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Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis

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dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:01Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:01Z
dc.date.issued2017
dc.description.abstractThe goal of this study was to compare the extraction of rosmarinic acid from Melissa officinalis L. using three techniques (heat- -, microwave- and ultrasound- assisted extraction). In order to obtain the conditions that maximize the rosmarinic acid extraction, a response surface methodology was applied using the circumscribed central composite design of three variables with five levels. The relevant independent variables used for the process optimization were time, temperature and ethanol–water proportion for heat-assisted- and microwave-extration, whereas for the ultrasound method the ultrasonic power was variable. The responses used as criteria were the amount of rosmarinic acid was determined by HPLC-DADand the extraction yield of the obtained residue. Ultrasound extraction proved to be the most effective method, capable of yielding 86.3 ± 4.1 mg rosmarinic acid/g plant per dry weight (dw) at the optimal extraction conditions (33.0 ± 3.2 min, 371.7 ± 19.3 W and 39.9 ± 1.4% of ethanol). According to the content of rosmarinic acid, microwave- and heat-assisted extractions techniques were less effective, producing 49.4 ± 2.3 (at 26.5 ± 2.1 min, 108.6 ± 10.2 °C and 25.5 ± 0.9% of ethanol) and 59.4 ± 2.2 (at 106.2 ± 5.1 min, 88.0 ± 2.9 °C and 34.5 ± 1.6% of ethanol), respectively. Additionally, the solid/liquid ratio effect at the optimal values in a dose–response format was studied in view of its plausible transference at industrial level, showing a decreasing non-linear pattern from 5 to 120 g/L. In brief, the obtained results highlight the potential applications of using the leaves from M. officinalis as a source of rosmarinic acid.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), REQUIMTE (UID/QUI/50006/2013 - POCI/01/0145/ FEDER/007265) and Caleja (SFRH/BD/93007/2013) and L. Barros (SFRH/BPD/107855/2015) grants. This work was also financially supported by: Project POCI-01-0145-FEDER-006984 – Associate Laboratory LSRE-LCM funded by FEDER through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia. To Xunta de Galicia for financial support for the post-doctoral researcher of M.A. Prieto. The authors also thank to company Mais Ervas, Lda (Alfandega da Fé, Portugal), for providing the M. officinalis samples.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCaleja, Cristina; Barros, Lillian; Prieto, M. A.; Barreiro, Maria Filomena; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R. (2017). Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis. Separation and Purification Technology. ISSN 1383-5866. 186, p. 297-308en_EN
dc.identifier.doi10.1016/j.seppur.2017.06.029pt_PT
dc.identifier.issn1383-5866
dc.identifier.urihttp://hdl.handle.net/10198/15264
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.subjectHeat-/microwave-/ultrasound- assisted extractionen_EN
dc.subjectMelissa officinalis L.en_EN
dc.subjectResponse surface methodologyen_EN
dc.subjectRosmarinic aciden_EN
dc.titleExtraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysisen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamFARH
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person.givenNameCristina
person.givenNameLillian
person.givenNameMiguel A.
person.givenNameFilomena
person.givenNameIsabel C.F.R.
person.identifier469085
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person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridG-4516-2011
person.identifier.ridL-9802-2014
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person.identifier.scopus-author-id36514202500
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person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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