INFLUENCE OF EXTRACTION CONDITIONS ON THE POLYPHENOL CONTENT OF AROMATIC PLANTS FROM THE LAMIACEAE FAMILY
Keywords:
Mentha x piperita L, Salvia officinalis L, Thymus vulgaris L. Rosmarinus officinalis L., green extracts, total polyphenols, antioxidantsAbstract
Plants belonging to the Lamiaceae family represent a significant source of natural antioxidants and biologically active compounds, particularly polyphenols, which play an important role in the neutralization of free radicals and the prevention of oxidative stress. The aim of this study was to determine and optimize the extraction conditions for total polyphenols from peppermint (Mentha × piperita L.), sage (Salvia officinalis L.), thyme (Thymus vulgaris L.), and rosemary (Rosmarinus officinalis L.) using the Folin–Ciocalteu method. Water and ethanol were used as extraction solvents at different temperatures (30, 40, and 50 °C) and extraction times (30, 60, and 120 min). The concentration of total polyphenols was determined spectrophotometrically at 750 nm using a calibration curve prepared with gallic acid. The obtained results showed that the moisture content of the analyzed plants ranged from 4.7 to 8.4%, which is in accordance with pharmacopoeial standards. Water proved to be a more efficient extraction solvent for peppermint, sage, and thyme, whereas ethanol provided better results for rosemary. The highest concentration of total polyphenols was obtained at an extraction temperature of 50 °C and an extraction time of 120 min. The constructed 2D contour plots confirmed the synergistic effect of temperature and extraction time on the yield of extracted polyphenols and enabled optimization of the maceration process.
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