Salvia officinalis L. and hyssop, Hyssopus officinalis L.) from the Balkans by application of supercritical fluid extraction with carbon dioxide are presented in this paper. Essential oil fractions were first isolated at the pressure of 11.5 MPa and temperature of 40 deg C. Then, the antioxidative fraction was isolated at the pressure of 30 MPa and temperatures of 40 deg C and 100 deg C. With the supercritical carbon dioxide extraction at the temperature of 100 deg C significantly higher yields of antioxidative fractions were obtained than at temperature of 40 deg C.
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