The micronutrient profile of medicinal plant extracts

Marija Zheplinska; Mikhailo Mushtruk; Volodymyr Vasyliv; Anatolii Kuts; Natalia Slobodyanyuk; Larysa Bal-Prylypko; Mykola Nikolaenko; Olena Kokhan; Yuriy Reznichenko; Oksana Salavor

doi:10.5219/1553

Authors

Marija Zheplinska The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str. 12 B, Kyiv, 03040, Ukraine, Tel.: +38(050)133-80-28 https://orcid.org/0000-0002-7286-3003
Mikhailo Mushtruk The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str. 12 B, Kyiv, 03040, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
Volodymyr Vasyliv The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str. 12 B, Kyiv, 03040, Ukraine, Tel.: +38(097)465-49-75
Anatolii Kuts The National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and wine-making products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(044)287-91-55
Natalia Slobodyanyuk The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Heroes of Defense Str. 15, 03041, Kyiv, Ukraine, Tel.: +380982768508
Larysa Bal-Prylypko The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str. 16, 03041 Kyiv, Ukraine, Tel.: +380674018672
Mykola Nikolaenko The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina Str. 16, 03041 Kyiv, Ukraine, Tel.: +380994096549
Olena Kokhan The National University of Food Technologies, Educational and Scientific Institute of Food Technology, Department of bakery and confectionery products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(097)793-93-88 https://orcid.org/0000-0003-4582-0814
Yuriy Reznichenko The National University of Food Technologies, Educational and Scientific Institute of Food Technology, Department of Biotechnology and Microbiology, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: (044) 287-91-23 https://orcid.org/0000-0002-2732-2881
Oksana Salavor The National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of Environmental Safety, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38 (044) 287-91-55

DOI:

https://doi.org/10.5219/1553

Keywords:

micronutrients, biologically active substances, extract, Сalendula officinalis, Melissa officinalis L

Abstract

Medicinal plants contain biologically active substances that have a physiological effect on the human body. In the territory of Ukraine, 15 of the most important medicinal plants grow from a medical point of view, among which are Melissa officinalis L and Сalendula officinalis. Micronutrients are necessary for the body in small quantities, not being a source of energy, they take part in their assimilation, as well as in the regulation of various functions and the implementation of the processes
of growth and development of the human body. The study aims to establish the micronutrient profile of extracts and infusions from medicinal raw materials – Сalendula officinalis and Melissa officinalis. The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purposes

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