Journal ArticleDOI
Development of a microwave-assisted extraction for the analysis of phenolic compounds from Rosmarinus officinalis
Jaroslava Švarc-Gajić,Zorica Stojanović,Antonio Segura Carretero,David Arráez Román,Isabel Borrás,Ivana Vasiljević +5 more
TLDR
In this paper, a microwave-assisted extraction procedure has been optimized in respect to the recovery of rosemary polyphenols from rosemary, and an optimal microwave assisted extraction program has been proposed for the determination of total polyphenolics, flavonoids, total anthocyanins, monomeric and condensed anthocynins from Rosemary, as well as the influence of the magnetron power and the extraction time.About:
This article is published in Journal of Food Engineering.The article was published on 2013-12-01. It has received 68 citations till now. The article focuses on the topics: Extraction (chemistry) & Polyphenol.read more
Citations
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Journal ArticleDOI
Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review.
TL;DR: These techniques are proving to be promising for the extraction of thermolabile phenolic compounds due to their advantages over conventional, time-consuming, and laborious extraction techniques, such as reduced solvent use and time and energy consumption and higher recovery rates with lower operational costs.
Journal ArticleDOI
Naturally occurring phenolic sources: monomers and polymers
TL;DR: In this article, a review article is designed to acknowledge efforts of researchers towards the 3C motto, not only trying to create but also adapting the principles to conserve and care for a sustainable environment.
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Pistacia lentiscus leaves as a source of phenolic compounds: Microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction
TL;DR: In this paper, microwave assisted extraction (MAE) was investigated for extraction of total phenolic compounds (TPC expressed as gallic acid equivalents GAE) from the leaves of Pistacia lentiscus L. with maximized TPC yield using response surface methodology (RSM) coupled with a Box-Behnken design.
Journal ArticleDOI
Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves
TL;DR: Olive (Olea europaea L.) tree leaves have been primarily used as feed for the livestock as discussed by the authors and the functional and therapeutic applications of olive leaves are attributed to the bioactive components (secoiridoids, flavonoids and phenolic compounds) therein.
Journal ArticleDOI
Rosmarinus Officinalis Leaves as a Natural Source of Bioactive Compounds
Isabel Borrás-Linares,Zorica Stojanović,Rosa Quirantes-Piné,David Arráez-Román,Jaroslava Švarc-Gajić,Alberto Fernández-Gutiérrez,Antonio Segura-Carretero +6 more
TL;DR: The composition of different extracts of rosemary leaves collected from different geographical zones of Serbia was studied and rosemary samples from Sokobanja presented the highest levels in flavonoids and other compounds such as carnosol, rosmaridiphenl, rosmadial, ro'smarinic acid, and carnosic acid.
References
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Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
TL;DR: An overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, is offered, as well as a brief description of the chemistry ofpolyphenols and their occurrence in plant foods.
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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
TL;DR: In this article, the antioxidant activity and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined.
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Antioxidant activity and phenolic compounds in 32 selected herbs
TL;DR: In this paper, the total equivalent antioxidant capacities (TEAC) and phenolic contents of 32 spices extracts from 21 botanical families grown in Poland were investigated using a Folin-Ciocalteu assay.
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Comparison of extracts prepared from plant by-products using different solvents and extraction time
TL;DR: In this paper, the effect of solvent and extraction time on the yield of extracted antioxidants from grape, black and red currant by-products (marc) was investigated, and the highest antioxidant activity was found in extracts made from black currant marc, the lowest was in extracts from Red currant MARC.