Phytochemical Evaluation of Tinctures and Essential Oil Obtained from <i>Satureja montana</i> Herb
Winter Savory (<i>Satureja montana</i> L.) has been used in traditional medicine and as a spice or natural food preservative in the Mediterranean region for centuries. In this paper, some technological and analytical aspects of the <i>S. montana</i> tinctures development and...
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doaj-5a81c9e5c8ad47df8e4337da2ff2eacf2020-11-25T03:08:12ZengMDPI AGMolecules1420-30492020-10-01254763476310.3390/molecules25204763Phytochemical Evaluation of Tinctures and Essential Oil Obtained from <i>Satureja montana</i> HerbNataliia Hudz0Ewa Makowicz1Mariia Shanaida2Marietta Białoń3Izabela Jasicka-Misiak4Oksana Yezerska5Liudmyla Svydenko6Piotr Paweł Wieczorek7Department of Drug Technology and Biopharmacy, Danylo Halytsky Lviv National Medical University, 79010 Lviv, UkraineDepartment of Analytical and Ecological Chemistry, University of Opole, 45-052 Opole, PolandDepartment of Pharmacognosy and Medical Botany, I. Horbachevsky Ternopil National Medical University, 46001 Ternopil, UkraineDepartment of Analytical and Ecological Chemistry, University of Opole, 45-052 Opole, PolandDepartment of Analytical and Ecological Chemistry, University of Opole, 45-052 Opole, PolandDepartment of Drug Technology and Biopharmacy, Danylo Halytsky Lviv National Medical University, 79010 Lviv, UkraineSector of Mobilization and Conservation of Plant Resources of the Rice Institute of the NAAS, Plodove, Kherson region, 74992 Kherson, UkraineDepartment of Analytical and Ecological Chemistry, University of Opole, 45-052 Opole, PolandWinter Savory (<i>Satureja montana</i> L.) has been used in traditional medicine and as a spice or natural food preservative in the Mediterranean region for centuries. In this paper, some technological and analytical aspects of the <i>S. montana</i> tinctures development and an evaluation of the essential oil composition are provided. The total phenolic and flavonoid contents and phenolic compounds profile analyzed spectrophotometrically and by high-performance thin-layer chromatography (HPTLC), respectively, were evaluated in the developed tinctures. The results showed that the tinctures prepared from the <i>S. montana</i> herb by maceration or remaceration are rich in polyphenols, and there is an influence of the technological factors (particle size and extraction mode) on the total phenolic and flavonoid contents. Caffeic, rosmarinic, and chlorogenic acids, (–)-catechin and rutin were identified in the tinctures using the HPTLC method. <i>p</i>-Thymol (81.79%) revealed by gas chromatography-mass spectrometry (GC-MS) was the predominant compound of the essential oil of this plant. Thus, the high contents of polyphenols and flavonoids in the developed tinctures and <i>p</i>-thymol among the volatile components of the <i>S. montana</i> essential oil could indicate the promising antioxidant and antimicrobial properties of these herbal preparations. The obtained results are a ground for the organization of the manufacture of the <i>S. montana</i> tincture and essential oil with the purpose of performing preclinical studies.https://www.mdpi.com/1420-3049/25/20/4763<i>Satureja montana</i>tincturepolyphenolsflavonoidsessential oil |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Nataliia Hudz Ewa Makowicz Mariia Shanaida Marietta Białoń Izabela Jasicka-Misiak Oksana Yezerska Liudmyla Svydenko Piotr Paweł Wieczorek |
spellingShingle |
Nataliia Hudz Ewa Makowicz Mariia Shanaida Marietta Białoń Izabela Jasicka-Misiak Oksana Yezerska Liudmyla Svydenko Piotr Paweł Wieczorek Phytochemical Evaluation of Tinctures and Essential Oil Obtained from <i>Satureja montana</i> Herb Molecules <i>Satureja montana</i> tincture polyphenols flavonoids essential oil |
author_facet |
Nataliia Hudz Ewa Makowicz Mariia Shanaida Marietta Białoń Izabela Jasicka-Misiak Oksana Yezerska Liudmyla Svydenko Piotr Paweł Wieczorek |
author_sort |
Nataliia Hudz |
title |
Phytochemical Evaluation of Tinctures and Essential Oil Obtained from <i>Satureja montana</i> Herb |
title_short |
Phytochemical Evaluation of Tinctures and Essential Oil Obtained from <i>Satureja montana</i> Herb |
title_full |
Phytochemical Evaluation of Tinctures and Essential Oil Obtained from <i>Satureja montana</i> Herb |
title_fullStr |
Phytochemical Evaluation of Tinctures and Essential Oil Obtained from <i>Satureja montana</i> Herb |
title_full_unstemmed |
Phytochemical Evaluation of Tinctures and Essential Oil Obtained from <i>Satureja montana</i> Herb |
title_sort |
phytochemical evaluation of tinctures and essential oil obtained from <i>satureja montana</i> herb |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2020-10-01 |
description |
Winter Savory (<i>Satureja montana</i> L.) has been used in traditional medicine and as a spice or natural food preservative in the Mediterranean region for centuries. In this paper, some technological and analytical aspects of the <i>S. montana</i> tinctures development and an evaluation of the essential oil composition are provided. The total phenolic and flavonoid contents and phenolic compounds profile analyzed spectrophotometrically and by high-performance thin-layer chromatography (HPTLC), respectively, were evaluated in the developed tinctures. The results showed that the tinctures prepared from the <i>S. montana</i> herb by maceration or remaceration are rich in polyphenols, and there is an influence of the technological factors (particle size and extraction mode) on the total phenolic and flavonoid contents. Caffeic, rosmarinic, and chlorogenic acids, (–)-catechin and rutin were identified in the tinctures using the HPTLC method. <i>p</i>-Thymol (81.79%) revealed by gas chromatography-mass spectrometry (GC-MS) was the predominant compound of the essential oil of this plant. Thus, the high contents of polyphenols and flavonoids in the developed tinctures and <i>p</i>-thymol among the volatile components of the <i>S. montana</i> essential oil could indicate the promising antioxidant and antimicrobial properties of these herbal preparations. The obtained results are a ground for the organization of the manufacture of the <i>S. montana</i> tincture and essential oil with the purpose of performing preclinical studies. |
topic |
<i>Satureja montana</i> tincture polyphenols flavonoids essential oil |
url |
https://www.mdpi.com/1420-3049/25/20/4763 |
work_keys_str_mv |
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