Determination of the Coefficient of Diffusion of Extracts from Goji Berry (Lycium barbarum) Fruits

IRA TANEVA; MILEN DIMOV; ZLATIN ZLATEV; STANKA BAYCHEVA
Trakia University, Faculty of Technics and Technologies, BG-8602, Yambol, Bulgaria

Abstract

Taneva, I., M. Dimov, Z. Zlatev and S. Baycheva, 2018. Determination of the coefficient of diffusion of extracts from goji berry (Lycium barbarum) fruits. Bulg. J. Agric. Sci., 24 (2): 317–320

The effect of some technological parameters – type and concentration of the solvent, temperature, hydromodule and extraction duration on the coefficient of diffusion was studied by the extraction of goji berry (Lycium barbarum) fruit. The highest diffusuion coefficient (4.86x10-6 cm2/s) was observed by water extraction of the fruits. Temperature 60ºС and hydromodule 1:20. On the basis of the coefficient of diffusion, deductions can be made about the diffusion properties of the extracted material and, hence, the properties of the extracts obtained.

Key words: diffusion coefficients; goji berry; tannins

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