Chemical Profiling Of Polyphenols From Salvia Officinalis And Thymus Serpyllum Extracts During A Three-Stage Extraction Process

The ethanol-water (4/1 v/v) exfract fractions from Salvia officinalis L. and ethanol-water (4/1 v/v) and ethanolic extract fractions from Thymus serpyllum L. were prepared at 80 degrees C by conventional method using 1/10 g/mL vegetal material/solvent ratio. The aim of this study was to evaluate the phenolic compounds distribution during three-stage extraction by reverse phase HPLC-PDA, The extract factions were characterized by spectrometric determinations as follows: total polyphenols, flavonoids, total chlorophyll pigments content, as well as their antioxidant activity by both DPPH and ABTS methods. Surprisingly, in the first stage of extraction it was not always obtained the highest amount of polyphenolic compounds, so it can be concluded that three-stage extraction is an efficient process that leads to extracts with a high phytochemicals content and good radical scavenger capacity.