Open AccessThe Influence of the Extraction Conditions of Blackthorn (Prunus spinosa) Fruits and Leaves on the Yield of Phenolic Compounds
Author(s) -
Nino Gamkrelidze,
Giorgi Kvartskava
Publication year - 2021
Publication title -
šromebi - sak'art'velos tek'nikuri universiteti
Language(s) - English
Resource type - Journals
ISSN - 1512-0996
DOI - 10.36073/1512-0996-2021-2-49-56
Subject(s) - extraction (chemistry) , chemistry , yield (engineering) , prunus , chemical composition , solvent , dry weight , composition (language) , food science , chromatography , botany , biology , organic chemistry , materials science , metallurgy , linguistics , philosophy
Plant extracts used in food production significantly improve the quality of food. Chemical composition is the main prerequisites for the final use of plant extracts. The chemical composition of the extracts is affected by the extraction method and conditions - temperature, duration and solvent. On the basis of experimental data optimal conditions for the extraction of phenolic compounds from the fruits and leaves of blackthorn (Prunus spinosa) were selected. Among the extraction methods used in the experiment, the highest content of phenolic compounds in obtained extracts was observed during the ultrasonic extraction. A mixture of 0.25 parts of water and 0.75 parts of 96% ethanol showed best results from different volume ratios of water and ethanol. The optimal extraction time was 90 minutes. And the optimum temperature is 45°C. The total content of phenolic compounds in the extracts obtained by the abovementioned method amounted is 35.62±0.17 mgg -1(dry weight) for blackthorn fruits and 44,76 ± 0.08mgg -1(dry weight) for the leaves.