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Influence of the extraction method on the yield of flavonoids and phenolics from Sideritis spp. (Pirin Mountain tea)
Kalina Alipieva1, Jasmina Petreska, Angel Gil-Izquierdo
1Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str., bl. 9, 1113 Sofia, Bulgaria.
Abstract:
The influence of the extraction method on the yield and composition of extracts of Sideritis (Pirin mountain tea) has been studied. Maceration, ultrasound-assisted (USAE) and microwave assisted extraction (MAE) were applied. Total phenolics and total flavonoids were quantified spectrophotometrically, and individual compounds were analyzed by HPLC-DAD-MS(n). This preliminary study reveals that the traditional way of tea preparation from Sideritis is the most appropriate in order to extract the maximum of total flavonoids and total phenolics. In the case of methanol extraction, the optimal method is USAE.