DETERMINATION OF THE COEFFICIENT OF DIFFUSION OF EXTRACTS FROM GOJI BERRY (LYCIUM BARBARUM) FRUITS

Zlatin Zlatev, Ira Taneva, Stanka Baycheva, Milen Dimov

Abstract: 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 coeffi cient (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.

Keywords: diffusion coefficients; goji berry; tannins

Date published: 2019-04-09