## 3 Results
### GC-MS Analysis of the Extracts  
Chromotographic analysis using gas chromatography-mass spectrometry revealed multiple peaks in the tested samples, with retention times of 203, 223, and 239 for tea, linden, and raspberry extracts, respectively (Figure 4). Detailed data for the individual extracts, including the compounds, retention times, experimental retention indices, literature retention indices, and total ion chromatogram (TIC) (%) for the linden, raspberry, and tea extracts, are provided in the Supplementary Materials (S1). Among the analyzed chemical groups, amino acids and their derivatives had the highest proportion in tea (23.3%) and the lowest in raspberries (19.6%). Organic acids occurred in similar proportions in all plants, with a slight predominance in lime (27.5%). Sugars and their derivatives dominated raspberries (28.6%), while in tea they accounted for 25.0%. Similarly, in the case of alcohols and polyols, the extract from raspberries showed a  
Figure 3: Increase in diameter of inhibition zones, following application of a mixture of two extracts [%] (Abbreviations: Tc—_Tilia cadata_ Mill. ; Or—_Quercus robur_ L.; Br—_Betula pendula_; Ri—_Rubus ideas_; Sa—_Salix alba_ L.). \begin{table}
\begin{tabular}{l l l l l l l} \hline \hline
**Combination** & _P. aeruginosa_ & _P. vulgaris_ & _K. pneumoniae_ & _K. oxytoca_ & _E. faecalis_ & _S. marcescens_ \\ \hline _Cs_\(\times\)_Tc_ & 8.0 & 7.0 & 4.0 & 2.0 & 8.0 & 4.0 \\ _Cs_\(\times\)_Qr_ & 8.0 & 7.0 & 4.0 & 5.0 & 8.0 & 4.0 \\ _Tc_\(\times\)_Qr_ & 6.0 & 4.0 & 4.0 & 5.0 & 6.0 & 4.0 \\ _Cs_\(\times\)_Bp_ & 8.0 & 7.0 & 5.0 & 6.0 & 8.0 & 4.0 \\ _Tc_\(\times\)_Bp_ & 6.0 & 4.0 & 5.0 & **4.0** & 4.0 & 4.0 \\ _Qr_\(\times\)_Bp_ & 6.0 & **4.5** & 5.0 & 6.0 & 6.0 & 4.0 \\ _Cs_\(\times\)_Ri_ & 12.0 & 7.0 & 6.0 & 6.0 & 8.0 & 4.0 \\ _Tc_\(\times\)_Ri_ & **8.0** & 4.0 & 6.0 & 6.0 & 5.0 & 4.0 \\ _Qr_\(\times\)_Ri_ & 8.0 & 4.0 & **4.0** & 6.0 & **6.5** & 4.0 \\ _Bp_\(\times\)_Ri_ & 8.0 & 4.0 & 6.0 & 6.0 & 5.0 & 4.0 \\ _Cs_\(\times\)_Sa_ & 8.0 & 7.0 & 4.0 & 4.0 & 8.0 & 4.0 \\ _Tc_\(\times\)_Sa_ & 6.0 & 4.0 & 4.0 & 4.0 & 4.0 & 3.0 \\ _Qr_\(\times\)_Sa_ & 6.0 & 4.0 & 4.0 & 5.0 & 6.0 & 4.0 \\ _Bp_\(\times\)_Sa_ & 4.0 & 4.0 & 5.0 & 6.0 & 4.0 & **6.0** \\ _Sa_\(\times\)_Ri_ & 8.0 & 4.0 & 6.0 & 6.0 & 5.0 & 4.0 \\ \hline \end{tabular} Abbreviations: Cs—_Camelia sinensis; Tc—Tilia cadata_ Mill.; Or—_Quercus robur_ L.; Br—_Betula pendula_; Ri—_Rubus ideas_; Sa—_Salix alba_ L.; an increase relative to the highest inhibition zone in each pair of tested extracts is shown in bold.  
\end{table} 
Table 5: Summary of results for combinations of extracts exhibiting growth inhibition of the bacteria tested. 14.3% share, while in tea it was 11.7%. Aromatic and phenolic compounds were present in the highest proportion in tea (7.5%) and the lowest in raspberries (5.4%) (Figure 5). In the linden extract, the most abundant compound was shikimic acid, constituting 8.81% of TIC, followed by fructose (8.16%) and glucose (7.92% for \(\alpha\)-D-glucopyranose and 6.20% for \(\beta\)-D-glucopyranose). Other major compounds included quinic acid (6.74%) and inositol (3.37%). Malic acid accounted for 4.46% TIC, while methyl glucofuranoside contributed 4.42% TIC. The remaining identified compounds each constituted less than 4% TIC. Additionally, p-Coumaric acid (0.76%) and epicatechin (1.34%) were also detected, both of which are known for their bioactivity. The raspberry shoots extract was characterized by a high content of sugars, including glucose (a combination of \(\beta\)-D-glucopyranose and \(\alpha\)-D-glucopyranose, totaling 21.74%), \(\beta\)-rructofuranose (10.08%), and fructose (6.06%). Malic acid constituted 6.00% of TIC, while  
Figure 4: Comparison of GC-MS chromatographic profiles obtained for the tested extracts. Figure 5: Distribution of main chemical groups in linden, raspberry, and tea extracts [%]. myo-inositol accounted for 4.45%. Additionally, quinic acid (1.73%) and gallic acid (0.56%) were present, both contributing to the antimicrobial potential of the extract.