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. 2021 Aug 18;10(8):1915. doi: 10.3390/foods10081915

Figure 1.

Figure 1

Schematic representation of the main goals of the present study. The nine selected species were extracted by heat-assisted extraction using five different solvents and the obtained extracts were evaluated in terms of phenolic content and antioxidant and antimicrobial properties. These bioactive extracts could have different applications such as food additives of functional foods.