Introduction
Ginger
Canton ginger belongs to the family Zingiberaceae.1 It is a herbaceous perennial plant.2 It is commonly used as a spice and herbal medicine.2 The part used of the plant is the rhizome. The plant produces an orchid-like flower with yellow-green petals speckled with purple. Ginger (Zingiber officinale (L.) Roscoe) has been used as a spice for over 2000 years.3 Ginger contains up to 3% essential oil that gives the aroma of the spice.4 In India and countries with hot and humid climates, ginger is consumed in large quantities and is good for digestive problems.5 Ginger belongs to the plant family that includes cardamom and turmeric. Its spicy taste is mainly due to the presence of ketones, especially ginger root, which seems to be the main component of ginger studied in most health-related scientific studies.6 The rhizome, which is the horizontal stem from which the roots grow, is the main part of the ginger that is eaten. Ginger's current name comes from the Middle English gingivere, but the spice dates back more than 3,000 years to the Sanskrit word srngaveram, meaning "horny root", due to its shape.7 In Greek it is called ziggiberis, and in Latin zinziberi. Interestingly, ginger does not grow in the wild and its true origin is uncertain. The Indians and Chinese are said to have produced ginger as a root tonic for over 5000 years to cure many ailments, and the herb is now grown in the humid tropics. India is the largest ginger producer. Ginger has been used as a salting agent since long before official history was recorded. It was an extremely important trade item and was exported from India to the Roman Empire over 2000 years ago, where it was particularly prized for its healing properties. Ginger continued to be a highly sought after commodity in Europe even after the fall of the Roman Empire, with Arab merchants controlling the trade in ginger and other spices for centuries.8 In the 13th and 14th centuries, the value of a pound of ginger was equivalent to the price of a sheep. Raw and preserved ginger was introduced to Europe in the Middle Ages, where it was included in the official pantry of various countries. In the Middle Ages, it was imported in canned form for use as sweets. Queen Elizabeth I of England is credited with inventing the anthropomorphic gingerbread, which has become a popular Christmas treat.9
Active ingredients
At least 115 components of fresh and dried ginger varieties have been identified through multiple analytical procedures. Ginger contains many active components, such as phenolic compounds and terpenoids.10 The phenolic compounds in ginger are mainly ginger root,6 -shogaol and paradols. In fresh ginger, ginger root contains the main polyphenols such as 6-gingerol, 8-gingerol and 10-gingerol. Ginger root is the main component of fresh ginger and was found to be slightly reduced in dried ginger, while the concentration of6 -shogaol, which is the main dehydration product of gingerol, was higher.11 ginger. At least 31 compounds related to gingerol have been identified from crude methanol extracts of fresh ginger rhizomes. Ginger is rich in active ingredients, such as phenolics and saponins. Ginger has been subdivided into at least 14 bioactive compounds, including4 -gingerol,6 -gingerol,8 -gingerol, 10 -gingerol, 6 -paradol, 12 -shogaol, 6 -shogaol, 1-dehydro- 10 -gingerdione, 10 -gingerdione, 3-heptanone, 5-hydroxy-1,7-bis(4-hydroxy-3-methoxyphenyl), C21H24O6, log linear heptanoid, 1,7-bis-(4′ hydroxyl-3′ metoxyphenyl)-5-methoxyhepthan-3-one and metoxy- 10 –gingerol.13 The proportions of each individual ingredient in a sample of ginger depend on the country of origin, commercial processor and fresh, dried or processed ginger.14, 12
Herbal syrup
Herb syrup is prepared by adding a concentrated herbal extract with sugar, and alcohol was also used. Herbal syrup was made with decoction. Mixing a decoction of herbs with sugar helps to thicken the recipe and preserve it. This increases the shelf life of the formula. Added sweeteners can also help enhance the taste of certain herbs. The resulting syrup is delicious! It is defined as a thick, sticky liquid consisting of a concentrated solution of sugar and water with or without added flavoring or medicinal ingredients.15, 16, 17
Following are the ingredients used in formulation
Ginger: It is used in various herbal and ayurvedic treatment of cancer. The Soxhlet extracted alcoholic extract was obtained which was further filtered and used.
