Enhancement of total phenolic and flavonoids extraction from Rosmarinus officinalis L using electromagnetic induction heating (EMIH) process

Electromagnetic induction heating (EMIH) assisted extraction of phenolic compounds from Rosmarinus officinalis L, and the antioxidant and antimicrobial activities of the plant extract were examined in this study. The extraction yield acquired with this process was found to be 25.1 ± 2%, with maximum amounts of phenolic compounds: 127.87 ± 2.1 mg Gallic acid equivalents per g dry weight and total flavonoids contents 14.48 ± 1.5 mg quercetin...