Tea Preparation Research Articles

Influence of varied processing methods on the antioxidant capacity, antibacterial activity, and bioavailability of Iranian black, oolong, and green leafy teas

In this study, the impact of various tea preparation techniques on the content of bioactive compounds, antioxidant capacity, antibacterial properties, and polyphenol bioavailability in green, black, and oolong tea infusions was examined. The findings demonstrated that the fermentation process significantly influences the levels of bioactive compounds, with green tea infusions exhibiting the highest, and black tea the lowest, content of phenolic compounds. A positive correlation was observed between the content of the phenolic compound and both antioxidant and antibacterial activities. Additionally, the microwave brewing method was identified as the most effective preparation technique for maximizing the bioactive compound content and bioavailability. The inclusion of skim milk powder was found to further enhance the bioavailability of phenolic compounds during digestive process. The research suggests that green tea infusions prepared using the microwave brewing method and supplemented with the skim milk powder, could serve as a functional beverage offering enhanced health benefits.

Phytochemical, Mineral and Proximate Analysis of Herbal Tea Formulated for Malaria Management

The use of herbal tea preparations in the management of malaria infection has led to an increase in the production and research interest in teas. The readily available and cheap plant materials for production has made research efforts to be tailored towards development of different herbal tea preparations. In this study, the herbal tea, specially formulated for management of malaria infection, was subjected to various analysis. Qualitative and quantitative phytochemical determination indicated presence of saponin (9.71mg/100g), tannin (46.43mg/100g), phenols (904.01mg/100g), flavonoids (24.56mg/100g) and alkaloid (20.68mg/100g). The mineral component determination indicated that it was rich in Potassium (1.80 ppm), Magnesium (0.328 ppm) and Sodium (24.95ppm). Some heavy metals such as Cadmium (2.80ppm) and Iron (10.21ppm) were also detected. Proximate analysis carried out indicated moisture content (6.58%), Ash (9.23%), Carbohydrate (70.36%), Crude lipids (1.07%), Crude fibre (3.11%) and Crude protein (9.58%). Results shows that all the phytochemicals needed to fight malaria parasite are present in the herbal tea formulation. The mineral contents fall within World Health Organization acceptable level except for Cadmium and Iron.

Analyzing the Effects of Rapid and Natural Cooling Techniques on the Quality of Hand-Shaken Green Tea Beverages.

This study compared the quality of hand-shaken green tea prepared through rapid and natural cooling methods. Cooling is crucial in preserving green tea's flavor, aroma, and nutritional components. In the rapid cooling method, green tea is freshly brewed at an initial temperature of 95 °C for 25 min, and then rapidly cooled to 18 °C for 25 min. Conversely, the natural cooling method involves brewing tea at the same initial temperature and time, but allowing it to cool gradually to 30 °C over approximately 4-5 h at room temperature. This study's findings indicate that the rapid cooling method produced green tea with a more vibrant color and improved clarity versus the natural cooling method. Sensory analysis revealed that the taste and aroma of the hand-shaken green tea prepared using rapid cooling were perceived to be more refreshing and invigorating. However, the natural cooling method preserved a higher level of chemical components, including individual catechin caffeine, total polyphenol, soluble solids, reducing sugar, and total tannins. The essential amino acid content of the rapidly and naturally cooled green tea infusions was 6.85 and 13.55 μg/mL, respectively. The γ-Aminobutyric acid (GABA) content was 439.82 and 457.31 μg/mL, respectively. This study's findings suggest that rapid cooling during the preparation of hand-shaken green tea enhances its overall quality. The vibrant color, improved clarity, refreshing taste, and invigorating aroma make it a preferable choice for tea enthusiasts who seek an enhanced sensory experience and excellent quality.

Exploring the ancient roots and modern global brews of tea and herbal beverages: A comprehensive review of origins, types, health benefits, market dynamics, and future trends.

Tea, a culturally significant beverage, originated around 2700 B.C. in ancient Chinese civilization, with a profound understanding of its therapeutic properties. Herbal medicines from diverse plant sources have been esteemed for their phytochemical content. Today, tea's appeal spans the globe, with various processing techniques creating distinct tea varieties. This review article comprehensively explores tea and herbal teas, encompassing their origins, types, trade history, health benefits, chemical composition, and market and future dynamics. This review examines tea's evolution from ancient China to its global significance and analyzes the impact of tea trade routes on cultural exchanges and trade dynamics. The review covers conventional teas (black, green, and oolong), blended teas, and herbal teas. It primarily focuses on herbal beverages' chemical composition and active components derived from diverse plants and botanicals, highlighting their traditional uses and health-promoting applications. The review provides valuable insights into the dynamic herbal tea market, growth, consumer preferences, industry trends, and future aspects of the herbal beverage. Additionally, it explores the proper classification and preparation of herbal drinks for maximum benefits, shedding light on tea manufacturing and preparation processes. This review is a valuable resource for tea enthusiasts, health-conscious individuals, and industry stakeholders, offering profound insights into teas and their multifaceted allure.

