Coefficient of diffusion of tannins in extracts from red and black hawthorn fruit

Abstract

One of the main parameters of the extraction process is the coefficient of diffusion. It gives information about the diffusion properties of the material to be extracted and depends on various factors: raw material structure, solvent type, temperature, process duration, etc. Determination of molecular diffusion coefficients in extraction from red (Crataegus monogyna Jacq.) and black (Crataegus nigra Waldst & Kit) hawthorn is an objective of the work. The extracts were obtained by ultrasonic extraction with 50 and 70% ethanol at three temperatures (20, 40 and 60°C). The highest values of coefficients for both hawthorn species were obtained at 60°C with 50% ethanol – 5.13.10-6 m2/s for black hawthorn and 6.4.10-6 m2/s for red hawthorn.