Rosmarinic acid levels, phenolic contents, antioxidant and antimicrobial activities of the extracts from salvia verbenacal. Obtained with different solvents and procedures

Journal of Food Biochemistry

Volumn 39, Issue 2, 2015, Pages 199-208

  Kostić, Milica ^a   Zlatković, Bojan ^b   Miladinović, Bojana ^a   Živanović, Slavoljub ^a   Mihajilov Krstev, Tatjana ^b   Pavlović, Dragana ^a   Kitić, Dušanka ^a  

^a UNIVERSITY OF NI   (Serbia)

^b UNIVERSITY OF NI   (Serbia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL AGENTS; ANTIOXIDANTS; DIETARY SUPPLEMENTS; ESSENTIAL OILS; FLAVONOIDS; FOOD PRESERVATION; FOOD PRODUCTS PLANTS; MICROORGANISMS; MONOTERPENES; TANNINS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-MICROBIAL ACTIVITY; BENEFICIAL EFFECTS; ETHANOLIC EXTRACTS; METHANOLIC EXTRACTS; NATURAL ANTIOXIDANTS; NATURAL-ANTIMICROBIALS; ULTRASOUND EXTRACTIONS;

EXTRACTION;

SALVIA; SALVIA VERBENACA;

EID: 84927010632     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12121     Document Type: Article

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