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

被引：89
|
作者：
Ollanketo, M
Peltoketo, A
Hartonen, K
Hiltunen, R
Riekkola, ML
机构：
[1] Univ Helsinki, Lab Analyt Chem, Dept Chem, FIN-00014 Helsinki, Finland
[2] Univ Helsinki, Dept Pharm, Div Pharmacognosy, FIN-00014 Helsinki, Finland
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2002年 / 215卷 / 02期
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：
10.1007/s00217-002-0545-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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
收藏
页码：158 / 163
页数：6
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