scholarly journals PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
M. Karputina ◽  
D. Khargeliia ◽  
I. Melnik
Keyword(s):  
Raw Materials ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Agricultural Crop ◽  
Perception Threshold ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Low Alcohol ◽  
By Products

The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases, food acids, vitamins, colourants, stabilizers, preservatives, clarifiers, opacifiers, sweeteners, and other raw materials that meet the requirements of regulations in effect and are authorized by the Ministry of Health. It has been established that the use of natural vegetable raw materials, which are a source of biologically active substances, will help increase the demand for these beverages. As such raw material, it has been suggested to use sugar sorghum, which is a promising agricultural crop and is characterized by a rich component composition. It has been suggested to obtain low-alcohol beverages by wort fermentationon on the basis of sugar sorghum juice, with the addition of apple and apple-cherry concentrates. The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. It has been found that in the samples studied, most of the fermentation by-products are in quantities close to the perception threshold, and, certainly, they affect the taste and aroma profile of the finished beverages. The profile charts of taste and aroma have been constructed, and the conclusion has been drawn about the prospects of using sugar sorghum juice in the low-alcohol beverages technology based on natural raw materials.

scholarly journals Scientific substantiation and the release of saponins from plant raw material for food and cosmetic cream technology

2018 ◽  
Vol 7 (2.13) ◽  
pp. 297
Author(s):  
Svetlana N. Butova ◽  
Vera A. Salnikova ◽  
Lyudmila A. Ivanova ◽  
Irina D. Schegoleva ◽  
Lyudmila A. Churmasova
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Scientific Work ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
State University ◽  
Secondary Products ◽  
Vegetable Raw Materials ◽  
Active Substances

The article presents the results of author scientific research dealing with the use of saponins, biologically active substances in food and cosmetics technology. The problems of their formation in plants, the chemical nature and the features are considered, biological and physico-chemical properties of saponins are studied. By their nature, saponins are divided into steroid and triterpene, differing by glycoside part of a molecule, thus, with different biological and chemical properties, but they are all capable to develop foam in aqueous solutions, and this feature is the origin of their name. The name originated from the word «Sapo», which means soap. It should be noted that at present saponins are not studied fully as other biologically active substances (BAS), although they are of interest and relevance. In the course of scientific work, about 20 species of saponin-containing plant material, both steroid and triterpene ones, were selected and analyzed for the determination of saponins. The selection of raw materials with the highest content was performed for their further use in cosmetics and as the surfactants in the production of emulsion food products. The following research methods were used in the work: qualitative reactions to the presence of saponins, foaming, saponin extraction, the release from dry aqueous extract of both steroid and triterpin ones. The method and the scheme of their release and precipitation are presented in the article.The work was carried out within the framework of the state assignment of FSBEI HE «Moscow State University of Food Production» No. 14.7404.2017/бч «Scientific and applied bases of application of traditional and nonconventional vegetable raw materials and secondary products of its processing (fruit and berry, grain, bean, oil, essential oil, herbs) in technology of specialized products of the food industry, cosmetology and pharmacy»  

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

2019 ◽  
Vol 19 (3) ◽  
pp. 41-46
Author(s):  
N. Dzyuba ◽  
O. Bunyak
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Storage Period ◽  
Food Products ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Cereal Products ◽  
Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

scholarly journals COMPARATIVE ANALYSIS OF ESSENTIAL OIL THE VEGETABLE RAW MATERIAL SCHISANDRA CHINENSIS: LEAVES, WOODY STEMS, RHIZOMES WITH ROOTS

2019 ◽  
pp. 173-180
Author(s):  
Юрий (Yuriy) Алексеевич (Alekseevich) Морозов (Morozov) ◽  
Ифрат (Ifrat) Назимович (Nazimovich) Зилфикаров (Zilfikarov) ◽  
Елизавета (Elizaveta) Владимировна (Vladimirovna) Морозова (Morozova) ◽  
Аслан (Aslan) Мурадалиевич (Muradalievich) Алиев (Aliev) ◽  
Тимур (Timur) Алгасанович (Algasanovich) Ибрагимов (Ibragimov)
Keyword(s):  
Comparative Analysis ◽  
Essential Oil ◽  
Essential Oils ◽  
Raw Materials ◽  
Component Composition ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Schisandra Chinensis ◽  
Marker Substances ◽  
Vegetable Raw Materials

