TABLE 1.

Extraction of chemical compounds from Summer Savory.

Part of summer savory	Extraction method	Bioactive compounds	Solvent	Reference
Oil (Ariel part)	Conventional	Carvacrol, a-pinene, p-cymene, c-terpinene, and thymol methyl ether	Water/steam	Silva et al. (2005), Skočibušić et al. (2006)
Leaves, flower buds, and calyx	UV-visible spectrophotometry	Flavonoids	Ethanol	Khlebnikova et al. (2022)
Ariel part	Mass spectrometer	Rosmarinic acid, caffeic acid and naringenin acid	Methanol	Boroja et al. (2018)
Flowers, leaves, and steam	Conventional	Phenolic and flavonoids	Ethanol	Predescu et al. (2020)
Flowers	Non-conventional	Rutin and quercetin	Ethanol	Mašković et al. (2017)
Leaves	—	Carvacrol and γ-terpinene	—	Radácsi et al. (2016)
Seeds	Conventional	Carvacrol, c-terpinene, para-cymene; and the minor components a-terpinene, myrcene, camphene, and a-pinene	—	Svoboda and Greenaway (2003)
	GC and GCMS
Blooming and shade-dried plants	HPTLC and HPLC	Rosmarinic acid (RA), caffeic acid (CA), chlorogenic acid (ChA), apigenin, luteolin, catechin, quercetin, rutin, and hyperoside	Methanol	Shanaida et al. (2021)
Dried	NMR	Luteolin, apigenin, and quercetin	Ethanol and acetone	Exarchou et al. (2002)
Oil (flowers)	GC-MC	α-Phellandrene and myrcene	Helium	Stankov et al. (2022)
Oil	GC-MC	Limonene	Helium	Stankov et al. (2022)
Extract (Ariel parts)	UHPLC/DAD/HESI-MS/MS	hydroxycinnamic acids, caffeic and isoferulic acids	Acetic acid with water	Boroja et al. (2018)
Ariel parts	UHPLC/DAD/HESI-MS/MS	Flavonol (quercetin), flavonol glycosides (isoquercitrin, astragalin, quercitrin), and coumarin derivatives (aesculin and aesculetin)	Acetic acid with water	Boroja et al. (2018)
Dried	HPLC-DAD	Protocatechuic acid	Water and formic acid	Mašković et al. (2017)
Dried	HPLC-DAD	p-Hydroxybenzoic acid	Water and formic acid	Mašković et al. (2017)