Food pectin-containing phytocompositions as the basis of functional herbal teas

Abstract

Abstract Tea drinks are the most common type of food products for therapeutic and preventive nutrition. This article is about the results of research on pectin-containing phytocompositions as the basis of functional herbal teas. Selected samples of medicinal raw materials: Acorus calamus, Elecampane, Eleutherococcus, Polýgonum aviculáre, oregano, St. John’s wort, motherwort, arrow, dill, Bidens tripartita L., purple Echinacea, dioecious nettle, peppermint, plantain large, aronia, hawthorn, Rosehip, marigold medicinal, chamomile and Siberian fir needles have shown that in addition to the known pharmacological properties, it can be considered in herbal teas as a raw material containing pectin substances. It should also be noted that the pectin substances of medicinal plants belong to the group of low-esterified pectins (E<40%), which indicates the possibility of their use as complexing agents. The results of experimental studies have confirmed the feasibility of using black and green tea as a base component with high antioxidant properties.