Title of article :
Effect of extraction methods on phenolics, flavonoids and antioxidant activity of Thymus vulgaris and Origanum vulgare extracts
Author/Authors :
R.C. Sena, Suzara Laboratory of Separation Process in Foods - Dep Chemical Engineering - Federal University of Rio Grande do Norte - UFRN, Brazil , R.F. Dantas, Theresa Laboratory of Separation Process in Foods - Dep Chemical Engineering - Federal University of Rio Grande do Norte - UFRN, Brazil , G. Pereira, Camila Laboratory of Separation Process in Foods - Dep Chemical Engineering - Federal University of Rio Grande do Norte - UFRN, Brazil
Abstract :
The aim of this study was to quantify the amount of phenolic compounds and flavonoids in the extracts from Thymus vulgaris and Origanum vulgare L. as well as to evaluate the antioxidant activity of these extracts. The extracts were obtained by employing three different techniques: low pressure solvent extraction, Soxhlet, and ultrasound methods. Essential oils were also obtained by hydrodistillation to provide a comparison between the species. The effects of phenolic and flavonoid concentrations on the percentage of inhibition of free radical activity were also analyzed. The highest amounts of phenolic compounds were obtained with Soxhlet and Low Pressure Solvent Extraction (LPSE) for thyme and oregano, respectively. The highest flavonoid levels were obtained by the Soxhlet extracts for both species. All the extracts showed strong antioxidant activities.
Keywords :
Thymus vulgaris , Origanum vulgare L. , Phenolic compounds , Flavonoids , Antioxidant activity , Separation processes
