Preparation of Marketable Functional Food to Control Hypertension using Basil (ocimum basillium) and Peppermint (mentha piperita)

Afshan Saleem () and Arjumand Iqbal Durrani
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Afshan Saleem: Department of Chemistry, University of Engineering & Technology Lahore.
Arjumand Iqbal Durrani: Department of Chemistry, University of Engineering & Technology Lahore.

International Journal of Innovations in Science & Technology, 2019, vol. 1, issue 1, 15-32

Abstract: Functional foods are of great importance which are used to ensure improvements in human health by all aspects. A potential functional food was prepared with five different formulations A, B, C, D and E by using different combination of basil leaf, peppermint leaf and green cardamom to control hypertension. The raw material used for formulation wAS collected from the local market of Shahdara Lahore in September 2017. Selection of raw materials was totally based on the availability of specified bioactive components which can control hypertension. Formulations A, B, C, D and E were sensory evaluated. The overall acceptability for formulation A was 5/10, B was 6/10, C was 8/10, D was 9/10 and E was 7/10. On the basis of sensory analysis, formulation D was selected. For preliminary analysis, ethanolic and ethyl acetate fraction of basil leaf was prepared. Standard methods of phytochemical analysis were performed to identify flavonoids, alkaloids, polyphenolics and antioxidant activity. Antioxidant activity was measured by using DPPH assay. Quercetin was used as standard. Results were statistically analyzed which showed that IC50 (µg/mL) value of ethyl acetate fraction (389.00±0.99) was higher than the ethanolic extract (1372.00±6.32) of the basil leaf. On the basis of phytochemical analysis and DPPH assay. We formulated herbal tea that showed promising antioxidant properties. Characterization of food product proved it as potentially beneficial dietary supplement and hence recommended as potential functional food for hypertension.

Keywords: Hypertension; Functional food; DPPH; Sensory Evaluation and Antioxidant activity. (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:abq:ijist1:v:1:y:2019:i:1:p:15-32

DOI: 10.33411/IJIST/2019010102

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