TECHNOLOGY OF DRY EXTRACT FROM ROSEMARY

Аннотация

This article discusses the technology of obtaining dry extract from the leaves of rosemary (Rosmarinus officinalis L.), one of the medicinal plants. The pharmacological significance of biologically active compounds contained in rosemary, including essential oils, phenolic acids, flavonoids and diterpenoids, is analyzed. The process of producing dry extract includes the stages of extraction, filtration, concentration and drying. Scientifically based recommendations are given on the selection of the optimal solvent in the production technology, determination of extraction parameters and ensuring the preservation of biologically active substances. Keywords: rosemary, extraction, dry extract, phenolic compounds, essential oils, pharmaceutical technology, bioactivesubstance. INTRODUCTION: The technology of extracting dry extract from rosemary is of great practical importance in the pharmaceutical, food industry and cosmetology industries, as this process ensures the complete separation of biologically active substances from natural raw materials and the preservation of their quality indicators. Rosemary (Rosmarinus officinalis L.) is a plant widespread in the Mediterranean region, characterized by a strong essential oil aroma and rich chemical composition. Its leaves and young branches contain essential oils, phenolic compounds, flavonoids, diterpenes and rosmarinic acid with antioxidant properties, which have a beneficial pharmacological effect on the human body. The process of obtaining a dry extract allows not only to isolate biologically active substances from raw materials, but also to increase their concentration and extend their shelf life. Modern extraction technologies, including water-alcohol solutions, supercritical CO₂ extraction and ultrasound extraction methods, play an important role in improving the quality of the obtained product and ensuring the efficiency of the process. Also, the selection of the optimal temperature, time, type and concentration of the solvent, and the extraction method directly affect the quality and quantity of the final product. The relevance of this topic is that in recent years, the demand for synthetic preservatives and antioxidants has decreased, and the need for additives from natural sources is increasing. Rosemary extract is widely used in food products as a natural antioxidant that slows down oxidation processes, in pharmaceuticals as an anti-inflammatory and immune-boosting component, and in cosmetology as a means of slowing down the skin aging process. Therefore, improving the technology for obtaining dry extract from rosemary, improving product quality and making the production process economically efficient is one of the priority areas for current research anddevelopment. LITERATURE REVIEW Rosemary (Rosmarinus officinalis L.) has long been recognized in the literature for its wide use in the medicinal and food industries. Benedek and Kopp [1] in their study noted that the 98,7:ROTCAFTCAPMI.SECNEICSLACIDEM ,5202 ,tsuguA,5emuloV gro.srehsilbupcimedaca.www main bioactive compounds found in rosemary — carnosol, carnosic acid, and rosmarinic acid — have strong antioxidant properties. In their opinion, the preservation of these components during the extraction process depends on the correct selection of technological parameters. Nieto et al. [2] studied the antioxidant and antimicrobial properties of rosemary extracts and found that the extraction method significantly affects the quality and quantity of bioactive substances. In their study, aqueous-ethanolic extraction and supercritical CO₂ extraction methods were compared, and the CO₂ method allowed to obtain a dry extract with thehighest purity. Yesiloglu et al. [3] showed that by optimizing the extraction conditions of rosemary using supercritical CO₂, it is possible to extract maximum bioactive components by changing the parameters of pressure (200–300 bar), temperature (40–60 °C) and time. At the same time, they noted the partial decomposition of heat-sensitive substances in traditional boiling and cold extraction methods. ThePharmacopoeia of the Republicof Uzbekistan [4]sets standard requirements for the quality indicators of rosemary extract, moisture content, active substance concentration and microbial purity. These regulatory documents ensure strict compliance with technological procedures and hygienic requirements during the extraction process. Shen et al. [5] studied the antioxidant activity of rosemary essential oil and oleoresins. They proved the high ability of carnosic acid and carnosol to neutralize free radicals in vitro and emphasized the effectiveness of the dry extract in increasing the stability offood products. ANALYSISAND RESULTS The technology of obtaining dry extract from rosemary is a complex and multi-stage process, the main goal of which is to maximally isolate biologically active substances from plant raw materials and preserve their natural activity. Rosemary (Rosmarinus officinalis L.)