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Open AccessFeature PaperArticle

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

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Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
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Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ulica 6, 10000 Zagreb, Croatia
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Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
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Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain
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Author to whom correspondence should be addressed.
Academic Editor: Lillian Barros
Molecules 2020, 25(4), 810; https://doi.org/10.3390/molecules25040810 (registering DOI)
Received: 27 January 2020 / Revised: 10 February 2020 / Accepted: 10 February 2020 / Published: 13 February 2020
(This article belongs to the Special Issue Natural Additives in Food II)
Chamomile (Matricaria chamomilla L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to characterize the composition in bioactive compounds (specialized metabolites) present in water and ethanol extracts of chamomile flowers, together with monitoring the impact of different extraction techniques (conventional vs. ultrasound-assisted extraction (UAE)) on the parameters under investigation. UAE treatment significantly decreased the extraction time of bioactive compounds from herbal material. Polyphenolic compounds content and antioxidant capacity were significantly higher in UAE extracts. Moreover, solvent type had a significant impact on the specialized metabolites content, while the highest vitamin C and polyphenols content were recorded in 50% ethanol (v/v) extracts. Optimization of basic extraction factors: solvent type, temperature and technique is crucial for obtaining the extracts with the highest content of specialized metabolites and antioxidant capacity. View Full-Text
Keywords: German chamomile; ultrasound; conventional extraction; bioactive compounds; antioxidant capacity German chamomile; ultrasound; conventional extraction; bioactive compounds; antioxidant capacity
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MDPI and ACS Style

Žlabur, J.Š.; Žutić, I.; Radman, S.; Pleša, M.; Brnčić, M.; Barba, F.J.; Rocchetti, G.; Lucini, L.; Lorenzo, J.M.; Domínguez, R.; Rimac Brnčić, S.; Galić, A.; Voća, S. Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers. Molecules 2020, 25, 810.

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