DETERMINATION OF PHENOLIC COMPOUNDS CONTENT IN PÂTÉ EXTRACT USING THE HPLC METHOD

Authors

  • Saidjahon Saidumarov Master's student at the International Institute of Food Technology and Engineering, Fergana, Uzbekistan Author
  • Barnokhon Sattarova Associate Professor, Fergana State Technical University, Fergana, Uzbekistan Author

Keywords:

pâté, reproduction, recipe formulation

Abstract

For the extraction of phenolic compounds, 1 g of the test sample was accurately weighed using an NV222 analytical balance (OHAUS Corporation, USA) with a precision of 0.01 g and transferred into a 50 mL conical flask. Subsequently, 25 mL of 96% ethanol was added. The chromatogram of the extract obtained from the 1 g sample was recorded, and based on the analytical results, the contents of phenolic compounds in 100 g of the sample were determined.

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Published

2025-04-18

Issue

Vol. 3 No. 04 (2025): WEJMESM

Section

Articles

License

Copyright (c) 2025 Western European Journal of Modern Experiments and Scientific Methods

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

DETERMINATION OF PHENOLIC COMPOUNDS CONTENT IN PÂTÉ EXTRACT USING THE HPLC METHOD. (2025). Western European Journal of Modern Experiments and Scientific Methods, 3(04), 54-59. https://westerneuropeanstudies.com/index.php/1/article/view/2369