o:35052 Optimization of the microwave-assisted extraction of bioactive compounds from Satureja montana L. by varying extraction solvent en Numerous reports have been published on the antioxidant activity of bioactive plant extracts, strongly inspired by an increasing consumer interest in ‘natural’ food additives (e.g. preservatives, antioxidants, colours and flavours), as an alternative to the use of synthetic products. The genus Satureja montana L. belongs to the Lamiaceae family, and comprises 30 species, whose centre of distribution is located in the eastern part of the Mediterranean area. The presented study aimed to optimize polyphenol extraction from S. montana (winter savory) grown at the Institute for medicinal plant research „Dr Josif Pančič“ in Pančevo, Republic of Serbia experimental field, as the antioxidant activity of non-volatile plant extracts has been attributed to the presence of phenolic compounds. All extracts were produced using the microwave-assisted extraction method in the microwave extractor (SR-15 rotor segment of the Milestone Ethos X microwave extractor) by varying the solvent (water, ethanol (30%, v/v; 70%, v/v)), while the process temperature and extraction time where adjusted at 100 ºC/1 min and controlled automatically by the internal software. The solid-to-solvent ratio was defined before analysis and fixed at 1:40. The obtained extracts were characterized regarding the total phenol content (TPC), total flavonoid content (TFC), and in vitro antioxidant activity measured by DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity. The TPC and TFC, in respect to the implemented solvent, were between 0.897 and 1.004 mg GAE (gallic acid equivalent)/g and 0.226 to 0.303 mg CE (catechin equivalent)/g, respectivelly. The highest antioxidant activity (determined by DPPH-IC50) were obtained in the extracts where the ethanol (70%, w/v) was used as a solvent, approximatelly 8.95 μg/mL. The performed investigation revealed that winter savory extracts obtained by an addvanced extraction technique represent a source of natural antioxidant substances with potential application in pharmaceutical and food industries. Winter savory, polyphenols, flavonoids, free radicals 1552100 978-86-7994-063-6 2024-10-29T07:41:01.435Z 44 yes 46 Natalija Čutović Institute for Medicinal Plants Research “Dr Josif Pančić”, Belgrade, Serbia Aleksandra A. Jovanović University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia doktor tehnoloških nauka person 0000-0001-5394-0125 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 Ana Žugić Institute for Medicinal Plants Research “Dr Josif Pančić”, Belgrade, Serbia person Vanja Tadić Institute for Medicinal Plants Research “Dr Josif Pančić”, Belgrade, Serbia person application/pdf 2095252 https://phaidrabg.bg.ac.rs/o:35052 no yes 19 70 92000004 11A29 Optimization of the microwave-assisted extraction of bioactive compounds from Satureja montana L. by varying extraction solvent 180 Book of Abstracts of INTERNATIONAL Congress "Food Technology, Quality and Safety" Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia University of Novi Sad Institute of Food Technology in Novi Sad 2024