The Application of Ultrasonic Waves and Microwaves to Improve Antihyperglycaemic and Antimicrobial Activities of Marrubium vulgare Extracts

What if the key to better plant extracts lies in sound waves and microwaves? A new study on white horehound reveals how these green technologies unlock hidden powers.

White horehound, a humble herb, has been hiding a secret. Scientists have now used ultrasound and microwave-assisted extraction to supercharge its extracts. These green techniques are not just eco-friendly—they're more efficient than traditional methods.

The team optimized the process to maximize polyphenols, the plant's beneficial compounds. For ultrasound, the sweet spot was 73.6°C, 40 minutes, and 30.3 W/L of power. For microwaves, it was 63.8% ethanol, 15 minutes, and 422 W. The ultrasound extract, in particular, showed impressive antihyperglycemic activity, inhibiting α-amylase by 50.63% and α-glucosidase by 48.67%.

This effect may be due to chlorogenic acid and quercetin, two compounds not found in traditional macerates. Additionally, the ultrasonic extract proved potent against Bacillus cereus and Saccharomyces cerevisiae, making it a versatile antimicrobial agent.

These findings highlight the untapped potential of green extraction technologies. By fine-tuning parameters, we can unlock new bioactivities from familiar plants, paving the way for better natural remedies.

Key Points

• Optimal UAE: 73.6°C, 40 min, 30.3 W/L ultrasound.
• Ultrasonic extract inhibits α-amylase 50.63%, α-glucosidase 48.67%.
• Active against Bacillus cereus and Saccharomyces cerevisiae.