Abstract:
Having scarce information about ultrasound assisted extraction (UAE) and microwave
assisted extraction (MAE) of white horehound (Marrubium vulgare L.), the idea has emerged to
determine the optimal process parameters for the maximization of polyphenols and to compare
the efficiency of these green extraction technologies. The optimal UAE parameters are temperature
of 73.6 ◦C, extraction time of 40 min and ultrasound power of 30.3 W/L, while the optimal MAE
parameters are 63.8% ethanol, extraction time of 15 min and microwave power of 422 W. Extract
obtained at optimal UAE parameters shows the highest antihyperglycemic activity (α-amylase
inhibition: 50.63% and α-glucosidase inhibition: 48.67%), which can potentially be explained by the
presence of chlorogenic acid and quercetin, which were not identified in the macerates. The most
sensitive bacterial strain to optimal ultrasonic extract is Bacillus cereus, whereas the most sensitive
fungal strain is Saccharomyces cerevisiae.
