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    STUDIA CHEMIA - Issue no. 3 / 2017  
         
  Article:   COMPARISON OF DIFFERENT EXTRACTION TECHNIQUES FOR THE EVALUATION OF POLYPHENOLS CONTENT IN SUMMER SAVORY EXTRACTS .

Authors:  DORINA CASONI, NELI OLAH, LOREDANA SORAN, SIMONA CODRUTA AURORA COBZAC.
 
       
         
  Abstract:  
DOI: https://doi.org/10.24193/subbchem.2017.3.04

Published Online: 2017-09-30
Published Print: 2017-09-30

VIEW PDF: COMPARISON OF DIFFERENT EXTRACTION TECHNIQUES…

Efficiency of conventional solvent extraction (maceration and normal refluxing) and novel extraction techniques (ultrasound-assisted extraction-UAE and microwave-assisted extraction-MAE) were compared in order to obtain an enhanced content of total flavonoid, total phenolic compounds and rosmarinic acid from the Satureja hortensis L. (Summer savory) herb. Different mixtures of ethanol-water ratio were used for extraction of these compounds from dry plant material. High level of total flavonoid content was determined for a solvent system consisted of 40% respectively 50% ethanol (extraction systems ES6 and ES5) while the most efficient techniques were normal refluxing (R) and ultrasound-assisted extraction when sweep mode (UAE1) was selected. For the same solvent systems (ES6 and ES5), a high content of total phenolic compounds was determined when the normal refluxing (R) and microwave-assisted extraction (MAE1, with a duty coefficient of 40% and microwave action time1 min) were used for the extraction procedure. For the rosmarinic acid extraction, the maceration technique (M) combined with an ethanol-water system consisted of 60% ethanol (ES4) was found as the most efficient procedure.

Keywords: Satureja hortensis L., flavonoids, phenolic compounds, rosmarinic acid, maceration, reflux extraction, ultrasound assisted extraction, microwave assisted extraction
 
         
     
         
         
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