Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 89219 10.21603/2074-9414-2024-3-2532 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Extraction of Bioactive Substances from Medicinal Plants with Whey: Selecting Optimal Parameters Подбор параметров экстракции биоактивных веществ из лекарственных растений с применением молочной сыворотки https://orcid.org/0000-0002-9061-1256 Величкович Наталья Сергеевна Velichkovich Natalia S. velichkovich@yandex.ru https://orcid.org/0000-0001-7774-8859 Степанова Анна Александровна Stepanova Anna A. https://orcid.org/0000-0002-2960-0216 Козлова Оксана Васильевна Kozlova Oksana V. https://orcid.org/0009-0002-5706-7727 Люц Вероника Андреевна Lutz Veronika A. veronichkalutz@mail.ru https://orcid.org/0000-0003-0166-2527 Ларичев Тимофей Альбертович Larichev Timothy A. Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation 02 10 2024 02 10 2024 54 3 633 644 01 06 2024 03 09 2024 https://fptt.ru/en/issues/22856/22853/

Молочная сыворотка обладает уникальным нутриентным составом и способна оказывать положительное влияние на организм человека. Однако по причине высокого содержания органических веществ, молочная сыворотка может наносить вред окружающей среде. Перспективным вариантом использования молочной сыворотки может стать её применение в качестве экстрагента для получения растительных экстрактов и извлечения из них биологически активных веществ для пищевой промышленности. На этом основании целью настоящей работы являлся подбор параметров извлечения биологически активных веществ (флавоноидов) из экстрактов растительного сырья с помощью нетрадиционного вида экстрагента, в качестве которого используется молочная сыворотка. Объектами исследования выступали молочная сыворотка (в качестве экстрагента) и растительное сырье (в виде смесей лекарственных трав). Конечные продукты (экстракты) проверяли на содержание флавоноидных соединений методом тонкослойной хроматографии. Антиоксидантную активность оценивали с применением спектрофотометрического метода. Для повышения эффективности экстракции подбирали параметры экстрагирования (температуру, продолжительность экстракции, соотношение сырья к экстрагенту, состав растительных смесей). Продолжительность экстрагирования выступала в качестве изменяемого параметра и составляла от 1 до 5 часов при температуре экстракции 90 ± 1 ℃. Предложенные образцы, содержащие от 7,5 до 12,5 г смесей трав в 450 мл молочной сыворотке при времени экстрагирования 3 ч обладали максимальной антиоксидантной активностью. Содержание флавоноидов в растительных экстрактах было сопоставимым и не за висело от продолжительности экстракции. Продолжительность экстракции имеет определяющее значение в интенсификации процесса получения флавоноидов из растительного сырья, поэтому выбор должен осуществляться по наименьшему значению продолжительности при сопоставимых значениях флавоноидов и максимальном уровне антиоксидантной активности.

Due to its natural chemical composition, whey can have both a positive effect on the human body and cause significant harm to the environment. It is rich in organic substances, which creates an additional organic burden on nature. However, whey has good prospects for the food industry as an extractant for the production of plant extracts and biologically active substances. The present research objective was to select optimal parameters for obtaining flavonoids from plant extracts using an unconventional type of extractant, i.e., whey. The study featured whey as an extractant and mixes of medicinal herbs. The resulting extracts were tested for the content of flavonoid compounds by thin-layer chromatography. The antioxidant activity was assessed using the spectrophotometric method. The extraction variables included temperature, extraction time, material-to-extractant ratio, and composition of herbal mixes. The extraction time ranged from 1 to 5 h at 90 ± 1℃. The maximal antioxidant activity belonged to the samples containing 7.5–12.5 g herbal mix and 450 ml whey. The optimal extraction time was 3 h. The content of flavonoids in the plant extracts was comparable and did not depend on the extraction time. Extraction time proved to be the key parameter to intensify the process of flavonoid extraction from plant raw materials. Therefore, the choice was made according to the shortest time with comparable values of flavonoids and the maximal level of antioxidant activity.

 Молочная сыворотка экстракция растительное сырье флавоноиды антиоксидантная активность тонкослойная хроматография Whey extraction vegetable raw materials flavonoids antioxidant activity thin-layer chromatography Исследование выполнено при финансовой поддержке Российского научного фонда, грант № 23-16-00113. This research was supported by the Russian Science Foundation, grant no. 23-16-00113.

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