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Chemical and biological characterization of Ocimum basilicum L. phenolic extract and essential oil derived through ultrasound and microwave-assisted extraction techniques

Sarah Hamid, Naima Oukil, Hamza Moussa, Nadjet Djihad, Marika Mróz, Barbara Kusznierewicz, Amel Attia, Katia Djenadi, Malik Mohamed Mahdjoub, Mustapha Mounir Bouhenna,

Food Bioscience · 2024 · 26 citations · 78 references

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References

78

Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

Hua Zhang, Rong Tsao · Current Opinion in Food Science · 2016 · 1.5K citations

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Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations

Abdullah Ijaz Hussain, Farooq Anwar, Syed Tufail Hussain Sherazi et al. · Food Chemistry · 2008 · 1.1K citations

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Retention Indices for Frequently Reported Compounds of Plant Essential Oils

Valeri I. Babushok, Peter J. Linstrom · Journal of Physical and Chemical Reference Data · 2011 · 962 citations

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Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

Mirjana Andjelković, John VanCamp, Bruno Demeulenaer et al. · Food Chemistry · 2005 · 650 citations

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Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

Mohammad B. Hossain, Nigel P. Brunton, Ana Belén Martín‐Diana et al. · Journal of Agricultural and Food Chemistry · 2010 · 442 citations · Full text

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