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Croatica Chemica Acta, Vol. 98 No. 1, 2025.

Izvorni znanstveni članak

https://doi.org/10.5562/cca4131

Modeling of Microwave Extraction of Total Phenols and Antioxidant Activity of Rosemary (Rosmarinus Officinalis L.)

Ivana Škugor Rončević ; University of Split, Faculty of Chemistry and Technology, Department of General and Inorganic Chemistry, Ruđera Boškovića 35, 21000 Split, Croatia
Marijo Buzuk ; University of Split, Faculty of Chemistry and Technology, Department of General and Inorganic Chemistry, Ruđera Boškovića 35, 21000 Split, Croatia
Josipa Dugeč ; University of Split, Faculty of Chemistry and Technology, Department of General and Inorganic Chemistry, Ruđera Boškovića 35, 21000 Split, Croatia
Tea Franjić ; University of Split, Faculty of Chemistry and Technology, Department of General and Inorganic Chemistry, Ruđera Boškovića 35, 21000 Split, Croatia
Nives Vladislavić orcid id orcid.org/0000-0002-3185-6907 ; University of Split, Faculty of Chemistry and Technology, Department of General and Inorganic Chemistry, Ruđera Boškovića 35, 21000 Split, Croatia *

* Dopisni autor.

Puni tekst: engleski pdf 6.442 Kb

verzije

str. 27-35

preuzimanja: 331

citiraj

Sažetak

The aim of this work was to optimize the parameters of microwave extraction and to find the most suitable conditions for the application of extraction for Rosemary (Rosmarinus officinalis L.). The efficiency of the optimized method was compared with conventional solvent extraction. The results also shed light on the influence of geographical location, the micro-location and plant habitat for seven rosemary samples. Spectrophotometric methods (Folin-Ciocalte for total phenols and FRAP for antioxidant activity) were used to characterize the rosemary extracts. The data analysis showed a strong dependence of the total phenolic content on the specific micro-location. Proximity to the sea and the exposure to sun play a key role in antioxidant activity (sample Makarska 1858.4 μM Fe2+) and total phenolic content (sample Milna 947.8 mg GAE L‒1). This is not surprising as the name rosemary (Rosmarinus) is derived from the Latin words ros (dew) and marinus (sea born).

Ključne riječi

rosemary; microwave extraction; phenols; antioxidant activity

Hrčak ID:

330289

URI

https://hrcak.srce.hr/330289

Datum izdavanja:

2.2.2025.

Posjeta: 779 *