In situ microwave assisted extraction of clove buds to isolate essential oil, polyphenols, and lignocellulosic compounds

Autor: Iginio Longo, Maria Rosaria Tine, José González-Rivera, Massimo Onor, Eleonora Tanzini, Carlo Ferrari, Luca Bernazzani, Celia Duce, Emilia Bramanti, Beatrice Campanella, Julian Cabrera Ruiz

Publikováno v: Industrial crops and products
161 (2021). doi:10.1016/j.indcrop.2020.113203
info:cnr-pdr/source/autori:Gonzalez-Rivera J.; Duce C.; Campanella B.; Bernazzani L.; Ferrari C.; Tanzini E.; Onor M.; Longo I.; Ruiz J.C.; Tine M.R.; Bramanti E./titolo:In situ microwave assisted extraction of clove buds to isolate essential oil, polyphenols, and lignocellulosic compounds/doi:10.1016%2Fj.indcrop.2020.113203/rivista:Industrial crops and products (Print)/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:161

Clove buds is a spice of relevance in food, traditional medicine, pharmaceutics and cosmetics and, among the spices, they have the highest content of total polyphenols with exceptional antiviral and antimicrobial properties. Various approaches have b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::751011ce916da86eef46148051afa1cc
https://doi.org/10.1016/j.indcrop.2020.113203