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Evaluation of influence of selected metal cations on antioxidant activity of extracts from savory (Satureja hortensis)

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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.

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Authors and Affiliations

  1. Division of Chemistry, Bialystok University of Technology, Wiejska 45E, 15-351, Bialystok, Poland

    Mariola Samsonowicz & Ewa Regulska

Authors
  1. Mariola Samsonowicz
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  2. Ewa Regulska
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Correspondence to Mariola Samsonowicz.

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Presented at the 42nd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, Slovakia, 25–29 May 2015.

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Samsonowicz, M., Regulska, E. Evaluation of influence of selected metal cations on antioxidant activity of extracts from savory (Satureja hortensis). Chem. Pap. 70, 811–819 (2016). https://doi.org/10.1515/chempap-2016-0001

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  • DOI: https://doi.org/10.1515/chempap-2016-0001

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