Supercritical fluid extraction, Hydrodistillation and Soxhlet extraction of the aerial part of winter savory: Comparative evaluation of the extraction method on the chemical composition
Sustainable process-product development & green chemistry
SCF as Solvent Substitutes (T1-8P)
Keywords: Satureja montana L., supercritical fluid extraction, hydrodistillation, soxhlet extraction, antioxidants
Winter savory (Satureja montana L.) is an aromatic herb which grows wild in southern Europe, the Caucasus and northern Africa. This herb is frequently used in food industry and in traditional medicine due to its antimicrobial activities (antibacterial and antifungal), as well as for the antioxidant, digestive, laxative, expectorant and sedative properties.
Supercritical fluid extractions of the volatile oil were carried out with a flow apparatus using a two stage fractional separation technique. Different conditions of pressure (100 and 90 bar), temperature (50 and 40ºC), mean particle diameter (0.8, 0.6, 0.4 mm) and CO2 flowrate (1.3, 1.1, 0.8 kg/h) were studied to understand the influence of these parameters on the composition and yield of the volatile oil. Hydrodistillation was performed on a Clevenger-type apparatus, for 4 hours, using the same mean particle diameters as for the supercritical fluid extraction. The extracts obtained by the different extraction procedures were analysed by GC-MS.
The non-volatile fraction was characterized after isolation by supercritical fluid extraction at 250 bar and 40ºC and by soxhlet extraction with different solvent mixtures, for 5 to 7 hours. The extracts were analysed by HPLC.
The antioxidant activity of all extracts was assessed by the Rancimat method and the results are also discussed.
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Presented Monday 17, 13:30 to 15:00, in session SCF as Solvent Substitutes (T1-8P).
