Supercritical fluid extraction of black cardamom ( Amomum subulatum ) oleoresin: a sustainable approach for enhanced yield, phytochemical composition, and antioxidant potential

Sustainable Food Technology 2026 Open access

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Authors: Abishek S, P Gurumoorthi, Lekshmi Remadevi Gopakumar
DOI: 10.1039/d5fb00781j
Cited by: 1
References: 25

Abstract

Oleoresin was extracted from black cardamom using supercritical fluid extraction, yielding higher bioactive retention and antioxidant activity, supporting its sustainable food processing potential.

Fields of Study & Subjects

Ginger and Zingiberaceae research Indigenous Knowledge Systems and Agriculture Phytochemistry and biological activities of Ficus species

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
2116–2128
Publication date
1 January 2026
Language
EN