A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile of Extracts Using Subcritical Fluid Extraction and Supercritical Carbon Dioxide Extraction.

In this study, extracts of -roasted coffee were obtained using various extraction techniques, including subcritical fluid extractions using HFC-134a and HCFC-22 under room-temperature batch extraction, frozen-temperature batch extraction, and continuous extraction conditions. Additionally, supercritical carbon dioxide (SCCO) extraction was performed using ethanol and tetrahydrofuran as co-solvents. These extractions were performed due to the presence of potent antioxidants and antibacterial substances in the extracts.

Effect of Overfilled Solvent and Storage Time of Subcritical Extraction of on Yield, Antioxidant Activity, Antimicrobial Activity and Tentative Volatile Compounds.

Essential oil from flowers has demonstrated the potential of antioxidant and antimicrobial properties. However, jasmine flowers contain only a small amount of essential oil; therefore, subcritical fluid extraction (SFE) with HFC-134a, one of the effective extraction methods for flower extraction, was performed in this study. The percentage of overfilled solvent and storage time of the flowers were varied during the extraction.

Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step.

Charcoal-grilling may lead to contamination of food with carcinogenic polycyclic aromatic hydrocarbons (PAHs) during the grilling process. The objective of this work was to determine the effect of charcoal preparation on 16 USEPA priority PAHs in the smoke produced during the grilling process. Firstly, mangrove charcoal was prepared at carbonisation temperatures of 500, 750 and 1000 °C.