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BY-NC-ND 3.0 license Open Access Published by De Gruyter Open Access January 23, 2013

Effect of microwave irradiation on polyphenolic compounds from Satureja hortensis L.

Ildikó Lung, Maria Soran, Cristian Tudoran and Constantin Măruţoiu
From the journal Open Chemistry

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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Published Online: 2013-1-23
Published in Print: 2013-4-1

© 2013 Versita Warsaw

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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