Antioxidant activities of the supercritical and conventional satureja montana extracts

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Grosso, C ^a   Oliveira, A C ^b   Mainar, A M ^e   Urieta, J S ^c   Barroso, J G ^d   Palavra, A M F ^a  

^a INSTITUTO SUPERIOR TÉCNICO   (Portugal)

^b INETI   (Portugal)

^c UNIVERSITY OF ZARAGOZA   (Spain)

^d UNIVERSITY OF LISBON   (Portugal)

^e NONE

Author keywords

Hydrodistillation; Satureja montana; Soxhlet extraction; Supercritical fluid extraction; Thymoquinone

Indexed keywords

ANTIOXIDANT; BENZOQUINONE DERIVATIVE; CARVACROL; ESSENTIAL OIL; FATTY ACID; FOOD PRESERVATIVE; PLANT EXTRACT; SUNFLOWER OIL; TERPENE; THYMOL; THYMOQUINONE; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRACTIONATION; ISOLATION AND PURIFICATION; METHODOLOGY; OXIDATION REDUCTION REACTION; PLANT; SAVORY; TEMPERATURE; TIME; VALIDATION STUDY; PROCEDURES;

ANTIOXIDANTS; BENZOQUINONES; CHEMICAL FRACTIONATION; FATTY ACIDS; FATTY ACIDS, NONESTERIFIED; FOOD PRESERVATIVES; MONOTERPENES; OILS, VOLATILE; OXIDATION-REDUCTION; PLANT COMPONENTS, AERIAL; PLANT EXTRACTS; PLANT OILS; SATUREJA; TEMPERATURE; THYMOL; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

SATUREJA MONTANA;

EID: 70449507716     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01376.x     Document Type: Article

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