Observation of the Extraction Dynamics of Polyphenolic Compounds From Rosmarinus Officinalis and Salvia Officinalis in Natural Wine

Abstract

This study aims to highlight the extraction capacity of natural wine for polyphenolic acids from sage (Salvia officinalis L.) and rosemary (Rosmarinus officinalis L.). At the same time, the dynamics of the extraction process of polyphenolic acids, the evolution of the anthocyanin content and the antioxidant activity of the extract over 21 days were monitored. Observation of the extraction dynamics of polyphenolic acids from the selected plants showed that the wine has moderate extractive qualities for this class of compounds. Thus, some phenolic acids of major interest for antioxidant activity were less extracted (gallic acid, 3-methyl gallic acid, and chlorogenic acid) while other acids (p-coumaric acid, ferulic acid) showed better extraction. Also, during extraction, degradation of anthocyanin pigments in wine could be observed, which reduces the therapeutic value of extracts prepared by traditional methods. The chemical changes that occurred during the extraction process showed that a reduction of the extraction period to 8-11 days would be suitable for this type of preparations; thus, the development of degradation processes of polyphenolic compounds can be avoided.