Optimization of microwave assisted extraction ofbioactive compounds in oregano and lovage ethanolic extracts
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Ioana Bodea ; Giorgana Cătunescu ; Adriana P. David ; Roxana Vidican ; Carmen Pop ; Andreea Stănila ; Ancuța Rotar ; Alfredo Palop Gómez [1]
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[1] Universidad Politécnica de Cartagena
Universidad Politécnica de Cartagena
Cartagena, España
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- Localización: XXIII Congreso Nacional de Microbiología de los Alimentos: Cartagena, 9-12 de septiembre de 2024 / coord. por Pablo Salvador Fernández Escámez, Alfredo Palop Gómez, Arturo Esnoz Nicuesa, Silvia Guillén Morer, 2024, ISBN 978-84-17853-94-5, págs. 262-265
- Idioma: inglés
- Enlaces
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Resumen
Oregano and lovage contain a wide variety of bioactive compounds therefore, the extraction method and recovery of these compounds represent a great challenge. The aim of this study wasto optimize the microwave assisted extraction (MAE) parameters, by employing the response surface methodology (RSM), to obtain ethanolic extracts from oregano and lovage, withmaximum bioactivity. Therefore, the optimized extracts were assessed for their total phenolic content (TPC), antioxidant activity (AA), radical scavenging activity (I%) and antibacterialefficiency against Escherichia coli and Staphylococcus aureus. Three independent variables were assessed: ethanolic concentration, microwave power and extaction repetitions, to determine the target response variables: TPC, AA and I% for both oregano and lovage extracts. The obtained models were validated with new experimental values, and confirmed for all three responsevariables. High Performance Liquid Chromatography (HPLC) was used to identify and quantify the main phenolic compounds in both oregano and lovage optimum extracts.
