Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques
Open Access
- 1 May 2017
- journal article
- Published by Elsevier BV in Separation and Purification Technology
- Vol. 179, 369-380
- https://doi.org/10.1016/j.seppur.2017.01.055
Abstract
No abstract availableThis publication has 50 references indexed in Scilit:
- Optimization of Ultrasonic Extraction of Phenolic Antioxidants from Green Tea Using Response Surface MethodologyMolecules, 2013
- Antioxidant and Antihypertensive Activity of Extract from Thymus serpyllum L. in Experimental HypertensionPlant Foods for Human Nutrition, 2013
- Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.)Polish Journal of Food and Nutrition Sciences, 2011
- Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodologyJournal of Food Science and Technology, 2011
- Determination of extraction conditions of Ginkgo biloba L. leaves by supercritical CO2 using response surface methodologyHemijska industrija, 2011
- Pressurised water extraction of polyphenols from pomegranate peelsFood Chemistry, 2010
- Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using Response Surface MethodologyBioresource Technology, 2009
- Determination of polyphenolic compounds in commercial herbal drugs and spices from Lamiaceae: thyme, wild thyme and sweet marjoram by chromatographic techniquesFood Chemistry, 2007
- Optimization of extraction of phenolics from Inga edulis leaves using response surface methodologySeparation and Purification Technology, 2007
- Antioxidant activities of different Teucrium montanum L. ExtractsInternational Journal of Food Science & Technology, 2006