Edible Flowers in Herbal Beverage Development

Herbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in herbal beverages. Although several commercialized herbal beverages have been developed with edible flowers, many other edible flowers with medicinal properties remain unexplored. The review further elaborates on the pharmacotherapeutic properties of these flowers, emphasizing their potential to be used in herbal beverage formulations. Additionally, ensuring the food safety aspects of innovative herbal beverages derived from edible flowers by addressing their potential toxicity and microbiological quality is vitally important. Insights presented here pave the way for incorporating edible flowers in herbal beverages, encouraging nutritious and health-promoting beverage development and consumption.

Freeze drying and spray drying for the retention of the active components, L‐theanine and caffeine, and antioxidant activity of tea‐based ingredients

SummaryPreserving food products from oxidation improves their quality and stability. This study compares the effects of storage on L‐theanine, caffeine, moisture content and antioxidant activity of spray‐dried and freeze‐dried white tea infusions. The antioxidant activities of both dried infusions were restored over a 60‐day storage. On Day 60, the L‐theanine and caffeine levels of the freeze‐dried samples were respectively 1.45 ± 0.03 mg mL−1 and 2.23 ± 0.04 mg mL−1 compared with 1.16 ± 0.03 mg mL−1 and 1.97 ± 0.01 mg mL−1 on Day 0. In the spray‐dried samples, the L‐theanine was 0.32 ± 0.01 mg mL−1 on Day 60 and 0.36 ± 0.02 mg mL−1 on Day 0, while caffeine remained unchanged. Regarding undried/control samples, L‐theanine and caffeine declined from respectively 0.29 ± 0.0004 mg mL−1 and 0.33 ± 0.01 mg mL−1 on Day 0 to 0.2 ± 0.001 mg mL−1 and 0.26 ± 0.02 mg mL−1 on Day 60, associated with a decrease in DPPH activity from 75.87% (Day 0) to 15.34% (Day 60). Freeze‐drying and spray‐drying tea infusions yielded functional products with stable antioxidant activity and moisture. Both drying techniques are reliable for preserving tea preparations.

Elemental and Radiological Characterisation of Arbutus unedo L. Leaves and Tea: Impact of Preparation Method on Nutritional Risk/Benefit.

The aim of this study was to characterise the elemental and radiological composition of strawberry tree (Arbutus unedo L.) leaves and tea preparations and compare it with commercial Uvin H herbal mixture, widely used in treatment of urinary tract infections. The concentration of 17 elements and the activity concentration of selected radionuclides were measured in strawberry tree leaves/Uvin H herbal mixture, as well as in herbal tea prepared by infusion or decoction of leaves for 5 or 10 min. In both leaves and tea preparations, Ca, K, Mg, and Na were the most abundant elements, while the lowest levels were measured for As, Co, Mo, and Se. Only 137Cs and 40K were detected in analysed leaves/herbal mixture, while the activity of radionuclides in tea preparations was below the detection limit. The maximum possible health benefits can be obtained by a 10-min decoction of leaves, which resulted in the highest total phenolic content and antioxidant activity and levels of K, Ca, Mg, Na, Fe, Mn, and Se in comparison to the other preparation methods evaluated in this study. The calculated intake of potentially toxic elements and radionuclides does not represent a health risk to consumers.

Lychee (Lychee chinensis Sonn.), composition and possible applications

Objective: to mention the importance of the bioactive compounds and fatty acids (FA) present in lychee, in addition to their possible applications Lychee is a fruit originally from Asia, which has sweet pulp and juice, presents an attractive appearance and pleasant flavor, in addition to high nutritional value, so that it is quite accepted by consumers. Lychee is a great source of bioactive compounds such as tannins and vitamin B1. Because of its functionality, it has various uses as in the preparation of teas and medicinal remedies. Because of the functionality it has, it is important to research this fruit in detail and to find possible applications. Therefore, the objective of this study.

