Study of the quantitative content of vitamin c and extractive substances in jerusalem artichoke using ultrasonic treatment

Vitamin C is one of the key antioxidants involved in the biochemical processes of the body. The importance of preserving it during the extraction of plant materials determines the relevance of this study. This work examines the effect of ultrasonic treatment on the vitamin C content and the yield of extractive substances. Objective: To determine the effectiveness of ultrasonic processing in extracting bioactive compounds compared to the traditional method of heating on a magnetic stirrer. The study was conducted using two extraction methods: ultrasonic treatment (10, 30, and 50 minutes) and heating on a magnetic stirrer (for the same durations). The quantitative content of vitamin C was determined using iodometric titration, and the yield of extractive substances was measured using a gravimetric method. Ultrasonic treatment increases the vitamin C content in extracts compared to thermal processing. The optimal duration for the highest vitamin C content is 10 minutes, while the maximum yield of extractive substances is achieved at 30 minutes. Prolonged exposure reduces extraction efficiency. Ultrasonic treatment is a promising technology that enhances the biological value of extracts. This method can be applied in the food and pharmaceutical industries to produce products with high concentrations of bioactive substances