Pérez, M.B., Calderón, N.L. and Croci, C.A. (2007) Radiation-Induced Enhancement of Antioxidant Activity in Extracts of Rosemary (Rosmarinus officinalis L.). Food Chemistry, 104, 585-592.
http://dx.doi.org/10.1016/j.foodchem.2006.12.009

has been cited by the following article:

• TITLE: Optimization of Extraction Conditions of Some Phenolic Compounds from White Horehound (Marrubium vulgare L.) Leaves

  AUTHORS: Karim Bouterfas, Zoheir Mehdadi, Djamel Benmansour, Meghit Boumedien Khaled, Mohamed Bouterfas, Ali Latreche

  KEYWORDS: Marrubium vulgare, Phenolic Compounds, Optimization, Extraction Conditions

  JOURNAL NAME: International Journal of Organic Chemistry, Vol.4 No.5, December 26, 2014

  ABSTRACT: This research was aimed to optimize the extraction conditions of three phenolic compounds: total phenolics, flavonoids and condensed tannins, from White Horehound’s leaves (Marrubium vulgare L.). Distilled water and different organic solvents such as: methanol, ethanol and acetone, were used, with various concentrations (20% - 80%, v/v), temperatures (20°C - 60°C) and extraction times (30 - 450 min). Results showed that the maximum total phenolics amounts (293.34 ± 14.60 mg gallic acid equivalent/g dry weigh), were obtained with 60% aqueous methanol at 25°C for 180 min; total flavonoids (79.52 ± 0.55 mg catechin equivalent/g dry weigh) with 80% aqueous methanol at 20°C for 450 min, and condensed tannins (28.15 ± 0.80 mg catechin equivalent/g dry weigh) with 60% aqueous acetone at 50°C and for 180 min. ANOVA test showed the significant effect (***P