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The impact of various temperatures on polyphenol and flavonoid extraction from Fumaria officinalis herba
Ahmoda, Rabiea
Pirković, Andrea
Milošević, Milena
Marinkovic, Aleksandar
Jovanović, Aleksandra
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.
engleski
2025
Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.
http://creativecommons.org/licenses/by/4.0/legalcode
fumitory; extracts; polyphenols; flavonoids
https://doi.org/10.3390/engproc2025099015