Empowerment and training in making herbal tea to utilize herbal plants and prevent degenerative diseases

Teluk Pemedas is one of the sub-districts in the Samboja sub-district, Kutai Kartanegara, East Kalimantan Province. Previous health examination data showed that the presentation of hypertension in the Teluk Pamedas community was 28% and hypercholesterolemia was 20%. The use of herbal plants as an alternative treatment has been widely used. Plants that have antihypertensive and antihypercholesterolemic activity are rosella flowers, pandan leaves, and cinnamon. Research results show that this plant can lower blood pressure for hypertension sufferers. The aim of carrying out this activity is to increase public knowledge about degenerative diseases and the use of local herbal plants to add economic value. This activity was carried out in two stages, with an education method regarding degenerative diseases, then continued with a training method for making herbal tea preparations from a combination of rosella flowers (Hibiscus sabdariffa), pandan leaves (Pandanus amaryllifolius) and cinnamon (Cinnamomum burmanii). The partner of this activity is Dasawisma Teluk Pamedas sub-district, Samboja, Kutai Kartanegara East Kalimantan. This activity provides benefits to the community regarding efforts to prevent degenerative diseases and implement a healthy lifestyle and improve skills in processing herbal plants.

A Polysaccharide-Based Integrated Nutrient Management System Enhances the Antioxidant Properties in Origanum dictamnus (Lamiaceae), a Valuable Local Endemic Plant of Crete

Origanum dictamnus L. (Lamiaceae), a local endemic plant of Crete (Greece), creates polysaccharide-containing subcuticular compartments presenting biological activity against phytopathogenic fungi, and, among others, significantly affects the fungal cell wall polysaccharides. This field study introduces a fertilization scheme for O. dictamnus, which was developed and refined to optimize the yield as well as critical herbal quality aspects. Five fertilization schemes were investigated, based on a polysaccharide-based Integrated Nutrient Management (INM), a mixture of conventional inorganic fertilizers (ChF) and two biostimulants (not algae) via foliar and soil application. Plant growth, together with leaf chlorophyll fluorescence and color (SPAD meter, DA meter, Chroma Meter) were determined. The leaf content of chlorophyll, three critical antioxidant compounds (carotenoids, flavonoids, phenols) and nutrients were also assessed. Considering all three antioxidants together, the enhanced efficiency, non-toxic, water-soluble, polysaccharide-based INM by foliar application was the most stimulatory scheme, playing an important role in plant growth and development. The present field study provides, for the first time, baseline fertilization data improving key herbal quality features in O. dictamnus and unravels the attainment of high antioxidant properties. The latter may be exploited in favor of its further utilization as a raw material for tea preparation, medicinal purposes, natural food flavoring and/or food preservative.

Avocado leaf‐waste management: drying technology and quality of leaf herbal teas of different varieties cultivated in the Mediterranean area

SummaryAvocado production is globally increasing, and wastes and by‐products are becoming an emergent problem for its sustainability. The research aims to valorise the avocado waste leaves, giving them new challenges and opportunities in the herbal tea sector. In this regard, leaves of different avocado varieties cultivated in the Mediterranean area and different drying technologies were considered for the preparation of herbal teas; chemical and sensory analyses have been carried out. The results demonstrated differences in the composition, antioxidant activity, aroma volatiles, sensory features, and thus on the consumers' acceptability of the avocado herbal teas in relation to the variety and the drying technology. Herbal teas prepared with microwave‐dried leaves of Fuerte and Bacon varieties were the most appreciated by consumers for their sweet taste and anise‐like odour. The data showed the possibility of using avocado leaf waste for new herbal teas, evidencing the influence of the drying technology and variety on the functional and sensory features of the developed product. In this context, the approach here applied resulted fundamental to orientate the development of new sustainable and healthy herbal tea that meets consumers' demands.

Effectiveness of Tea Made from <i>Cissampelos sympodialis</i> Leaves in the Treatment of Anxiety and Depression: A Controlled Clinical Trial

