STUDY OF THE PHENOLIC COMPOUNDS CONTENT IN BROCCOLI SEED EXTRACTS
EDN: RJPBUF
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2022.03.017Keywords:
biologically active substances, phenolic compounds, flavonoids, ultrasonic extraction, maceration, spec-trophotometry, Cruciferous, broccoli.Abstract
The purpose of this work is to study the total content of phenolic compounds and flavonoids in particular in extracts of broccoli seeds obtained by maceration with stirring and by ultrasonic extraction. As an object of study, we used water-ethanol extracts of broccoli seeds obtained by maceration and extraction, supplemented by ultrasonic treatment with a frequency of 35 kHz. The influence of ultrasonic waves on the degree of extraction at different time intervals was analyzed in comparison with the classical method of extraction - maceration. It has been established that an increase in the duration of ultrasonic waves exposure has a destructive effect on flavonoids, while the total content of phenolic compounds in the extract increases. Upon reaching 30 min of the extraction time, such a peak of saturation was noted, after which the efficiency of extraction of phenolic compounds decreases (the increase in the content of phenolic compounds in the extract from 20 to 30 min is 15 %, from 30 to 40 min – 4 %). Maceration, as a milder extraction method, is effective for both phenolic compounds and flavonoids. The degree of extraction of the latter was the highest for all experiments. The efficiency of extraction of phenolic compounds during one-and-a-half-hour maceration was comparable to the efficiency of ultrasonic extraction for 30 min (12.1 mg and 12.3 mg per 1 g of broccoli seeds, respectively).
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