ASSESSMENT OF THE ANTIRADICAL ACTIVITY OF ONION (ALLIUM CEPA L.) AND MOTHERWORT (LEONURUS L.) EXTRACTS, ОЦЕНКА АНТИРАДИКАЛЬНОЙ АКТИВНОСТИ ЭКСТРАКТОВ ЛУКА (ALLIUM CEPA L.) И ПУСТЫРНИКА (LEONURUS L.), PIYOZ (ALLIUM CEPA L.) VA ARSLONQURUYUQ (LEONURUS l.) EKSTRAKTLARINING ANTIRADIKALLIK FAOLLIGINI BAHOLASH

<jats:p>This article evaluates the antiradical activity of onion (Allium cepa L.) and motherwort (Leonurus L.) plant extracts using the DPPH method. In the study, plant raw materials were mixed in mass ratios of 1:1, 3:1, and 1:3, and extraction was carried out using distilled water and 96% ethanol. The obtained results showed that the antiradical activity of the extracts depends on the ratio of plant components and the type of solvent. The highest antiradical activity was observed in the 1:3 mixture of onion and motherwort. In this ratio, the antiradical activity of the aqueous extract was 72.48%, while the ascorbic acid equivalent was 420.93 mg/100 g. The research results showed that flavonoids and phenolic compounds contained in motherwort play an important role in increasing the overall antiradical activity. Quercetin, ascorbic acid, and organic sulfur compounds contained in onion may exert a synergistic effect and enhance the biological activity of the extracts. The obtained results indicate that these extracts are promising for use in the prevention of diabetes mellitus, the development of functional food products, and the creation of natural phytopreparations.</jats:p>