Supercritical Fluid Extraction and Stabilization of Phenolic Compounds From Natural Sources – Review (Supercritical Extraction and Stabilization of Phenolic Compounds)

• Published in: The open chemical engineering journal Vol. 4; no. 1; pp. 51 - 60
• Main Authors: Junior, Mário Roberto Maróstica, Leite, Alice Vieira, Dragano, Nathalia Romanelli Vicente
• Format: Journal Article
• Language: English
• Published: 2010
• Subjects: Alterations; Antioxidants; Chemical engineering; Cosmetics; Extraction; Foods; Fruits; Stabilization; Supercritical fluids
• ISSN: 1874-1231; 1874-1231
• DOI: 10.2174/1874123101004010051

Phenolic compounds are components commonly found in fruits and vegetables. Recently, they have been subject of considerable scientific and therapeutic interest mainly due to their antioxidant properties and related healthpromoting benefits, as confirmed by the numerous papers devoted to various properties of these compounds. Thus, the extractions of phenolic compounds with functional properties from natural sources have attracted special interests. Supercritical fluid extraction offers a number of advantages over conventional extraction methods above all in relation to the conditions employed during the extraction process that ensures minimal alteration of the active phenolics and the healing properties could be more easily preserved. This work provides an updated overview on the principal applications of Supercritical fluid extraction in recovery of bioactive phenolics emphasizing the effects of temperature, pressure, addition of co-solvents and time on the extraction yield of these compounds and their antioxidant activities for a possible applications in food, cosmetic or pharmaceutical industries.