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Molecules 2013, 18(6), 7194-7238; doi:10.3390/molecules18067194

Supercritical Fluid Extraction of Plant Flavors and Fragrances

Received: 15 May 2013 / Revised: 13 June 2013 / Accepted: 14 June 2013 / Published: 19 June 2013
(This article belongs to the Special Issue Flavors and Fragrances)
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Supercritical fluid extraction (SFE) of plant material with solvents like CO2, propane, butane, or ethylene is a topic of growing interest. SFE allows the processing of plant material at low temperatures, hence limiting thermal degradation, and avoids the use of toxic solvents. Although today SFE is mainly used for decaffeination of coffee and tea as well as production of hop extracts on a large scale, there is also a growing interest in this extraction method for other industrial applications operating at different scales. In this review we update the literature data on SFE technology, with particular reference to flavors and fragrance, by comparing traditional extraction techniques of some industrial medicinal and aromatic crops with SFE. Moreover, we describe the biological activity of SFE extracts by describing their insecticidal, acaricidal, antimycotic, antimicrobial, cytotoxic and antioxidant properties. Finally, we discuss the process modelling, mass-transfer mechanisms, kinetics parameters and thermodynamic by giving an overview of SFE potential in the flavors and fragrances arena.
Keywords: volatile oils; flavoring compounds; supercritical CO2 extraction; modelling; biological activity volatile oils; flavoring compounds; supercritical CO2 extraction; modelling; biological activity
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Capuzzo, A.; Maffei, M.E.; Occhipinti, A. Supercritical Fluid Extraction of Plant Flavors and Fragrances. Molecules 2013, 18, 7194-7238.

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