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M. C. Esmelindro, G. Toniazzo, D. Lopes, D. Oliveira and C. Dariva, “Effects of Processing Conditions on the Chemical Distribution of Mate Tea Leaves Extracts Obtained from CO2 Extraction at High Pressures,” Journal of Food Engineering, Vol. 70, No. 4, 2005, pp. 588-592. doi:10.1016/j.jfoodeng.2004.07.024

has been cited by the following article:

• TITLE: Apparent Solubility of Natural Products Extracted with Near-Critical Carbon Dioxide

  AUTHORS: Helena Sovová

  KEYWORDS: Supercritical Fluid Extraction; Solubility; Adsorption Isotherm; Vegetable Oils; Volatile Compounds

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.3 No.12A, December 31, 2012

  ABSTRACT: The apparent solubility controls the initial stage of supercritical fluid extraction of natural products, which is most important for the process economics. Based on the literature, data on CO2 apparent solubility of volatile substances from different matrices as leaves, flowers, rhizomes and seeds were collected and compared with their thermodynamic solubility. The adsorption isotherm derived by del Valle and Urrego as a modification of the isotherm proposed by Perrut et al. is universal enough to interpret these data as well as the apparent solubility of vegetable oils from seeds, for which it was originally proposed. When the apparent solubility of minor extract components in CO2 is compared with their thermodynamic solubility, their fraction in the extracted mixture should be taken into account.