Herbal Tea Products Research Articles

Antioxidant Activity of Herbal Tea Processed from Pineapple by-Product

The aim of this research is to examine the production of herbal tea from pineapple by-products by comparing the quality of non-edible pineapple by-products such as white cork, the core, and the leaves that are stuck to the cork. The samples were dried at various temperatures (60 and 70 °C) and measured for their antioxidant activity. The result indicated that drying temperature at 60 °C for 6 hours was determined to be the optimum condition. Due to the total flavonoids content, total phenolic content, and antioxidation activity being considerably greater than at 70 °C for 5 hours (p£0.05), when comparing the quality of the pineapple by-products after the drying, it was found that 100% of cork (white) is the most suitable option for herbal tea production with the flavonoid content, the phenolic content, and antioxidation activity being higher than the leaves that are stuck to the cork and the core with statistical significance (p£0.05). However, the herbal tea from pineapple by-product turned out to be low quality in comparison with commercial herbal tea products (p£0.05).

SOCIALIZATION OF COUNSELING AND INNOVATION IN THE DEVELOPMENT OF SLAM TEA PRODUCTS

Counseling on bay leaf tea bag MSME products is expected so that the residents of Salam Hamlet can understand and understand the benefits of bay leaves for health, especially in overcoming hypertension. And can set an example to make similar herbal tea products that can be used as a product that can be sold by residents. The place where community service activities are carried out is Salam Hamlet, Sarewu Village, RW 03, Pancalang District, Kuningan Regency has high-quality knowledge and health degrees so that a healthy community and environment are created. Community service activities are in the form of counseling, tea making, and the design and packaging of bay leaf tea. The participants of this counseling activity were very enthusiastic and were conducive. Many people ask in terms of its use in the manufacturing process. However, the testers of bay leaf tea bags and bay leaf tea bags distributed to participants were very limited because there were obstacles in the manufacturing process, namely in the drying because it always rained every day, so it hindered the drying process because we dried with sunlight (not using an oven) due to the limitations of the tools at the post. In the next development and innovation process, we have also made logo and packaging designs for bay leaf tea.

MANAJEMEN PENINGKATAN VALUE ADDED BUAH OKRA MENJADI PRODUK KHAS OLAHAN TEH DAN KOPI DI KBUPATEN JEMBER

The Okra plant is a herbal plant that contains various benefits and is one of the plants produced in large quantities in the Jember Regency area. One of the benefits of okra fruit is to prevent diabetes. However, even though it has various benefits, this fruit is often underestimated and is not even known by various groups in Jember or other areas. Therefore, this research is intended to improve the management of okra fruit so that it can provide high added value as a superior herbal product in Jember Regency. This research uses descriptive qualitative methods. The data used are primary and secondary data, as well as data collection techniques carried out by observation, interviews and literature reviews. The research results show that good management of okra fruit can make the fruit a processed herbal tea and coffee product which has a high selling price and is useful for health.

Comprehensive assessment for species authenticity, pesticide residual, and fungal contamination characteristics of Panax herbal tea

Adulteration, pesticide residues, and fungal contamination are the three key factors affecting herbal medicine safety. Herbal tea is a healthy beverage containing bioactive molecules and is one of the derivatives of medicine food homology herbal medicine. However, these three factors are often ignored in the herbal tea industry. In this study, 171 commercially available Panax herbal tea products were tested. The findings revealed that the target Panax ingredient in the herbal tea products was adulterated by Platycodon grandiflorum or the mixed-using of Panax genus species, with an adulteration rate of 25.1%. The pentachloronitrobenzene (PCNB) pesticide residue rate was 78.4% in the 171 Panax herbal tea products. Two samples demonstrated obvious fungal contamination. Among the 171 Panax herbal teas, 98 samples were qualified with the correct species, qualified pesticide residues, and no fungal contamination (eyeballing). The present investigation not only sheds light on the three key factors exerting a significant impact on herbal tea safety but also provides a reference for the comprehensive evaluation of herbal tea, thereby facilitating the development of this industry.

