Process for extracting antioxidants from Labiatae herbs

Details Process for extracting antioxidants from Labiatae herbs Process for extracting antioxidants from Labiatae herbs

1990-04-25

1991-05-21

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Containing antioxidant or antioxidant per se

426489, A23L 128

Patent

active

050173979

ABSTRACT:
Natural plant extracts exhibiting improved antioxidant properties are prepared from ground leaves of the Labiatae family of domestic herbs by application of a supercritical fluid extraction and fractionation process with carbon dioxide under specific operating conditions. The extracts have greater antioxidant activity than natural antioxidants extracted using other processes such as solvent extraction or molecular distillation. The extracts of the invention are oil soluble, colorless and flavorless when used at the optimum levels and provide more cost-effective protection from oxidation than existing natural antioxidants. They are effectve in animal and vegetable fats and oils, processed meats and fish, processed foods and beverages, food colorants, cosmetics and health-care products at usage reates of 0.01-0.05% of fat/oil. Starting materials include Rosmarinus spp. or Salvia spp. or Thymis spp. or Origanum spp. of the common domestic herbs rosemary, sage, thyme and oregano or residues of same after removal of volatile aromatic and flavor components by means of, steam distillation, subcritical carbon dioxide or supercritical carbon dioxide at pressures of less than 350 bar.

REFERENCES:
patent: 4022921 (1977-05-01), Sakakibara
patent: 4363823 (1982-12-01), Kimura
patent: 4632837 (1986-12-01), Schutz
patent: 4640841 (1987-02-01), Forster
patent: 4806379 (1989-02-01), Goers

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