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Chemical composition and antioxidant activity of the volatile fraction extracted from air‐dried fruits of Tunisian Eryngium maritimum L. ecotypes
Authors:Houda Ben Lajnef  Federico Ferioli  Federica Pasini  Joanna Politowicz  Abdelhamid Khaldi  L Filippo D'Antuono  Maria Fiorenza Caboni  Nizar Nasri
Affiliation:1. Université de Tunis El‐Manar, Faculté des Sciences de Tunis, Département de Biologie, Tunis, Tunisia;2. Department of Agri‐Food Science and Technology, Food Science University Campus, Alma Mater Studiorum–University of Bologna, Cesena (FC), Italy;3. Inter‐Departmental Centre for Agri‐Food Industrial Research (CIRI Agrifood), University of Bologna, Cesena (FC), Italy;4. Wroc?aw University of Environmental and Life Sciences, The Faculty of Food Science, Department of Chemistry, Wroc?aw, Poland;5. Université de Carthage, INREGREF, Ariana, Tunisia
Abstract:
Keywords:Eryngium maritimum L    volatile compounds  antioxidant activity  sesquiterpenes
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