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Varga-Visi É, Jócsák I, Kozma V, Lóki K, Ali O, Szabó A. Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage. Foods 2022; 11:foods11233917. [PMID: 36496725 PMCID: PMC9737663 DOI: 10.3390/foods11233917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 11/29/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative processes. The objective of our study was to determine whether thymol treatment of the surface of sliced paprika salami could be applied to inhibit lipid oxidation and color change during refrigerated storage. During eight weeks of storage, the malondialdehyde (MDA) levels and the ratios of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and n6/n3 in thymol-treated salami remained unchanged (p ≥ 0.05), whereas in the controls, the MDA levels increased by approximately twelvefold and the ratio of SFAs in the lipid fraction increased (p < 0.001), while the ratio of PUFAs decreased (p < 0.001). The application of thymol prevented decrease in yellowness (b*) of the slices and reduced decreases in redness (a*) and brightness (chroma).
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Affiliation(s)
- Éva Varga-Visi
- Department of Physiology and Animal Health, Institute of Physiology and Nutrition, Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, Guba Sándor Street 40, H-7400 Kaposvár, Hungary
- Correspondence:
| | - Ildikó Jócsák
- Department of Agronomy, Institute of Agronomy, Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, Guba Sándor Street 40, H-7400 Kaposvár, Hungary
| | - Vanda Kozma
- Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, Guba Sándor Street 40, H-7400 Kaposvár, Hungary
| | - Katalin Lóki
- Department of Chemistry, Institute of Mathematics and Basic Science, Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, Guba Sándor Street 40, H-7400 Kaposvár, Hungary
| | - Omeralfaroug Ali
- Agribiotechnology and Precision Breeding for Food Security National Laboratory, Department of Physiology and Animal Health, Institute of Physiology and Nutrition, Hungarian University of Agriculture and Life Sciences, Guba Sándor Street 40, H-7400 Kaposvár, Hungary
| | - András Szabó
- Department of Physiology and Animal Health, Institute of Physiology and Nutrition, Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, Guba Sándor Street 40, H-7400 Kaposvár, Hungary
- Agribiotechnology and Precision Breeding for Food Security National Laboratory, Department of Physiology and Animal Health, Institute of Physiology and Nutrition, Hungarian University of Agriculture and Life Sciences, Guba Sándor Street 40, H-7400 Kaposvár, Hungary
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Patil SM, Ramu R, Shirahatti PS, Shivamallu C, Amachawadi RG. A systematic review on ethnopharmacology, phytochemistry and pharmacological aspects of Thymus vulgaris Linn. Heliyon 2021; 7:e07054. [PMID: 34041399 PMCID: PMC8141878 DOI: 10.1016/j.heliyon.2021.e07054] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/23/2021] [Accepted: 05/07/2021] [Indexed: 11/29/2022] Open
Abstract
Thymus vulgaris Linn. is a medicinal and culinary herb from the Southern European region known for its anti-infective, cardioprotective, gastroprotective, anti-inflammatory, and immunomodulatory activities since the Egyptian era. The reported pharmacological activities of T. vulgaris L. include antibacterial, antioxidant, anti-inflammatory, antiviral, and anti-cancerous activities. In this review, a comprehensive approach is put forth to scrutinize and report the available data on phytochemistry, ethnopharmacology, pharmacology, and toxicology of the plant. The different extracts and essential oil obtained from the plant have been assessed and reported to treat ailments like microbial infections, inflammation, non-communicable diseases like cancer, and sexually transmitted diseases like HIV-1 and Herpes. The literature review has also indicated the use of volatile oils, phenolic acids, terpenoids, flavonoids, saponins, steroids, tannins, alkaloids, and polysaccharides in pharmacotherapy. Applications of these compounds including antidiabetic, anti-Alzheimer's, cardio, neuro and hepatoprotective, anti-osteoporosis, sedative, immunomodulatory, antioxidant, anti-tyrosinase, antispasmodic, antinociceptive, gastroprotective, anticonvulsant, antihypertensive, antidepressant, anti-amnesia, and anti-helminthic activities have been mentioned. Further, based on research gaps, recommendations have been provided to evaluate T. vulgaris L. systematically to develop plant-based drugs, nutraceuticals, and to evaluate their clinical efficiency and safety.
