Effect of microwave irradiation on polyphenolic compounds from Satureja hortensis L.

Ildikó Lung; Maria Soran; Cristian Tudoran; Constantin Măruţoiu

doi:10.2478/s11532-012-0188-x

Open Access Published by De Gruyter Open Access January 23, 2013

Effect of microwave irradiation on polyphenolic compounds from Satureja hortensis L.

Ildikó Lung , Maria Soran , Cristian Tudoran and Constantin Măruţoiu

From the journal Open Chemistry

https://doi.org/10.2478/s11532-012-0188-x

Abstract

Summer savory (Satureja hortensis L.) is most often used as a culinary herb, but it also has medicinal benefits. The extracts from control and irradiated savory were obtained by ultrasound extraction for 30 minutes in an ethanol — water (80:20, v/v) mixture. Polyphenolic compounds from savory were identified and characterized by high-performance liquid chromatography coupled with a photodiode array detector and mass spectrometer. The separation was performed using an Altima C18 column (100×3 mm, 3 μm) and as mobile phase two solvent mixture: A — acetonitrile and B — water-formic acid (99.9:0.1, v/v). Peaks were identified with authentic standards in accordance to retention time, UV spectra and molecular mass. It was identified as caffeic acid, rosmarinic acid, luteolin, naringenin and apigenin. A quantitative determination of polyphenolic compounds was performed applying the external standard method. Our study showed large quantitative differences between the control plant and the irradiated plant.

Keywords: Satureja hortensis L.; Polyphenolic compounds; HPLC; Microwave; Irradiation effects on plant growth

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Published Online: 2013-1-23

Published in Print: 2013-4-1

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of microwave irradiation on polyphenolic compounds from Satureja hortensis L.

Abstract

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