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3 resultados
Effects of temperature and time on polyphenolic content and antioxidant activity in the pressurized hot water extraction of deodorized thyme (Thymus vulgaris).
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The effects of temperature (50-200 °C) and contact time (5-30 min) on the pressurized hot water extraction of deodorized thyme were explored for antioxidant activity, polyphenol profiles, and total antioxidants. Six not previously reported polyphenolic compounds were identified in thyme. An inverse
Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication.
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The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the
Chemical composition of bioactive pressurized extracts of Romanian aromatic plants.
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In this contribution, pressurized liquid extraction (PLE) has been employed to isolate bioactive compounds from three native Romanian plants, oregano (Origanum vulgare), tarragon (Artemisia dracunculus) and wild thyme (Thymus serpyllum). Different PLE conditions have been tested including extraction
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