A METHOD FOR SYNERGISTIC INCREASING THE ANTIOXIDANT ACTIVITY OF FRUIT AND HERBAL EXTRACTS

摘要

The invention relates to a method for synergistic increasing the antioxidant activity of fruit and herbal extracts, which method finds application in the food and pharmaceutical industries. The proposed extract in its composition represents a product obtained from the homogenization of rosehip fruit and water in a ratio of 1: 2 to 1:10, as the resulting composition is homogenized in a device providing turbulent stirring in conditions close to cavitation and the resulting mixture is heated to a temperature of 200 to 700oC for 10 to 80 min. Next step is filtration by pressing or the mixture is centrifuged and the resulting liquid extract is used to increase the antioxidant activity of various fruit or herbal drinks, as the residual solid mass is separated . With this method of obtaining the fruit extract, are used various fruits, such as aronia(chokeberry), black currant, blackberry, and to obtain herbal extracts is used black elderberry In a variant realization, the water extract of rosehip fruit is mixed with one of the chokeberry, currant or blackberry extracts in a ratio of 1:3 to 3:1, or the black elderberry flower extract obtained at a dried flower to water ratio of 1:10 up to 1:100. By this method increases not just the antioxidant activity of the product, but it is improves also its taste.