HPTLC and ATR/FTIR Characterization of Antioxidants in Different Rosemary Extracts

Autor: Snezana Agatonovic-Kustrin, Ksenia S. Balyklova, Vladimir Gegechkori, David W. Morton

Publikováno v: Molecules, Vol 26, Iss 19, p 6064 (2021)

The effect of spontaneous fermentation by lactic acid bacteria on the extraction yield of bioactive compounds and antioxidant activity from rosemary leaf extracts was investigated using high-performance thin-layer chromatography (HPTLC). Brining and

Externí odkaz: https://doaj.org/article/48b653c03d27472eb70cc56aeee826fc

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Investigation of Distribution of Antioxidant Compounds from Natural Sources and Study of Lipid Protection in Oil-in-Water Emulsions

Autor: Marília Bellanda Galuch, Sylvio V. Palombini, Thiago Ferreira dos Santos Magon, Thiago Claus, Sandra Terezinha Marques Gomes, Fabiana Carbonera, Jesuí Vergílio Visentainer, Makoto Matsushita

Publikováno v: Journal of the Brazilian Chemical Society, Volume: 29, Issue: 8, Pages: 1612-1620, Published: AUG 2018
Journal of the Brazilian Chemical Society v.29 n.8 2018
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

The investigation of the distribution of antioxidant compounds between emulsions phases, employing natural sources of these compounds directly in the emulsions, is rarely addressed. The use of ultra performance liquid chromatography coupled to a mass

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3333ff19e3d66e689c07851bbb3ad1be
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532018000801612&lng=en&tlng=en

Assisted extraction of rosemary antioxidants with green solvents

Autor: Damian Maestri, Soraya Rodríguez-Rojo, María José Cocero, A. Visentin

Publikováno v: UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname

The use of natural antioxidants in the food industry has increased in the last years and there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. In this work the extraction of antioxidants fr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a567ff07fc0e766f5691aca3b12607b1
https://doi.org/10.1016/j.jfoodeng.2011.09.029

Using biotechnology to improve the production of rosmarinic acid from rosemary plants

Autor: El-Naggar, Hany M.

Thesis (Ph.D.)--University of Nebraska-Lincoln, 2006.
Title from title screen (site viewed on Nov. 22, 2006). PDF text: 143 p. : ill. ; 5.19Mb. UMI publication number: AAT 3217531. Includes bibliographical references. Also available in microfilm

Externí odkaz: http://0-wwwlib.umi.com.library.unl.edu/crunl/fullcit?p3217531