Micellar Extraction of Active Components from Spices and Evaluation of the Ce(IV)-Based Reducing Capacity of the Extracts

Abstract

Abstract: We found the conditions for the micellar extraction of active components from spices using 0.1 M Brij® 35 as an extractant and intensifying the process with ultrasonic treatment. A single extraction for 10 min ensures the maximum recovery of active components. The raw material-to-extractant ratio varies widely depending on the type of the spice. To characterize the extracts obtained, the Ce(IV)-based reducing capacity was used, based on the interaction of the extract components with electrogenerated Ce(IV). Using ascorbic acid as an example, we proved that the Brij® 35 micellar medium does not affect the current efficiency of the coulometric titrant. Stoichiometric coefficients of several biologically active compounds with electrogenerated Ce(IV) were determined. The Ce(IV)-based reducing capacity of 20 spices was determined. The results were compared with total antioxidant parameters.