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Affiliation(s)
- Shashank M. Patil
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysuru, 570 015, Karnataka, India
| | - Ramith Ramu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysuru, 570 015, Karnataka, India
| | - Prithvi S. Shirahatti
- Department of Biotechnology, Teresian College, Siddhartha Nagara, Mysuru, 570 011, Karnataka, India
| | - Chandan Shivamallu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysuru, 570 015, Karnataka, India
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3
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Preparation, characterization and antioxidant properties of gelatin films incorporated with Origanum onites L. essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00683-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tügen A, Ocak B, Özdestan-Ocak Ö. Development of gelatin/chitosan film incorporated with lemon essential oil with antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00547-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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In Search of High-Yielding and Single-Compound-Yielding Plants: New Sources of Pharmaceutically Important Saponins from the Primulaceae Family. Biomolecules 2020; 10:biom10030376. [PMID: 32121337 PMCID: PMC7175136 DOI: 10.3390/biom10030376] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 02/19/2020] [Accepted: 02/25/2020] [Indexed: 12/04/2022] Open
Abstract
So far, only a few primrose species have been analyzed regarding their saponin composition and content. Moreover, the roots of only two of them are defined by the European Union (EU) Pharmacopoeia monograph and commercially utilized by the pharmaceutical industry. Thus, this study intended to find some new sources of main triterpene saponins from Primulae radix, namely primulasaponins I and II together with the closely related sakurasosaponin. Using isolated standards, UHPLC-ESI-HRMS served to assess over 155 Primulaceae members qualitatively and quantitatively. Nine examples of plants accumulating over 5% of primulasaponin I in their roots were found. Among them, in one case, it was found as the almost sole secondary metabolite with the concentration of 15–20% (Primula grandis L.). A reasonable content of primulasaponin II was found to be typical for Primula vulgaris Huds. and P. megaseifolia Boiss. & Bal. The sakurasosaponin level was found in seven species to exceed 5%. The finding of new, single and rich sources of the abovementioned biomolecules among species that were never analyzed phytochemically is important for future research and economic benefit. The chemotaxonomic significance of the occurrence of these three saponins in Primulaceae is discussed.
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Characterization of bioactive and volatile profiles of thyme (Thymus vulgaris L.) teas as affected by infusion times. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9874-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Chang YL, Shen M, Ren XY, He T, Wang L, Fan SS, Wang XH, Li X, Wang XP, Chen XY, Sui H, She GM. Multi-Response Extraction Optimization Based on Anti-Oxidative Activity and Quality Evaluation by Main Indicator Ingredients Coupled with Chemometric Analysis on Thymus quinquecostatus Celak. Molecules 2018; 23:E957. [PMID: 29671816 PMCID: PMC6017520 DOI: 10.3390/molecules23040957] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 04/10/2018] [Accepted: 04/16/2018] [Indexed: 11/26/2022] Open
Abstract
Thymus quinquecostatus Celak is a species of thyme in China and it used as condiment and herbal medicine for a long time. To set up the quality evaluation of T. quinquecostatus, the response surface methodology (RSM) based on its 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was introduced to optimize the extraction condition, and the main indicator components were found through an UPLC-LTQ-Orbitrap MSn method. The ethanol concentration, solid-liquid ratio, and extraction time on optimum conditions were 42.32%, 1:17.51, and 1.8 h, respectively. 35 components having 12 phenolic acids and 23 flavonoids were unambiguously or tentatively identified both positive and negative modes to employ for the comprehensive analysis in the optimum anti-oxidative part. A simple, reliable, and sensitive HPLC method was performed for the multi-component quantitative analysis of T. quinquecostatus using six characteristic and principal phenolic acids and flavonoids as reference compounds. Furthermore, the chemometrics methods (principal components analysis (PCA) and hierarchical clustering analysis (HCA)) appraised the growing areas and harvest time of this herb closely relative to the quality-controlled. This study provided full-scale qualitative and quantitative information for the quality evaluation of T. quinquecostatus, which would be a valuable reference for further study and development of this herb and related laid the foundation of further study on its pharmacological efficacy.
