Abstract
Oxidative stress is a major contributor to the pathogenesis of numerous chronic diseases and is identified by the World Health Organization as a leading global health concern. In response, the present study investigates a polyherbal formulation, composed of antioxidant-rich botanicals, for its potential to mitigate oxidative stress and its transformation into a stable solid dosage form. Selected herbs included Nigella sativa (black seed), Hibiscus sabdariffa (hibiscus flower), Trigonella foenum-graecum (fenugreek), Syzygium aromaticum (clove), Zingiber officinale (ginger), Foeniculum vulgare (fennel), Elettaria cardamomum (cardamom), Cinnamomum verum (cinnamon), Curcuma longa (turmeric), and Beta vulgaris (beetroot). The aqueous polyherbal decoction was analyzed for phytochemical constituents and quantified for total phenolic content (TPC) using the Folin–Ciocalteu method, expressed in gallic acid equivalents (GAE). Antioxidant potential was assessed via 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. The formulation was subsequently converted into effervescent granules via wet granulation. Phytochemical screening confirmed the presence of phenolic, flavonoids, alkaloids, glycosides, coumarins, tannins, and other bioactive. TPC was measured at 117.71 ± 3.48 μg/mg GAE. The extract demonstrated potent free radical scavenging activity (FRSA), with an IC₅₀ of 18.59 μg/mL, outperforming standard ascorbic acid (IC<sub>50</sub> = 30.85 μg/mL). These findings highlight the synergistic antioxidant efficacy and nutraceutical potential of polyherbal blends, supporting their role as functional food ingredients. Moreover, the development of a stable solid dosage form broadens the scope for application in preventive healthcare targeting oxidative stress-mediated disorders.
doi: 10.17756/jfcn.2025-s2-007
Citation: Savalia V, Patadiya A, Haruna S, Badhai P, Vala K, et al. 2025. Phytochemical Composition, Antioxidant Activity, and Formulation of a Polyherbal Drink into Effervescent Granules from Hibiscus rosa-sinensis. J Food Chem Nanotechnol 11(S2): S64-S69.
Downloads