Supercritical Fluid Extraction

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Authors: B. L. Jani, Meetkumar Thakar, B. M. Devani, V. D. Kukadiya, S. H. Akbari, J. J. Dhaduk
Cited by: 1

Abstract

Various essential compounds have been shown to possess several bioactive applications for various functions in the human body and can be extracted from natural sources conventionally by steam distillation, hydrodistillation, and solvent extraction. These extraction techniques have higher time requirements although low efficiency along with degradation and loss of volatiles due to thermal degradation and residual effect. Supercritical solvent extraction is a flexible, dynamic, nature friendly, and residue free technique used for the extraction of bioactive compounds from spices, herbs, and flowers using carbon dioxide gas. This method being green has low viscosity and high diffusivity, which enhances the penetrating power based on the high mass transfer of solutes into the fluid. This green extraction technique has a range of applications such as essential oil extraction from cinnamon, clove, flowers, peels, metal cation extraction, polymer synthesis, and particle nucleation. Even after having low critical pressure (74 bar) and temperature (32.8°C), supercritical https://www.w3.org/1998/Math/MathML" display="inline"> CO 2 https://www.w3.org/1999/xlink" xlink:href=" https://s3-euw1-ap-pe-df-pch-content-public-p.s3.eu-west-1.amazonaws.com/9781003487463/5b24cf94-324c-469a-9c46-fe8fad9bd455/content/ieq0032.tif "/> as a fluid is relatively nontoxic and nonflammable and leaves no residue at the end. Using SCFE, there will be no chemical or thermal degradation, with preservation of almost fresh flavors and high yield of the bioactive compounds with fewer resins.

Fields of Study & Subjects

Phase Equilibria and Thermodynamics Subcritical and Supercritical Water Processes Polymer Foaming and Composites

Publication details

Journal / source
Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources
Publisher
CRC Press
Pages
45–73
Publication date
26 February 2026
Language
EN
Document type
Book chapter