Abstract.
The effectiveness of the extraction of antioxidative compounds from sage (Salvia officinalis L.) by pressurized hot water extraction, ultrasonication-assisted methanol extraction, hydrodistillation, and maceration with 70% ethanol was evaluated by determining the capability of the extracts to scavenge the free radical DPPH· (1,1-diphenyl-2-picrylhydrazyl) in vitro. Pressurized hot water extraction was found to be the most effective extraction procedure, followed by maceration with 70% ethanol, hydrodistillation, and ultrasonication-assisted methanol extraction. In addition to the total extract, special attention was paid to rosmarinic and carnosic acids, carnosol and methyl carnosate. The extracts were analyzed by reversed-phase high-performance liquid chromatography (RP-HPLC). The identification of compounds was confirmed by coupling RP-HPLC to mass spectrometry with electrospray ionization.
Article PDF
We’re sorry, something doesn't seem to be working properly.
Please try refreshing the page. If that doesn't work, please contact support so we can address the problem.
Avoid common mistakes on your manuscript.
Author information
Authors and Affiliations
Additional information
Electronic Publication
Rights and permissions
About this article
Cite this article
Ollanketo, M., Peltoketo, A., Hartonen, K. et al. Extraction of sage (Salvia officinalis L.) by pressurized hot water and conventional methods: antioxidant activity of the extracts. Eur Food Res Technol 215, 158–163 (2002). https://doi.org/10.1007/s00217-002-0545-7
Received:
Issue Date:
DOI: https://doi.org/10.1007/s00217-002-0545-7