THE INFLUENCE OF THE EXTRACTION METHOD AND THE TYPE OF EXTRACTANT ON THE QUALITY OF INFUSIONS FROM MARIGOLD FLOWERS

Abstract

The paper discusses the possibility of reducing the concentration of ethanol in the preparation of calendula tincture. Sample quality research conducted depending on the concentration used extractant. It found that the use as the extractant ethanol concentration of 40% and 20% in the preparation of infusions showed better quantitative results in terms of quantity as compared with recognized calendula tincture made 70% ethanol, but use as ethyl alcohol extractant concentrations less than 40% doesn’t guarantee the receipt of tinctures with a certain microbiological purity. These studies can be used in the pharmaceutical industry to obtain infusions with lower alcohol content.

Keywords

• calendula tincture
• extractant
• extraction methods