Open access
Sep 2026
Improved Antioxidant Properties of Pistacia lentiscus L. Oleo‐gum Resin Essential Oil Extracted by Superheated Steam: Process Optimization and Chemical Characterization
ABSTRACT This study aimed to optimize the antioxidant activity of Pistacia lentiscus L. oleo‐gum resin essential oil (EO) extracted through superheated steam extraction (SHSE) using Response Surface Methodology (RSM). The SHSE process parameters were fine‐tuned to the maximum antioxidant activity of EO by applying a ce...
Muhammad Adnan Ayub, I. Iram, Khayala Mammadova et al.
· Food Science & Nutrition · 0 citations