Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis

摘要: Abstract The goal of this study was to compare the extraction rosmarinic acid from Melissa officinalis L. using three techniques (heat- -, microwave- and ultrasound- assisted extraction). In order obtain conditions that maximize extraction, a response surface methodology applied circumscribed central composite design variables with five levels. relevant independent used for process optimization were time, temperature ethanol–water proportion heat-assisted- microwave-extration, whereas ultrasound method ultrasonic power variable. responses as criteria amount determined by HPLC-DADand yield obtained residue. Ultrasound proved be most effective method, capable yielding 86.3 ± 4.1 mg acid/g plant per dry weight (dw) at optimal (33.0 ± 3.2 min, 371.7 ± 19.3 W 39.9 ± 1.4% ethanol). According content acid, heat-assisted extractions less effective, producing 49.4 ± 2.3 (at 26.5 ± 2.1 min, 108.6 ± 10.2 °C 25.5 ± 0.9% ethanol) 59.4 ± 2.2 106.2 ± 5.1 min, 88.0 ± 2.9 °C 34.5 ± 1.6% ethanol), respectively. Additionally, solid/liquid ratio effect values in dose–response format studied view its plausible transference industrial level, showing decreasing non-linear pattern 5 120 g/L. brief, results highlight potential applications leaves M. source acid.