Effect of microwave irradiation on polyphenolic compounds from Satureja hortensis L. |
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| Authors: | Ildikó Lung Maria L Soran Cristian Tudoran Constantin Măruţoiu |
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| Institution: | 1. National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103 Donath, 400293, Cluj-Napoca, Romania
2. Faculty of Orthodox Theology, Babe?-Bolyai University, 400117, Cluj-Napoca, Romania
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| 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.  | |
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