ABSTRACT
Solid-liquid extraction nds numerous applications in the food industry; probably the best known example of which is the production of xed oils (vegetable oils) from oleaginous plants. In this chapter we will discuss the process related to obtaining bioactive compounds by extraction from aromatic, condimentary, and medicinal plants. The fundamentals of solid-liquid, microwave-assisted, and ultrasound-assisted extractions will be presented. Solid-liquid extraction is discussed both ways: using analytical and graphical solutions. The review of the recent literature focuses entirely
on these plants. The process parameters that must be controlled in obtaining antioxidants, pigments, and phenolic compounds are lengthily discussed, and as in Chapter 2, a methodology to estimate the cost of manufacturing (COM) is discussed using as examples the production of macela (Achyrocline satureioides) and sage (Salvia offi cinalis) extracts.