The species Cissampelos sympodialis Eichl. (CsE) is popularly used for its anti-inflammatory, bronchodilator and anti-allergiceffects. In preclinical studies, the plant has shown anxiolytic and antidepressant properties, which necessitated a controlledclinical trial to verify its effects in humans. A quasi-randomized study was developed in which the volunteers were divided intothree groups: CsE leaves tea (n = 21), auriculotherapy (n = 20) and no intervention (n = 19). The participants in the three groupsreceived weekly sachets of powdered dried leaves of CsE for tea preparation or auriculotherapy or did not receive intervention,respectively. At the beginning and end of the 5-week follow-up, the volunteers completed the following questionnaires: STAI-S,STAI-T, BDI and BAI. The phytochemical analysis of the sachet containing the powdered dried CsE leaves showed the presenceof alkaloids, steroids, tannins and flavonoids. In addition, the chromatographic analysis of CsE leaves identified the presence of7 chemical substances, for instance Malic Acid, α-L-Mannofuranose and Myo-Inositol. The STAI-S, STAI-T, BDI and BAI responsesshowed that the groups using tea or auriculotherapy showed significant reductions in mean scores in the two-way repeatedmeasures analysis of variance. In the no-intervention group, no significant differences were found on any scale. Applying the post-hoc test, the influence of the group on the initial or final variances of the STAI-S (p = 0.004), STAI-T (p = 0.005), BDI (p < 0.0005)and BAI (p = 0.011) data were tested, highlighting that the tea and auriculotherapy led to the decrease in the questionnairescores post-treatment. The tea of leaves of CsE proved, in this study, to be effective in decreasing the scores of STAI-S, STAI-T,BDI and BAI and could represent a new perspective of complementary treatment for the symptoms of anxiety and depression.

GC/MS and 2D NMR-based approach to evaluate the chemical profile of hydroalcoholic extract from Agaricus blazei Murill and its anti-inflammatory effect on human neutrophils

Ethnopharmacological relevanceAgaricus blazei Murill (AbM) is one of the main mushrooms used for medicinal purposes. The use of AbM in the preparation of teas is widespread mainly in Asian countries, while in Brazil it is used as a functional food to combat inflammatory diseases and cancer. Aim of the studyThe main focus of this study was the characterization of the chemical profile of the hydroalcoholic extract of Agaricus blazei Murill (AbE), as well as the evaluation of its cytotoxic and anti-inflammatory potential using human neutrophils. Materials and methodsThe extract was prepared by dynamic maceration using a mixture of ethanol and water (70/30, v v−1) as solvent. The chemical profile characterization was carried out by 2D NMR and GC-MS techniques. The cytotoxicity of AbE was evaluated through studies of hemolytic potential, cell viability and membrane integrity. The anti-inflammatory activity was analyzed by a PMA-induced neutrophil degranulation assay. ResultsChemical analysis of AbE revealed the presence of 28 metabolites in its composition, with mannitol as the major compound. AbE at 1–200 μg mL−1 and mannitol at 4–160 μg mL−1, showed low hemolytic and cytotoxic potential against human red blood cells and neutrophils. Furthermore, both were able to significantly reduce the release of myeloperoxidase. ConclusionsThese results indicate that AbE is a promising natural product to be incorporated into pharmaceutical dosage forms intended for the adjuvant treatment of inflammatory diseases.

Effect of Commercial Biofertilizers on Growth and Yield of Antimalarial Compounds of Artemisia annua

Introduction: Artemisia annua is a medicinal plant grown by Ugandan farmers in Kabale and Kabarole. It is particularly used in preparation of antimalarial herbal teas used to control and prevent malaria. The content of these antimalarial compounds in A.annua (Anamed) grown in Uganda are low compared to cultivars in other countries but could be enhanced using economical, eco-friendly, and sustainable fertilizers (biofertilizers). Thus, the effect of commercially available biofertilizers in Uganda on A.annua antimalarial components was assessed.
 Methodology: Seven different commercially available biofertilizers containing nitrogen fixing strains and phosphate solubilizers obtained from the top biofertilizer distributors to Uganda (Shittah Agri and Biotech Pvt Ltd4 106 C22) and manufacturer (Kinyara Sugar Works Ltd.) were used. Their efficiency was assessed by measuring the vegetative growth characters and the content of flavonoids and artemisinin (using High Performance Liquid Chromatography, HPLC) and polysaccharides (using Ultra Violet visible, UV-vis spectrophotometer).
 Results: Though overall increase in growth was observed upon application of the biofertilizers, there was variation in the concentration of the antimalarial compounds. The highest kaempferol content and artemisinin content were observed in A. annua inoculated with Azotobacter spp. AZT (17.05 µg/ml and 1.43%) and Bacillus subtilis, BS (19.12 µg/ml, 1.42%) while the highest quercetin content was observed in A. annua inoculated with AZT (0.42 µg/ml) and Bacillus megaterium, BM (0.41 µg/ml). Additionally, fertilizers (biofertilizers and chemical fertilizers) decreased polysaccharide content.
 Conclusion: The findings demonstrate that application of commercially available biofertilizers in Uganda is beneficial in increasing concentration of artemisinin and flavonoids and thus can be utilized by Artemisia annua farmers in Uganda.

