Valorization of solid wastes from essential oil industry

被引：53

作者：

Navarrete, A. ^{[1
]}

Herrero, M. ^{[2
]}

Martin, A. ^{[1
]}

Cocero, M. J. ^{[1
]}

Ibanez, E. ^{[2
]}

机构：

[1] Univ Valladolid, Fac Ciencias, Dept Chem Engn & Environm Technol, High Pressure Proc Grp, E-47011 Valladolid, Spain

[2] Inst Food Sci Res CIAL CSIC, Madrid 28049, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 104卷 / 02期

关键词：

Antioxidants; Carnosic acid; Carnosol; Rosmarinic acid; Caffeic acid; Chlorogenic acid; Solvent extraction; Valorization of residues; Rosemary; ROSEMARY ROSMARINUS-OFFICINALIS; NATURAL ANTIOXIDANTS; EXTRACTION; PRODUCTS; FOOD;

D O I：

10.1016/j.jfoodeng.2010.10.033

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Natural antioxidants have attracted attention owing to their potential good effects in health. On the other hand, valorization of residues is an opportunity to obtain profit in a sustainable way. In this work antioxidants were obtained from residues of rosemary after extraction of essential oil using steam distillation, hydrodistillation and Solvent Free Microwave Extraction (SFME). A solvent extraction with ethanol was used to obtain the antioxidants. Then a comparison of the results is made in order to know which process delivers a residue with higher concentration of antioxidants. Mass transfer rates of antioxidants from leaves are increased as a result of the previous extraction of essential oils. Higher yields and rates of extract from leaves after SFME have been observed. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：196 / 201

页数：6

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