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Journal
2013 | 11 | 4 | 535-541
Article title

Effect of microwave irradiation on polyphenolic compounds from Satureja hortensis L.

Content
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EN
Abstracts
EN
Summer savory (Satureja hortensis L.) is most often used as a culinary herb, but it also has medicinal benefits. The extracts from control and irradiated savory were obtained by ultrasound extraction for 30 minutes in an ethanol - water (80:20, v/v) mixture. Polyphenolic compounds from savory were identified and characterized by high-performance liquid chromatography coupled with a photodiode array detector and mass spectrometer. The separation was performed using an Altima C18 column (100×3 mm, 3 μm) and as mobile phase two solvent mixture: A - acetonitrile and B - water-formic acid (99.9:0.1, v/v). Peaks were identified with authentic standards in accordance to retention time, UV spectra and molecular mass. It was identified as caffeic acid, rosmarinic acid, luteolin, naringenin and apigenin. A quantitative determination of polyphenolic compounds was performed applying the external standard method. Our study showed large quantitative differences between the control plant and the irradiated plant. [...]
Publisher

Journal
Year
Volume
11
Issue
4
Pages
535-541
Physical description
Dates
published
1 - 4 - 2013
online
23 - 1 - 2013
Contributors
author
  • National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103 Donath, 400293, Cluj-Napoca, Romania
author
  • National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103 Donath, 400293, Cluj-Napoca, Romania, loredana.soran@itim-cj.ro
  • National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103 Donath, 400293, Cluj-Napoca, Romania
  • Faculty of Orthodox Theology, Babeş-Bolyai University, 400117, Cluj-Napoca, Romania
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Document Type
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.-psjd-doi-10_2478_s11532-012-0188-x
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