DETERMINATION OF INFLUENCE OF AUXILIARY INGREDIENTS ON ANTIOXIDANT ACTIVITY OF EXTRACT OF LEAVES OF THE QUINCE AND GRAPES SEED MEAL IN PHYTOGEL WITH THE USE OF SPECTROMETRIC METHOD WITH THE DPPH INDICATOR SYSTEM

  • Еlena Kuznetsova P. L. Shupyk National Medical Academy of Postgraduate Education, Ukraine
  • Victoria Butska P. L. Shupyk National Medical Academy of Postgraduate Education, Ukraine
  • Alexander Tymchenko P. L. Shupyk National Medical Academy of Postgraduate Education, Ukraine
  • Tetiana Dzhan Open International University of Human Development Ukraine, Ukraine
Keywords: antioxidant activity, phytogel, extracts of quince, grape, stevia, ascorbic acid

Abstract

To study an impact of auxiliary substances on gel containing extracts of quince leaves and grape seed meal, which is based on polymethylsiloxane.

Pharmaco - technological and physicochemical methods. In this study, a spectrophotometric method is applied to determine an antioxidant activity of the gel.

We examined an impact of auxiliary substances on the gel. According to the results of studies we chose auxiliary ingredients which improve not only gustatory quality but also technological parameters. Applying spectrometric analysis, we investigated an antioxidant activity of phytogel. The gel has a structure of rigid matrix, which is built through a process of condensation of methylsilanetriol and siloxane bonds between the silicon atoms, which makes it possible to maintain and stabilize active natural ingredients. The experiment proved that the extract of leaves of quince and grape seed meal have some antioxidant activity. But, upon the introduction of stevia extract as a coregent taste, the gel that contains quince leaf extract and grape seed meal increases the antioxidant activity. Phytogel has antioxidant activity of 84% relative to the reference sample, which suggests that the gel can resist the harmful effects of free radicals, which are constantly produced in the human organism

It was confirmed that the addition of auxiliary substances into the gel with the extracts of quince leaves and grape seed meal based on polymethylsiloxane increases bioavailability and therapeutic efficiency, in particular, the antioxidant activity, of the gel.

Stevia extract as an adjuvant in the phytogel, as gustatory corrector, increases the antioxidant activity of phyto pharmaceutical drugs.

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Author Biographies

Еlena Kuznetsova, P. L. Shupyk National Medical Academy of Postgraduate Education

Department of Industrial, Clinical Pharmacy and Clinical Pharmacology

Victoria Butska, P. L. Shupyk National Medical Academy of Postgraduate Education

Department of Industrial, Clinical Pharmacy and Clinical Pharmacology

Alexander Tymchenko, P. L. Shupyk National Medical Academy of Postgraduate Education

Department of Industrial, Clinical Pharmacy and Clinical Pharmacology

Tetiana Dzhan, Open International University of Human Development Ukraine

Department of Microbiology, Modern Biotechnology, Ecology and Immunology

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Published
2017-03-31
How to Cite
KuznetsovaЕ., Butska, V., Tymchenko, A., & Dzhan, T. (2017). DETERMINATION OF INFLUENCE OF AUXILIARY INGREDIENTS ON ANTIOXIDANT ACTIVITY OF EXTRACT OF LEAVES OF THE QUINCE AND GRAPES SEED MEAL IN PHYTOGEL WITH THE USE OF SPECTROMETRIC METHOD WITH THE DPPH INDICATOR SYSTEM. EUREKA: Health Sciences, (2), 3-8. https://doi.org/10.21303/2504-5679.2017.00302
Section
Pharmacology, Toxicology and Pharmaceutical Science