Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction
Author:
Funder
TUBITAK
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3475-5/fulltext.html
Reference26 articles.
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2. Çam M, İçyer NC (2015) Phenolics of pomegranate peels: extraction optimization by central composite design and alpha glucosidase inhibition potentials. J Food Sci Technol 52:1489–1497. https://doi.org/10.1007/s13197-013-1148-y
3. Ciobanu A, Mallard I, Landy D, Brabie G, Nistor D, Fourmentin S (2013) Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers. Food Chem 138:291–297. https://doi.org/10.1016/j.foodchem.2012.10.106
4. Dawidowicz AL, Rado E, Wianowska D, Mardarowicz M, Gawdzik J (2008) Application of PLE for the determination of essential oil components from Thymus vulgaris L. Talanta 76:878–884. https://doi.org/10.1016/j.talanta.2008.04.050
5. Durling NE, Catchpole OJ, Grey JB, Webby RF, Mitchell KA, Foo LY, Perry NB (2007) Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol-water mixtures. Food Chem 101:1417–1424
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