The oxidative damage of organic matter is one of the most important problem that must be solved in order to preserve the food degradation and to keep a good health state. Antioxidant nutrients are our primary defense against the destructive free-radical reactions because they inhibit or interfere with free radical formation. The presence of bioavailable antioxidants in processing foods and the addition of external antioxidants for food preservation, are now two important trends in food researches. Supercritical fluid processing of antioxidants can be used for their recovery from natural sources as well as for their addition to material to be preserved. In both cases the solubility in supercritical fluid is the key property to be determined. In this work the solubility of ascorbic acid, ascorbyl palmitate, gallic acid, propyl gallate and lauryl gallate in supercritical carbon dioxide is determined by dynamic method from 130 to 250 bar at 313.1 and 333.1 K.
