STUDY OF THE INFLUENCE OF THE EXTRACTION PROCESS ON MACRO ELEMENTS AND ORGANIC ACIDS FROM EXTRACTS OF MEDICINAL PLANT RAW MATERIALS

<ns0:p>Human nutrition has a direct impact on the health of the entire body and is an integral condition for a healthy lifestyle. The rational use of food products, including drinks, allows you to obtain elements important for the body, which lead to high performance, movement, and activity throughout life. Scientists from different countries deal with issues of healthy nutrition from year to year, because human health is the most important thing in the world. Therefore, extracting biologically active substances from medicinal plant raw materials using the extraction process and adding such an extract to drinks in this aspect is an urgent task today.The purpose of this scientific work was to study the extraction process during the transition of such macroelements as potassium, calcium, and magnesium and organic acids (malic, citric, ascorbic) with St. John's wort and plantain into an aqueous extract at different temperature regimes.The aim of this scientific work was to study the extraction process during the transition of such macroelements as potassium, calcium and magnesium and organic acids (malic, citric, ascorbic) from St. John's wort and plantain into an aqueous extract at different temperature regimes. The materials for the research were medicinal plant raw materials - St. John's wort and plantain. The determination of the amount of macroelements was carried out using the flame photometry method, the content of organic acids was determined using the titrimetric method. The optimal temperature regime for the extraction of potassium was established, which corresponds to 30…40 0С, calcium, for which the temperature regime is characteristic within 40…50 0С and magnesium in the range of 20…30 0С, at which their maximum amount is obtained. At higher temperatures, a reduced residual amount of macroelements in extracts from plantain and St. John's wort is observed, which leads to their destruction. It was investigated that an increase in temperature from 50 to 60 °C leads to an increase in the content of malic and citric acids in extracts withhypericumwort and plantain, and increased amounts of ascorbic acid in the extract withhypericumwort were observed at temperatures of 60...70 °C, and in the extract from plantain - at temperature range of 40...50 °C.The practical value of the work lies in the possibility of usinghypericumwort and plantain extracts to add to drinks in order to increase the amount of biologically active substances and creation of food products with preventive and curative properties.</ns0:p>