Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers
Authors
Keywords
-
Journal
MOLECULES
Volume 25, Issue 4, Pages 810
Publisher
MDPI AG
Online
2020-02-26
DOI
10.3390/molecules25040810
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization
- (2019) Elena Roselló-Soto et al. MOLECULES
- Ultrasound-assisted bleaching: Mathematical and 3D computational fluid dynamics simulation of ultrasound parameters on microbubble formation and cavitation structures
- (2019) Reza Roohi et al. Innovative Food Science & Emerging Technologies
- Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica)
- (2019) Jana Šic Žlabur et al. ULTRASONICS SONOCHEMISTRY
- Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review
- (2018) Danijela Bursać Kovačević et al. FOOD CHEMISTRY
- Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisi Macf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variables
- (2018) Zeynep Ciğeroğlu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approach
- (2018) Tian Jiang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology
- (2018) José Carlos Martínez-Patiño et al. ULTRASONICS SONOCHEMISTRY
- Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts
- (2018) Radhia Abdelkebir et al. Innovative Food Science & Emerging Technologies
- Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization
- (2018) Elena Roselló-Soto et al. FOOD CHEMISTRY
- Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
- (2018) Predrag Putnik et al. FOOD CHEMISTRY
- Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice
- (2017) Luis Eduardo Ordóñez-Santos et al. FOOD CHEMISTRY
- Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS
- (2017) Rubén Agregán et al. FOOD RESEARCH INTERNATIONAL
- Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia
- (2017) Irena Landeka Jurčević et al. FOOD TECHNOLOGY AND BIOTECHNOLOGY
- Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies
- (2017) Mahesha M. Poojary et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties
- (2017) Selin Şahin et al. MOLECULES
- Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
- (2017) Predrag Putnik et al. MOLECULES
- Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa)
- (2017) Jana Šic Žlabur et al. MOLECULES
- Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products
- (2017) Francisco J. Barba et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Sonication enhances quality and antioxidant activity of blueberry juice
- (2017) Yu ZOU et al. Food Science and Technology
- Effect of ultrasound treatment on quality and microbial load of carrot juice
- (2016) Yu ZOU et al. Food Science and Technology
- Effect of ultrasound treatment on quality and microbial load of carrot juice
- (2016) Yu ZOU et al. Food Science and Technology
- Effect of sonication on soursop juice quality
- (2015) Daniely da Rocha Cordeiro Dias et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of ultrasound treatments on quality of grapefruit juice
- (2013) Rana Muhammad Aadil et al. FOOD CHEMISTRY
- Antioxidant ability and total phenolic content of aqueous leaf extract of Stevia rebaudiana Bert
- (2011) Shruti Shukla et al. EXPERIMENTAL AND TOXICOLOGIC PATHOLOGY
- Content of essential oil, terpenoids and polyphenols in commercial chamomile (Chamomilla recutita L. Rauschert) teas from different countries
- (2011) Ain Raal et al. FOOD CHEMISTRY
- Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
- (2007) Muthupandian Ashokkumar et al. Innovative Food Science & Emerging Technologies
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More