Orange oil: It consist fruit of plant citrus aurantium belonging to family: Rutaceae. It contain not less than 2.5% of volatile oil. It uses as antioxidant, anti-cancer and neurodegenerative disorder.18
Alcohol: It uses in small quantity act as preservative.
Invert sugar base: It was prepared by mixing 2 cups (480 mL) of water with 4.4 cups (1 kg) of granulated sugar and 1/4 teaspoon of cream of tartar in a pot. The mixture was boiled over medium heat until it reaches 236°F (114°C), stirring occasionally. Next, remove the mixture from the heat, cover, and let cool.19
Materials and Methods
Herbal syrup was prepared by decoction method. Ginger Extract was obtained as fine extract from Herbal Creations Pvt Ltd. The extract subjected to prepare an ethanolic extract to obtain the ethanol specific active constituents by Soxhlet extraction method. Further the extract was filtered, and the aliquots of the quantities were used as given in the table to prepared formulations F1 to F4. All extract are mixed with each other and 50ml of syrup was obtained. The coloring agent, flavoring agent are added to it. This obtained syrup was transferred to amber color bottle, closed it tightly and placed it into cool dry place. Preparation of herbal syrup: The preparation of herbal syrup was performed as per quantities given in Table 3, Table 4, Table 5, Table 6 and evaluation parameters are shown in Table 7.
Table 2
Formulation No.1 (F1) - For 50ml.
|
Sr. No |
Ingredient |
Quantity |
|
1. |
Ginger extract |
7ml |
|
2. |
Orange oil |
5ml |
|
4. |
Invert Sugar Base |
38ml |
Table 3
Formulation 2 (F2) - for 50ml.
|
Sr. No. |
Ingredient |
Quantity |
|
1. |
Ginger extract |
5ml |
|
2. |
orange oil |
2ml |
|
3. |
Invert Sugar Base |
33ml |
|
4. |
Alcohol |
10ml |
In above formula (F2), we used alcohol because in the formulation number 1 (F1), sugar was not able to inhibit the growth of fungi, so we use alcohol.
Table 4
Formulation 3 (F3) - For 50ml.
|
Sr. No. |
Ingredient |
Quantity |
|
1. |
Ginger extract |
8ml |
|
2. |
Orange oil |
2ml |
|
3. |
Invert Sugar Base |
33ml |
|
4. |
Alcohol |
7ml |
The formulation number 2 was rejected because of more quantity of alcohol is use. In this formula we use alcohol as minimum quantity.
Table 5
Formulation 4 (F4) – for 50ml.
|
Sr. No. |
Ingredient |
Quantity |
|
1. |
Ginger extract |
15 ml |
|
2. |
Orange oil |
4ml |
|
4. |
Invert Sugar base |
20ml |
|
5. |
Alcohol |
11 ml |
Following evaluation parameters were performed on formulation 4 (F4).
Evaluation parameter
Result and Discussion
The final formulation (F4) was obtained is stable than formulations F1, F2, F3. The formulation (F4) was obtained by minimizing the error in formulation F1, F2, F3. The formulation (F4) having antioxidant property hence it will be very helpful for researchers as well as industries to make the similar formulations on large scale.
Table 6
Evaluation of herbal syrup
Conclusion
The Herbal formulation was prepared and F4 can be formulated and prepared on large scale.
Acknowledgment
I express my gratitude to Dr Amit G. Nerkar, for funding this project through Ateos Foundation of Science Education and Research and for his precious suggestions and guidance for the completion of my project. We would like to express our obligation to CAYMET’s Siddhant College of Pharmacy, for providing all the necessary facilities to conduct the research work.
