Spectrophotometric determination content of phenolic compounds in plant extracts of milk thistle and peppermint
The relevance of using plant extracts of milk thistle and peppermint based on whey as natural sources of biologically active substances is proved. pH values and freezing point of milk thistle and peppermint extracts were determined, a Spectrophotometric method using Folin-Denis phosphor-molybdenum r...
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| creator | Lodygin, Alexey Khalanskaya, Darya Lodygina, Svetlana |
| description | The relevance of using plant extracts of milk thistle and peppermint based on whey as natural sources of biologically active substances is proved. pH values and freezing point of milk thistle and peppermint extracts were determined, a Spectrophotometric method using Folin-Denis phosphor-molybdenum reagent was applied to determine the content of total phenols in plant extracts. The content of phenolic compounds in extracts of milk thistle and peppermint was analyzed. The dynamics of the total phenol yield was calculated, and graph dependencies were obtained. the highest yield values of phenolic compounds is achieved with a ratio of raw materials to extractant 1:8. According to the results of the experiments, it is optimal to extract dry milk thistle fruits and crushed peppermint leaves for 1 hour at a temperature of 55-60 °C. It was found that the extracts obtained based on cheese whey contain more phenols, which is due to the chemical composition of the extractant and the presence of polyphenolic compounds-flavonoids in the raw materials used for extracts. |
| doi_str_mv | 10.1063/5.0177517 |
| format | Conference Proceeding |
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The content of phenolic compounds in extracts of milk thistle and peppermint was analyzed. The dynamics of the total phenol yield was calculated, and graph dependencies were obtained. the highest yield values of phenolic compounds is achieved with a ratio of raw materials to extractant 1:8. According to the results of the experiments, it is optimal to extract dry milk thistle fruits and crushed peppermint leaves for 1 hour at a temperature of 55-60 °C. It was found that the extracts obtained based on cheese whey contain more phenols, which is due to the chemical composition of the extractant and the presence of polyphenolic compounds-flavonoids in the raw materials used for extracts.</description><identifier>ISSN: 0094-243X</identifier><identifier>EISSN: 1551-7616</identifier><identifier>DOI: 10.1063/5.0177517</identifier><identifier>CODEN: APCPCS</identifier><language>eng</language><publisher>Melville: American Institute of Physics</publisher><subject>Chemical composition ; Flavonoids ; Freezing ; Melting points ; Milk ; Peppermint ; Phenols ; Phosphors ; Raw materials ; Reagents ; Spectrophotometry ; Whey</subject><ispartof>AIP conference proceedings, 2023, Vol.2931 (1)</ispartof><rights>Author(s)</rights><rights>2023 Author(s). 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The content of phenolic compounds in extracts of milk thistle and peppermint was analyzed. The dynamics of the total phenol yield was calculated, and graph dependencies were obtained. the highest yield values of phenolic compounds is achieved with a ratio of raw materials to extractant 1:8. According to the results of the experiments, it is optimal to extract dry milk thistle fruits and crushed peppermint leaves for 1 hour at a temperature of 55-60 °C. It was found that the extracts obtained based on cheese whey contain more phenols, which is due to the chemical composition of the extractant and the presence of polyphenolic compounds-flavonoids in the raw materials used for extracts.