The Effect of Drying Temperature and Time on The Chemical Characteristic, Total Phenolic Content, and Organoleptic Properties of Black Garlic Herbal Tea

Black garlic is a functional food known to be beneficial for health. Most people favor the organoleptic properties produced, so it needs handling to improve, namely by drying, which produces black garlic herbal tea products. This study aims to determine the effect of drying temperature and time on chemical characteristics, total phenolic content, and the organoleptic properties of black garlic herbal tea. The experiment was conducted with a two-factor, completely randomized design. The first factor is drying temperature, which consists of two levels (50 and 60⁰C). The second factor is drying time, which consists of two levels (5 and 6 hours). The observation results were analyzed using analysis of variance (ANOVA) and continued with DMRT further test at a 5 % confidence level. The results showed that black garlic herbal tea's temperature and drying time significantly affected chemical characteristics, total phenolic content, and color but had no significant effect on aroma, taste, and overall. The chemical characteristic results in the 60 ⁰C drying temperature for 6 hours contained 7.65 % moisture content, 2.98 % ash, and 4.06 mgGAE/g total phenolic content.

Croton gratissimus Burch Herbal Tea Exhibits Anti-Hyperglycemic and Anti-Lipidemic Properties via Inhibition of Glycation and Digestive Enzyme Activities.

Over the years, the world has continued to be plagued by type 2 diabetes (T2D). As a lifestyle disease, obese individuals are at higher risk of developing the disease. Medicinal plants have increasingly been utilized as remedial agents for managing metabolic syndrome. The aim of the present study was to investigate the in vitro anti-hyperglycemic and anti-lipidemic potential of Croton gratissimus herbal tea infusion. The inhibitory activities of C. gratissimus on carbohydrate (α-glucosidase and α-amylase) and lipid (pancreatic lipase) hydrolyzing enzymes were determined, and the mode of inhibition of the carbohydrate digestive enzymes was analyzed and calculated via Lineweaver-Burk plots and Michaelis Menten's equation. Its effect on Advanced Glycation End Product (AGE) formation, glucose adsorption, and yeast glucose utilization were also determined. High-performance liquid chromatography (HPLC) was used to quantify the possible phenolic compounds present in the herbal tea infusion, and the compounds were docked with the digestive enzymes. C. gratissimus significantly (p < 0.05) inhibited α-glucosidase (IC50 = 60.56 ± 2.78 μg/mL), α-amylase (IC50 = 35.67 ± 0.07 μg/mL), as well as pancreatic lipase (IC50 = 50.27 ± 1.51 μg/mL) in a dose-dependent (15-240 µg/mL) trend. The infusion also inhibited the non-enzymatic glycation process, adsorbed glucose effectively, and enhanced glucose uptake in yeast cell solutions at increasing concentrations. Molecular docking analysis showed strong binding affinity between HPLC-quantified compounds (quercetin, caffeic acid, gallic acid, and catechin) of C. gratissimus herbal tea and the studied digestive enzymes. Moreover, the herbal tea product did not present cytotoxicity on 3T3-L1 cell lines. Results from this study suggest that C. gratissimus herbal tea could improve glucose homeostasis and support its local usage as a potential anti-hyperglycemic and anti-obesogenic agent. Further in vivo and molecular studies are required to bolster the results from this study.

Identification of a new species and three new records of Chaetomiaceae associated with commercial herbal teas in northern Thailand

This study aimed to identify fungi associated with commercial herbal teas from local markets in Chiang Rai and Chiang Mai, Thailand. A new species, Arcopilus albae was isolated from mulberry leaf tea and identified based on evidence from molecular phylogenetic analysis. Phylogenetic analysis of a combined ITS, LSU, TUB2, and RPB2 dataset indicated that the new species is a distinct taxon with high statistical support. Furthermore, two isolates of Canariomyces arenarium and three isolates of Chaetomium globosum are described as new host records from five different commercial herbal teas (black and red goji berries, chrysanthemum flower, mulberry leaf, and stevia leaf). One isolate of Ch. rectangulare is described as a new host record from black goji berry and a new geographical record from northern Thailand. This study provides additional collections of fungi associated with dried commercial herbal tea products from local markets in the North of Thailand.

