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AssigneeRutgers Research and Educational Foundation
InventorsStephen S. Chang, Biserka Ostric-Matijasevic, Cheng-Li Huang, An-Li Hsieh
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Antioxidant compositions, useful for preventing deterioration of oils and fats in food products, are prepared by a two-stage extraction from rosemary or sage. A crude product is first extracted from the plant material with a low-boiling solvent separable by evaporation, and is then found to be separable from contaminants that cause objectionable taste or odor, by vacuum steam or molecular distillation, with the antioxidant in a suitable oil carrier, and with the contaminants removed in vapor state. A special purification of the extract, for a product of very high purity except for some flavor or odor for which distillation may be needed, is attainable by chromatography, wherein the antioxidant material favors solvents of greater polarity than solvents in which other materials are eluted. The new antioxidant compositions are not only widely useful but appear to have unusual value in respect to vegetable oils and in respect to oils used in deep frying, and also are found of special value for inhibiting certain flavor and odor effects that occur in soybean oil.
A method of producing an antioxidant composition from plant material which is of the class consisting of rosemary and sage and which contains antioxidant material, comprising:
A method of producing an antioxidant composition from plant material which is of the class consisting of rosemary and sage and which contains antioxidant material, comprising:
A method of producing an antioxidant composition from plant material which is spice and which contains antioxidant material, comprising:
Dependencies are inferred from the claim text.