Congreso Iberoamericano de Ingenieria de Alimentos
Antioxidant Activity of Origanum vulgare extracts obtained with supercritical carbon dioxide
Supercritical fluid extraction (SFE) using carbon dioxide (CO2) is a clean technology and an ecologically correct alternative for the obtaining of new products with functional properties. These new products beneficial for human health are an example of the integration between the food engineering and the people welfare. In this work, extracts of Origanum vulgare collected in Chile’s Andean region during its vegetative phase were isolated using SFE. Next, these extracts were analyzed determining their antioxidant activities (AAs). The extraction conditions were fixed to two temperatures (313 and 323 K) and five pressures (10, 15, 20, 25 and 30 MPa). The AAs of the extracts were determined using the coupled oxidation of β-carotene and linoleic acid method. The higher global yield (X0) value (3.0 %) was obtained at the higher condition for temperature and pressure (323 K, 30 MPa). All extracts obtained in the studied conditions presented antioxidant activity and the highest values were for the extracts obtained at 10 MPa for both temperatures.