Introduction
Indian mulberry
The strong vomit smell of the fresh Noni fruit has made it a staple food in most regions, but it is still a staple food in some cultures and has been used medicinally.1 traditional studies. In the mainstream market, it is introduced as a supplement in various forms, such as capsules, skin products, and juices. Morinda citrifolia is the scientific name of the noni tree known in the market. The known name of Morinda citrifolia also refers to the botanical name that was first derived from the Latin words 'morus' for mulberry and 'indicus' for the Indian.2 Currently, two varieties of M. citrifolia have been identified (M. citrifolia var. citrifolia citrifolia var. bracteata) and one variety (M. citrifolia Cultivar Potteri) are found. The maximum commonly observed litter is M. citrifolia var. citrifolia, with the greatest health and economic importance.3, 4, 5
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.6, 7, 8, 9
Following are the Ingredients Used in Formulation
Indian Mulberry: It is used in various herbal and ayurvedic treatments. 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.10
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.11
Materials and Methods
Herbal syrup was prepared by decoction method. Steps are as follows. Indian Mulberry 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 into it. This obtained syrup was transferred to amber color bottle, close it tightly and place it into cool place. Preparation of herbal syrup: The preparation of herbal syrup was performed as per quantities given in Table 2, Table 3, Table 4, Table 5 evaluation parameters are shown in Table 6.
Table 2
Formulation No.1 (F1) - For 50ml.
|
Sr. No |
Ingredient |
Quantity |
|
1. |
Indian Mulberry extract |
7ml |
|
2. |
Orange oil |
5ml |
|
4. |
Invert Sugar Base |
38ml |
Table 3
Formulation 2 (F2) - For 50ml.
|
Sr. No. |
Ingredient |
Quantity |
|
1. |
Indian Mulberry 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. |
Indian Mulberry 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. |
Indian Mulberry extract |
15 ml |
|
2. |
Orange oil |
4ml |
|
3. |
Invert Sugar base |
20ml |
|
4. |
Alcohol |
11 ml |
Following evaluation parameters were performed on formulation 4 (F4).
Evaluation parameter
Density
It was evaluated by formula as given below.
Formula for density: Density of liquid under test (syrup) = weight of liquid under test/volume of liquid under test = w3/v
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 am expressing 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 to our obligation CAYMET’s Siddhant College of Pharmacy, for providing all the necessary facilities to conduct the research work.
