PJB-2021-480
DETERMINATION OF TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF ROSMARINUS OFFICINALIS L. VIA MICROWAVE-ASSISTED EXTRACTION
EMEL AKBABA
Abstract
Rosmarinus officinalis (Lamiaceae), often referred as rosemary, contains many different bioactive compounds, and it is used as a flavoring spice in cooking for many years. It is also shown to possess many pharmaceutical properties. The aim of this study is to determine antioxidant activity and total phenolic and flavonoid composition of Rosmarinus officinalis L. The study also examines the potential application of rosemary as a natural antioxidant in the food industry. The extraction of phenolic compounds and flavonoids from plant matrices is carried out utilizing a variety of solvents. The extraction technique in this study included maceration and microwave-assisted extraction. Maceration was chosen as the traditional extraction technique, while microwave-assisted extraction was used to reduce the extraction time and solvent volume. In both traditional and microwave-assisted extraction methods, methanol was employed as a solvent. The total phenolic compounds, total flavonoids, antioxidant activity, metal chelating ability, and beta-carotene and lycopene levels of the samples were determined. The obtained results for classical extraction and microwave-assisted extraction method were found to be 40 and 43 mg/g for TPC, 12.4 and 20 mg/g for TFC, 37 and 49 mg/g for FRAP, and 133 and 134 mg/g for MCC, respectively. The microwave-assisted extraction method produced higher concentrations of bioactive molecules as compared to the classical method. Besides, beta-carotene and lycopene content of rosemary were found as 8652 and 7849 mg/g dry plant. Microwave-assisted extraction was shown to be more effective, faster, and required less solvent than the traditional technique. Additionally, due to the antioxidant effects of rosemary, it is recommended in the food industry as a natural antioxidant rather than a synthetic one to avoid health-damaging effects.
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