Microwave and ultrasound extraction of antioxidant phenolic compounds from Lantana camara Linn. leaves: Optimization, comparative study, and FT-Orbitrap MS analysis.
Raphael Amancio de JesusWenes Ramos da SilvaAlberto WisniewskiLuís Fernando de Andrade NascimentoArie Fitzgerald BlankDaniel Alves de SouzaElma Regina Silva Andrade de WarthaPaulo Cesar Lima de NogueiraValéria Regina de Souza MoraesPublished in: Phytochemical analysis : PCA (2024)
The results obtained indicate that L. camara may be used as an important source of antioxidant phenolic compounds to obtain products with high biological and economic potential, especially when the extraction process is performed under appropriate conditions using MAE and/or UAE, employing environmentally friendly solvents such as water and ethanol.