Optimization of the extraction process from Satureja montana L.: Physicochemical characterization of the extracts

Abstract

The presented study aimed to optimize polyphenol extraction from Satureja montana L. obtained from the experimental field of the Institute for Medicinal Plants Research ”Dr Josif Pančić”, Serbia, by varying the most important parameters for maceration, solid-to-solvent ratio, and extraction time. The obtained extracts were characterized regarding the total polyphenol content (TPC), total flavonoid content (TFC), antioxidant potential, extraction yield, conductivity, density, surface tension, and viscosity. The TPC and TFC were ~7 to 92 mg GAE (gallic acid equivalent)/g and 3.7 to 10.9 mg CE (catechin equivalent)/g, respectively. The highest extraction yield (86 %) as well as the highest antioxidant activities were obtained for the extracts prepared using a solid-to-solvent ratio of 1 g :50 cm3. On the other hand, the extraction time did not have a significant influence. The highest conductivity was measured in the extract prepared at a 1 g :10 cm3 ratio, while the highest density and surface tension were in the extract prepared at a 1 g :40 cm3 ratio (941 kg m-3 and 29.0 mN m-1, respectively). The highest viscosity was measured in the extract prepared at a 1 g : 20 cm3 ratio (2.89 mPa∙s). Our study shows the possibilities for the production of polyphenol-rich extract of S. montana which might be used in pharmaceutical, food, or cosmetic products.

Keywords

• antioxidant activity
• flavonoids
• isolation
• polyphenols
• winter savory