Microwave Vacuum Extraction for Rosehips Polyextracts

Abstract

Extraction in microwave field in vacuum is investigated in paper. Decrease in pressure and influence of microwaves on intensification of extraction of waterand liposoluble components. Use of water extractant instead of two-phase solvent systems simplifies technological process for production of polyextracts. Кеуwords – extraction, microwave assisted extraction, vacum, polyextracts, carotolin, rose hips. Introduction Rosehips are valuable raw materials for the production of phytopreparations and health food products. 100 grams of ripe cinnamon rose (Rosa cinnamomea L.) hip fruits contains about 2400 mg of vitamin C and carotenoids, causing bright coloration. Today, modern technologies of rosehips processing are divided into several basic stages, which include water extraction of fruits for preparation of ascorbic acid products in the Hezenko diffusers, and extraction with organic solvents of rosehip seeds and skin to obtain carotenoid preparations (carotolin) and rose oil (vitamin E). To extract liposoluble carotenoids organic solvents are used. Technology of obtaining polystracts with the two-phase systems of extractants, proposed by Kogan G.Ya., allowed to receive a convenient medical form combining water-soluble and liposoluble components [2]. The school of microwave extraction is developing in the Odessa National Academy of Food Technologies scientific school by professor O. Burdo`s group [3]. Barodiffusion effect occurring during impact of microwave field is investigated. Intensification of the process is achieved by boiling extractant in the capillaries of plant material, which forming steam bubbles, pushing the flow of components to the extract. Combined with the soluble components, water-insoluble components can also pass into the extract, for example: carotenoids. Consequently, there is a possibility of obtaining polystracts in devices with water solvent. Research results For the experimental researches hip fruits of cinnamon rose (Rosa cinnamomea L.), produced by "Lubnifarm" company, with humidity of 15% are selected. Extraction carried out with water solvent (distilled water). The temperature was determined by the GM320 radiation pyrometer. The measuring range is 0 ... 330 ° C, with an error of ± 1.5 ° C. Measurement accuracy (scale interval) is 0.1 ° C. Amperage, voltage and field intensity indicators were determined using the KSP-50 measuring complex. Digital portable refractometer HI 96801, “Hanna Instruments”, were used to determine concentration of the extract. Measuring range: 0 ... 85 ° brix. Accuracy: ± 0.2 ° brix. To determine the amount of vitamin C in the extract, the Thilmans titration method were used. Extraction is carried out in a dilution installation. Main components of the extractor are: magnetron, extraction chamber, condenser, water cooler, vacuum pump. Before the experiment rarefaction is formed in the extraction chamber with a vacuum pump. During the experiment, pressure in the extraction chamber was stabilized by adjusting power of the supplied electromagnetic energy and the heat removal system. Reverse fridge is provided for condensing evaporated solvent. The temperature regime in vacuum microwave extractor is