ANALYSIS OF PHENOLIC COMPOUNDS IN THE FOOD ADDITIVE AS-RAZZOQ
Obidjon Shaxabidinovich AbdulloyevAndijan State UniversityIbrohimjon Rahmonovich AsqarovAndijan State UniversityKobiljon K. OtakhonovAndijan State UniversityZiyodulloh Nabijon o'g'li RazzaqovAndijan State University
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This article examines the content of polyphenolic compounds in a mixture of rose hips (Rosa canina L.) and licorice (Glycyrrhiza glabra L.) roots in a ratio of 3:1, utilizing high-performance liquid chromatography for analysis. The findings are presented, alongside a discussion on the potential use of flavonoids from the sample for treating upper respiratory tract colds and the biological activity of polyphenols.
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