G
Guillermo Reglero
Researcher at IMDEA
Publications - 315
Citations - 10899
Guillermo Reglero is an academic researcher from IMDEA. The author has contributed to research in topics: Supercritical fluid extraction & Extraction (chemistry). The author has an hindex of 50, co-authored 301 publications receiving 9312 citations. Previous affiliations of Guillermo Reglero include Spanish National Research Council & Autonomous University of Madrid.
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Subcritical water extraction of antioxidant compounds from rosemary plants.
Elena Ibáñez,Alena Kubátová,F. Javier Señoráns,Sofia Cavero,Guillermo Reglero,Steven B. Hawthorne +5 more
TL;DR: Results indicate high selectivity of the subcritical water toward the most active compounds of rosemary such as carnosol, rosmanol, carnosic acid, methyl carnosate, and some flavonoids such as cirsimaritin and genkwanin.
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Isolation of essential oil from different plants and herbs by supercritical fluid extraction.
TL;DR: This review provides a comprehensive and updated discussion of the developments and applications of SFE in the isolation of essential oils from plant matrices and the effect of pressure, temperature and cosolvent on the extraction and fractionation procedure.
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Chemical composition and antimicrobial activity of Rosmarinus officinalis L. essential oil obtained via supercritical fluid extraction.
Susana Santoyo,Sofia Cavero,Laura Jaime,Elena Ibáñez,Francisco J. Señoráns,Guillermo Reglero +5 more
TL;DR: Investigation of chemical composition and antimicrobial activity of essential oil-rich fractions obtained by supercritical CO2 extraction from Rosmarinus officinalis L. were investigated found that S. aureus was found to be the most sensitive bacteria to the rosemary extracts, whereas the least susceptible was A. niger.
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Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization.
Irene Rodríguez-Meizoso,Francisco R. Marín,Mario Herrero,Francisco J. Señoráns,Guillermo Reglero,Alejandro Cifuentes,Elena Ibáñez +6 more
TL;DR: The total phenolic content showed no differences among the different extracts, concluding that the amount of phenolic compounds extracted was similar but the type and structure of the phenolics was different, providing in this way different antioxidant activity.
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Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit.
TL;DR: Heritage and Autumn Bliss were less affected by processing and long-term frozen storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively, while Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content.