Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods

Author:

Okoh O.O.,Sadimenko A.P.,Afolayan A.J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Identification of essential oil components by gas chromatography/ mass spectroscope;Adams,1995

2. Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L.;Angioni;Journal of Agricultural and Food Chemistry,2004

3. Essential oils and aroma chemicals from Eucalyptus globulus Labill;Boelens;Perfumer and Flavorist,1985

4. Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity;Bousbia;Food Chemistry,2009

5. Supercritical fluid extraction from rosemary (Rosmarinus officinalis): Kinetic data, extract’s global yield, composition, and antioxidant activity;Carvalho;Journal of Supercritical Fluids,2005

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