THERMODYNAMIC ANALYSIS OF ULTRASONIC EXTRACTION OF FLAVONOID FROM THE BLACK MUCUS FLOWER PETALS (MALVA SYLVESTRIS L.)

Authors

  • Nina Milovanović THERMODYNAMIC ANALYSIS OF ULTRASONIC EXTRACTION OF FLAVONOID FROM THE BLACK MUCUS FLOWER PETALS (MALVA SYLVESTRIS L.)
  • Katarina Rajković Bijeljina University, Faculty of Pharmacy, Bosnia and Herzegovina
  • Vesna Milovanović High Technical and Technological School of Vocational Studies in Kruševac, Serbia
  • Brankica Đokić Bijeljina University, Faculty of Pharmacy, Bosnia and Herzegovina
  • Brankica Milovanović Bijeljina University, Faculty of Pharmacy, Bosnia and Herzegovina

DOI:

https://doi.org/10.7251/AKPR1801048M

Keywords:

black slime, flavonoids, extraction, ultrasound

Abstract

In this paper ultrasonic extraction of flavonoids was performed with methanol from dry mussel petals (Malva sylvestris L.). The main goal of the work was the thermodynamic analysis of ultrasonic extraction of flavonoids. Accordingly, ultrasonic extraction of flavonoids at different temperatures (on the 20oC, 30oC and 40oC). The content of flavonoids was performed in the extracts was determined by the spectrophotometric method and amounted to 18.17 mg/100 g at 20oC, 20.06 mg /100 g at 30oC and 21.03 mg/100 g dry plants at 40oC.
The thermodynamic size of the extraction process, the enthalpy change, and the entropy change were determined on the basis of the van't Hoff equation, which were then used to determine the Gibbs free energy. Thermodynamic analysis suggests that ultrasonic extraction of flavonoids is an endoterm, an irreversible and spontaneous process.

Author Biography

Nina Milovanović, THERMODYNAMIC ANALYSIS OF ULTRASONIC EXTRACTION OF FLAVONOID FROM THE BLACK MUCUS FLOWER PETALS (MALVA SYLVESTRIS L.)

In this paper ultrasonic extraction of flavonoids was performed with methanol from dry mussel petals (Malva sylvestris L.). The main goal of the work was the thermodynamic analysis of ultrasonic extraction of flavonoids. Accordingly, ultrasonic extraction of flavonoids at different temperatures (on the 20oC, 30oC and 40oC). The content of flavonoids was performed in the extracts was determined by the spectrophotometric method and amounted to 18.17 mg/100 g at 20oC, 20.06 mg /100 g at 30oC and 21.03 mg/100 g dry plants at 40oC.
The thermodynamic size of the extraction process, the enthalpy change, and the entropy change were determined on the basis of the van't Hoff equation, which were then used to determine the Gibbs free energy. Thermodynamic analysis suggests that ultrasonic extraction of flavonoids is an endoterm, an irreversible and spontaneous process.

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Published

2018-03-13

Issue

Vol. 1 No. 1 (2018): AKADEMSKI PREGLED 1-1

Section

Articles