Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 98-107

  Babovic, Nada ^a,b   Djilas, Sonja ^c   Jadranin, Milka ^d   Vajs, Vlatka ^d   Ivanovic, Jasna ^a   Petrovic, Slobodan ^a,e   Zizovic, Irena ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b SINGIDUNUM UNIVERSITY   (Serbia)

^c UNIVERSITY OF NOVI SAD   (Serbia)

^d Institute for Chemistry   (Serbia)

^e Hemofarm Group   (Serbia)

Author keywords

Antioxidant activity; Hyssop; Natural antioxidants; Rosemary; Sage; Supercritical carbon dioxide extraction; Thyme

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; COLOUR CHANGE; ELECTRON SPIN RESONANCE; FENTON REACTIONS; FOOD INDUSTRIES; HYDROXYL RADICALS; LAMIACEAE; LAMIACEAE FAMILY; NATURAL ANTIOXIDANTS; NUTRIENT VALUES; OVERALL QUALITY; RADICAL ASSAY; ROSEMARY EXTRACTS; ROSMARINUS OFFICINALIS; SHELF LIFE; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL CO; SYNTHETIC ANTIOXIDANTS; THYMUS VULGARIS;

CARBON DIOXIDE; ELECTRON SPIN RESONANCE SPECTROSCOPY; ESSENTIAL OILS; FOOD ADDITIVES; FREE RADICAL REACTIONS; FREE RADICALS; SPIN DYNAMICS; SUPERCRITICAL FLUID EXTRACTION;

EXTRACTION;

HYSSOPUS OFFICINALIS; LAMIACEAE; MAGNOLIOPHYTA; ROSMARINUS OFFICINALIS; SALVIA OFFICINALIS; THYMUS VULGARIS;

EID: 73349088997     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.08.013     Document Type: Article

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