Evaluation of influence of selected metal cations on antioxidant activity of extracts from savory (Satureja hortensis)‡
-
Mariola Samsonowicz
and
Ewa Regulska
Abstract
The analysis of the antioxidant activity of ethanol, methanol, acetone and aqueous extracts from the dried leaves and stems of savory is presented. The culinary herb used to study was procured from ecological agriculture in the Podlasie region of Poland. The antioxidant properties of extracts were calculated using the 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and ferric-reducing antioxidant power (FRAP) (expressed as mg Trolox per g of dry mass) methods. In addition, the total phenolics contents of the herbal extracts were determined using the Folin–Ciocalteu reagent. The antioxidative activity of extracts as dependent on the type of solvent used for the extraction and concentration of savory in extracts is discussed. The influence of the concentration of different metal ion solutions on the anti-radicals’ properties of savory extracts was evaluated.
‡Presented at the 42nd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, Slovakia, 25—29 May 2015.
Acknowledgements
This work was financially supported by Bialystok University of Technology theme: S/WBilŚ/1/2012).
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© 2016 Institute of Chemistry, Slovak Academy of Sciences
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