Correction to: Characterization of essential oil from Matricaria sevanensis by microwave-assisted distillation
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CORRECTION
Correction to: Characterization of essential oil from Matricaria sevanensis by microwave‑assisted distillation Özge Süfer1 · Fuat Bozok2 Published online: 15 October 2020 © Akadémiai Kiadó, Budapest, Hungary 2020
Correction to: Journal of Thermal Analysis and Calorimetry (2020) 140:253–261 https://doi.org/10.1007/s10973-019-08829-x
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In the original publication of the article, peak numbers were not given in Fig. 4. The corrected Fig. 4 is given below. In the section “DSC results”, the sentence that read as “Both exothermic (peak 1 and 3) and endothermic (peak 2) behaviors were monitored, and endothermic pattern is strongly related to double bonds [42] and an indicator of decomposition, although exothermic event could be characterized by oxidation reactions [43].” should read as “Both endothermic (peak 1 and 3) and exothermic (peak 2) behaviors were monitored, endothermic pattern isl strongly related to double bonds [42] and an indicator of decomposition, although exothermic event could be characterized by oxidation reactions [43]”. Also the sentence that read as “The enthalpies (H) of exothermic peaks were − 26.98 J g−1 and − 64.48 J g−1, and peak 2 had a ΔH of 104.07 J g−1.” should read as “ The enthalpies (H) of endothermic peaks were 26.98 J g−1 and 64.48 J g−1, and peak 2 had a ΔH of −104.07 J g−1.” In the section “Antioxidant activity,” the sentence that read as “Matricaria sevanensis essential oil showed nearly the same antioxidant effect with D. multicaule (156.5 µg mL−1) [49] and better antioxidative behavior than M. recutita (137.2 µg mL −1) [14]” should read as “Matricaria sevanensis essential oil showed nearly the
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Fig. 4 Representation of DSC curve M. sevanensis essential oil
same antioxidant effect with D. multicaule (156.5 µg mL−1) [49] and less antioxidative behavior than M. recutita (137.2 µg mL−1) [14].” Publisher’s Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
The original article can be found online at https://doi.org/10.1007/ s10973-019-08829-x. * Özge Süfer [email protected] 1
Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
Department of Biology, Faculty of Arts and Science, Osmaniye Korkut Ata University, Osmaniye, Turkey
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