REMOVAL OF ANTIOXIDANTS

摘要

Extracting antioxidants from olives comprises crushing the olives; drying the crushed olives under vacuum; pressing the dried olives to obtain a lipid fraction (II) rich in antioxidants and a cake; carrying out an extraction on the cake by MCT (sic) or with a 2-6C alkene glycol (III) at a pressure ≥ 40 bars; and obtaining an antioxidant rich extract (IV) from the cake. Also claimed are (i) (II) and (IV); (ii) food or cosmetic products containing 0.5-4 wt.% of (IV) or containing (II).