Abstract
The effect of the CO2 quality (mainly related to CO2 content) in the antioxidant activity of rosemary extracts deodorized by using a supercritical fluid extraction process is analyzed. A Taguchi experimental design was used to study the influence of the CO2 quality on the antioxidant activity of the rosemary dearomatized extracts. The antioxidant activity of the rosemary extracts obtained in optimal conditions was tested with sunflower oil.
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