Antioxidant activities of water extracts of some aromatic plants

Apr 23, 2021, 11:20 AM
1222 (Lomonosov st. 9)


Lomonosov st. 9

oral Food Biotechnology for Human Health Food Biotechnology for Human Health


Mr Ruba Hussaineh (ITMO university)


In this study the effect of extraction conditions,( time –temperature-type of aromatic plants- extraction method), on the antioxidant activity- pH extracts was investigated. The extraction process was carried out using water as a solvent,and also through using ultrasound.
Aromatic plants that have been used : rosemary, a mixture of herbs (black cumin+ oregano), the extracts were prepared by the solvent extraction method, and the ultrasound extraction under the following conditions: time (10-20-30 min), temperature (40-60-80 ℃ ), then pH extracts was estimated by using pH meter, and the radical scavenging activity of all extracts were determined by scavenging of DPPH (1,1-dipheny 2-picrylhydrazyl) radical .It was found that pH extracts increases in the using of ultrasound extraction, also it was revealed that the highest value of antioxidant activity (95.43 %) was when extracts were obtained from rosemary using ultrasound extraction according to the following parameters : (60 ℃,30 min).
Therefore, these conditions could be applied for further extraction for their use in the preparation of medicinal products or functional food.

Publication IOP Conference Series: Earth and Environmental Science
Affiliation of speaker ITMO university
Position of speaker phd student

Primary authors

Dr Elena P. Suchkova (ITMO university) Mr Ruba Hussaineh (ITMO university)

Presentation materials