Supercritical fluid extraction and fractionation of different preprocessed rosemary plants

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1400-1404

  Ibáñez, Elena ^a   Oca, Aranzazu ^b   De Murga, Gonzalo ^b   López Sebastián, Sara ^c   Tabera, Javier ^c   Reglero, Guillermo ^c  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b AL Air Liquide España S A   (Spain)

^c UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Fractionation; Rosemary antioxidant; Rosemary essential oil; Supercritical fluid extraction

Indexed keywords

ANTIOXIDANT; CARNOSOL; ESSENTIAL OIL; HERB; ROSMARINUS OFFICINALIS EXTRACT;

ANALYTIC METHOD; ANGIOSPERM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CONTAMINATION; DESICCATION; EXTRACTION; FOOD COMPOSITION; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; FRACTIONATION; METHODOLOGY; PLANT LEAF; SAMPLING; SUPERCRITICAL FLUID CHROMATOGRAPHY; TECHNIQUE;

ANGIOSPERMS; ANTIOXIDANTS; DESICCATION; FOOD HANDLING; LAMIACEAE; OILS, VOLATILE; PLANT LEAVES;

MAGNOLIOPHYTA; ROSMARINUS OFFICINALIS;

EID: 0344849509     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980982f     Document Type: Article

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