CHARACTERISTICS OF BIOCHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF RAW MATERIALS TO CREATE FRUIT AND HERBAL TEA AND DRINKS
The aim of this work was to study biochemical parameters and antioxidant activity of leaves and fruits of mountain ash, viburnum, sea buckthorn, apples, cherries, strawberries, currants, raspberries, birch leaves, leaves and flowers of peppermint, Melissa, fireweed angustifolium (fireweed), harvested hop cones to use in recipes of tea and tea-based drinks of a functional рифове. Samples of leaves, fruits, herbs, their mixture, obtained in accordance with the developed formulations of compositions for tea and tea drinks. Study of fruits of mountain ash, viburnum, apple, cherries, strawberries, currants, raspberries, birch leaves, leaves and flowers of peppermint, Melissa, fireweed angustifolium (fireweed), harvested hop cones, herbs have fully proved their medicinal properties. Thanks to the high content of BAS, they have antioxidant, stimulating, antidepressant and relaxing properties. Leaves and grass contain large amount of polyphenols (mainly represented by catechins and tannins), fruits and berries - vitamins: С, PP, bioflavonoids, anthocyanins, carotenoids. Selection of components in formulations of tea was carried out depending on the content of biologically active substances and antioxidant activity, as well as in accordance with the literatme recommendations for the functional use of the studied plant materials. As a result, recipes of 6 tea compositions were developed and tested: "Cheerful morning", "Child", "Female harmony", "Michurinsk palette", "Fruit energy", "Delightful evening." Study of these compositions showed high antioxidant activity. Fruit and herbal tea is fine to tone up, fill the body with essential vitamins and quenches thirst.