Practical Aspects of Obtaining and Applying Plant Antioxidant Complexes Based on Medicinal Herb Raw Materials

Abstract

The article concerns the development of an antioxidant complex (AOC) based on medicinal herb raw materials (MHRM) obtained using mathematical modeling methods, considering the specifics of their functional purpose, and the study of its influence on the quality indicators of tea beverage concentrate (TBC). The research includes results of evaluating the developed AOC model quality, indicating high flavor characteristics and antioxidant properties. The authors developed 4 models of tea beverage concentrate using a computer program for the selection of food ingredients of an antioxidant orientation with regard to the organoleptic compatibility and antioxidant orientation. The article presents the production technology of TBC prototypes briefly. The researchers analyzed a control sample of a tea drink made according to a traditional recipe and developed models of tea beverage concentrates with the addition of an antioxidant complex. They revealed that the AOC introduction in the TBC: a) had a positive effect on organoleptic quality indicators due to a soft, harmonious taste with a pronounced tone of MHRM in taste and aroma; b) increased the amount of tanning substances, namely tannins by 28.0–85.0 %, flavonoids by an average of 24.8 %; c) antioxidant activity increased in 1.5–2 times.