Izvorni znanstveni članak
https://doi.org/10.5281/zenodo.2563049
Effect of solvent and extraction conditions on antioxidative activity of sage (salvia officinalis l.) extracts obtained by maceration
Selma Osmić
; Faculty of Technology, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Sabina Begić
; Faculty of Technology, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Vladan Mićić
; Faculty of Technology Zvornik, University of East Sarajevo, 75400 Karakaj, Bosnia and Herzegovina
Zoran Petrović
; Faculty of Technology Zvornik, University of East Sarajevo, 75400 Karakaj, Bosnia and Herzegovina
Gordan Avdić
; Faculty of Technology, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Sažetak
In this paper, the extraction of phenolics from sage (Salvia Officinalis L.) which was grown in the plantations of MP Ljekobilje Trebinje, was carried out by maceration at different extraction time periods (30, 60, 90 , 120, 150 and 180 min), using different organic solvents (40%, 50% and 60% ethanol, 40%, 50% and 60% methanol) and water. The influence of each solvent on the extraction of total phenolics, flavonoids and antioxidative activity of obtained extracts was evaluated. The effect of solid-to-solvent ratio (1:7, 1:10 and 1:15) on the extraction yield of total phenolics was investigated. The influence of different extraction temperatures (room temperature, 30, 40, 50 and 60 ºC) on the content of total phenolics and flavonoids and antioxidative activity of the extract was also investigated. The content of total phenolics and flavonoids in the obtained sage extracts was determined spectrophotometrically. The radical scavenging capacity was determined by the DPPH method, wherein the extract concentration required to neutralize 50% of the initial DPPH radical concentration was also determined. The aqueous solutions of ethanol gave the highest yield of the extract, ie. the highest content of total phenolics and flavonoids in extracts obtained at room temperature and optimal extraction time of 60 minutes. Increasing the time of extraction has increased the content of the total phenolics and flavonoids in extracts, while the excessive time and temperature of the extraction had a negative effect on total phenolics, flavonoids and antioxidative activity of sage extracts.
Ključne riječi
solvent extraction; sage extract; total phenolics; flavonoids; antioxidative activity
Hrčak ID:
217241
URI
Datum izdavanja:
15.2.2019.
Posjeta: 3.613 *