Extraction of Oxycoccus palustris cake as a resource-saving technology for obtaining biologically active substances

Boreal forest ecosystems provide a wide range of different wood and non-wood forest products, such as berries, which have different purposes and economic value. An important place among plant raw materials containing the necessary amount of biologically active substances belongs to wild berries – natural vitamin carriers, which are characterized by various therapeutic and preventive properties. At traditional methods of processing of berries, both cultivated and wild-growing, there are significant losses of biologically active substances, which leads to a decrease in the quality of products. The development of industrial production of biologically active substances brings to the forefront the need to create resource-saving technologies that allow more efficient use of the potential of food raw materials The berries of marsh cranberry (Oxycoccus palustris L.) are a rich heterogeneous source of phytochemicals. Most of these compounds are extracted during berry juice production. However, a significant part of polyphenols remains in berry cake, which is not directed to integrated resource-saving technology in the food industry. The aim of the study was to compare the methods of extraction of polyphenols (microwave and Soxhlet) from berry cake of marsh cranberry (Oxycoccus palustris L.). The influence of the main extraction parameters on the yield of extracted polyphenols was studied. Microwave extraction showed the greatest potential among all the studied methods, taking into account its rapidity and convenience of application. The best solvents for extraction were recognized as aqueous ethanol in the presence of acid (acetic acid should be used in the extraction of anthocyanins, HCl in the extraction of polyphenols).

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