Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices

Innovative Food Science and Emerging Technologies

Volumn 41, Issue , 2017, Pages 172-178

  Hashemi, Seyed Mohammad Bagher ^a   Nikmaram, Nooshin ^b   Esteghlal, Sara ^c   Mousavi Khaneghah, Amin ^d   Niakousari, Mehrdad ^c   Barba, Francisco J ^e   Roohinejad, Shahin ^f,g   Koubaa, Mohamed ^h  

^a FASA UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c SHIRAZ UNIVERSITY   (Iran)

^d UNIVERSITY OF CAMPINAS   (Brazil)

^e UNIVERSITY OF VALENCIA   (Spain)

^f FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^g SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^h UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

Author keywords

Conventional hydrodistillation; Essential oil; Ohmic assisted hydrodistillation; Origanum vulgare

Indexed keywords

ANTIOXIDANTS; BACILLUS CEREUS; BACTERIA; BACTERIOLOGY; ENERGY UTILIZATION; ESCHERICHIA COLI; EXTRACTION; FREE RADICALS; GAS CHROMATOGRAPHY; GAS OILS; MASS SPECTROMETRY; MICROORGANISMS; MICROWAVE INTEGRATED CIRCUITS; PLANTS (BOTANY); SALMONELLA;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDRODISTILLATIONS; INHIBITION CONCENTRATIONS; MINIMUM INHIBITORY CONCENTRATION; OHMIC-ASSISTED HYDRODISTILLATION; ORIGANUM VULGARE; QUANTITATIVE CHARACTERISTICS;

ESSENTIAL OILS;

EID: 85015393537     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.03.003     Document Type: Article

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