Microwave irradiation to pretreat rosemary (Rosmarinus officinalis L.) for maintaining antioxidant content during storage and to extract essential oil simultaneously

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1399-1405

  Sui, Xiaoyu ^a   Liu, Tingting ^a   Ma, Chunhui ^a   Yang, Lei ^a   Zu, Yuangang ^a   Zhang, Lin ^a   Wang, Hua ^a  

^a NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Carnosic acid; Essential oil; Microwave pretreatment; Rosemary; Rosmarinic acid

Indexed keywords

AROMATIC HERBS; CARNOSIC ACID; DEGRADATION RATE; HYDRODISTILLATIONS; MICROWAVE PRETREATMENT; POSTHARVEST; PRETREATMENT PROCESS; ROSEMARY; ROSMARINIC ACID; ROSMARINUS OFFICINALIS; STORAGE CONDITION; STORAGE PERIODS;

DEGRADATION; MICROWAVE IRRADIATION;

ESSENTIAL OILS;

3 CARENE; ABSINTHOL; ALPHA PHELLANDRENE; ANTIOXIDANT; BETA PINENE; BISABOLOL; BORNEOL; BORNYL ACETATE; CAMPHENE; CAMPHOR; CARNOSIC ACID; CARYOPHYLLENE; CINEOLE; ESSENTIAL OIL; HUMULENE; JASMONE; LIMONENE; LINALOOL; MYRCENE; OCIMENE; PINENE; ROSMARINIC ACID; SABINENE; TERPINEN 4 OL; TERPINENE; THYMOL; VERBENONE;

ARTICLE; CHEMICAL COMPOSITION; DEGRADATION; FOOD STORAGE; HYDRODISTILLATION; MICROWAVE IRRADIATION; NONHUMAN; ROSEMARY; SHADE; SUNLIGHT;

ROSMARINUS OFFICINALIS;

EID: 81855221841     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.007     Document Type: Article

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