OPTIMIZATION OF OPERATIONAL CONDITIONS OF ETHANOL EXTRACTION OF ROSMARINIC ACID FROM LEMON BALM (Melissa officinalis L.)

The process of ethanol extraction of a substance with antioxidant properties, rosmarinic acid (RA), from the plant Lemon balm (Melissa officinalis L.) is studied. The impact of some main process parameters (solvent concentration, process temperature and process duration) is experimentally determined, and the results helpful for process optimization are obtained. The general conditions for better practical extraction of RA from Lemon balm are defined.