 The study determined inulin, sugar, phenolic, and antioxidant content in Burdock, Arxium-Lapa-L, root extracts obtained through pressure-liquid extraction and ultrason-assisted techniques. The results showed that the ultrason-assisted extract had higher inulin content and total phenolic compounds, while both methods exhibited high antioxidant activity. This article was authored by Nadezhda Pekkova, Ivan Ivanov, Dasha Mihailova, and others.