The effects of ultrasound (f = 60 kHz) on the quantity of biologically active substances extracted from bearberry leaves into a water:ethanol (1:1) mixture were studied, along with their antioxidant properties. The optimal conditions for extract preparation were identified: the raw material:extractant ratio and the duration of ultrasound exposure. Positive and negative aspects of the ultrasound extraction of antioxidants are discussed. The antioxidant activity of the extract prepared in optimum conditions was greater than that of a bearberry leaf extract prepared without ultrasound, increasing the resistance of sunflower oil to oxidation by factors of 2 -2.2. 593 0091-150X/08/4210-0593

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Antioxidant properties of arylhydrazones in sunfl ower oil oxidation and regular trends in variation of the antioxidant activity of arylhydrazones in the process in comparison with ethybenzene oxidation were examined.

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