The Impact of Various Temperatures on Polyphenol and Flavonoid Extraction from <i>Fumaria officinalis</i> Herba
Abstrak
The objective of the present study was to investigate the influence of high temperature on the extraction of polyphenols and flavonoids from <i>Fumaria officinalis</i>. 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.
Topik & Kata Kunci
Penulis (5)
Rabiea Ashowen Ahmoda
Andrea Pirković
Milena Milošević
Aleksandar Marinković
Aleksandra Jovanović
Akses Cepat
- Tahun Terbit
- 2025
- Sumber Database
- DOAJ
- DOI
- 10.3390/engproc2025099015
- Akses
- Open Access ✓