Technology of complex preparation from Hawthorn berries, Melissa balm leaves, St. John's Wort herb liquid extracts.

The aim of this research: produce liquid ethanolic extracts from hawthorn berries, St. John's wort herb and melissa leaves and their complex preparation, determine the quality and stability of these extracts and complex preparation. Tasks of research: 1. According to the scientific literature, to choose appropriate technology of the production. 2. To set appropriate extrahent and method of the extraction for produced extracts of hawthorn berries, St. John's wort herb and melissa leaves. 3. Evaluate technological factors influence on the quality of the produced extracts by assessing dry residue level, antioxidant activity and amount of phenolic compouds. 4. Produce a complex extract from received extracts. Methods: extracts were analyzed by using spectrophotometric method for evaluation of antioxidant activity and by using gravimetric method for for determination of dry residue levels. The results were obtained using Microsoft Office Excel 2010 and Sigma Plot 13.0 programs. The results and conclusions: test results showed, that the best production method is percolation. Appropriate ethanol concentration for hawthorn berries and St. John‘s wort herb - 70%, for melissa leaves - 55%. Optimal composition of the complex preparation: 8 parts of St John's wort extract, 4 parts of melissa leaves extract and 3 parts of hawthorn berries extract. Produced complex preparation remains stable for 24 months