Ahmoda, Rabiea Pirković, Andrea Milošević, Milena Marinkovic, Aleksandar Jovanović, Aleksandra 2025 MDPI The impact of various temperatures on polyphenol and flavonoid extraction from Fumaria officinalis herba info:eu-repo/semantics/conferenceProceedings fumitory; extracts; polyphenols; flavonoids http://creativecommons.org/licenses/by/4.0/legalcode The objective of the present study was to investigate the influence of high temperature on the extraction of polyphenols and flavonoids from Fumaria officinalis. The polyphenol yield varied from 16.56 to 18.33 mg gallic acid equivalent/g of dried plant material, achieving the highest value in the extract prepared using heat-assisted extraction (HAE) for 30 min. The same trend was noticed for the flavonoid concentration in the extracts (7.14–8.48 mg catechin equivalent/g of dried plant material): macerate after 60 min ≤ macerate after 90 min ≤ HAE extract after 15 min ≤ HAE extract after 30 min. Compared to maceration and taking into consideration the industrial requirements such as high extraction yield for a shorter time, HAE could be recommended as a convenient technique for polyphenol and flavonoid extraction from fumitory. The Impact of Various Temperatures on Polyphenol and Flavonoid Extraction from Fumaria officinalis Herba volume: 99 number: 1 startpage: 15 https://phaidrabg.bg.ac.rs/o:36341 doi:https://doi.org/10.3390/engproc2025099015 eng application/pdf 187713 bytes