Supercritical fluid extraction of black cardamom ( <i>Amomum subulatum</i> ) oleoresin: a sustainable approach for enhanced yield, phytochemical composition, and antioxidant potential

Oleoresin was extracted from black cardamom using supercritical fluid extraction, yielding higher bioactive retention and antioxidant activity, supporting its sustainable food processing potential.

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Publication Details

Journal
Sustainable Food Technology
Published
2026-01-01
DOI
https://doi.org/10.1039/d5fb00781j
Primary Topic
Ginger and Zingiberaceae research
Type
article
Field-Weighted Citation Impact
0.00

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article

Supercritical fluid extraction of black cardamom ( Amomum subulatum ) oleoresin: a sustainable approach for enhanced yield, phytochemical composition, and antioxidant potential

Lekshmi Remadevi Gopakumar, Abishek S, P Gurumoorthi
Sustainable Food Technology
Ginger and Zingiberaceae research
article

Supercritical fluid extraction of black cardamom ( Amomum subulatum ) oleoresin: a sustainable approach for enhanced yield, phytochemical composition, and antioxidant potential

Lekshmi Remadevi Gopakumar, Abishek S, P Gurumoorthi
article en

Abstract

Oleoresin was extracted from black cardamom using supercritical fluid extraction, yielding higher bioactive retention and antioxidant activity, supporting its sustainable food processing potential.

Sustainable Food TechnologyVol. 4(2)
Central Institute of Fisheries Technology (IN), SRM Institute of Science and Technology (IN)
Safari Club International Foundation, SRM Institute of Science and Technology, Indian Council of Agricultural Research, Central Institute of Fisheries Technology, Indian Council of Agricultural Research
Responsible consumption and production
Openalex Percentile: Top 95%
Ginger and Zingiberaceae research
DOIOpen Access PDFOpenAlex
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Supercritical fluid extraction of black cardamom ( <i>Amomum subulatum</i> ) oleoresin: a sustainable approach for enhanced yield, phytochemical composition, and antioxidant potential — Lekshmi Remadevi Gopakumar, Abishek S, et al. · Sustainable Food Technology (2026) | TGRS Research Map | TGRS