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

被引：91

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

页码：158 / 163

页数：6

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