Browsing by Author "Salamon, I."

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    Degradation kinetics of anthocyanins in acidic aqueous extracts of berries
    (Одеський національний університет імені І. І. Мечникова, 2017) Soldatkina, Liudmyla M.; Novotna, V. O.; Salamon, I.; Солдаткіна, Людмила Михайлівна; Новотна, В. О.; Шаламон, І.; Солдаткина, Людмила Михайловна; Новотная, В. А.; Шаламон, И.
    The effect of pH, light and temperature on degradation of anthocyanins in acidic aqueous extracts of chokeberries, elderberries and blackberries was studied. The degradation of anthocyanins in berry extracts under influence of pH, light and temperature followed the first-order reaction kinetics. Anthocyanins of chokeberry extracts had the highest values of rate constants of degradation. Anthocyanins of blackberry extracts had the highest values of half-life time. The temperature dependences of the rate of anthocyanin degradation were described by the Arrhenius equation. Activation energies of anthocyanin degradation were 5.7, 10.1 and 15.0 kJ/mol at pH=2, respectively, for chokeberry, elderberry, and blackberry аnthocyanins
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    Modeling of extraction removal of biologically active substances from juniper berries
    (2017) Soldatkina, Liudmyla M.; Salamon, I.; Novotna, Viktoriia O.; Tiutiunnyk, Tetiana V.; Солдаткіна, Людмила Михайлівна; Солдаткина, Людмила Михайловна
    The genus Juniperus L. belongs to the family of Cupressaceae and comprises about 70 species which are widely distributed in the Northern Hemisphere. All over the world plants from this genus have always been regarded as a well-known traditional remedy due to their numerous therapeutic properties, such as: anti-inflammatory, antiseptic, diuretic, and analgesic. Nowadays, also juniper berries are used for flavoring different alcoholic drinks. For example, in Slovakia, the ‘‘Borovicka”, is the popular juniper brandy, well-known for its unique aroma with a nice juniper aftertaste, which is very good for appetite whetting.