Medicinal plants contain biologically active substances that have a physiological effect on the human body. In the territory of Ukraine, 15 of the most important medicinal plants grow from a medical point of view, among which are Melissa officinalis L and Сalendula officinalis. Micronutrients are necessary for the body in small quantities, not being a source of energy, they take part in their assimilation, as well as in the regulation of various functions and the implementation of the processes of growth and development of the human body. The study aims to establish the micronutrient profile of extracts and infusions from medicinal raw materials – Сalendula officinalis and Melissa officinalis. The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purposes

No abstract

No abstract

Introduction. Studies have been carried out to determine the impact of technological processing, in particular, on the processes of blanching and deaeration on the chemical composition of cranberry marsh puree. Materials and methods. Puree of marsh cranberry was investigated for identification of bioflavonoid; methods of high-performance liquid chromatography, electron spectrometry, gas chromatography with mass detector of initial and hydrolyzed samples were used. Results and discussion. It was established that as a result of technological reprocessing of cranberry into puree, the amount of ascorbic acid decreased by 13.5 times; the content of phenolic substances in puree from cranberry fruits is 983 mg%, anthocyanins-160 mg%; the content of water-soluble pectin is increased to 3.0%, which is associated with partial hydrolysis of protopectin, fiber-3.1% of the mass fraction of dry matter of puree. In puree from cranberries, 36.6% of sugars are contained in the mass fraction of dry matter of puree, of which 28.8% are reductive, namely glucose and fructose, the increase of which is due to partial acid hydrolysis of sucrose during the processing of berries in puree. In puree, the presence of anthocyanin compounds found in the original sample is in a bound state with citric acid, as well as mono-oxycarboxylic acids. A number of organic acids have been identified: 3-hydroxybutyric acid; ferulic acid; amber, apple, citric acids. When processing cranberry into puree, it preserves natural preservatives contained in fresh berries. Thus, in cranberry puree there is benzoic acid in the amount of 122.2 mg%±15% and a small amount of sorbic acid is available up to 2.5 mg%. The positive effect of cranberry on growth retardation of the yeast of the genus Candida was investigated. Conclusions. Cranberry puree is a natural source of biologically active substances and natural preservatives and is recommended for use in long-term storage functional foods.

No abstract