Abstract
Phenolic content and antioxidant capacity (AC) was evaluated in extracts of bay, sage and thyme leaves, myrtle leaves and berries, and sea buckthorn berries obtained by conventional (CE) and advanced extraction techniques [ultrasound-assisted (UAE) and accelerated solvent extraction (ASE)] using 80% acetone (v/v) as extraction solvent. Extracts were analyzed for phenolic content using UPLC/ESI MS2 and AC by ORAC method. Results indicated the variations in the phenolic composition and concentrations among analyzed plant species and applied extraction methods. Flavonoids showed to be the predominant phenolic group represented by flavonols kaemferol-3-O-hexoside (182.58–321.45 mg 100−1 g dm) and quercetin-3-glucoside (253.05–315.67 mg/100 g dm) in bay leaves, by flavonol isorhamnetine-3-O-hexoside (27.76–45.16 mg/100 g dm) in sea buckthorn berries and by flavone luteolin-7-O-glucoside (470.27–781.78 mg/100 g dm) in sage leaves. Among the phenolic acids, hydroxybenzoic acids and their derivates were the predominant phenolic group in thyme leaves and myrtle. Statistical analysis showed that ASE contributed to the highest content of total flavonols, flavones, hydroxycinnamic and hydroxybenzoic acids as well as AC. CE was more efficient method for the extraction of total flavan-3-ols, while UAE showed the highest efficiency in extraction of total anthocyanins. Analyzed plant extracts proved to be a rich source of various phenolics and results indicated suitable extraction methods for target phenolic compounds characteristic for certain plant species.
Highlights
Introduction published maps and institutional affilThe medicinal and aromatic plants (MAP) are widely used for culinary purposes to improve the taste and other organoleptic properties as well as in traditional medicine due to their capacity to promote health [1]
The assessment of the biological potential of extracts of selected plant species was performed on the basis of characterization and determination of mass fractions of phenolic compounds and antioxidant capacity
Characterization of phenolic composition in bay (Laurus nobilis L.) leaves, sage (Salvia officinalis L.) leaves, thyme (Thymus vulgaris L.) leaves, myrtle (Myrtus communis L.) leaves and berries and sea buckthorn (Hippophae rhamnoides L.) berries was analyzed by UPLC/Electrospray ionization (ESI)-MS2 method
Summary
The medicinal and aromatic plants (MAP) are widely used for culinary purposes to improve the taste and other organoleptic properties as well as in traditional medicine due to their capacity to promote health [1]. Among the numerous MAP, sage (Salvia officinalis L.). Elaegnaceae, is used in oriental traditional medicine mainly for the treatment of lung, skin and gastrointestinal problems and inflammation [2,3,4,5]. These plant species differ in their botanical and morphological characteristics. Sage is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. A low-growing hardy perennial, thyme is a fragrant herb iations
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