Extraction of Volatile Oils by Supercritical Fluid Extraction: Patent Survey
Diego T. Santos and M. Angela A. Meireles
Affiliation: Laboratory of Supercritical Technology: Extraction, Fractionation, and Identification of vegetable extracts (LASEFI), Department of Food Engineering (DEA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Cid. Universitaria Zeferino Vaz, 13083-862, Campinas - SP, Brazil.
Keywords: Essential oils, Volatile oils, Supercritical fluid extraction, Clove, Chamomile, Patent Survey
This review will cover the application of supercritical of fluid extraction (SFE) for obtaining volatile oils (VOs) from aromatic, spice and medicinal plants. A brief discussion of advantages and disadvantages of SFE for obtaining these very complex mixtures of substances will be presented. The chemical profile of volatiles oils obtained by SFE will be compared with that obtained by the conventional process, that is, steam distillation. Applications of SFE to obtain clove and chamomile volatiles oils based on the LASEFI's experience will also be considered. Finally, we will successively detail the patent evolution over time involving extraction of VOs by SFE that have been claimed.
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