Conventional and Enzyme-Assisted Extraction of Rosemary Leaves (<i>Rosmarinus officinalis</i> L.): Toward a Greener Approach to High Added-Value Extracts

Conventional and Enzyme-Assisted Extraction of Rosemary Leaves (<i>Rosmarinus officinalis</i> L.): Toward a Greener Approach to High Added-Value Extracts

The effect of different extraction methods of rosemary leaves on the total phenolic content (TPC), and the antioxidant activity of the extracts was herein investigated. Firstly, the solid-liquid conventional extraction (CEM) and microwave-assisted extraction (MAE) were implemented in an effort to id...

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Bibliographic Details
Main Authors: Antonella Rozaria Nefeli Pontillo, Lydia Papakosta-Tsigkri, Theopisti Lymperopoulou, Diomi Mamma, Dimitris Kekos, Anastasia Detsi
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Applied Sciences
Subjects:
rosemary leaves
enzyme-assisted extraction
antioxidant activity
total phenolic content
Online Access:https://www.mdpi.com/2076-3417/11/8/3724

Internet

https://www.mdpi.com/2076-3417/11/8/3724

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