Primary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate the reuse of the herbal material. The highest content of polyphenol compounds and flavonoids was determined in the primary peppermint brews (4017 mg L⁻¹ and 360 mg L⁻¹, respectively). The secondary brews were characterised by a lower content of active substances than the primary brews. The study showed that the herbal postbrewing material contained significant levels of essential oil (from 13.04% to 95.65%) and may be an alternative source of volatile bioactive compounds.

中文翻译：

---

通过UV-VIS和GC-MS光谱分析估算一级和二级草药酿造中的选定活性物质的含量

测试了一级和二级草药酿造物中多酚类化合物，类黄酮和精油的含量。酿造过程在95°C的初始温度和不同的时间参数（5、10、15和30分钟）下进行。还进行了二次酿造以估计草药的再利用。在一次薄荷酿造中确定了最高含量的多酚化合物和类黄酮（分别为4017 mg L ^-1和360 mg L ^-1）。二级酿造的特点是活性物质含量低于一级酿造。该研究表明，草本植物后发酵物质中含有大量的精油（从13.04％至95.65％），并且可能是挥发性生物活性化合物的替代来源。