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Ethanol Thymus serpyllum extracts: evaluation of extraction conditions via total polyphenol content and radical scavenging activity

By
Aleksandra Jovanović ,
Aleksandra Jovanović
Contact Aleksandra Jovanović

Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia

Mihaela Skrt ,
Mihaela Skrt

Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

Predrag Petrović ,
Predrag Petrović

Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia

Gordana Zdunić ,
Gordana Zdunić

Institute for Medicinal Plant Research “Dr Josif Pančić”, Belgrade, Serbia

Katarina Šavikin ,
Katarina Šavikin

Institute for Medicinal Plant Research “Dr Josif Pančić”, Belgrade, Serbia

Branko Bugarski
Branko Bugarski

Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia

Abstract

The aim of the present study was the optimization of the extraction conditions (particle size, solid-to-solvent ratio, extraction time and procedure) via total polyphenol content and radical scavenging activity, using wild thyme as a natural source of polyphenols. According to the total polyphenols yield, particle size, solvent-to-solid ratio and extraction technique have shown statistically significant influence, whereas the exposure time has not been relevant factor. In all three extraction procedures (maceration, heat- and ultrasound-assisted extraction), the highest polyphenols yield was reached using the smallest plant particles and the highest solvent-to-solid ratio. Moreover, polyphenols content was significantly better after ultrasound-assisted extraction, in comparison to the extraction at room and high temperature. According to the antioxidant recovery, the influence of different extraction parameters varied depending on the applied antioxidant tests and extraction procedures. 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) ˗ ABTS radical scavenging capacity of extracts followed the next trend: maceration and ultrasound-assisted extraction > heat-assisted extraction, while in 2,2-diphenyl-1-picrylhydrazyl ˗ DPPH neutralization: ultrasound-assisted extraction > heat-assisted extraction >> maceration. The study represents an important step in formulation of antioxidants-rich extracts with potential use in food, pharmaceutical and cosmetic industry.


 

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