This paper presents the results of an experimental study of the component composition of essential oil samples obtained from various vegetable raw materials of Schisandra chinensis (Schisandra chinensis (Turcz.) Baill.): branches (woody stems), rhizomes with roots and leaves. The extraction of essential oils was carried out by distillation with water vapor followed by extraction from the distillate with ethoxyethane. The largest yield of essential oil in terms of completely dry raw material is registered from rhizomes with roots – 0.99%; the yield from leaves and branches was approximately the same: 0.51% and 0.52%, respectively. A comparative analysis of the component composition of the obtained essential oils was carried out using the gas chromatography / mass spectrometry method. In the essential oil of the leaves 29 detected compounds (identified by 21 connection; dominant components: Cyclohexylmethyl ether sulphurous acid, (+)-trans-nerolidol, δ-cadinene, Tridec-(2E)-EN-1-ol), woody stems 80 connections (identified 65 compounds; dominant components: ß-pinene, Camphene, Bornylacetate, (+)-trans-nerolidol, p-tsimen, Tridecan-2-it, δ-cadinene), rhizomes with roots 78 of the compounds (60 compounds identified; dominant components: δ-cadinene, Bornylacetate, β-pinene, Camphene, Nerolidol-(E), Tridecan-2-it, γ-cadinene, Borneol). For each sample of the studied essential oils selectivity and marker substances were established.

scholarly journals THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

2018 ◽  
pp. 251-259
Author(s):  
Aleksandra Viktorovna Nekhorosheva ◽  
Sergey Viktorovich Nekhoroshev ◽  
Aleksey Anatol'yevich Drenin ◽  
Erkin Hozhiakbirovich Botirov ◽  
Nikolay Viktorovich Gornikov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Comparative Characteristic ◽  
Active Components ◽  
Extractive Substances ◽  
Vegetable Raw Materials ◽  
Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

scholarly journals Contents of biologically active substances in the leaves of Myrtus communis L. under the conditions of the south Crimea

2020 ◽  
Vol 192 (1) ◽  
pp. 60-68
Author(s):  
L. Logvinenko ◽  
E. Dunaevskaya
Keyword(s):  
Essential Oil ◽  
Raw Materials ◽  
Maximum Yield ◽  
Component Composition ◽  
Essential Elements ◽  
Biologically Active ◽  
Raw Material ◽  
Myrtus Communis ◽  
Myrtus Communis L

Abstract. The purpose of the study was to study the effect of various methods of cultivating the variety of common myrtle Yuzhnoberezhny on the change in the content of macro- and microelements in raw materials, to compare the component composition of the essential oil obtained in the long-term and overgrowth form of its cultivation. Myrtus communis L. is a representative of the Mediterranean plant community, which since ancient times has been used for medicinal purposes and as a spicy culture. In the Nikitsky Botanical Garden – the National Scientific Center of the Russian Academy of Sciences, a variety of common myrtle South Coast was created. The variety is recommended for industrial cultivation on the territory of the southern coast of Crimea. Methods. The mineral composition of the raw materials was determined by dry ashing of leaves cut in the phase of technological maturity. The content of seven essential elements was determined on the quantum 2MT atomic absorption spectrophotometer: potassium in the emission mode, calcium, magnesium, ferrum, manganese, cuprum and zinc in the absorption mode. The component composition was studied in samples of essential oil on an Agilent Technology 6890N chromatograph with a 5973N mass spectrograph detector. Results. The maximum yield of medicinal raw materials in these soil and climatic conditions was ensured sprout cultivation, in which the rate of shoot formation increased by 2.6 times, and the yield of leaf, which is the raw material for the essential oil and food industries, increased by 37 %. The method of cultivating myrtle influenced the content of essential elements in the raw materials: the growth of ferrum and zinc was facilitated by the overgrowth form of cultivation, and cuprum and manganese – by many years. The amount of ferrum in the phase of technological maturity of the leaf was 84.37 mg/kg: in leaf-growing leaves 2.67 times more than in raw materials with a long-term form of cultivation. For cuprum, the opposite tendency was obtained – during germination cultivation, its concentration decreased by 2 times. The culture and variety are characterized by a high amount of magnesium and calcium in the leaf mass, regardless of the method of cultivation, up to 3.3 times the daily requirement of a person. Scientific novelty. A distinctive feature of this culture and variety is its high manganese content (20.2 mg/kg) in comparison with other perennial crops growing in this area (Helichrysum, Lavandula, Elsholtzia).

