Ascorbic Acid Content in Extractive Aqueous Solutions of Rosa canina L. Fruits
Veturia-ileana NUELEANU, Maria MIHOC, Cernea MIHAI
Pages: 19-22
Summary
The main goal of the hereby study is two folded: first, to mark out the most adequate methods of preparing the watery solution extracts (infusions, decoctions) in order to obtain a high content of ascorbic acid, and second, to identify the most suitable method for determining this vitamin in aqueous solution extracts made out of medicinal herbs.
In this experiment six groups were assembled containing 20 fruit samples each. The samples were analyzed one week, one and a half month and three months, respectively, after gathering. Fruit drying was accomplished either in open air, at room temperature, or artificially, for three days, in 15 minutes intervals at 95°C (in the exicator), followed again by room temperature drying. Preparation of each group was different: it comprised either pickling in cold water for 10 hours, followed by sinking in cold water, boiling and then cooling, or sinking the fruits in boiling water followed by cooling, or sinking the fruits in boiling water followed by boiling the solution for five or 10 minutes, or, finally, by infusion and decoction method. The results obtained through the Tillmans method revealed a high level of ascorbic acid when the fruits were immersed into boiling water (100°C) and boiled in open fire (11.02 ± 1.51 mg %) for five minutes or when they were introduced in boiling water and kept covered in the boiling basin for 30 minutes (12.26 ± 0.55mg %).
In this experiment six groups were assembled containing 20 fruit samples each. The samples were analyzed one week, one and a half month and three months, respectively, after gathering. Fruit drying was accomplished either in open air, at room temperature, or artificially, for three days, in 15 minutes intervals at 95°C (in the exicator), followed again by room temperature drying. Preparation of each group was different: it comprised either pickling in cold water for 10 hours, followed by sinking in cold water, boiling and then cooling, or sinking the fruits in boiling water followed by cooling, or sinking the fruits in boiling water followed by boiling the solution for five or 10 minutes, or, finally, by infusion and decoction method. The results obtained through the Tillmans method revealed a high level of ascorbic acid when the fruits were immersed into boiling water (100°C) and boiled in open fire (11.02 ± 1.51 mg %) for five minutes or when they were introduced in boiling water and kept covered in the boiling basin for 30 minutes (12.26 ± 0.55mg %).
Keywords
Cynosbati fructus; ascorbic acid; content; aqueous extract
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