Intensification of extraction of vitamins and phenols from fruits of wild plants

The possibility of production of high-quality extracts from blackberry, sea-buckthorn and mulberry fruits with use of water solutions with various concentration of ethanol and microwave processing is revealed. Results of researches demonstrate that at a ratio of raw materials / extragent 1:3 and the 70% content of ethanol in extragent have come the greatest extraction from fruits the vitamin P (routine) and phenols, and at 50% concentration - vitamin C (ascorbic acid). The possibility of strengthening the process of extraction the nutrients with application of preliminary processing of fruits the 0,5 MW/cm2 microwave energy with frequency of 1667 MHz within 20 minutes is revealed. An exit of biocomponents in berries extract submitted influence of microwaves in comparison with control option (without microwave processing), has increased. Concentration of phenolic substances in extracts has increased on average by 28,5%; vitamins C and P for 14,3% and 9% respectively. Use of microwave energy has led to considerable reduction of time of extraction.