Extraction of sage (Salvia officinalis L.) by pressurized hot water and conventional methods: antioxidant activity of the extracts

被引：0

作者：

Maarit Ollanketo

Anna Peltoketo

Kari Hartonen

Raimo Hiltunen

Marja-Liisa Riekkola

机构：

[1] Laboratory of Analytical Chemistry,

[2] Department of Chemistry,undefined

[3] P.O. Box 55,undefined

[4] FIN-00014 University of Helsinki,undefined

[5] Finland,undefined

[6] Division of Pharmacognosy,undefined

[7] Department of Pharmacy,undefined

[8] P.O. Box 56,undefined

[9] FIN-00014 University of Helsinki,undefined

[10] Finland,undefined

来源：

European Food Research and Technology | 2002年 / 215卷

关键词：

Sage Salvia officinalis L. Extraction techniques Pressurized hot water Phenolic antioxidants 1,1-Diphenyl-2-picrylhydrazyl radical Free radical scavenging activity;

D O I：

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学科分类号：

摘要：

The effectiveness of the extraction of antioxidative compounds from sage (Salvia officinalis L.) by pressurized hot water extraction, ultrasonication-assisted methanol extraction, hydrodistillation, and maceration with 70% ethanol was evaluated by determining the capability of the extracts to scavenge the free radical DPPH· (1,1-diphenyl-2-picrylhydrazyl) in vitro. Pressurized hot water extraction was found to be the most effective extraction procedure, followed by maceration with 70% ethanol, hydrodistillation, and ultrasonication-assisted methanol extraction. In addition to the total extract, special attention was paid to rosmarinic and carnosic acids, carnosol and methyl carnosate. The extracts were analyzed by reversed-phase high-performance liquid chromatography (RP-HPLC). The identification of compounds was confirmed by coupling RP-HPLC to mass spectrometry with electrospray ionization.

引用

页码：158 / 163

页数：5