07/25/2019 / By Evangelyn Rodriguez
In this study, researchers from the Academic Center for Education, Culture and Research and Islamic Azad University in Iran optimized conditions used in heat- and ultrasound-assisted extraction of polyphenols from rosemary leaves through response surface methodology. The results of their study were published in the Journal of Food Processing and Preservation.
The researchers concluded that these optimal conditions will allow researchers to obtain maximum extraction efficiency of polyphenols from rosemary leaves.
Journal Reference:
Hosseini H, Bolourian S, Hamgini EY, Mahababadi EG. OPTIMIZATION OF HEAT- AND ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM DRIED ROSEMARY LEAVES USING RESPONSE SURFACE METHODOLOGY. Journal of Food Processing and Preservation. 17 October 2018;42(11). DOI: 10.1111/jfpp.13778
Tagged Under: antioxidant food additives, antioxidants, clean food, Extraction Method, food science, functional food, heat-assisted extraction, Herbs, natural food additives, polyphenols, preservatives, research, Rosemary, ultrasound-assisted extraction
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