https://phaidrabg.bg.ac.rs/o:34260 ISBN: 978-86-7834-438-1 polyphenols, winter savory, maceration, flavonoids Text The presented study aimed to optimize the extraction of polyphenolic compounds from Satureja montana L. cultivated at the experimental site of the Institute for Medicinal Plants Research ”Dr Josif Pančić”, Serbia, by varying on of the most important parameter for maceration, solid-to- solvent ratio. The obtained extracts were characterized on the basis of the total polyphenol content (TPC), and total flavonoid content (TFC). The TPC varied from 35.01 ± 10.41 mg GAE (gallic acid equivalent)/g to 87.96 ± 4.73 mg GAE/g. On the other hand, the TFC values were in the range from 1.8 ± 0.09 to 5.6 ± 0.01 mg CE (catechin equivalent)/g. The highest TFC was obtained at a solid-to-solvent ratio of 1:50, whereas in the case of TFC the optimal ratio was 1:40. The highest DPPH neutralization level (86.12 %) as well as the highest anti-ABTS antioxidant activity (90.35 %) were obtained for the extracts prepared using a solid-to-solvent ratio of 1 g:50 cm3. Our study shows the initial steps in obtaining polyphenol-rich extract of S. montana with good satisfactory antioxidant potential, which could be used in the pharmaceutical, food, or cosmetic industry. The impact of different solid-to-solvent ratios on Satureja montana L. polyphenol and flavonoid content and antioxidant potential 2024 The impact of different solid-to-solvent ratios on Satureja montana L. polyphenol and flavonoid content and antioxidant potential Čutović, Natalija Batinić, Petar Marković, Tatjana Jovanović, Aleksandra eng http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode application/pdf 474910 bytes