Az ultrahanggal segített extrakció paramétereinek hatása fehér ürömfű kivonatok antioxidáns tartalmára és a színére
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A gyógynövények mindig is jelen voltak az élelmiszer előállításban, mely különösen igaz az italgyártásra. A belőlük készített kivonatok előállításában egyre több figyelmet kapnak az újabb, hatékonyabb kivonási eljárások, mint az ultrahanggal segített extrakció, mely élelmiszerminőségre gyakorolt hatásáról még relatíve kevés információ áll rendelkezésre. Munkánkban azt vizsgáltuk, hogy ezen eljárás alkalmazása során a szolvensösszetétel és a hőmérséklet hogyan hat a fehér ürömfűből (Artemisia absinthium) készített vizesetanolos extraktumok antioxidáns tartalmára és színére. Az elvégzett vizsgálatok alapján elmondható, hogy a hőmérséklet emelése a legtöbb esetben segíti az antioxidánsok feltárását, valamint intenzívebb színt kölcsönöz a kivonatoknak, azonban ez az árnyalatot változó mértékben befolyásolja. A szolvensösszetétel esetében a legmagasabb összes polifenol tartalmat és FRAP-értékben kifejezett antioxidáns kapacitást az 50 V/V% etanollal készített kivonatban nyertük, melynek színintenzitása szintén kiemelkedőnek nevezhető.
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