Improvement of the technique of quantitative determination of chlorogenic acid in shrot from sunflower seeds

In the article the useful properties of compounds – antioxidants in relation to fatty foods and the human body in general reviewed. It is noted that there are antioxidants by nature and the mechanisms of their action described. In addition, the choice of sunflower meal as a raw material for the production of antioxidants and the exact antioxidants contained in the meal are substantiated. These include polyphenolic compounds, and in particular chlorogenic acid, which amounts to 43-73% of all polyphenolic compounds isolated from sunflower kernels and 1-4% of sunflower meal. The methods of quantitative analysis of polyphenolic compounds - antioxidants are considered, and, taking into account the advantages and disadvantages, one of them was chosen for further research – the method of permanganate titration, which is based on oxidation of phenolic compounds with potassium permanganate with indigoquarmine as an indicator. The end of the reaction is determined by the disappearance of the green tint and the appearance of pure yellow color. The chosen method has been improved in order to eliminate the difficulties in determining the end of the reaction. To save time and amount of solvent, preparation of a sample of copper for the removal of polyphenolic compounds and, in particular, chlorogenic acid has also been improved with the help of central composite orthogonal planning of the second order, followed by mathematical modeling in the MathCad software package. Series of experiments on extraction of chlorogenic acid from sunflower oil was carried out in a single stage in a flask with a back fridge in a boiling water bath. The optimal conditions of the extraction process were determined: the concentration of the aqueous solution of ethyl alcohol is 60%, the hydrostructure of the meal: the solvent 1:90, the duration of extraction – 30 minutes. Under these conditions, the mass fraction of chlorogenic acid is 7.99%. (Considering that the mass fraction of chlorogenic acid in sunflower meal under traditional extraction conditions is 6.80 %.) Determination of optimal parameters of the extraction process of phenolic compounds allowed to significantly reduce the length of the preparation process, reduce the cost of extractant-ethanol solution and increase the yield of the final product in comparable to the known traditional method