COMPARATIVE CHARACTERISTICS OF THE INFLUENCE OF TECHNOLOGY OF EXTRACTION ON ANTIOXI-DANT PROPERTIES FOR THE FARRY AND FLOWERS OF THE TENDER (CRATAEGUS)

UDC 663.031

  • Aigul Raisovna Valeeva Samara State Technical University Email: dinara-bakieva@mail.ru
  • Nadezhda Viktorovna Makarova Samara State Technical University Email: dinara-bakieva@mail.ru
  • Dinara Fanisovna Valiulina Samara State Technical University Email: dinara-bakieva@mail.ru
DOI_disc_logo https://doi.org/10.14258/jcprm.2020015168
Keywords: Crataegus, hawthorn fruits, hawthorn flowers, extraction, phenols, flavonoids, anti-radical activity, regenerative force, ultrasound, MW radiation

Abstract

The purpose of this work is to determine the most optimal method for extracting hawthorn fruits and flowers (Crataegus) with antioxidant properties. Flowers hawthorn rich in chemicals (choline, essential oil, acetylcholine, trimethylamine, flavone glycosides, caffeic, chlorogenic, ursolic and other various acids) and hawthorn fruit consist of fatty oil, triterpene saponins, choline, acetylcholine, tannins, sorbitol and organic acids. In order to determine the most optimal method for extracting a complex of substances with antioxidant properties from hawthorn fruit and flower extracts, the content of dry substances, phenols, flavonoids was studied, and antioxidant activity was determined using two methods: by trapping free radicals and by using the FRAP (restoring force) method. By all indicators (the content of dry substances, phenols, flavonoids, antioxidant activity), studied in the work, hawthorn flowers had high values. In this work, three extraction technologies were used: traditional – infusion (37 °С, 2 h), and innovative – using microwave (800 W, 1 min) and ultrasonic irradiation (0.5 W, 2 h). Of all the types of extraction considered, the most efficient and effective, according to the results of experiments, is extraction using ultrasonic radiation.

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Author Biographies

Aigul Raisovna Valeeva, Samara State Technical University

студент кафедры технологии и организации общественного питания

Nadezhda Viktorovna Makarova, Samara State Technical University

доктор химических наук, профессор кафедры технологии и организации общественного питания

Dinara Fanisovna Valiulina, Samara State Technical University

кандидат технических наук, доцент кафедры технологии и организации общественного питания

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Published
2020-03-05
How to Cite
1. Valeeva A. R., Makarova N. V., Valiulina D. F. COMPARATIVE CHARACTERISTICS OF THE INFLUENCE OF TECHNOLOGY OF EXTRACTION ON ANTIOXI-DANT PROPERTIES FOR THE FARRY AND FLOWERS OF THE TENDER (CRATAEGUS) // chemistry of plant raw material, 2020. № 1. P. 157-166. URL: http://journal.asu.ru/cw/article/view/5168.
Issue
No 1 (2020)
Section
Low-molecular weight compounds

Copyright (c) 2020 Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material)

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