Abstract
Oxidative stress-related diseases, including cancer, diabetes, cardiovascular disorders, and neurodegenerative conditions, are major contributors to global mortality, as reported by the World Health Organization (WHO). Although synthetic inhibitors such as aminoguanidine and alagebrium, have demonstrated potential in mitigating oxidative stress. However, their clinical efficacy remains limited. In contrast, natural antioxidants derived from medicinal plants, particularly those rich in phenolic and flavonoid compounds, offer a promising alternative. The present study focuses on the formulation and evaluation of a polyherbal jelly made from Carissa carandas, Feronia limonia, and Opuntia ficus-indica (CFO), incorporating the fruit pulp of all three plants, which are rich in phenol content and known for their potent antioxidant properties. The jelly formulations (F1 and F2) were assessed for physicochemical parameters, phytochemical composition, antioxidant potential, and nutritional content. F1 and F2 jellies exhibited good clarity, desirable consistency, and a stable pH; however, F2 demonstrated higher viscosity (5891 cP) and F1 was fragmented. Preliminary phytochemical screening confirmed the presence of flavonoids, phenolics, alkaloids, and glycosides. Quantitative analysis revealed significant total phenolic content (11.31 ± 0.62 milligrams of gallic acid equivalent/gram (mg GAE/g) and total flavonoid content (35.29 ± 0.47 μg quercetin equivalent (QE)/100 mg). Antioxidant activity, measured via 2,2-diphenyl-1-picrylhydrazyl (DPPH), radical scavenging assay, yielded a half maximal inhibitory concentration (IC50) value of 4.13 ± 0.15 mg/mL, indicating substantial free radical neutralizing capacity, comparable to that of ascorbic acid. Nutritional evaluation indicated high carbohydrate content (84.70 g/100 g) with minimal fat, highlighting the jelly’s potential as a nutritionally beneficial antioxidant supplement.
doi: 10.17756/jfcn.2025-s2-008
Citation: Savalia V, Bhil D, Kamadiya K, Somaiya V, Solanki K, et al. 2025. Plant-based Antioxidant Jelly: Formulation and Evaluation of a Nutraceutical from Three Medicinal Fruits: Carissa carandas, Feronia limonia, and Opuntia ficus-indica. J Food Chem Nanotechnol 11(S2): S70-S76.
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