ALTERNATIVE METHODS FOR ASSESSING USEFUL PROPERTIES OF NON-WOOD FOREST PRODUCTS

Abstract

The article presents a study of pre-developed phyto-compositions for the preparation of hot drinks based on birch chaga (Inonotus obliquus) with the addition of various plant materials (herbs, berries, lichen). We used the traditional method for evaluating the beneficial properties of such products - determining the level of antioxidant activity, and not typical methods that allowed us to establish the antibacterial and antiprotozoal activity of the finished product. It was shown that the antioxidant activity in aqueous extracts from phytocompositions increased compared to extracts from monocomponents (by a maximum of 4.8 times). Biotesting methods confirmed the effect of synergism of plant components in their joint action. Antiprotozoal activity decreased only in the mixture of chaga, apples and cinnamon compared to the values for individual ingredients. Antibacterial activity was not observed in 57% of extracts from monocomponents, and when they were combined, we observed the inhibition of E. coli in all variants.

Keywords

• inonotus obliquus,
• vegetable raw materials,
• antioxidant activity,
• antibacterial activity,
• antiprotozoal activity