Physicochemical properties of winter savory extracts prepared using ultrasound-assisted extraction

This study aimed to assess the optimal extraction parameters, solvent-to-solid ratio, and time, for ultrasound-assisted of Satureja montana L. (winter savory) harvested from a 6-year-old experimental plantation. The optimization was performed in order acquire extracts that are rich content polyphenols (TPC), flavonoids (TFC), proteins, also exhibit strong antioxidant activity, while maintaining satisfactory physical characteristics. Besides this, influence UV irradiation on physicochemical properties selected analyzed. TPC values increased with longer time higher ratio (ranging 41.4 56.9 mg gallic acid equivalent (GAE)/g 30:1, 52.4-58.4 GAE/g 40:1), TFC followed same trend. Total protein increase had no significant influence. All used assays showed better activities when has been performed. pH ranged 6.00 6.46. did not significantly conductivity, whereas zeta potential affected. highest density detected extract acquired at 40:1 after 30 min (0.994 g/mL), viscosity attained 30:1 compared parallels ratio. According results stability, light affected TPC, TFC, total ABTS radical scavenging, cupric, ferric ion-reducing activities, positive effect potential, denisty. In conclusion, conditions yielded best phenolic-rich good were minute time.