PREPARATION OF HERBAL-BASED MEDICINAL BEVERAGES AND DETERMINATION OF THEIR SAFETY INDICATORS.

Uljamol Nurmatova

Authors

Uljamol Nurmatova Master’s Student, 1st Year, Food Safety Program, Faculty of Food and Winemaking Technology, Tashkent Institute of Chemical Technologies Special Subject Teacher, No. 2 Polytechnic College, Sho‘rchi District Author

Keywords:

Herbal beverages

Abstract

This study investigates the preparation methods, chemical composition, and safety parameters of medicinal beverages produced from selected medicinal plants. Herbal extracts derived from Plantago major, Mentha piperita, and Matricaria chamomilla were used to formulate functional beverages. The analysis focused on identifying bioactive compounds, evaluating antioxidant capacity, and determining microbiological and toxicological safety indicators. The results demonstrate that beverages based on these medicinal plants possess significant therapeutic potential while meeting essential safety standards. The research highlights the importance of quality control in the production of herbal-based medicinal drinks and provides recommendations for ensuring their safe consumption.

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References

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