Journal
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
Volume 30, Issue 2, Pages 293-306Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10826070601063559
Keywords
winter savory; phenolic acids; flavanols; HPLC
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Phenolic compounds in winter savory (Satureja montana L.) extracts were analysed by HPLC with diode array detection on reversed phase, C-8 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 mu g/g, respectively. Flavanols, (+/-)-catechin and (-)-epicatechin were present in ethyl acetate extract in quantities of 622.47 and 16.29 mu g/g, respectively, while n-butanol extract contained these flavanols in extent of 239.08 and 199.82 mu g/g.
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