Solanidine (C17H43O/V) is a steroidal aglycone of glycoalkaloids and an important precursor for the synthesis of hormones and some pharmacologically active compounds. Glycoalkaloids are hydrolysed by mineral acid yielding solanidine and a carbohydrate moiety. In this paper the kinetics of hydrolysis of glycoalkaloids from potato (Solanum tuberosum L) tuber sprouts by using solid-liquid systems were studied as well as solanidine isolation from the liquid phase of the system. The dried and milled tuber sprouts of potato were used as the solid phase and solutions of hydrochloric acid of different concentration in 96 % vol. ethanol, mixed with chloroform in a volume ratio of 2:3, 1:1, 3:2 and 4:1, were used as the liquid phase. The aim of the paper was to choose the optimal concentration of hydrochloric acid in ethanol, the volume ratio of hydrochloric acid in ethanol to chloroform in the liquid phase and the time for solanidine hydrolytic extraction, as well as to isolate solanidine from the liquid phase

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Bioactive extracts from marigold flower are important ingredients for parapharmaceutical and cosmetic preparations. Their antiflogistic holeretic.antimicrobic, antidermatic and anticancer effects are due to the presence of flavonoids, carotenoids, etheric oils, and terpenoids. This study presents the results of spectrophotometric investigation for the overall carotene content calculated as (3-caroten (442 nm), visual and physico-chemical characteristics according to Ph.Jug. V in oil extracts of marigold flower obtained by maceration (room temperature and 70°C) and percolation (room temperature) with olive oil and sunflower oil by original procedures.The largest content of (3-carotene (57.5 mg/kg of oil extracts) is in the oil extract obtained by maceration for 72 hours with olive oil (solvomodulus 1:5 m/m) at room temperature

The present study deals with the extraction of digoxin (Dgx) from chloroform and trichloroethylene extracts of the secondary glycosides of fermented foxglove (Digitalis lanata Ehrh.) foliage by liquid-liquid extraction. The extraction degree (ED) of Dgx achieved by maceration and percolation using 10% vol. aqueous ethanol solutions were higher than 95%. Using trichlorethylene and chloroform, the ED of Dgx of about 100% and 96%, respectively from the liquid ethanolic extracts (macerate or percolate) were achieved by the four-cycle extraction. Fifteen separating funnels were employed for the liquid-liquid extraction. Three different four-component two-phase systems (ethanol:water - chloroform:ethyl acetate, ethanol:water - chloroform:trichloroethylene and ethanol:water - trichloroethylene:ethyl acetate) were tested as an extracting solvent to get the final product having more than 98% of Dgx. The initial amount of the chloroform or trichloroethylene extract in the light phase was varied between 5 and 25 g/L, while the volume ratio of light and heavy phases was in the range of 1:1 to 1:2. The best Dgx yield of 98% was achieved with the system ethanol:water - chloroform:trichloroethylene 35:15:20:30 at the volume ratio of the phases of 1:1.1 and at the initial amount of the extract of 15 g/L. Purity of the separated digoxin was 99.8 %. [Projekat Ministarstva nauke Republike Srbije, br. TR-34012]

The antioxidant activity of aqueous extracts from dill fruit (Anethum graveolens L.) using DPPH, FRAP and FIC methods was investigated in this work. Aqueous extracts from dill fruit were obtained using different extraction techniques (maceration, reflux extraction, ultrasonic extraction, Soxhlet and Tillepape extraction). The aqueous extract obtained by Soxhlet extraction showed the highest antioxidant activity, independently of the applied antioxidant methods. There was a positive linear correlation between total phenolics and flavonoids content with the antioxidant activity. The presented results indicate that the bioactive substances, phenols and flavonoids, are probably mainly responsible for the antioxidant activity of the analyzed extracts. Also, the presented results suggest that aqueous extracts from dill fruit are a potential source of natural antioxidants as an alternative to synthetic additives.