engleski

Maceration of extra-virgin olive oil with common aromatic plants using ultra-sound assisted extraction – an UV-Vis spectroscopic investigation

Rosemary (Rosmarinus officinalis), Garden sage (Salvia officinalis), Summer savory (Satureja hortensis), Laurel (Laurus nobilis) and other aromatic plants were put in olive oil and exposed to ultra-sounds for different duration. Filtrated oil were dissolved in cyclohexane and UV-Vis measurements were carried out. Absorbance values corresponding to chlorophylls, carotenoids, flavonoids (370 nm) and polyphenols (around 300 nm) were measured. In addition, for some samples total phenols were determined using Folin-Denis reagent and compared with the similar maceration procedure in water solvent (instead of olive oil). Maceration without ultra-sound in olive oil for each plant was also compared with ultra-sound assisted extraction. The results show that, significant amount of aromatic content can be extracted in olive oil by applying ultra-sounds for only few minutes, especially for Salvia officinal powder. The use of UV-Vis measurements is simple but enough to examine the extent of phenol content extraction through such maceration procedure.

UV-Vis, maceration, aromatic plants, ultra-sound, extra-virgin olive oil

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