Irini Psarrou
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Irini Psarrou has a total of 3 co-authors. Here are the top co-authors by number of shared publications:
- Antigoni Oreopoulou
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, 15780 Athens, Greece
1 shared publication - Dimitrios Tsimogiannis
School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Polytechniou Str., 15780 Zografou, Greece
1 shared publication - Vassiliki Oreopoulou
Department of Chemical Engineering, National Technical University of Athens, Zografou, 15780 Athens, Greece
1 shared publication
Latest Publications
- Open Access
Extraction Kinetics of Phenolic Antioxidants from the Hydro Distillation Residues of Rosemary and Effect of Pretreatment and Extraction Parameters
Rosemary residue, remaining after the distillation of essential oil, is currently unexploited, while it is a source of phenolic antioxidant components. This raw material was used for the extraction of phenolic compounds by aqueous ethanol or acetone in a continuously stirred reactor. The experimental results were fitted with a two-stage diffusion model. The highest extraction rates, total phenolic content (TPC) recovery, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity were obtained by acetone 60% and ethanol 60%. Grinding of the raw material enhanced the extraction rate and increased TPC yield and antioxidant capacity as the particle size decreased. Pre-treatment by maceration in water (4 h) dissolved a high amount of TPC and shortened the extraction time, while the combination with the pulsed electric field process did not provide further improvement. The use of ultrasound increased the efficiency of the extraction.
Open AccessExtraction Kinetics of Phenolic Antioxidants from the Hydro Distillation Residues of Rosemary and Effect of Pretreatment and Extraction Parameters
Rosemary residue, remaining after the distillation of essential oil, is currently unexploited, while it is a source of phenolic antioxidant components. This raw material was used for the extraction of phenolic compounds by aqueous ethanol or acetone in a continuously stirred reactor. The experimental results were fitted with a two-stage diffusion model. The highest extraction rates, total phenolic content (TPC) recovery, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity were obtained by acetone 60% and ethanol 60%. Grinding of the raw material enhanced the extraction rate and increased TPC yield and antioxidant capacity as the particle size decreased. Pre-treatment by maceration in water (4 h) dissolved a high amount of TPC and shortened the extraction time, while the combination with the pulsed electric field process did not provide further improvement. The use of ultrasound increased the efficiency of the extraction.