The number of applications in food industry has increased manifold in the lastfew year as there hasbeen an large amount of research and enhanced commercialization activity for theextraction of plant materials to generate eco friendly extracts for use as ingredients innutraceuticals and functional foods (Saldana et al., 2010). From the various studies it is evident that oils are common extraction targets componentsespecially Special oils, such as thosefrom seeds and nuts as they have high commercial value at low volumes. Since theseoils have high concentration of bioactive components, conversely the lowcritical temperature supercritical CO2 (SC-CO2) helps in maintainingtheir safety and bioactivity. Among carotenoids the lycopene and ?-caroteneare mostly extracted by using SC-CO2 (Matte etal., 2009.
).Moreover Phytosterols possess a variety of health benefits,including cholesterol lowering effect and antioxidant functionality (Lagar et al., 2006). SC-CO2extraction has also been utilized for the extraction of phytosterols from plantmaterials and/or for edible applications, both on their own and coupled withother major or minor lipid components (Nyam etal., 2011) and Other lipid soluble components like phospholipid (Costa et al., 2010) squalene (Xu etal.
, 2010) and Co-Enzyme Q-10 (Laplante etal., 2009). Despite the very low solubility of phenolics in SC-CO2,the extractions of phenolics have beeninvestigated quite extensively, especially in last few years (Kong et al., 2009). Multiple extractions, or cycles of Depressurization–pressurization, are moreprevalent with supercritical extractions of phenolics and polar compoundscomparing with lipid-soluble compound extractions (Babovic et al.
, 2010). Essential oils (Pourmortazavi & Hajimirsadeghi, 2007),Caffeine (Díaz-Reinoso et al., 2006),Polyols (Ghoreishi, 2009), stevia glycosides (Erkucuk et al., 2009) are also extracted by using SC-CO2extraction. In addition inactivation of micro organisms is achieved through aseries of mechanisms based on SC-CO2 (Spilimbergo & Bertucco,2003).
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