Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology

Introduction. The aim of the study is to determine the antioxidant capacity of non-traditional for restaurant technology spicy-aromatic vegetable raw materials. Materials and methods. Antioxidant capacity of spicy-aromatic plant raw materials: Hyssopus officinalis L. , Dracocephalum moldavica L. , Agastache foeniculum L. , Melissa officinalis L. , Ocimum basilicum L. , Foeniculum vulgare Mill. , Glebionis coronaria L. , Satureja hortensis L. were determined by redoxmetry and pH-metry of water-alcohol infusions; sensory indicators – by expert method; the results of mathematical and statistical processing – by the method of linear Pearson correlation. Results and discussion. The hydrogen index for water-alcohol infusions from spicy-aromatic raw materials has a value of 5.28 units pH ( Hyssopus officinalis L.) to 6.69 units pH ( Agastache foeniculum L. ). The minimum theoretical value of redox potential ( RP ) for plant water-alcohol infusions, which varies from 258.6 mV ( Agastache foeniculum L. ) to 343.2 mV ( Hyssopus officinalis L. ), was obtained. The actual measured RP of infusions was established – from 93 mV ( Hyssopus officinalis L. ) to 148 mV ( Glebionis coronaria L. ). Water-alcohol infusions from plant raw materials and a volume fraction of ethanol of 40% have a value of reduction