Freezing effect on the oleuropein content of olive leaves extracts obtained from microwave-assisted extraction

This work aimed to investigate the effect of freezing on the oleuropein content obtained from olive leaves extracts. The extracts were obtained by microwave-assisted extraction using different solvents, pH, temperatures and microwave irradiation time. Afterward, HPLC was used to identify and quantif...

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Detalles Bibliográficos
Autores principales: Martiny, T. Renata, Dotto, G. Luiz, Raghavan, V., de Moraes, C. Costa, da Rosa, G. Silveira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8520335/
https://www.ncbi.nlm.nih.gov/pubmed/34691198
http://dx.doi.org/10.1007/s13762-021-03732-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8520335/
https://www.ncbi.nlm.nih.gov/pubmed/34691198
http://dx.doi.org/10.1007/s13762-021-03732-1

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