CHANGES IN THE ANTIOXIDANT ACTIVITY OF ORGANIC PLANT EXTRACTS DURING STORAGE AND THEIR USE AS ADDITIVES FOR POLYETHYLENE
UDC 547.972:581.192:678.01
Abstract
In this study, aqueous and organic extracts were obtained from plants growing in natural populations on the territory of Belarus: common hop (Humulus lupulus L.), lemon balm (Melissa officinalis L.), peppermint (Mentha × piperita L.), and bilberry (Vaccinium myrtillus L.). Aqueous extracts were prepared using a water bath at a temperature of 65±5 °C for 30 minutes. Acetone, ethanol, and ethyl acetate were used as organic solvents, maceration was carried out for 48 hours at 25±2 °C. The ratio of plant material to solvent volume was 0.5 : 5 (g/cm3) for both aqueous and organic extractions. The extracts were stored for 2 months under natural light in a day-night cycle. Antioxidant activity (AOA) of the extracts was evaluated potentiometrically using the mediator system K3[Fe(CN)6]/K4[Fe(CN)6].
The AOA of plant extracts is determined both by the chemical specificity of the raw material and the polarity of the solvent employed. Aqueous extracts exhibited the following AOA hierarchy across plant species: Melissa officinalis >> Mentha piperita > Humulus lupulus > Vaccinium myrtillus. For acetone extracts, the sequence shifted: Mentha piperita > Vaccinium myrtillus > Melissa officinalis > Humulus lupulus; in ethanol extracts, AOA values were comparable for Mentha piperita and Melissa officinalis, while Vaccinium myrtillus and Humulus lupulus showed no significant difference (p > 0.05). Ethyl acetate extracts displayed the lowest AOA levels, ranging narrowly from 1 to 4 mmol eq/L.
Despite marked differences in plant metabolite profiles and initial AOA values of the extracts, dynamic changes in AOA during storage revealed consistent trends across all samples.
During the storage of aqueous extracts, a significant increase in AOA was observed within the first 1–2 days. However, by days 3–4, AOA dropped sharply, followed by a gradual decline to nearly zero values over approximately 40 days.
During the storage of acetone and ethanol extracts, two distinct stages in the dynamics of AO) were observed. The first stage, characterized by a rapid decline in AOA, lasted for the initial 10–15 days of storage. The second stage was marked by a slower rate of AOA decrease, with a duration extending to 50 days or more. It was established that, for both acetone and ethanol extracts, the temporal changes in AOA at each stage followed a first-order kinetic model, which demonstrated the best fit with higher coefficients of determination. In contrast, ethyl acetate extracts exhibited a slight increase in AOA during the first 5–10 days of storage.
The obtained organic extracts were applied as antioxidant additives in polyethylene films. A correlation between the AOA of the extracts and the oxidation induction period (OIT) of polyethylene films containing these extracts was observed only for the acetone extracts.
The article provides explanations for the identified patterns.
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