EVALUATION OF THE QUALITATIVE AND QUANTITATIVE INDICATORS OF THE ORGANUM TITTHANTHUM AND SALVIA OFFICINALIS PLANT COMPOUND

Ibrohim Asqarov; Barno Jumanova

doi:10.56292/SJFSU/vol31_iss4/a123

EVALUATION OF THE QUALITATIVE AND QUANTITATIVE INDICATORS OF THE ORGANUM TITTHANTHUM AND SALVIA OFFICINALIS PLANT COMPOUND

Authors

Rahmonovich

Andijan State University

https://orcid.org/0000-0003-1625-0330
G‘aniyevna

Fergana Medical Institute of Public Health

https://orcid.org/0009-0002-7446-4353

DOI:

https://doi.org/10.56292/SJFSU/vol31_iss4/a123

Keywords:

Oregano AS, Mountain basil, Medicinal herb, food additive, quality assessment, quantitative analysis

Abstract

In this study, the leaves of Origanum titthanthum (mountain basil) and Salvia officinalis (medicinal herb) were mixed in a 1:1 mass ratio to prepare a new food additive called “Oregano AS”. The product was subjected to drying, grinding, and homogenization processes. As a result of organoleptic, physicochemical, and microbiological analyses, it was determined that the preparation complies with hygiene standards and does not contain heavy metals and harmful microorganisms. The high content of polyphenols, flavonoids, and essential oils confirms the biological activity of the product. “Oregano AS” is recommended for use in the food industry as an environmentally friendly and promising additive.

Author Biographies

Rahmonovich, Andijan State University

Professor, Department of Chemistry, Andijan State University.
G‘aniyevna, Fergana Medical Institute of Public Health

Teacher, Fergana Medical Institute of Public Health

References

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Published

2026-01-23

Issue

No. 4 (2025): FarDU ilmiy xabarlari jurnali (Tabiiy fanlar)

Section

Chemistry

License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

EVALUATION OF THE QUALITATIVE AND QUANTITATIVE INDICATORS OF THE ORGANUM TITTHANTHUM AND SALVIA OFFICINALIS PLANT COMPOUND. (2026). Scientific Journal of the Fergana State University, 31(4), 123. https://doi.org/10.56292/SJFSU/vol31_iss4/a123