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Affiliation(s)
- Yan-Li Chang
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Meng Shen
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Xue-Yang Ren
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Ting He
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Le Wang
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Shu-Sheng Fan
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Xiu-Huan Wang
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Xiao Li
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Xiao-Ping Wang
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Xiao-Yi Chen
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
| | - Hong Sui
- School of Chinese Pharmacy, Ningxia Medical University, Yinchuan 750004, China.
| | - Gai-Mei She
- School of Chinese Pharmacy, Beijing University of Chinese Medicine, Beijing 100102, China.
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Zhang L, Ni H, Zhu Y, Yang Y, Li L, Jiang Z, Zheng FP, Chen F. Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from
Aspergillus niger. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13500] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Liangzhen Zhang
- College of Food and Biology EngineeringJimei UniversityXiamen Fujian Province 361021 People's Republic of China
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing 100048 People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamen Fujian Province 361021 People's Republic of China
| | - Hui Ni
- College of Food and Biology EngineeringJimei UniversityXiamen Fujian Province 361021 People's Republic of China
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing 100048 People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamen Fujian Province 361021 People's Republic of China
- Research Center of Food Biotechnology of Xiamen CityXiamen Fujian Province 361021 People's Republic of China
| | - Yanbing Zhu
- College of Food and Biology EngineeringJimei UniversityXiamen Fujian Province 361021 People's Republic of China
| | - Yuanfan Yang
- College of Food and Biology EngineeringJimei UniversityXiamen Fujian Province 361021 People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamen Fujian Province 361021 People's Republic of China
- Research Center of Food Biotechnology of Xiamen CityXiamen Fujian Province 361021 People's Republic of China
| | - Lijun Li
- College of Food and Biology EngineeringJimei UniversityXiamen Fujian Province 361021 People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamen Fujian Province 361021 People's Republic of China
- Research Center of Food Biotechnology of Xiamen CityXiamen Fujian Province 361021 People's Republic of China
| | - Zedong Jiang
- College of Food and Biology EngineeringJimei UniversityXiamen Fujian Province 361021 People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamen Fujian Province 361021 People's Republic of China
- Research Center of Food Biotechnology of Xiamen CityXiamen Fujian Province 361021 People's Republic of China
| | - Fu Ping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing 100048 People's Republic of China
| | - Feng Chen
- College of Food and Biology EngineeringJimei UniversityXiamen Fujian Province 361021 People's Republic of China
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing 100048 People's Republic of China
- Department of Food, Nutrition and Packaging SciencesClemson UniversityClemson South Carolina 29634
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Ni H, Hao S, Zheng F, Zhang L, Lee B, Wang Y, Chen F. Effects of two enzyme extracts of Aspergillus niger on green tea aromas. Food Sci Biotechnol 2017; 26:611-622. [PMID: 30263585 DOI: 10.1007/s10068-017-0108-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 02/13/2017] [Accepted: 02/14/2017] [Indexed: 10/19/2022] Open
Abstract
Green tea was investigated in terms of its aroma changes induced by two enzyme extracts of Aspergillus niger, i.e., crude enzyme extracted from fermentation using tea stalk medium (CETSM) and crude enzyme yielded in potato dextrose medium. The result showed that the former had significant effects on sensory indexes and volatile constituents, with significant increases in toasty and mushroom notes, while the latter had little influence on the aforementioned indexes. In addition, the volatile constituents were significantly affected; in particular, the contents of cis-3-hexenol, 1-octen-3-ol, eucalyptol, hexanol, and benzaldehyde increased. Furthermore, gas chromatography-olfactometry (GC-O) analysis showed that an increase in 1-octen-3-ol strengthened the mushroom note. These results indicate that CETSM contains some novel enzymes that can modify the aroma profile of green tea. This study also provides valuable information and suggestions to use fermented enzymes to modify food aromas.
