Research of extracts from fermented and unfermented cherry leaves

This paper describes a method for producing fermented cherry leaves that can be used as a tea substitute. The features of the obtained fermented product have been studied. It is shown that with this method of fermentation, significant changes occur in cherry leaves, which is expressed in a change in their appearance and the emergence of a peculiar flavor. The amount of extractive substances in aqueous and ethanol extracts obtained by various extraction methods was determined, as well as qualitative reactions to the content of flavonoids in the extracts were carried out. A method for determining the amount of extractive substances, simulating tea brewing in domestic conditions, is proposed.