Аңдатпа
This study presents a comparative analysis of organic compounds in extracts obtained from cherry v(Prunus cerasus), stevia (Stevia rebaudiana), and soybean (Glycine max). The chemical composition of the extracts was characterized using gas chromatography-mass spectrometry (GC-MS), allowing identification of the main constituents and determination of their relative abundances. In the cherry extract, furan derivatives were found to be predominant, with 5-hydroxymethylfurfural being the major component. The soybean extract contained significant amounts of sugar derivatives and phenolic compounds, which are known for their antioxidant activity. Analysis of the stevia extract revealed the presence of polyols and phenolic compounds, including hydroquinone. The detected furan derivatives, phenolic compounds, and polyols may contribute to the antioxidant and anti-inflammatory properties of the extracts. Overall, the findings suggest that these plant materials are promising sources of naturally occurring bioactive compounds, which could be further utilized in the development of functional foods, dietary supplements, or nutraceutical applications.