HPLC Screening of Phenolic Compounds in Winter Savory (Satureja montana L.) Extracts

Abstract

Phenolic compounds in winter savory (Satureja montana L.) extracts were analysed by HPLC with diode array detection on reversed phase, C₈ columns. Gradient elution with acetonitrile‐acetic acid‐water mixture gave complete separation of all phenolic acids and flavanols of interest. The identified phenolic acids and flavanols, as well as tentatively identified phenolic acids in ethyl acetate and n‐butanol extracts, were quantified. Total content of phenolic acids in ethyl acetate and n‐butanol extracts was 47.59 and 96.70 µg/g, respectively. Flavanols, (±)‐catechin and (−)‐epicatechin were present in ethyl acetate extract in quantities of 622.47 and 16.29 µg/g, respectively, while n‐butanol extract contained these flavanols in extent of 239.08 and 199.82 µg/g.

Keywords:

• Winter savory
• Phenolic acids
• Flavanols
• HPLC

Acknowledgment

This research is part of the project No 142036, which is financially supported by the Ministry of Science and Environmental Protection of the Republic of Serbia.