Comparative analysis of phenolic extracts obtained from Lippia alba (Mill.) N. E. Brown leaves by microwave-assisted...

This study demonstrated that microwave-assisted extraction (MAE) was more effective for the recovery of phenolic compounds from L. alba leaves, compared to traditional methods such as Soxhlet extraction, infusion, and decoction, and resulted in higher antioxidant activity. Ultra-high-resolution mass spectrometry analysis enabled the identification of important phenolic compounds, such as acteoside/isoacteoside and theveside, in addition to several flavonoids, which could explain the high antioxidant activities. The results of principal component analysis (PCA) indicated that MAE significantly influenced the chemical composition of the extracts. MAE, using green solvents (water and ethanol), proved to be an efficient and sustainable approach for obtaining antioxidant phenolic compounds from L. alba leaves, with potential applications in the food, cosmetics, and pharmaceutical industries. The findings provide important information for further studies to assess the scalability and environmental impact of the MAE process, aiming at feasible large-scale production.