Phenols and flavonoids extraction from Mursalski tea and nora

Identifier:  TFG:1187

Handle: https://hdl.handle.net/20.500.11797/TFG1187

Authors:  Fierro Troncoso, Katty

Abstract:
ABSTRACT In this assay, the phenols and flavonoids extraction from Mursalski tea (Sideritis scardica Griseb) and nora pepper (a varierty of Capsicum annuum) have been studied. The extractions were carried out using two different methods, magnetic stirrer and ultrasounds. Ethanol and isopropanol were used as solvents. High amounts of total phenols were obtained by using ethanol as solvent. An optimum treatment of sample as well as extraction methods and solvents were studied in relation to maximum yield. With regard to the extraction kinetics, magnetic stirrer was the fastest method due to the fact that during first hours majority of poliphenolics compounds were extracted. Bearing in mind that extractions by magnetic stirrer are 24 hour long, whereas extractions by ultrasounds are 1 hour long, obtained results by ultrasound extraction are practically equivalent to results from magnetic stirrer extraction. Hence, considering the less time and energy invested by ultrasound extraction, we conclude that it is the optimum method to extract phenols and flavonoids from Mursalski tea and nora pepper.