Optimisation of Accelerated Solvent Extraction of Antioxidant Compounds from Rosemary (Rosmarinus officinalis L.), Marjoram (Origanum majorana L.) and Oregano (Origanum vulgare L.) Using Response Surface Methodology
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASE® 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66–129 °C) and solvent concentration (32–88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to the effect of methanol concentration and was optimally extracted at 33%. The antioxidant activity yields of the optimal ASE extracts were significantly (p < 0.05) higher than solid/liquid extracts. The predicted models were highly significant (p < 0.05) for both total phenol (TP) and ferric reducing antioxidant property (FRAP) values in all the spices with high regression coefficients (R2) ranging from 0.952 to 0.999.
Hossain, M., Barry-Ryan, C., Martin-Diana, A., Brunton, N. (2011). Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology. Food Chemistry, 126, (1),pp. 339-346. doi:10.1016/j.foodchem.2010.10.076
Irish Department of Agricultur eFisheries and Food funded Food Institutional Research Measure and ABBEST scholaship programme of Technological University Dublin, Dublin, Ireland