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

Mualliflar

Ibrohim Asqarov

Andijan State University

https://orcid.org/0000-0003-1625-0330
Barno Jumanova

Fergana Medical Institute of Public Health

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

DOI:

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

Kalit so‘zlar:

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

Annotatsiya

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.

Mualliflar haqida

Ibrohim Asqarov, Andijan State University

Professor, Department of Chemistry, Andijan State University.
Barno Jumanova, Fergana Medical Institute of Public Health

Teacher, Fergana Medical Institute of Public Health

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