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dc.creatorBabović, N.
dc.creatorPetrović, Slobodan
dc.description.abstractOne of the important trends in the food industry today is the demand for natural antioxidants from plant material. Synthetic antioxidants such as butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) now being replaced by natural antioxidants because of their possible toxicity and due to a suspected action as promoters of carcinogens. Natural antioxidants may show equivalent or higher antioxidant activity than endogenous or synthetic antioxidants. Thus, great effort is being devoted to the search for alternative and cheap sources of natural antioxidants, as well as to the development of efficient and selective extraction techniques. Supercritical fluid extraction (SFE) with carbon dioxide is considered to be the most suitable method for producing natural antioxidants to be used in food industry. The supercritical extract does not contain residual organic solvents as in conventional extraction processes, which makes these products suitable for use in food, cosmetic and pharmaceutical industry. The chapter presents information about antioxidant activity and chemical composition of herb spices which belong to the Lamiaceae family like rosemary, sage, thyme, hyssop, oregano and basil. The attention will be focused on antioxidant activity of supercritical extracts from selected Lamiaceae herbs, in comparison with the activity of synthetic antioxidants. This chapter also includes the various reports on antioxidant activity of extracts from Lamiaceae herbs obtained by conventional methods (distillation and solvent extraction) and by supercritical fluid extraction with carbon dioxide, in several food products: animal and vegetable fats and oils, meat, poultry and fish products.en
dc.sourceFood Quality: Control, Analysis and Consumer Concerns
dc.titleAntioxidants from lamiaceae herbsen
dc.citation.other: 311-335

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