PELATIHAN PEMBUATAN TEH HERBAL KULIT BUAH PALA DI DESA LILIBOOI, KECAMATAN LEIHITU BARAT, KABUPATEN MALUKU TENGAH

Tea is a drink that has long been known and has experienced a lot of food diversification in producing various types of tea drinks whose raw materials do not come from Camelia sinensis tea leaves but come from flowers, seeds, leaves, roots, fruit peel, and fruit flesh from various This type of plant is also known as herbal tea. The herb has a distinctive aroma, taste, and bioactive components that benefit health. Herbal tea of nutmeg peel has advantages over non-herbal tea, namely that it is effective as a functional drink or can also be used as a refreshing drink for the body. In making tea, a drying process is carried out, which aims to reduce the water content to a specific limit in the raw materials and inhibit microbial growth so that herbal tea can be stored for a long time and is not easily damaged during storage. Several drying methods can be used to make herbal tea, one of which is roasting. The roasting process in making this tea will result in the product experiencing color, texture, and flavor changes. Through this activity, the community's knowledge, skills, and herbal tea products produced can be used as business opportunities

Pemanfaatan Bunga Kenop sebagai Minuman Herbal di Desa Adat Gerih, Badung, Bali

Globe amaranth flowers (Gomphrena globosa L.) can be used as efficacious herbs in helping cure a disease or as a body refreshment drink. Local Balinese people must become more familiar with these flowers as herbal drinks. The community only uses it in a limited way for religious ceremonies. This flower can be developed as an herbal drink, so it can potentially add economic value to the flower. This activity aims to provide socialization and training on the processing of globe amaranth flowers as herbal drinks. This community service activity is done through counseling and training on making herbs. The results of the service activities received a positive response from the participants which was reflected in the evaluation results obtained, participants giving good and excellent responses to this service activity. The service program that has been implemented can increase the knowledge of the people of the local indigenous village about the benefits of globe amaranth flowers for health. Service activities have achieved the objectives; namely, the residents of local villages can process globe amaranth flowers into herbal tea products to increase productivity and economic value so that they can improve community welfare.

Antibacterial Activity of Herbal Tea Extract from Lotus Leaves (Nelumbo nucifera) Using Different Solvents

This research aimed to examine the antibacterial activity of lotus leaf (Nelumbo nucifera) extract as a basis for herbal tea production. Lotus leaf was chosen as the herbal tea ingredient due to its abundant availability in South Kalimantan and its believed beneficial phytochemical content for health. The research process involved several stages including lotus leaf herbal tea processing, multi-stage maceration extraction using hexane, ethyl acetate, and ethanol solvents, and testing the extract's ability against Escherichia coli bacteria. The research design employed a 2-factor complete randomized design, with the first factor being the extract concentration and the second being the solvent type. Data analysis was conducted using Two-Way ANOVA in IBM SPSS 25. The results revealed that ethanol solvent produced the highest concentration extract with a yield of 10.86%, while hexane solvent yielded the lowest at 1.64%. Subsequent antibacterial activity testing was carried out using direct contact method with lotus leaf extract concentrations of 0.5%, 1%, and 1.5% in all three solvents. The findings indicated that 0.5% and 1% concentration extracts inhibited Escherichia coli growth across all solvents, whereas the 1.5% extract concentration in ethanol was capable of killing Escherichia coli bacteria. It was concluded that lotus leaf extract holds potential as an antibacterial agent, with higher extract concentrations showing greater efficacy in inhibiting bacterial growth. The 1.5% concentration (45 μl) exhibited the most effective results in killing Escherichia coli, underscoring the potential of Nelumbo nucifera lotus leaf in the development of antibacterial herbal products.

Productivity Improvement Based on Lean and Green Productivity in Herbal Tea Production Line CV. DM

Herbal tea is a functional beverage with significant health benefits, produced from processed plants, namely Chinese teak (Cassia angustifolia Vahl) and soursop leaves (Annona muricata L). However, herbal industry faces a productivity problem due to the production process time caused by human factors, machines, and raw materials. Productivity can also be affected by non-value-adding activities in the production processes, such as unnecessary inventory and overproduction. Fossil energy used by industry to generate electricity contributes to the production of solid waste, posing a long-term environmental risk. To address this problem, Objective Matrix (OMAX) is needed to measure the industry production rate, where all non-value-adding activities are reduced in lean and green productivity. The concept of lean and green productivity facilitates the identification of all activities to determine the locus of the highest waste, material, or energy usage. Therefore, this research aimed to propose alternative improvements for enhanced productivity by assessing production rates and identifying generated waste, energy consumption, and emissions. The results show that herbal industry had low productivity, 0.4, on a scale of 1. To improve efficiency, recommendations for lean aspect were based on forecast demand and workload. This improvement was projected to raise Process Cycle Efficiency (PCE) ore from 7.97% to 9.05% and reduce solid waste by maintaining and repairing filling machines. Green aspect could be improved by turning off idle facilities and machines, thereby minimizing electricity energy usage to 43.37%.

