maceration

This study analyzes the polyphenolic composition and antioxidant activity of spent coffee ground (SCG) extracts obtained by ultrasonic extraction and maceration. It was found that SCG contains significant amounts of phenolic compounds and flavonoids. Ultrasonic extraction proved to be more effective. The results confirm the potential of SCG as a natural source of antioxidants for the food, pharmaceutical, and cosmetic industries. Moreover, the use of ultrasound significantly reduced the extraction time and increased the yield of bioactive compounds.

The article shows the relevance of the manufacture of medicines containing the extract of Pelargoniumsidoides root pelargonium for the prevention and treatment of respiratory diseases. The results of thestudy of the process of extraction of Pelargonium sidoides root extraction (Pelargonium sidoides) arepresented in two ways: the traditional method of extraction - maceration when using the extractor-macerator and in the press extractor by the method of dynamic extraction, followed by constant rotationof the extractor.