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HPTLC and ATR/FTIR Characterization of Antioxidants in Different Rosemary Extracts.

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journal contribution
posted on 19.10.2021, 22:46 by Snezana KustrinSnezana Kustrin, Ksenia S Balyklova, Vladimir Gegechkori, David MortonDavid Morton
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.

History

Publication Date

07/10/2021

Journal

Molecules

Volume

26

Issue

19

Article Number

6064

Pagination

13p.

Publisher

MDPI

ISSN

1420-3049

Rights Statement

© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).