Optimization of rosmarinic acid extraction from lemon balm (Melissa officinalis)

Authors

  • Miroslav Ondrejovič 1Department of Biotechnology, University of SS. Cyril and Methodius, J. Herdu 2, Trnava, SK-917 01, Slovak Republic
  • Hana Benkovičová Department of Biotechnology, University of SS. Cyril and Methodius, J. Herdu 2, Trnava, SK-917 01, Slovak Republic
  • Stanislav Šilhár Food Research Institute, dept. Biocentre, Kostolna 7, SK-900 01, Modra, Slovak Republic

DOI:

https://doi.org/10.36547/nbc.1275

Keywords:

rosmarinic acid, optimization, Melissa officinalis, extraction

Abstract

The aim of this study was optimization of rosmarinic acid extraction from lemon balm (Melissa officinalis). The optimal conditions for the extraction of rosmarinic acid from lemon balm were determined using response surface methodology (RSM). A center composide design (CCD) was used to investigate the effects of three independent variables, namely solid-liquid radio, solvent composition (%) and extraction temperature (°C). Dependent variable was yield of rosmarinic acid. A second-order polynomial model was used for predicting the response. Optimized conditions for rosmarinic acid were: PEME 1:29 (w/v), temperature 66 °C a % propan-2-ol 34 %. The experimental values agreed with predicted within a 95 % confidence interval. Yield of rosmarinic acid extraction by these optimized conditions was achieved 72.6 mg of rosmarinic acid / g of dry extraction matter.

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Published

2021-11-22

How to Cite

Ondrejovič, M., Benkovičová, H., & Šilhár, S. (2021). Optimization of rosmarinic acid extraction from lemon balm (Melissa officinalis). Nova Biotechnologica Et Chimica, 9(2), 175–182. https://doi.org/10.36547/nbc.1275

Issue

Vol. 9 No. 2 (2009)

Section

Research Articles

License

Copyright (c) 2021 Miroslav Ondrejovič, Hana Benkovičová, Stanislav Šilhár

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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