o:34260 The impact of different solid-to-solvent ratios on Satureja montana L. polyphenol and flavonoid content and antioxidant potential en 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. polyphenols, winter savory, maceration, flavonoids 1552100 978-86-7834-438-1 2024-07-10T09:02:22.122Z 44 yes 46 Natalija Čutović Institute for Medicinal Plants Research “Dr Josif Pančić”, Belgrade, Serbia Petar Batinić Institute for Medicinal Plants Research “Dr Josif Pančić”, Belgrade, Serbia person Tatjana Marković Institute for Medicinal Plants Research “Dr Josif Pančić”, Belgrade, Serbia person Aleksandra Jovanović University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia doktor tehnoloških nauka person 0000-0001-5394-0125 application/pdf 474910 https://phaidrabg.bg.ac.rs/o:34260 no yes 19 70 11A29 11A41 The impact of different solid-to-solvent ratios on Satureja montana L. polyphenol and flavonoid content and antioxidant potential 110 Book of Abstracts 3rd UNIFood International Conference – UNIFood2024 Belgrade, Serbia 2024