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.