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KMID : 0380620130450040501
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.501 ~ p.507
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Optimal Extraction Conditions to Produce Rosemary Extracts with Higher Phenolic Content and Antioxidant Activity
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Lee Chang-Yong
Kim Ki-Myong
Son Hong-Seok
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Abstract
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We evaluated the effects of temperature, time, solvent type, and solvent concentration on the phenolic content and antioxidant activity of rosemary extracts. The antioxidant capacity of rosemary extracts was demonstrated by their ability to scavenge stable free radicals, and the phenolic content of the extracts was determined using the Folin Ciocalteu method. The highest values were obtained by water-based extraction at 90oC for 30 min, a 75% methanol solution at 60oC for 30 min, and a 50% ethanol solution at 70oC for 10 min. The aqueous solution of 75% methanol, extraction temperature of 60oC, and extraction time of 30 min were the most efficient parameters for the extraction of polyphenols from dry rosemary.
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KEYWORD
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rosemary, herb, extraction, antioxidant activity, total phenol
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