Supercritical extraction of savory oil: study of antioxidant activity and extract characterization

The experimental results of supercritical CO2 extraction on summer savory ( Satureja horlensis L.) oil at pressures ranging from 12 to 18 MPa and at a temperature of 313 K are presented. The optimum conditions achieved to obta in the maximum extraction yield were 12 MPa, 120 kg CO2/h kg solid and 1 h of extraction. The extract was fractionated in three separators, operated i n series. The optimum fractionation conditions which minimize the coextract ion of unwanted compounds were investigated using a two-level factorial des ign approach. The extracts obtained were compared with summer savory essent ial oil isolated by steam distillation and by a modified Clevenger apparatu s. A study of the antioxidant activity of summer savory extracts was perfor med using the Rancimat method. (C) 1999 Elsevier Science B.V. All rights re served.