foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-4-515-523foodsyst-917Research ArticleСтатьиBiologically active substances of plant origin: Methods of extraction and analysisБиологически активные вещества растительного происхождения: методы выделения и анализаhttps://orcid.org/0009-0007-2472-0220БерезинаЕ. А.BerezinaE. A.

Березина Елизавета Александровна — аспирант, факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, 49 

Elizaveta A. Berezina, Graduate Student, Faculty of Biotechnologies

49, Kronverksky Ave, Saint Petersburg, 197101

berezina2508@gmail.comhttps://orcid.org/0009-0001-7343-3451КийскиВ. Д.KiiskiV. D.

Кийски Виталина Дмитриевна — аспирант, факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, 49 

Vitalina D. Kiiski, Graduate Student, Faculty of Biotechnologies

49, Kronverksky Ave, Saint Petersburg, 197101

vdkiiski@itmo.ruhttps://orcid.org/0009-0001-2046-2523КазанкинН. А.KazankinN. A.

Казанкин Никита Алексеевич — аспирант, факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, 49 

Nikita A. Kazankin, Graduate Student, Faculty of Biotechnologies

49, Kronverksky Ave, Saint Petersburg, 197101

nikita300iq@yandex.ruhttps://orcid.org/0000-0002-1489-0716КригерО. В.KrigerO. V.

Кригер Ольга Владимировна — доктор технических наук, профессор, ведущий научный сотрудник, факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, 49 

Olga V. Kriger, Doctor of Technical Sciences, Professor, Leading Principal Researcher, Faculty of Biotechnologies

49, Kronverksky Ave, Saint Petersburg, 197101

ovkriger@itmo.ruhttps://orcid.org/0000-0002-5188-5916ЯковченкоН. В.IakovchenkoN. V.

Яковченко Наталья Владимировна — кандидат технических наук, доцент, научный сотрудник, факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, 49 

Natalia V. Iakovchenko, Candidate of Technical Sciences, Docent, Researcher, Faculty of Biotechnologies

49, Kronverksky Ave, Saint Petersburg, 197101

nviakovchenko@itmo.ruУниверситет ИТМОРоссияITMO UniversityRussian Federation20252801202684515523Copyright © Berezina E.A., Kiiski V.D., Kazankin N.A., Kriger O.V., Iakovchenko N.V., 20262026Березина Е.А., Кийски В.Д., Казанкин Н.А., Кригер О.В., Яковченко Н.В.Berezina E.A., Kiiski V.D., Kazankin N.A., Kriger O.V., Iakovchenko N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/917

Biologically active substances (BAS) of plant origin play a key role in the development of functional foods, bio-additives and medicines. Their use, however, is restricted by difficulties in extraction and low stability. This paper is devoted to investigation of the structure, characteristics and biological impact of the main BAS classes — phenolic compounds, among which flavonoids, stilbenes and lignans stand out. Their role as potent antioxidants and anti-inflammatory agents, as well as their effect on the health of the cardiovascular system, is emphasized. The review covers both traditional and modern methods for extraction of biologically active components from plants, such as maceration, distillation, extraction by the Soxhlet method, ultrasound, microwave and supercritical technologies of extraction. The authors describe in detail spectrophotometric methods DPPH, ABTS, as well as fluorescent method ORAC and its improved version ORAC-SIA, intended for the assessment of the total antioxidant capacity of individual compounds and their combination upon the physiologically relevant values of the acidity of the environment. The results of the study demonstrate the dependency of the BAS yield on the solvent type, hydromodule and a degree of comminution of raw materials. Extraction parameters such as temperature, pressure and pH significantly affect the preservation of thermolabile compounds. It has been found that modification of the structure of cyclotides increases the bioavailability of peptide preparations by 1.5–2 times. Analytical methods like ORAC and its modification ORAC-SIA allows for assessing the antioxidant activity of BAS in complex mixtures including food products. Based on the performed analysis, the conclusions were made regarding the need for optimization of “green” extraction methods, development of the standardized protocols of analysis and in-depth study of the interrelation “structure–activity” for targeted design of BAS.

Биологически активные вещества (БАВ) растительного происхождения играют ключевую роль в разработке функциональных продуктов питания, биодобавок и лекарственных средств, однако их применение ограничено сложностями выделения и низкой стабильностью. Данная статья посвящена исследованию структуры, характеристик и биологического воздействия основных классов БАВ — фенольных соединений, среди которых выделяются флавоноиды, стильбены и лигнаны. Подчеркивается их роль как мощных антиоксидантов и противовоспалительных агентов, а также их влияние на здоровье сердечно-сосудистой системы. Обзор охватывает как традиционные, так и современные способы выделения биоактивных компонентов из растений, такие как мацерация, дистилляция, экстракция методом Сокслета, ультразвуковые, микроволновые и сверхкритические технологии экстрагирования. Подробно освещены спектрофотометрические методики DPPH, ABTS, а также флуоресцентная методика ORAC и ее улучшенная версия ORAC-SIA, предназначенные для оценки общей антиоксидантной способности индивидуальных соединений и их комбинаций при физиологически релевантных значениях кислотности среды. Результаты исследования демонстрируют зависимость выхода БАВ от типа растворителя, гидромодуля и степени измельчения сырья. Параметры экстракции, такие как температура, давление и pH, существенно влияют на сохранность термолабильных соединений. Установлено, что модификация структуры циклотидов увеличивает биодоступность пептидных препаратов в 1,5–2 раза. Аналитические методы, такие как ORAC и его модификация ORAC-SIA, позволяют оценивать антиоксидантную активность БАВ в сложных смесях, включая пищевые продукты. На основании проведенного анализа сформулированы выводы о необходимости оптимизации «зеленых» методов экстракции, разработки стандартизированных протоколов анализа и углубленного изучения взаимосвязи «структура–активность» для направленного дизайна БАВ.

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The authors declare that there are no conflicts of interest present.