scholarly journals USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES

2020 ◽  
Vol 1 ◽  
pp. 32-40
Author(s):  
Yuliya Myroshnyk ◽  
Viktor Dotsenko ◽  
Larisa Sharan ◽  
Vita Tsyrulnikova
Keyword(s):  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Food Ration ◽  
Product Technology ◽  
Fresh Products ◽  
Vegetable Raw Materials ◽  
Active Substances

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies. It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products of this group is vegetable powders, because fresh products are seasonal and don’t regularly provide the food ration of the population with biologically active substances. The article considers a possibility of using snowball, ashberry and buckthorn powders for making biscuit semi-products. The aim of the work was to study the expedience and technological possibility of using vegetable raw materials in the biscuit semi-product technology. The chemical composition of chosen powders was studied. The influence of vegetable powder on the quality and quantity of cellulose, structural-mechanical and physical properties of dough was established. The expedience of using surface-active substances in the biscuit semi-product technology for improving the quality of ready products was substantiated.

scholarly journals Chromato-mass spectroscopy of tinctures of Valeriana officinalis aerial part

2021 ◽  
Vol 14 (1) ◽  
pp. 29-38
Author(s):  
V. M. Odyntsova ◽  
V. I. Kokitko ◽  
V. H. Korniievska ◽  
Yu. I. Korniievskyi ◽  
Ye. O. Karpun
Keyword(s):  
Aerial Part ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Experimental Studies ◽  
Acid Ethyl Ester ◽  
Quinic Acid ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Valeriana Officinalis

Underground Valerian roots (Vаlеrіаnае radix) are officinal raw materials. More than 1000 compounds were detected in Valeriana officinalis L. s.l., of which no less than 500 natural substances of organic and inorganic origin were identified, among them – carbohydrates, amino acids, lipids, vitamins, enzymes, phenolic compounds, essential oil, iridoids, alkaloids, steroids. The aerial part of Valerian is a source of various flavonoids with pronounced antioxidant properties and specific pharmacotherapeutic activity. The aim of the research is to determine, by means of gas chromatography, component composition of Valerian tinctures, made of the aerial part of V. tuberosa L., V. stolonifera Czern (Kantserivska balka, Zaporizhzhia region, Ukraine) and V. officinalis L. (Łódź, Bydgoszcz, Poland). Materials and methods. Tincture samples of the aerial part of wild species V. tuberosa L., V. stolonifera Czern (Kantserivska balka, Zaporizhzhia region), and V. officinalis L. (the experimental site of ZSMU; Łódź and Bydgoszcz in Poland) were selected for experimental studies according to the traditional production recipe for making tinctures (1 : 5). Component composition of the tinctures was studied using a 7890B gas chromatograph with a 5977B mass spectrometer detector. Results. By means of chromato-mass spectrometry, component composition of the Valerian tinctures has been identified, namely: in the tincture prepared from the aerial part of V. officinalis (Łódź, Poland) 54 components have been identified, V. tuberosa – 50; V. stolonifera – 46 and V. officinalis (Bydgoszcz, Poland) – 30. The chromatogram analysis of four Valerian tinctures helped to identify 118 components, 5 of which were present in all studied tinctures; 12 components were present in three tinctures; 22 components have been found in two tinctures. It should be noted that 10 components have been found in the tinctures in large quantities, their content ranging from 10.91 % to 30.02 %. Conclusions. Analyzing the obtained data of the GC, it can be seen that Valerian tinctures differ both in quantitative and qualitative composition. From the aerial part of Valeriana officinalis, prepared in Łódź and Bydgoszcz in Poland, 17 components coincide. In the tinctures, prepared from herbs collected in Ukraine, 10 components coincide. The highest content of Butanoic acid, 3-methyl – from 4.01 % to 16.78 %; 9,12,15-Octadecatrienoic acid, ethyl ester, (Z,Z,Z)- – from 0.47 % to 7.09 %; Dihydroxyacetone – from 0.37 % to 5.69 % and Quinic acid – from 0.30 % to 4.66 % in all four tinctures by peak areas and retention time should be marked. In three tinctures Cyclododecane, 1,5,9-tris(acetoxy)- has been identified in amount of 30.56 % to 14.56 %. The obtained results confirm the expediency of using the aerial part of Valeriana officinalis as raw material with a large commodity yield and various contents of biologically active substances for further pharmacognostic researches for the purpose of creation of new medicines and phytopreparations

scholarly journals Component composition of essential oil shoots and leaves of Laurus nobilis L. Ukrainian origian