EFFECTS OF HIBISCUS SABDARIFFA L. TEA INTAKE ON ANTIOXIDANT RESPONSE AND BIOCHEMICAL PROFILE IN HEALTHY WISTAR RATS

Introduction: Hibiscus Sabdariffa L. have therapeutic potential characteristics, rich in phytochemicals with anti-inflamatory, antibacterial and antioxidant effects. Objective: The study aims to evaluate daily consumption of hibiscus tea, in a concentration usually consumed by population, on biochemical parameters and antioxidant activity in healthy female adult Wistar rats. Methodology: The animals were divide in Control Group (CG), which received filtered water and commercial diet; and Hibiscus Group (HG), which received 15 mL/day of Hibiscus Sabdariffa L. flower tea (prepared 1g of flower/100mL of water), commercial diet and filtered water. The infusion of hibiscus flower for tea preparation was performed daily (ratio of 1.0g of dried flower to 100 mL of filtered boiled water), infused for 10 minutes, strained, and daily offered to animals (15 mL/day/animal) during 84 days. After 84 days of experimental protocol, animals were euthanized and evaluated serum biochemical parameters such urea, creatinine, calcium, magnesium, phosphorus, iron, total proteins, albumin, lipid profile and fasting glycemia. Analysis of antioxidant components was perfomed on hibiscus tea and serum antioxidant activity data were also analyzed by 2,2-difenil-1-picrylhydrazyl (DPPH), Oxygen Radical Absorbance Capacity (ORAC) and total antioxidant activity by iron reduction (FRAP) methods. Results: Hibiscus tea has a high antioxidant potential, and reduce fasting glucose (p < 0.05), but in concentration offered this antioxidant capacity was not observed at serum level, without changes on body mass, water intake, food consumption, lipid profile, liver and kidney biomarkers. Conclusion: Hibiscus tea daily consumption, showed higher antioxidant potential and reduce fasting blood glucose, without toxic effects.

Metabolite Profiling, through LC-ESI/LTQOrbitrap/MS Analysis, of Antioxidant Extracts from Physalis alkekengi L.

Due to the increasing use of Physalis alkekengi L. as a food supplement and starting material for tea preparation, a comprehensive analysis of green extracts was performed. Two different extraction methods were applied to yellow Physalis alkekengi L. fruit and calyx and compared: hydroalcoholic extraction and decoction. Characterization of the metabolome of the calyx and fruit of yellow Physalis alkekengi L. was performed by LC-ESI/LTQOrbitrap/MS followed by LC-ESI/LTQOrbitrap/MS/MS to identify 58 phytocompounds using the two different extraction techniques. Subsequently, through preliminary spectrophotometric assays followed by cell studies, the antioxidant activity of the different Physalis alkekengi L. extracts were evaluated. It was found that Physalis alkekengi L. extracts are a good source of metabolites such as flavonoids, organic acids, phenylpropanoids, physalins and carotenoids, with various biological activities, in particular, antioxidant activity capable of reducing the production of free radicals in intestinal Caco-2 cells. For the first time, an integrated approach (metabolomics approach and antioxidant evaluation) was applied to the study of Physalis alkekengi green extracts and decoctions, the green extraction method mostly used in herbal preparations. An interesting finding was the high antioxidant activity shown by these extracts.

Pesticide residues in dry herbs used for tea preparation by UHPLC-MS/MS: Method validation and analysis

Dry herbs are used for tea preparation and as material for phytotherapy medicines, and both are widely used by the population. However, herbs may contain contaminants and residues that could pose a health risk to consumers, and their levels should be monitored. In this work, a multiresidue method was validated for the analysis of 65 pesticides in different dry herbs. The samples were extracted with acidified acetonitrile, MgSO4 and CH3COONa, purified by dispersive solid phase with PSA, and the pesticides were quantified by UHPLC-MS/MS. A mixture of seven herbs composed of different plant parts was used as a control for method validation. Recovery ranged from 70% to 120% with a few exceptions; repeatability and intermediate precision was below 20% for most compounds. Limit of quantification (LOQ) ranged from 0.005 to 0.100 mg kg−1. The method was applied for the analysis of 75 samples of 33 different dry herbs. In total, 26 samples (34.6%) were positive for at least one pesticide (≥ limit of detection, LOD), from which 19 samples had residues at quantified levels (≥ LOQ; up to 1.60 mg kg−1). Carbendazim and imidacloprid were the pesticides most detected (38.5% and 30.8% of positive samples, respectively). Only two of the analyzed pesticides are registered in Brazil for use in the investigated herbs, indicating that good agricultural practices are not being applied in herb cultivation in the country. A risk assessment for the consumption of chamomile tea containing fenpropathrin was conducted and did not indicate any health concern for consumers.

Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea.

Instant teas are particularly rich in tea polyphenols and caffeine and have great potential as food ingredients or additives to improve the quality of food and enhance their nutritional and commercial value. To determine the relationships between raw material, drying method, and sensory and other quality attributes, instant teas were prepared from three tea varieties, namely black, green and jasmine tea, using two drying methods, namely spray-drying (SD) and freeze-drying (FD). Both the raw tea material and drying method influenced the quality of the finished instant teas. Black tea was quality stable under two drying, while green tea taste deteriorated much after SD. Jasmine tea must be produced from FD due to huge aroma deterioration after SD. FD produced instant tea with higher sensory quality, which was attributed to the lower processing temperature. Chemical compositional analysis and widely targeted metabolomics revealed that SD caused greater degradation of tea biochemical components. The flavonoids content changed markedly after drying, and metabolomics, combined with OPLS-DA, was able to differentiate the three varieties of tea. Instant tea preparations via SD often lost a large proportion of the original tea aroma compounds, but FD minimized the loss of floral and fruity aroma compounds. Changes in the tea flavonoids composition, especially during drying, contributed to the flavor development of instant tea. These results will provide an practicle method for high-quality instant tea production through choosing proper raw tea material and lowering down drying temperature with non-thermal technologies like FD.

Determination of Total Phenolic Content, Secondary Metabolite Profile from Mangosteen Leaf Extract and Its Potential Utilization in Herbal Tea Preparations as Anticancer

Background; Mangosteen leaves (Garcinia mangostana L.) have secondary metabolites, namely phenolics, flavonoids, tannins, saponins, and triterpenoids. Phenolics are one of the largest groups of compounds found in mangosteen leaves which have several pharmacological and therapeutic functions, one of which is anti-cancer. Objectives; To determine the total phenol content and profile of secondary metabolites and the type of phenolic extract of mangosteen leaves. Method; Using UV-Vis spectrophotometer Folin-Ciocalteu method with the gallic acid standard. Profile of secondary metabolites and phenolic types using LCMS. Results; Based on the research that has been done, the total phenolic content is obtained where the highest concentration is in the ethanol extract 96% (290.90 mg GAE/g extract or 29.08%), then ethyl acetate extract (161.07 mg GAE/g extract or 16, 10%). Identification of LCMS, detected 15 compounds, including 6 phenolic compounds. Phenolic compounds found were gallic acid, amarogentin, oleuropein glucoside, mandelic acid, vanillic acid, and gentisic acid.. Conclusion; Phenolic compounds can act as antioxidants by protecting body cells from damage caused by free radicals such as degenerative diseases, one of which is cancer due to free radical induction.

STUDY OF THE ESSENTIAL OIL OBTAINED FROM JUNIPER PLANT BY PHYSICAL-CHEMICAL METHODS

Plants are natural resource with a perfect structure that can meet many needs of people and show diversity since hundreds of years. All over the world and in our country, plants have been used for a long time in the preparation of tea, spices, perfumes, ointments and medicines used in the treatment of diseases. Essential oils arelarge group of biologically active compounds contained in plants. In the article, the process of extracting essential oil from the juniper plant (Juniperus communis L.) at different yields was studied. Juniper fruit 200.47 g; 200.28 g; when 200.54 g, the average amount of essential oil according to wet raw material was determined to be 1.2±1.4%. The composition of the essential oil obtained from juniper fruit, rich in biologically active substances and important for treatment, was studied by physicochemical methods (chromatographic, Ultraviolet (UV) and Infrared (IR) spectroscopic). In the chromatogram of the essential oil, it was determined that there is a peak of monoterpenoids with a tricyclic structure. Absorption bands obtained as a result of spectral analysis ensure the correctness of the composition of the synthesized essential oil. On the basis of medicinal properties of the juniper plant (Juniperus communis L.), the obtained essential oil can be used in medicine and cosmetology in the preparation of ointments and lotions with various ingredients.