Pelatihan Packaging Teh Herbal dari Bahan Alam Desa Namo Sialang Kabupaten Langkat Sumatera Utara

This community service program aims to increase the knowledge and skills of Women in Namo Sialang Village, packaging herbal tea products produced by processing natural ingredients like rose, tawar and sembur (made from special spices and herbs from the community). The method for implementing this service used participatory training with activities including socialization and assistance with product packaging. The number of participants involved was 20, consisting of a Women Group named "NandeTa". The evaluation instrument used in this activity was a questionnaire, which was analyzed descriptively. The results of the service showed that there had been an increase in the knowledge and skills of "NandeTa" in packaging the herbal tea that had been produced. Apart from that, "NandeTa" also became aware that packaging was one attraction that stimulates consumer buying interest, especially in tourist areas.

Preliminary exploration of herbal tea products based on traditional knowledge and hypotheses concerning herbal tea selection: a case study in Southwest Guizhou, China.

Herbal tea usually refers to "beverage plants that do not belong to the genus Camellia", and it holds a significant historical legacy as a traditional beverage among specific regions and ethnic groups. In light of this, our research aims to investigate and analyze the traditional knowledge pertaining to herbal tea plants used by local people in the QianxinanBuyi and Miao Autonomous Prefecture, Guizhou Province. We also initiated preliminary efforts to create tea products from herbal tea leaves using various processing techniques. Additionally, we attempted to test hypotheses to elucidate how local people select herbal tea plants. Data related to the use of herbal tea plants in this study were collected through semi-structured interviews and participatory observations in four villages in Qianxinan. Quantitative indicators, including the relative frequency of citation (RFC) and the relative importance (RI) value, were calculated, and the availability of plants was also evaluated. General linear model was performed to examine the relationship between the frequency of citation and resource availability, as well as the correlation between the relative frequency of citation and the relative importance, to test both the resource availability hypothesis and the versatility hypothesis. Centella asiatica tea was processed using techniques from green tea, black tea and white tea, with a preliminary sensory evaluation conducted. A total of 114 plant species were documented as being used for herbal teas by local residents, representing 60 families and 104 genera. Of these, 61% of herbal tea plants were found growing in the wild, and 11 species were exotic plants. The family with the highest number of species was Asteraceae (20 species). The study identified 33 major medicinal functions of herbal tea, with clearing heat-toxin and diuresis being the most common functions. General linear model revealed a strong correlation (correlation coefficient of 0.72, p < 0.001) between the frequency of citation and plant availability, as well as a significant correlation (correlation coefficient of 0.63, p < 0.001) between RFC and RI. Under different processing conditions, the characteristics of Centella asiatica tea exhibited variations and were found to be suitable for consumption. The consumption of herbal tea serves as a preventive measure against common ailments for local residents. The resource availability hypothesis, diversification hypothesis and the versatility hypothesis were shown to provide some insight into "how and why local communities select plants for use." Exotic herbal tea plants in the study area also possess valuable therapeutic properties. The processing and production of Centella asiatica herbal tea products hold promising prospects.

Workshop Pembuatan Produk Teh Herbal Daun Kelor Melalui Kkn Tematik Di Desa Mattirowalie Kabupaten Wajo

This Thematic KKN was carried out in Mattirowalie Village, Wajo Regency and this is a Real Work Lecture program whose activity program orientation is focused on certain themes in accordance with community problems and the direction of development policies implemented by certain regional governments (Regency/City). KKN is a form of community service carried out by universities together with students to apply various research results and appropriate technology services. Based on observations made by the 55th Thematic KKN team, there were several problems in Mattirowalie Village. The problem is that there are no processed Moringa leaf products that come with attractive packaging. The Mattirowalie KKN plans to make herbal tea products using Moringa leaves considering that many people plant Moringa leaves in their yards. So in our opinion, making this product can help the community in Mattirowalie village in improving MSMEs in Mattirowalie village. We use Moringa leaves as the main ingredient for making herbal tea because we see the many properties that can be used as an internal medicine for healing health and preventing disease. Apart from that, we see the potential for easy to obtain raw materials. Based on these problems, we offer several solutions, including; Workshop on making Moringa leaf herbal tea products, Designing attractive packaging for Moringa leaf herbal tea. The method for implementing this service is to observe the condition of the area and the potential of the village area and secondly is to conduct a workshop on making herbal tea. The results of this activity show that Mattirowalie Village has agricultural potential in the form of Moringa plants and these Moringa plants are processed into herbal tea and then appropriate and attractive packaging is designed. This activity was attended by approximately 20 people from related parties; village heads, village officials and local communities

