RT info:eu-repo/semantics/article
T1 Assisted extraction of rosemary antioxidants with green solvents
A1 Rodríguez Rojo, Soraya
A1 Visentin, Alexis
A1 Maestri, Damián
A1 Cocero Alonso, María José
AB The use of natural antioxidants in the food industry has increased in the last years and there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. In this work the extraction of antioxidants from rosemary with ethanol and water as solvents has been studied using different extraction processes (conventional, microwave assisted – MAE – and ultrasound assisted – USAE –) and plant pretreatments (deoiled and milled, deoiled and fresh plant). Total phenolic compounds in the extracts were determined by the Folin–Ciocalteu assay and HPLC with UV detection was employedfor the quantitation of the main antioxidant compounds: rosmarinic acid and carnosic acid. The antioxidant activity of the extract was determined by the DPPH  scavenging assay. The double pretreatment,deoiling by solvent free microwave extraction (SFME) and milling, has shown to be essential to overcome inner mass transfer limitations. Extraction efficiency can be additionally enhanced by microwave and ultrasound assisted extraction process, being this latter more significant in aqueous extracts.
PB Elsevier
YR 2012
FD 2012
LK http://uvadoc.uva.es/handle/10324/23431
UL http://uvadoc.uva.es/handle/10324/23431
LA eng
NO Journal of Food Engineering 2012, 109, 98-103
DS UVaDOC
RD 27-abr-2024