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Affiliation(s)
- Hui Ni
- 1College of Food and Bioengineering, Jimei University, Xiamen, 361021 Fujian Province People's Republic of China
| | - Sun Hao
- 1College of Food and Bioengineering, Jimei University, Xiamen, 361021 Fujian Province People's Republic of China.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, 361021 Fujian Province People's Republic of China.,Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021 Fujian Province People's Republic of China
| | - Fuping Zheng
- 2Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048 China.,5Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 People's Republic of China
| | - Liangzhen Zhang
- 1College of Food and Bioengineering, Jimei University, Xiamen, 361021 Fujian Province People's Republic of China
| | - Bolim Lee
- 6Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
| | - Yaqi Wang
- 6Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
| | - Feng Chen
- 1College of Food and Bioengineering, Jimei University, Xiamen, 361021 Fujian Province People's Republic of China.,2Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048 China.,6Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
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Villanueva Bermejo D, Angelov I, Vicente G, Stateva RP, Rodriguez García-Risco M, Reglero G, Ibañez E, Fornari T. Extraction of thymol from different varieties of thyme plants using green solvents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2901-2907. [PMID: 25445203 DOI: 10.1002/jsfa.7031] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Revised: 11/25/2014] [Accepted: 11/26/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Thymol (2-isopropyl-5-methylphenol) is the main monoterpene phenol found in thyme essential oil. This compound has revealed several biological properties, including antibacterial, anti-inflammatory and antioxidant activities. In this work, a comparison was made between the performance of different green solvents (ethanol, limonene and ethyl lactate), by pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE) at different conditions, to extract thymol from three different varieties of thyme (Thymus vulgaris, Thymus zygis and Thymus citriodorus). Additionally, new solubility data of thymol in limonene and ethanol at ambient pressure and temperatures in the range 30-43 °C are reported. RESULTS The highest thymol recoveries were attained with T. vulgaris (7-11 mg g(-1)). No thymol could be quantified in the PLE samples of T. citriodorus. The highest concentrations of thymol in the extracts were obtained with limonene. Thymol is very soluble in both solvents, particularly in ethanol (∼900 mg g(-1) at ∼40 °C), and is the main compound (in terms of peak area) present in the essential oil extracts obtained. CONCLUSION The three solvents show good capacity to extract thymol from T. vulgaris and T. zygis by PLE. Although PLE proved to be a suitable technology to extract thymol from thyme plants, the highest concentrations of thymol were obtained by SFE with supercritical CO2 .
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Affiliation(s)
- David Villanueva Bermejo
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM + CSIC, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, E-28049, Madrid, Spain
| | - Ivan Angelov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Gonzalo Vicente
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM + CSIC, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, E-28049, Madrid, Spain
| | - Roumiana P Stateva
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Mónica Rodriguez García-Risco
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM + CSIC, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, E-28049, Madrid, Spain
| | - Guillermo Reglero
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM + CSIC, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, E-28049, Madrid, Spain
| | - Elena Ibañez
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM + CSIC, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, E-28049, Madrid, Spain
| | - Tiziana Fornari
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM + CSIC, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, E-28049, Madrid, Spain
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Adam M, Čížková A, Eisner A, Ventura K. Solid-phase microextraction based method for determination of essential oils components in herbal beverages. J Sep Sci 2013; 36:764-72. [DOI: 10.1002/jssc.201200714] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2012] [Revised: 10/29/2012] [Accepted: 10/29/2012] [Indexed: 11/12/2022]
Affiliation(s)
- Martin Adam
- Department of Analytical Chemistry, Faculty of Chemical Technology; University of Pardubice; Pardubice Czech Republic
| | - Andrea Čížková
- Department of Analytical Chemistry, Faculty of Chemical Technology; University of Pardubice; Pardubice Czech Republic
| | - Aleš Eisner
- Department of Analytical Chemistry, Faculty of Chemical Technology; University of Pardubice; Pardubice Czech Republic
| | - Karel Ventura
- Department of Analytical Chemistry, Faculty of Chemical Technology; University of Pardubice; Pardubice Czech Republic
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12
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Bucar F, Wube A, Schmid M. Natural product isolation – how to get from biological material to pure compounds. Nat Prod Rep 2013; 30:525-45. [DOI: 10.1039/c3np20106f] [Citation(s) in RCA: 229] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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