Pineapple (Ananas comosus [L.] Merr.) Cv. queen peel herbal tea with a variety of drying temperatures: bioactive compounds, antioxidant activity and antimicrobial activity

Pineapple peel is a by-product that is potentially developed to be herbal teas. The research objectives were to find out the proper drying temperature on total biochemical content, antioxidant and antimicrobial activity, and sensory properties of pineapple peel herbal tea. The pineapples peel herbal tea was prepared by drying peels in a cabinet dryer for 12 hours at 50, 60 and 70oC. Qualitatively, phytochemical screening was analyzed for the presence of flavonoids, alkaloids, tannins, phenols, and terpenoids. Quantitatively, total phenols, flavonoid, and alkaloid were determined by the colourimetric method. The DPPH methods applied to measure free radical scavenging activity, and the diffusion method was determined antimicrobial activity. The phytochemical screening showed the absence of terpenoid in pineapple peel teas dried at three different temperatures. The drying temperature at 60oC and 70oC produced total bioactive compounds (phenolic, flavonoid, and alkaloid) better than 50oC. Furthermore, the most significant antioxidant activity against DPPH was obtained from the product dried at 60oC with an IC50 of 448.31 ppm. All those herbal teas were suitable for the growth suppressing of Bacillus subtilis and Candida albicans. This study found that pineapple peel tea herbal with 60oC drying temperature was the most significant value based on bioactive components, antioxidant and antimicrobial activity, which are considered potential herbal tea products.

ANALISIS SWOT SEBAGAI STRATEGI PENGEMBANGAN USAHA PRODUKSI TEH HERBAL ALAMI DAUN KELOR (Moringa oleifera) CV. ATLANTIC, ACEH UTARA

The aim of this study was to identify the important factors that influence the development of a natural herbal tea production business from Moringa oleifera leaves in Tanjung Ara Village, Tanah Jambo Aye District, North Aceh District. This study uses the case study method, with a focus on SWOT analysis, to find different business development strategies. Five key respondents were selected to provide input on internal and external strategic factors that influence business development. According to the results of the study, the alternative SO strategy obtained the highest score and was suggested as the best strategy that is feasible to apply in the development of natural herbal tea production of Moringa leaves.

ITS2 secondary structure data improves authentication of Moringa oleifera tea products when using with DNA barcoding

Adulteration is a severe issue affecting the herbal industry. Therefore, a robust tool is needed to address this problem. In the current study, Moringabased products (tea) authentication was conducted using DNA barcoding. Two different barcode regions, rbcL and ITS2, were investigated in terms of their effectiveness in authenticating the herbal products. To proceed with the DNA barcoding, a good quality of gDNA is a prerequisite for PCR amplification. Hence, two lysis buffers, PL1 and PL2, were compared to obtain good quality gDNA. Results revealed that a higher gDNA yield was obtained from the fresh plants using PL2, but a lower gDNA yield was obtained for the tea products except for sample P3. The PCR reaction was successfully conducted by amplifying two different barcodes, rbcL and ITS2. The amplicon size for the fresh plant was 643 bp for rbcL and 404 bp for ITS2. In contrast, the generated rbcL amplicon sizes for herbal tea products were 672 bp for P1, 679 bp for P2, 679 bp for P3, and 674 bp for P4. For rbcL and ITS2 amplicon sizes were 395 bp for P1, 406 bp for P2, 398 bp for P3, and 413 bp for P4. The amplified PCR products were analyzed using bioinformatic tools. The neighbour-joining (NJ) analysis for the rbcL barcode indicated that the P2, P3, and P4 tea products were categorized in the same clade with the M. oleifera sequence obtained from GenBank. Simultaneously, P1 was clustered individually with other closely related species. The analysis for the ITS2 barcode showed that all samples were grouped in the same clade. Incorporating secondary structure prediction after NJ analysis improved the discrimination between species.

