The Influence of Microwave-Assisted Extraction on the Isolation of Sage (Salvia officinalis L.) Polyphenols
In order to determine the optimal conditions for the extraction of sage polyphenols, the influence of extraction solvent (water, 30 % (by volume) aqueous ethanol and 30 % (by volume) aqueous acetone), extraction time (3, 5, 7, 9 and 11 min) and microwave power (500, 600 and 700 W) on the composition...
| Príomhchruthaitheoirí: | , , , , |
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| Formáid: | Alt |
| Teanga: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Sraith: | Food Technology and Biotechnology |
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| Rochtain ar líne: | http://hrcak.srce.hr/file/129402 |
| _version_ | 1827611907405643776 |
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| author | Verica Dragović-Uzelac Marijana Jukić Marija Penić Maja Dent Ivona Elez Garofulić |
| author_facet | Verica Dragović-Uzelac Marijana Jukić Marija Penić Maja Dent Ivona Elez Garofulić |
| author_sort | Verica Dragović-Uzelac |
| collection | DOAJ |
| description | In order to determine the optimal conditions for the extraction of sage polyphenols, the influence of extraction solvent (water, 30 % (by volume) aqueous ethanol and 30 % (by volume) aqueous acetone), extraction time (3, 5, 7, 9 and 11 min) and microwave power (500, 600 and 700 W) on the composition and concentration of phenolic compounds of dry wild sage (Salvia officinalis L.) during microwave-assisted extraction (MAE) was studied. Optimized MAE method was compared with conventional extraction (CE). Based on the amount of total phenols, microwave power of 500 W and extraction time of 9 min were selected as optimal extraction conditions, resulting in higher content of polyphenols when compared with CE. Ethanol and acetone solutions were equally effective extraction solvents, both producing higher extraction capacity than water. Using HPLC coupled with UV/PDA, fourteen polyphenols were identified (caffeic and rosmarinic acid derivatives, luteolin- and apigenin-glycosides) with rosmarinic acid and luteolin glycosides at the highest concentrations. The mass fractions of all individual polyphenols were higher in the MAE extracts than in the CE ones. |
| first_indexed | 2024-03-09T08:13:44Z |
| format | Article |
| id | doaj.art-90b1c8aef55d44d593fa9161eae5ef72 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:13:44Z |
| publishDate | 2012-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-90b1c8aef55d44d593fa9161eae5ef722023-12-02T22:48:15ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062012-01-01503377383The Influence of Microwave-Assisted Extraction on the Isolation of Sage (Salvia officinalis L.) PolyphenolsVerica Dragović-Uzelac0Marijana Jukić1Marija Penić2Maja Dent3Ivona Elez Garofulić4Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaIn order to determine the optimal conditions for the extraction of sage polyphenols, the influence of extraction solvent (water, 30 % (by volume) aqueous ethanol and 30 % (by volume) aqueous acetone), extraction time (3, 5, 7, 9 and 11 min) and microwave power (500, 600 and 700 W) on the composition and concentration of phenolic compounds of dry wild sage (Salvia officinalis L.) during microwave-assisted extraction (MAE) was studied. Optimized MAE method was compared with conventional extraction (CE). Based on the amount of total phenols, microwave power of 500 W and extraction time of 9 min were selected as optimal extraction conditions, resulting in higher content of polyphenols when compared with CE. Ethanol and acetone solutions were equally effective extraction solvents, both producing higher extraction capacity than water. Using HPLC coupled with UV/PDA, fourteen polyphenols were identified (caffeic and rosmarinic acid derivatives, luteolin- and apigenin-glycosides) with rosmarinic acid and luteolin glycosides at the highest concentrations. The mass fractions of all individual polyphenols were higher in the MAE extracts than in the CE ones.http://hrcak.srce.hr/file/129402sagephenolic compoundsconventional solvent extractionmicrowave-assisted extraction |
| spellingShingle | Verica Dragović-Uzelac Marijana Jukić Marija Penić Maja Dent Ivona Elez Garofulić The Influence of Microwave-Assisted Extraction on the Isolation of Sage (Salvia officinalis L.) Polyphenols Food Technology and Biotechnology sage phenolic compounds conventional solvent extraction microwave-assisted extraction |
| title | The Influence of Microwave-Assisted Extraction on the Isolation of Sage (Salvia officinalis L.) Polyphenols |
| title_full | The Influence of Microwave-Assisted Extraction on the Isolation of Sage (Salvia officinalis L.) Polyphenols |
| title_fullStr | The Influence of Microwave-Assisted Extraction on the Isolation of Sage (Salvia officinalis L.) Polyphenols |
| title_full_unstemmed | The Influence of Microwave-Assisted Extraction on the Isolation of Sage (Salvia officinalis L.) Polyphenols |
| title_short | The Influence of Microwave-Assisted Extraction on the Isolation of Sage (Salvia officinalis L.) Polyphenols |
| title_sort | influence of microwave assisted extraction on the isolation of sage salvia officinalis l polyphenols |
| topic | sage phenolic compounds conventional solvent extraction microwave-assisted extraction |
| url | http://hrcak.srce.hr/file/129402 |
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