2016
DOI: 10.1111/jfpp.13046
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Comparison of Four Extraction Methods for Essential Oil fromThymus daenensisSubsp.Lancifoliusand Chemical Analysis of Extracted Essential Oil

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Cited by 33 publications
(19 citation statements)
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“…Similar results were reported by Uysal et al () for the essential oil of Thymbra spicata using solvent‐free microwave extraction (2.5%) and hydrodistillation (2.4%). In another study, ultrasound‐assisted ohmic heating provided much higher oil yield (%) for Thymus daenensis in comparison with hydrodistillation (Tavakolpour et al, ). Microwave extraction provides comparable yields with other methods and uses less time, energy, and only a small amount of water to hydrate the dry plants.…”
Section: Resultsmentioning
confidence: 99%
“…Similar results were reported by Uysal et al () for the essential oil of Thymbra spicata using solvent‐free microwave extraction (2.5%) and hydrodistillation (2.4%). In another study, ultrasound‐assisted ohmic heating provided much higher oil yield (%) for Thymus daenensis in comparison with hydrodistillation (Tavakolpour et al, ). Microwave extraction provides comparable yields with other methods and uses less time, energy, and only a small amount of water to hydrate the dry plants.…”
Section: Resultsmentioning
confidence: 99%
“…As well as their extensive use as a flavoring material, they are used in the nutritional and agricultural fields for their reported antibacterial, antifungal, antiviral, nematicidal, insecticidal, and antioxidant. Due to this, their use as antioxidants and preservatives in food has been recommended, either incorporated into the food stuff packaging material or as plant and crop protectants [23] [24].…”
Section: Essential Oilsmentioning
confidence: 99%
“…However, due to some adverse effects and potential toxicities, serious concerns regarding their consumption were raised demonstrated (Jiang & Xiong, ; Pokorný, ). In this regard, natural preservatives (animal‐ or plant‐based) have been incorporated into the food products to provide the required the antioxidant and antimicrobial properties (Akbarirad et al, ; Fallah, Feizi, Hashemipour, & Kelishadi, ; Hashemi & Mousavi Khaneghah, ; Saljoughian et al, ; Tavakolpour et al, ).…”
Section: Introductionmentioning
confidence: 99%