Evaluation of consumer’s knowledge, attitude, practice towards herbal tea consumption, preparation and their association with demographic profile

Consumer herbal drinks consumption should be monitored since limited knowledge of possible herbal drinks harmful effects may put the consumer in danger. It is necessary to assess whether the demographic profile shifts the awareness and practice of consumers towards the consumption of herbal tea. This study compares the relationship between demographic profile with knowledge, attitude, and practices of herbal tea. Next, the association between demographic profile with knowledge, attitude and practices of herbal tea was studied. A cross sectional study was conducted using survey questionnaire, distributed using online platform and validated with reliability of Cronbach alpha with value &gt;0.7. Data were analyzed using descriptive statistic, t-test, one-way ANOVA and chi square test. Result showed that from a total of 168 respondents, majority (72.6%) respondents have a moderate knowledge toward herbal tea and about 44.6% respondents have moderate attitude level toward herbal tea. Knowledge and attitude level relationship was insignificant (p&gt;0.05). Moreover, comparison between knowledge level and higher educational level show significant difference (p&lt;0.05) while the association between attitude level with age, occupation, ethnic and highest educational level show significance different at 0.043, 0.003, 0.023 and 0.020 respectively. The significance different shows that, there is measurable different between two group. Consumer consumption practices also varies among the demographic as examples: consumers prefer herbal tea in tea bag compared with other form and consumer with age range 18-26 years old prefer to buy herbal products from hypermarket/minimarket while older consumers prefer to buy from agent/ stockist. The Malaysian consumers are relatively knowledgeable on herbal tea products and believe that herbal teas were safe for consumption. The consumption practices association is used to determine consumer behavior toward herbal tea consumption and their buying decision.

Empowerment of Medicinal Plant Gardens and Training on Herbal Tea Making based on Medicinal Plants in Wage Permai-Sidoarjo.

The Wage Permai Housing Complex in Sidoarjo Regency has a potential vacant land of approximately 1800 m2. Based on this potential, a community engagement program conducted by the University of Surabaya in collaboration with the Community Group (POKMAS) and the PKK cadre of Wage Permai was carried out to empower the land into a Medicinal Plant Garden (TOGA). The aim of this activity is to improve the health and economic productivity of the residents of Wage Permai. The program includes the establishment and empowerment of the TOGA garden, as well as training on herbal tea making. The methods applied in this program are participatory rural appraisal, community development, education, and participatory technology development. The results of this activity include the establishment of the Wage Permai Medicinal Plant Garden, which consists of around 23 medicinal plants. There was a significant increase in knowledge and skills of the PKK cadre of Wage Permai in herbal tea processing, as evidenced by the significant improvement in post-test results (p&lt;0.05). The outputs of the herbal tea making training are two herbal tea product formulas and a book on herbal tea blending. These outputs are intended to support household-scale production to enhance the economic productivity of the residents.

Content of macro- and microelements in the plants of Artemisia annua L., A. ludoviciana Nutt. and A. austriaca L.

The purpose of this study was to investigate mineral composition of the plants species Artemisia annua L., A. ludoviciana Nutt. and A. austriaca L. Methods. Determination of the elemental composition of plant material was carried out by the X-ray fluorescence method. Results. The content of mineral elements in plants depends on their individual ability to absorb elements from the soil and accumulate them in the roots, leaves and flowers. Plant samples of three species of wormwood were grown and studied during the flowering phase under conditions of introduction in M. M. Gryshko National Botanical Garden of National Academy of Sciences of Ukraine (NBG) during 2019–2022. The qualitative and quantitative content of different macro- and microelements in the soil and plants were investigated. It was shown that aerial parts of the investigated plants accumulate the most important elements for the plants life, such as – K, Fe, Cu, Zn and Mn. Mesoelements Ca and S are present in sufficient quantities also. Elements Nb, Y, Ti, V, Cr were detected in soil, but were not determined in plants. Only A. annua plants contains Ni and Se, while A. ludoviciana and A. annua plants contain Pb. The amount of toxic elements in plants did not exceed the maximum permissible concentrations for vegetable raw materials and food products. Conclusion. Content of the main macro- and microelements was determined in the plants A. annua, A. ludoviciana and A. austriaca growing in NBG. The tendency of plants A. ludoviciana to accumulate high concentrations of iron in the roots and aerial part was observed. The obtained data will be useful for forecasting and evaluating the results of introduction of new promising species of the genus Artemisia, in breeding of new varieties of wormwood, to determine their pharmacological properties and to make a decision about the feasibility of using them in herbal tea and food products.