Compare antioxidant activity from Satureja bachtiarica Bunge essential oils under different extraction methods (Coventional and innovative techniques)

Bakhtiari savory (Satureja bachtiarica Bunge.) has a high anti-oxidant ability. Kinds of extraction methods are effective on the kind and percent of existence chemical compounds in herbal essences. The aim of this study was to compare antioxidant activities from Satureja bachtiarica Bunge essential oils extracted from different extraction methods to determine the extraction optimization.
Antioxidant activities and the rate of phenol in the essential oils of Bakhtiari savory was extracted by eight different methods in two models, Conventional hydrodistillation ( single distillation, distillation with steam, and distillation with water and steam), and innovative techniques (water penetration method by microwave-assisted and microwave-assisted with water) in DPPH and in DPPH and Folin ciu Calteu method. In this study, BHT and Ascorbic acid were applied as positive control. Data were analyzed using analytic statistical tests and SPSS software.
The statistical tests results showed a significant difference in phenol content, and IC50 of obtained essences in different extraction methods (P The steam and microwave– assisted extraction techniques were the best extraction methods with high protective antioxidant activity.