Selective extraction of oxygenated compounds from oregano with sub-critical water

Journal of the Science of Food and Agriculture

Volumn 92, Issue 4, 2012, Pages 814-820

  Missopolinou, Doukeni ^a   Tsioptsias, Costas ^a   Lambrou, Charalambos ^a   Panayiotou, Costas ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Essential oil; Extraction; Greek oregano; Sub and super critical fluids

Indexed keywords

4-CYMENE; BENZOQUINONE DERIVATIVE; BORNANE DERIVATIVE; CARVACROL; ESSENTIAL OIL; ISOBORNEOL; PARA CYMENE; SOLVENT; TERPENE; THYMOL; THYMOQUINONE; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FLOWER; GAS CHROMATOGRAPHY; GREECE; HEAT; ISOLATION AND PURIFICATION; ORIGANUM; PLANT LEAF; PRESSURE; QUALITY CONTROL; TIME;

BENZOQUINONES; BORNANES; FLAME IONIZATION; FLOWERS; GREECE; HOT TEMPERATURE; MONOTERPENES; OILS, VOLATILE; ORIGANUM; PLANT LEAVES; PRESSURE; QUALITY CONTROL; SOLVENTS; THYMOL; TIME FACTORS; WATER;

ORIGANUM;

EID: 84856682324     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4652     Document Type: Article

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