Abstract
Supercritical fluid extraction with carbon dioxide has been demonstrated to be an attractive method to apply to different processes involved in the food industry due to several advantages when it is compared with conventional organic solvents.Supercritical CO2 extracts from rosemary (Rosmarinus officinalis), boldo (Peumus boldus), cedron (Aloysia citrodora), congorosa (Maytenus ilicifolia), yerba mate (Ilex paraguariensis) and pitanga (Eugenia uniflora) were obtained at different extraction conditions; their antioxidant effect was studied and compared with that obtained by traditional solvent maceration methods and with that shown by different common synthetic antioxidants. Additionally, antibacterial activity of extracts from the different herbs obtained was determined against different microorganisms.Supercritical extracts from these herbs were efficient in stabilizing sunflower oil; thus, they could represent a valuable natural alternative to synthetic antioxidants. Herbal extracts prove to be a source of compounds with antibacterial activity, with promising applications in the control of microbial deterioration of food.
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