HPTLC and ATR/FTIR Characterization of Antioxidants in Different Rosemary Extracts.
Molecules
; 26(19)2021 Oct 07.
Article
in En
| MEDLINE
| ID: mdl-34641608
ABSTRACT
The effect of spontaneous fermentation by lactic acid bacteria on the extraction yield of bioactive compounds and antioxidant activity from rosemary leaf extracts was investigated using high-performance thin-layer chromatography (HPTLC). Brining and spontaneous fermentation with lactic acid bacteria more than doubled extraction of polyphenolics and antioxidants from the rosemary leaves. The results show that lactic acid fermentation enhances antioxidant activity in extracts by increasing the total phenolic content but does not increase extraction of phytosterols. Increased extraction of phenolic oxidants during fermentation assisted extraction, results from the in situ generated natural eutectic solvent from the plant sample. ATR-FTIR spectra from the bioactive bands suggests that this increased antioxidant activity is associated with increased extraction of rosmarinic acid, depolymerised lignin, abietane diterpenoids and 15-hydroxy-7-oxodehydroabietic acid.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Plant Extracts
/
Rosmarinus
/
Lactobacillales
/
Antioxidants
Limits:
Humans
Language:
En
Journal:
Molecules
Journal subject:
BIOLOGIA
Year:
2021
Type:
Article
Affiliation country:
RUSSIA