DOI: https://doi.org/10.24959/nphj.18.2208

The technological aspects for complex processing of hawthorn fruits

N. V. Sydora, A. M. Kovalyova, V. K. Iakovenko

Abstract


Considering the shortage of the plant raw material the issue of its complex processing is relevant, and it contributes to its rational use.
Aim. To develop the technology for complex processing of hawthorn fruits.
Materials and methods. The lipophilic complex (LC) extraction was carried out with chloroform in the raw material-extractant ratio of 1 : 10; the phenolic complex (PhC) was prepared with the ethyl acetate-alcohol mixture in the ratio
of 8 : 2; WSPC was obtained by triple extraction of the fruits meal after preparing LC and PhC with hot purified water followed by concentration and precipitation with 96 % ethyl alcohol.
Results and discussion. It was found that the yield of LC in fruits of the hawthorn species studied was from 1 % to 10 %, the highest yield was determined in the fruits of C. submollis Sarg., C. succulenta Schrad. and C. densiflora Sarg. The yield of PhC was from 9 % to 18 %, C. submollis Sarg., C. mollis Sarg., C. arnoldiana Sarg. and C. canadensis Sarg. dominated. WSPC was from 15 % to 35 %, the highest yield was determined for fruits of C. submollis Sarg., C. macracantha Lodd, C. mollis Sarg., C. arnoldiana Sarg., C.succulenta Schrad.
Conclusions. The technology of the complex processing of hawthorn fruits – C. submollis Sarg., C. mollis Sarg., C. arnoldiana Sarg., C. canadensis Sarg., C. oxyacantha L., C. monogyna Jack., C. sanguinea Pall., C. pentagyna Waldst. Et Kit., C. aronia (L.) Bosc, C. densiflora Sarg., C. succulenta Schrad, C. macracantha Lodd., C. flabellata (Bosc) C. Koch., C. pseudokyrtostylla Klok., C. ukrainica A. Pojark., C. ambiguae C. A. M – has been developed. As a result of complex processing of the plant raw material such complexes as LC, PhC and WSPC have been obtained.


Keywords


hawthorn; fruits; complex processing; technology

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