Comparison of Four Extraction Methods for Essential Oil fromThymus daenensisSubsp.Lancifoliusand Chemical Analysis of Extracted Essential Oil-Reference-Cited by-同舟云学术

Comparison of Four Extraction Methods for Essential Oil fromThymus daenensisSubsp.Lancifoliusand Chemical Analysis of Extracted Essential Oil

Published:2016-07-28 Issue:4 Volume:41 Page:e13046
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Tavakolpour Yousef¹,Moosavi-Nasab Marzieh¹²,Niakousari Mehrdad¹³,Haghighi-Manesh Soroush⁴,Hashemi Seyed Mohammad Bagher⁵,Mousavi Khaneghah Amin⁶

Affiliation:

1. Department of Food Science and Technology; College of Agriculture, Shiraz University; Shiraz Iran

2. Seafood Processing Research Group, College of Agriculture, Shiraz University; Shiraz Iran

3. Nanotechnology Institute, Shiraz University; Shiraz Iran

4. Department of Food Science and Technology; School of Agriculture, TarbiatModares University; Tehran Iran

5. Department of Food Science and Technology; College of Agriculture, Fasa University; Fasa Iran

6. Department of Food Science, Faculty of Food Engineering; University of Campinas; Rua Monteiro Lobato, 80 Caixa Postal 6121, CEP: 13083-862 Campinas São Paulo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13046/fullpdf

Reference21 articles.

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3. Comparison of extraction methods for the rapid determination of essential oil content and composition of basil;Charles;J. Am. Soc. Hortic. Sci.,1990

4. Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oils from Thymus vulgaris L;Golmakani;Food Chem.,2008

5. Influence of Zatariamultiflora Boiss. essential oil on oxidative stability of sunflower oil;Hashemi;Eur. J. Lipid Sci. Technol.,2011a

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