The Effect of Extraction Parameters on the Characteristics of Extracts from Vegetative Parts and Fruits of Sórbus Aucupária

Introduction: Despite the known biological properties of red mountain ash (Sórbus aucupária), the extraction methods and optical characteristics of extracts from its vegetative parts and fruits are not well examined. Deepening this knowledge is important for creating technologies for processing plant raw materials, which opens up new opportunities for the food industry and the use of poorly studied vegetative parts of the plant.

Purpose: To study the spectrophotometric characteristics of extracts obtained from vegetative parts (leaves, branches) and fruits of red mountain ash (Sorbus aucuparia Nevezhinskaya) to optimize extraction processes.

Materials and Methods: Extracts from dried vegetative parts (leaves, branches) and fruits of Nevezhinskaya red mountain ash, obtained using purified and ozonized water, were investigated. The analysis was carried out according to the following parameters: active acidity (ionometric method), optical density and absorption coefficient (photoelectric concentration colorimeter KFK-2). Statistical processing of data with calculation of standard deviation was carried out in MS Excel program. The experiments were carried out in threefold repetition.

Results: The active acidity of the extracts was: for fruits - pH 3.16 ± 0.20, for leaves - pH 5.50 ± 0.40, for branches - pH 4.85 ± 0.10. Thermodynamic stability indicators varied as follows: for extracts from fruits - 1038.2-1044.1 mV, from leaves - 898.4-913.7 mV, from branches - 937.9-944.9 mV. In terms of color characteristics, extracts from fruits were slightly colored (0.03-0.04 e.u.), extracts from leaves were characterized as intensely colored, and extracts from branches were characterized as moderately colored. The results are presented as graphs, tables and regression equations.

Conclusion: The comparative analysis showed no significant differences between the extracts obtained using purified and ozonized water. The measured parameters were within 0.05 error range. Extracts obtained from vegetative parts and fruits of red mountain ash have antioxidant potential for their use in the production of beverages, sauces, confectionery products and other foodstuffs.

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