OPTIMISATION OF THE PROCESS OF OBTAINING THE EXTRACT CRATAEGI FRUCTUS BY MACERATION EXTRACTION

LATIFI, Mahi and LATIFI, Ejup and JASHARI, Nazif and LATIFI, Petrit and LATIFI, Njomza (2025) OPTIMISATION OF THE PROCESS OF OBTAINING THE EXTRACT CRATAEGI FRUCTUS BY MACERATION EXTRACTION. Journal of Natural Sciences and Mathematics of UT, 10 (19-20). pp. 187-192. ISSN 2671-3039

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Abstract

Crataegi fructus has been known since ancient times and has only been used in the food industry, either as a fruit or in various teas, but since 2010, when it was also announced as a pharmaceutical plant of the year, there has been to seek for methods to get extractions from it, and the same can be applied in pharmaceutics. The physical features of this plant are associated with the method of extraction by maceration, which involves adjusting the extraction parameters. The size of the granules of the raw material is the first requirement for a process to be carried out well, as well as the amount and concentration of the solvent and its selection. The first doubt is whether to use the fruits only or to use their leaves together with the fruits. Extraction by maceration has been tried only for fruits since the largest amount of the main components of this raw material is concentrated in fruits. It was tried that the obtained extract has the desired quality and that the process can be developed without technical obstacles. Of particular importance is the withdrawal of conductive components of this pharmaceutical plant by not extracting the useless conductive materials that are present in the fruits of this plant. This is achieved by adjusting the extraction parameters and choosing the appropriate extraction method.

Item Type: Article
Uncontrolled Keywords: maceration, extraction, raw material,
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User: Unnamed user with email zshi@unite.edu.mk
Date Deposited: 26 Dec 2025 12:22
Last Modified: 26 Dec 2025 12:33
URI: http://eprints.unite.edu.mk/id/eprint/2313

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