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Preparation and characterization of Echinacea extracts
Pallová, Jana ; Veselá, Mária (referee) ; Vítová, Eva (advisor)
Echinacea purpurea is a rich source of biologically active compounds, which are attributed to several therapeutic effects. This thesis is focused on the optimization of the extraction process, considered these substances. Maceration was chosen as a type of extraction, due to its simplicity. The Optimal conditions were solid-solvent ratio 1: 5, 40% ethanol, 60 °C, 60 minutes. An extract from the dried flowers of Echinacea purpurea was prepared by this optimized process. The content of total phenolic compounds was set on 365.18 ± 3.51 [mg_GAEl^(-1)] and the antioxidant activity was 507.50 ± 6.89 [mg_TEACl^(-1)]. The percentage of radical scavenging activity ABTS•+ was 95.45 ± 1.30. The antimicrobial activity of the extract was tested against 3 microorganisms – Escherichia coli, Bacillus cereus and Candida glabrata. There was not detected inhibitory effect on the growth of microorganisms. In a total, 39 volatile compounds were identified, and the biggest group were represented sesquiterpenes (70.9%). The obtained results confirm that Echinacea extract has antioxidant activity and contains several interesting aromatic substances, In the future, it can be used as a natural resource of nutritionally and sensory valuable compounds, e.g., into various foods and delicacies.
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Preparation and characterization of Echinacea extracts
Pallová, Jana ; Veselá, Mária (referee) ; Vítová, Eva (advisor)
Echinacea purpurea is a rich source of biologically active compounds, which are attributed to several therapeutic effects. This thesis is focused on the optimization of the extraction process, considered these substances. Maceration was chosen as a type of extraction, due to its simplicity. The Optimal conditions were solid-solvent ratio 1: 5, 40% ethanol, 60 °C, 60 minutes. An extract from the dried flowers of Echinacea purpurea was prepared by this optimized process. The content of total phenolic compounds was set on 365.18 ± 3.51 [mg_GAEl^(-1)] and the antioxidant activity was 507.50 ± 6.89 [mg_TEACl^(-1)]. The percentage of radical scavenging activity ABTS•+ was 95.45 ± 1.30. The antimicrobial activity of the extract was tested against 3 microorganisms – Escherichia coli, Bacillus cereus and Candida glabrata. There was not detected inhibitory effect on the growth of microorganisms. In a total, 39 volatile compounds were identified, and the biggest group were represented sesquiterpenes (70.9%). The obtained results confirm that Echinacea extract has antioxidant activity and contains several interesting aromatic substances, In the future, it can be used as a natural resource of nutritionally and sensory valuable compounds, e.g., into various foods and delicacies.
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