Optimization: Microwave irradiation effect on polyphenolic compounds extraction from winter savory (Satureja montana L.)

Microwave-assisted extraction of polyphenols with elevated antioxidant activity from winter savory was optimized by simultaneous maximization of total phenolics, total flavonoids yields, and antioxidant activity (measured by two assays-DPPH and reducing power assay). For optimization of microwave assisted extraction, Box-Behnken experimental design coupled with response surface methodology was applied. Independent variables were extraction time, ethanol concentration, and irradiation power. Analysis of variance was used to evaluate model fitness and determine optimal conditions.