Quality Characteristics Stability of Extracts from the Leaves of Mentha Piperita L. during Storage

Abstract

Recently, the quality characteristics stability of plant raw materials extracts has become increasingly important for food industry specialists due to increased consumer demand for products with a native composition. In accordance with this, a man conducts researches on ways to stabilize the extracts quality, including those made from Mentha piperita L. The purpose of the work is to study the quality characteristics stability of extracts from peppermint leaves during storage. The research objects are the quality characteristics of extracts from peppermint leaves. The authors made extracts by extraction method – classical and using ultrasound. The solvent nature is drinking water; the serum is subsurface. The extracts conditions are the following: a temperature of (4 ± 2) ° C in a place protected from light. Research methods are standard. A man revealed that the shelf life had the greatest impact on the change in the organoleptic quality indicators of extracts (variation limits from 70.33 to 90.89%) and the safety of ascorbic acid (41.52%). During storage the solvent nature influences on the stability of soluble solids (94.24%), titrated acids (96.28%), the flavonoids amount (74.97%), water-soluble antioxidants (92.92%), potassium (62.92%) and calcium (65.66%), significantly. The extraction method impacts the number of mesophilic aerobic and facultative anaerobic microorganisms (92.92%), the potassium preservation (78.77%) and magnesium (85.34%) during the extract storage, significantly. The authors revealed that the interaction probability of the studied factors on the change in the extract quality characteristics during storage is minimal. The recommended extracts shelf life is 24 hours.