</description><subject>Chemical composition</subject><subject>Flavonoids</subject><subject>Freezing</subject><subject>Melting points</subject><subject>Milk</subject><subject>Peppermint</subject><subject>Phenols</subject><subject>Phosphors</subject><subject>Raw materials</subject><subject>Reagents</subject><subject>Spectrophotometry</subject><subject>Whey</subject><issn>0094-243X</issn><issn>1551-7616</issn><fulltext>true</fulltext><rsrctype>conference_proceeding</rsrctype><creationdate>2023</creationdate><recordtype>conference_proceeding</recordtype><recordid>eNotkE1LAzEYhIMoWKsH_0HAm7A1H5vN7lGKX1DwoIK3kO6-S1N3k5i8Bf33bmtPc5iHGWYIueZswVkl79SCca0V1ydkxpXiha54dUpmjDVlIUr5eU4uct4yJhqt6xkJbxFaTCFuAoYRMLmWdoCQRuctuuBpGzyCRxp6GjfgwzARbRhj2PkuU-dpHOxkww8m22Lec6MbvihuXMYBqPUdjRDjIRIvyVlvhwxXR52Tj8eH9-VzsXp9elner4rIpcSi5gqEkrIr17XqRcM7KacFrNJQ1yDWvdINZ7LTiknb266UvRYKbN1zIW3ZyDm5-c-NKXzvIKPZhl3yU6WRXFRN1ezvmpPbfyq3Dg9zTUxutOnXcGb2hFHmeKj8A53qaXI</recordid><startdate>20231215</startdate><enddate>20231215</enddate><creator>Lodygin, Alexey</creator><creator>Khalanskaya, Darya</creator><creator>Lodygina, Svetlana</creator><general>American Institute of Physics</general><scope>8FD</scope><scope>H8D</scope><scope>L7M</scope></search><sort><creationdate>20231215</creationdate><title>Spectrophotometric determination content of phenolic compounds in plant extracts of milk thistle and peppermint</title><author>Lodygin, Alexey ; Khalanskaya, Darya ; Lodygina, Svetlana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p133t-815e2533d4b85f291d33094067e88e2bf579103d7503afad43f725ea8f123a493</frbrgroupid><rsrctype>conference_proceedings</rsrctype><prefilter>conference_proceedings</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Chemical composition</topic><topic>Flavonoids</topic><topic>Freezing</topic><topic>Melting points</topic><topic>Milk</topic><topic>Peppermint</topic><topic>Phenols</topic><topic>Phosphors</topic><topic>Raw materials</topic><topic>Reagents</topic><topic>Spectrophotometry</topic><topic>Whey</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lodygin, Alexey</creatorcontrib><creatorcontrib>Khalanskaya, Darya</creatorcontrib><creatorcontrib>Lodygina, Svetlana</creatorcontrib><collection>Technology Research Database</collection><collection>Aerospace Database</collection><collection>Advanced Technologies Database with Aerospace</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lodygin, Alexey</au><au>Khalanskaya, Darya</au><au>Lodygina, Svetlana</au><au>Lodygin, Alexei</au><au>Costa, Rui Manuel Machado da</au><au>Samoylenko, Irina</au><au>Kurchenko, Vladimir</au><format>book</format><genre>proceeding</genre><ristype>CONF</ristype><atitle>Spectrophotometric determination content of phenolic compounds in plant extracts of milk thistle and peppermint</atitle><btitle>AIP conference proceedings</btitle><date>2023-12-15</date><risdate>2023</risdate><volume>2931</volume><issue>1</issue><issn>0094-243X</issn><eissn>1551-7616</eissn><coden>APCPCS</coden><abstract>The relevance of using plant extracts of milk thistle and peppermint based on whey as natural sources of biologically active substances is proved. pH values and freezing point of milk thistle and peppermint extracts were determined, a Spectrophotometric method using Folin-Denis phosphor-molybdenum reagent was applied to determine the content of total phenols in plant extracts. The content of phenolic compounds in extracts of milk thistle and peppermint was analyzed. The dynamics of the total phenol yield was calculated, and graph dependencies were obtained. the highest yield values of phenolic compounds is achieved with a ratio of raw materials to extractant 1:8. According to the results of the experiments, it is optimal to extract dry milk thistle fruits and crushed peppermint leaves for 1 hour at a temperature of 55-60 °C. It was found that the extracts obtained based on cheese whey contain more phenols, which is due to the chemical composition of the extractant and the presence of polyphenolic compounds-flavonoids in the raw materials used for extracts.</abstract><cop>Melville</cop><pub>American Institute of Physics</pub><doi>10.1063/5.0177517</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0094-243X |
| ispartof | AIP conference proceedings, 2023, Vol.2931 (1) |
| issn | 0094-243X 1551-7616 |
| language | eng |
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| source | AIP Journals Complete |
| subjects | Chemical composition Flavonoids Freezing Melting points Milk Peppermint Phenols Phosphors Raw materials Reagents Spectrophotometry Whey |
| title | Spectrophotometric determination content of phenolic compounds in plant extracts of milk thistle and peppermint |
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