Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses

Primary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate t...

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Detalles Bibliográficos
Autores principales: Wyrostek, Jakub, Kowalski, Radosław, Pankiewicz, Urszula, Solarska, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7676977/
https://www.ncbi.nlm.nih.gov/pubmed/33274109
http://dx.doi.org/10.1155/2020/8891855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7676977/
https://www.ncbi.nlm.nih.gov/pubmed/33274109
http://dx.doi.org/10.1155/2020/8891855

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