Elder flowers and berries liquid extracts and syrups technology and quality assessment

Abstract

Objective of work – produce ethanolic liquid elder flower and berries extracts and syrups, and evaluate the extraction solvent concentration and quantity produced is determined by product quality. The tasks of this research are: 1. According to the literature, to select proportion of the substance and extractive solvent, a rational extractive solvent and the method of production of liquid ethanolic extracts from Elder flowers and berries. 2. To assess the impact of ethanol concentration for quality of the liquid extracts by assessing dry residue level, amount of phenolic compouds, antioxidant activity and amount of anthocyanins. 3. To produce syrups, from received ethanolic liquid extracts. 4. To assess the impact of the extract amount for quality of the syrups by assessing amount of phenolic compouds, antioxidant activity, viscosity and organoleptic properties. 5. To evaluate stability of syrups. Methods. Elder flower and fruit ethanolic liquid extracts were analyzed by using spectrophotometric method for total amount of phenolic compounds expressed by gallic acid. Antioxidative activity was determined spectrophotometrically by DPPH radical scavenging method. Gravimetric method was used for determination of dry residue levels. Anthocyanins were determined by using pH differential spectrophotometric method. Syrups quality and stability measured to determine the total phenolic compounds, antioxidant activity, dynamic viscosity, refractive index and organoleptic properties. The results were obtained using Microsoft Office Excel 2010 and Sigma Plot 12.0 programs. The results and conclusions of the analysis. Appropriate concentration of ethanol for Elder flower liquid extract production - 50%, for Elder berry liquid extract production - 70%. Syrups which have 20 g of extract have the highest total phenolic compounds, antioxidant activity and lowest dynamic viscosity. Syrups sensory characteristics analysis showed that according to the evaluators opinion, the best organoleptic attributes have syrups containing 10 g of extract