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Supercritical Fluid Extraction of Compounds from Spices and Herbs

  • José A. Paixão CoelhoEmail author
  • António M. Figueiredo Palavra
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Spices and some herbs have received increased attention as sources of effective antioxidant and antimicrobial activity compounds. This chapter discusses the supercritical fluid extraction (SFE) of oils from selected spice and herb materials. SFE process parameters such as pressure, temperature, solvent flow rate, size of grinding materials, and ratio of the co-solvent are presented with examples for the spice plant materials examined: black pepper, clove, coriander, Capsicum species, fennel and thyme. Moreover, the economic feasibility and market trends are discussed in terms of the principal imported/exported herbs, spices and the potentiality of extraction products.

Keywords

Supercritical fluid extraction Spices and herbs Process parameters Essential oil Volatile oil Oleoresins Foodstuffs Antioxidant and antimicrobial activity Economic feasibility Marked trends 

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© Springer International Publishing Switzerland 2015

Authors and Affiliations

  • José A. Paixão Coelho
    • 1
    Email author
  • António M. Figueiredo Palavra
    • 2
  1. 1.Dep. Chem. Eng. and Chem. Eng. Biotechnology Research CenterISEL—Instituto Superior de Engenharia de LisboaLisbonPortugal
  2. 2.Dep. Chem. Eng. and Centro de Química EstruturalIST—Instituto Superior Técnico, Universidade de LisboaLisbonPortugal

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