| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601496 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Enzyme use on thyme leaves was proposed to improve antioxidant compounds recovery. ⺠Antioxidant compounds recovery from fresh thyme is higher than depleted leaves. ⺠Aqueous methanol produces best extraction of these compounds. ⺠Antioxidant capacity of fresh thyme leaves extracts decreased with enzymes use. ⺠Enzyme use on depleted thyme improves activity and antioxidant compounds yield.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alejandra Cerda, MarÃa Eugenia MartÃnez, Carmen Soto, Paola Poirrier, Jose R. Perez-Correa, Jose R. Vergara-Salinas, MarÃa Elvira Zúñiga,