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The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASE® 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66-129 °C) and solvent concentration (32–88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to...
| Authors: | M.B., Hossain , C., Barry-Ryan , A.B., Martin-Diana , N.P., Brunton | |
| Journal: | Food Chemistry | |
| Year: | 2010 | |
| DOI: | 10.1016/j.foodchem.2010.10.076 | |
| Publication date: | 21-10-2010 |
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