Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composit...
Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction
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Switzerland: MDPI AG
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English
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Switzerland: MDPI AG
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Curcuma root (Curcuma longa L.) is a very important plant in gastronomy and medicine for its unique antiseptic, anti-inflammatory, antimicrobial and antioxidant properties. Conventional methods for the extraction of curcuma oil require long extraction times and high temperatures that can degrade the active substances. Therefore, the objectives of t...
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Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction
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TN_cdi_doaj_primary_oai_doaj_org_article_47ddcbf30bfb4d3fb79e8d72ddc80d02
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_47ddcbf30bfb4d3fb79e8d72ddc80d02
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules26061516
