DEAROMATIZATION OF ANTIOXIDANT ROSEMARY EXTRACTS BY TREATMENT WITH SUPERCRITICAL CARBON-DIOXIDE

Treatment with supercritical CO2 is proposed for deodorizing antioxida nt rosemary extracts obtained by steam distillation and Soxhlet extrac tion. The process conditions have been optimized by applying a Taguchi experimental design with the aim of obtaining, at minimum cost, a pro duct with acceptable antioxidant activity as well as minimum rosemary aroma. Variables were selected for their effects on the selective extr action of the compounds responsible for the residual aroma of the rose mary extract. The optimized method allowed 90% dearomatization; no det rimental effects in antioxidant activity or color of the extracts have been observed after supercritical fluid processing.