2021 ◽  
pp. 50-58
Author(s):  
Olga Khvorost ◽  
Irina Posohova ◽  
Yuliia Fedchenkova ◽  
Kateryna Skrebtsova
Keyword(s):  
Comparative Analysis ◽  
Essential Oil ◽  
Essential Oils ◽  
Mass Spectra ◽  
Raw Materials ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Laurus Nobilis ◽  
Active Substances

The aim of our work was to carry out a comparative analysis of the essential oils of shoots and leaves of Laurus nobilis L. Ukrainian flora and to determine the prospects for their use in pharmacy. Materials and methods. Raw materials for obtaining essential oil (shoots and leaves) of Laurus nobilis L. were harvested in November 2017 in the southern regions of Ukraine. By the method of chromatography-mass spectrometry using an Agilent Technology 6890N chromatograph, the component composition of 4 samples of essential oil of Laurus nobilis L. raw material was investigated and identified. The composition of the essential oil was identified by comparing the results with the data from the NIsT 02 mass spectra library (more than 174,000 substances). Results. Thus, in the studied series of the essential oil of the shoots, a similarity was observed both in the set of components and in the relative content of a number of individual compounds and compounds of structurally related groups. The content in these samples was dominated by 1,8-cineole (19.63 % of the amount and 12.93 % of the amount, respectively), α-terpinyl acetate (16.22 % of the amount and 16.03 % of the amount, respectively). In contrast to the series of the essential oil of the shoots, the component composition of the essential oil of the leaves of the two series was significantly different. In both studied series, only 3 compounds were identified that are common - these are aromatic compounds methyleugenol, trans-methylisoevgenol, and the sequiterpenoid caryophyllene oxide. Conclusions. Thus, a comparative analysis of the component composition of biologically active substances in the essential oils of shoots and leaves of the Laurus nobilis L. Ukrainian harvest showed the prospects for further pharmacognostic research of this plant as a source of medicinal raw materials

scholarly journals DYNAMICS OF ACCUMULATION OF BIOLOGICALLY ACTIVE SUBSTANCES IN HYSSOPUS OFFICINALIS L. PLANTS GROWN IN THE FOOTHILL ZONE OF CRIMEA

2021 ◽  
Vol 4 (28) ◽  
pp. 138-148
Author(s):  
O.A. Pekhova ◽  
◽  
L.A. Timasheva ◽  
I.L. Danilova ◽  
I.V. Belova ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fractional Composition ◽  
Raw Materials ◽  
Component Composition ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Mass Flowering ◽  
Active Substances ◽  
Hyssopus Officinalis

Hyssopus officinalis L. is a promising essential oil plant of complex use containing various types of biologically active substances (BAS). The purpose of the research was twofold: study the features of accumulation of various types of BAS in H. officinalis plants grown in the foothill zone of the Crimea; assess the possibility to use them in perfumery, cosmetics, food industry, pharmacy and medicine. The research was conducted in 2017–2019 in the FSBSI “Research Institute of Agriculture of Crimea”. The raw materials of H. officinalis (population with blue flowers) grown without irrigation served as the research material. Qualitative and quantitative characteristics of raw materials and different types of BAS were determined according to generally accepted methods. Structural analysis of H. officinalis showed that the aboveground part of plants during the growing season had the following fractional composition: leaves (21.4–70.6 %), stems (18.8–30.9 %), inflorescences (22.0−59.1 %). The ratio of fractions by phases of vegetation varied, namely: in the phase of regrowth, leaves prevailed – 70.6 % but, at the end of the flowering, their content decreased to 21.4 %; the content of inflorescences reached its maximum in the phases of mass flowering and end of flowering 53.3–59.1 %. The main oil-synthesizing organs of H. officinalis were leaves and inflorescences. The highest yield amount of H. officinalis essential oil was obtained from inflorescences (1.94 %), which in the fractional composition of the raw material amounted to 53.3 %. The maximum amount of essential oil of specific quality accumulated in plants during the phase of mass flowering (1.26 % in terms of absolutely dry weight). The dominant components of essential oil are ketones: isopinocamphone and pinocamphone (75.9–78.6 %). A high level of phenolic compounds was determined in the phases of regrowth and flowering; extractive substances – in the budding phase; tannins – in the phase of mass flowering. During the storage of air-dry raw materials for two years, insignificant losses of essential oil occur (up to 20.2 %); its component composition changes (hydrocarbons amount decreased by 2.5–22.7 %; ketones – increased by 3.4–16.2 %). The content of other types of BAS during storage of raw materials increased by 10–30 %. Therefore, it is advisable to store air-dry raw materials of Hyssopus officinalis for two years or longer.

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