Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (<i>Matricaria chamomilla</i> L.) Flowers
Jana Šic Žlabur,
Ivanka Žutić,
Sanja Radman,
Maja Pleša,
Mladen Brnčić,
Francisco J. Barba,
Gabriele Rocchetti,
Luigi Lucini,
Jose M. Lorenzo,
Rubén Domínguez,
Suzana Rimac Brnčić,
Ante Galić,
Sandra Voća
Affiliations
Jana Šic Žlabur
Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Ivanka Žutić
Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Sanja Radman
Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Maja Pleša
Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Mladen Brnčić
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ulica 6, 10000 Zagreb, Croatia
Francisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
Gabriele Rocchetti
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
Luigi Lucini
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
Jose M. Lorenzo
Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain
Rubén Domínguez
Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain
Suzana Rimac Brnčić
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ulica 6, 10000 Zagreb, Croatia
Ante Galić
Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Sandra Voća
Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Chamomile (Matricaria chamomilla L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to characterize the composition in bioactive compounds (specialized metabolites) present in water and ethanol extracts of chamomile flowers, together with monitoring the impact of different extraction techniques (conventional vs. ultrasound-assisted extraction (UAE)) on the parameters under investigation. UAE treatment significantly decreased the extraction time of bioactive compounds from herbal material. Polyphenolic compounds content and antioxidant capacity were significantly higher in UAE extracts. Moreover, solvent type had a significant impact on the specialized metabolites content, while the highest vitamin C and polyphenols content were recorded in 50% ethanol (v/v) extracts. Optimization of basic extraction factors: solvent type, temperature and technique is crucial for obtaining the extracts with the highest content of specialized metabolites and antioxidant capacity.
