An overview of the properties of essential oils and their various methods of extraction

سال انتشار: 1399
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 408

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تاریخ نمایه سازی: 25 تیر 1399

چکیده مقاله:

Essential oils are aromatic compounds found in various organs of plants. They are generally colorless, especially when freshly prepared. Their chemical composition varies greatly based on factors such as plant, environment and extraction methods (Aali, 2017). Essential oils can be a good alternative to food and medicine due to their antimicrobial, antioxidant, anti-inflammatory and anti-cancer properties (Villanueva, 2015). Today, Essential oils are widely used in processes such as encapsulation of bioactive compounds and variousindustries such as textiles, cosmetics, and, most importantly, in the food industry, due to their high health benefits (Srinivasan, 2017). According to research, the major common chemical compounds in essential oils are Thymol, α-Pinene, β-Pinin, Carvacrol, Linalool, Germacrene and Cumin Aldehyde (Aali, 2017).

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نویسندگان

Homa Alizadeh Saadabadi

MSc. Graduated Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Akram Pezeshky Najafabadi

Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Babak Ganbarzadeh

Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran