Spectrophotometric determination content of phenolic compounds in plant extracts of milk thistle and peppermint

Abstract

The relevance of using plant extracts of milk thistle and peppermint based on whey as natural sources of biologically active substances is proved. pH values and freezing point of milk thistle and peppermint extracts were determined, a Spectrophotometric method using Folin-Denis phosphor-molybdenum reagent was applied to determine the content of total phenols in plant extracts. The content of phenolic compounds in extracts of milk thistle and peppermint was analyzed. The dynamics of the total phenol yield was calculated, and graph dependencies were obtained. the highest yield values of phenolic compounds is achieved with a ratio of raw materials to extractant 1:8. According to the results of the experiments, it is optimal to extract dry milk thistle fruits and crushed peppermint leaves for 1 hour at a temperature of 55-60 °C. It was found that the extracts obtained based on cheese whey contain more phenols, which is due to the chemical composition of the extractant and the presence of polyphenolic compounds-flavonoids in the raw materials used for extracts.