Essential oils are concentrated liquids of complex mixtures of volatile compounds and can
be extracted from several plant organs. Essential oils are a good source of several bioactive …

There is a growing interest in natural antioxidants found in plants because of the world‐wide
trend toward the use of natural additives in food and cosmetics. Herbs and spices are one of …

Carnosic acid (salvin), which possesses antioxidative and antimicrobial properties, is
increasingly exploited within the food, nutritional health and cosmetics industries. Since its …

Antioxidants are an increasingly important ingredient in food processing. Their traditional
role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat …

This work was conducted to optimise extraction conditions of phenolics and dietary fibre
from date seeds. The effects of solvent to sample ratio, temperature, extraction time, number …

The antioxidant, antifungal and antibacterial potentials of volatile oils and oleoresin of
Cinnamomum zeylanicum Blume (leaf and bark) were investigated in the present study. The …

Effects of particle size, temperature, contact time, solvent-to-sage ratio and the ethanol–
water ratio on the extraction of the active compounds rosmarinic acid, carnosic compounds …

The antioxidant compounds of oleoresin of sage (Salvia officinalis) were separated by
column chromatography and high-performance liquid chromatography. Six major …

This review discusses the basic chemical reactions that affect food flavor quality. Although
there are many reactions that can lead to the deterioration of quality in foods, this review …

Subcritical water extraction at several temperatures ranging from 25 to 200° C has been
studied to selectively extract antioxidant compounds from rosemary leaves. An exhaustive …