Optimization of a Functional Beverage Formula with Antioxidant Properties

Sawita Srisawat, Chutikan Sakphisutthikul


Morus alba L., Cnidoscolus chayamansa Mc.Vaugh, Moringa oleifera, and Stevia rebaudiana Bert. are widely used as ingredients in a traditional Thai beverage. This beverage is known for its beneficial properties for human health, such as its high antioxidant capacity, which give it the potential to be developed as a functional beverage. The objective of this study is to determine the optimum antioxidant properties of polyherbal formulations of leaf extracts using an in vitro method. There are 22 formulations consisting of various proportions of the extracts designated using Design Expert 6.0.4. The antioxidant study of the individual extracts and their different combinations was conducted using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, a Ferric Reduction Antioxidant Potential Assay (FRAP), and a Total Phenolic Content (TPC) assay. The results showed that Morus alba L. has higher antioxidant properties in most of the assays when tested individually, as compared to Cnidoscolus chayamansa Mc.Vaugh, Moringa oleifera, and Stevia rebaudiana Bert. A synergistic effect was exhibited in most of the polyherbal combinations. From the optimization process, it was revealed that the quadratic model was statistically significant for the FRAP and the TPC, while the special cubic model was statistically significant for the DPPH. The optimum mixture for antioxidant properties was found to contain an extract of 24.87 percent of Cnidoscolus chayamansa Mc.Vaugh, 0.64 percent of Moringa oleifera, and 73.46 percent of Morus alba L., with a desirability of 0.988. In conclusion, this present study justifies the promising antioxidant properties of the polyherbal mixtures. Thus, it is sensible to use a studied herbal formulation for the development of any antioxidant supplements or food products.


Keywords: optimization, functional beverage, antioxidant properties.



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