The effect of the CO 2 quality (mainly related to CO 2 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 CO 2 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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Ibáñez et al. (2001) studied this question.
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