Comparative Evaluation of Microwave- and Ultrasound-Assisted Extraction of Antioxidants from Parsley (

Joana Solinho, Élia Fernandes, Diana Barros, Manuel Vázquez, Rita Pinheiro

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Joana SolinhoSchool of Technology and Management, Polytechnic Institute of Viana do Castelo, Avenida Atlântico, 4900-348 Viana do Castelo, Portugal.ORCID 0009-0007-4032-0390

Élia FernandesSchool of Technology and Management, Polytechnic Institute of Viana do Castelo, Avenida Atlântico, 4900-348 Viana do Castelo, Portugal.ORCID 0000-0002-0618-1469

Diana BarrosSchool of Technology and Management, Polytechnic Institute of Viana do Castelo, Avenida Atlântico, 4900-348 Viana do Castelo, Portugal.

Manuel VázquezDepartment of Analytical Chemistry, Faculty of Veterinary, Campus Terra, University of Santiago de Compostela, 27002 Lugo, Spain.ORCID 0000-0002-0392-1724

Rita PinheiroSchool of Technology and Management, Polytechnic Institute of Viana do Castelo, Avenida Atlântico, 4900-348 Viana do Castelo, Portugal.ORCID 0000-0002-4617-1468

Funding

Foundation for Science and Technology https:// doi. org/ 10. 54499/ UID/ 05937/ 2025.

6 · The paper itself

Abstract

Aromatic-herb processing generates large volumes of residues that remain rich in bioactive compounds yet are seldom valorised. This study compared the recovery of phenolic compounds and antioxidant capacity from parsley and coriander processing by-products under a fully crossed design combining two extraction methods (microwave-assisted; ultrasound-assisted), two temperatures (60 and 80 °C), two times (15 and 30 min) and three solvents (water, 50% ethanol, and 80% ethanol (

Indexed as

antioxidant capacitycircular bioeconomyfood waste valorisationmicrowave-assisted extractionultrasound-assisted extraction

Identifiers

PMID42883504

DOI10.3390/foods15193397

PMCPMC13664095

What OpenQuestion holds

Textmetadata

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.