World Journal of
Pharmaceutical and Life Sciences

PRODUCTION AND CHARACTERIZATION OF NON-CARBONATED DRINKS WITH EXTRACT OF LOCAL HERBAL MATERIALS

Eromosele O. Emmanuel, Ehiwario Nkeonyeasua Julius and Ihimire Inegbenose Godwin*

ABSTRACT

Weighed portion, 100g of Persea americana leaves, Mangifera indica leaves, Azadirachta indica leaves respectively were boiled to obtain extract of specific gravity of phenolics 0.04 that simulate local traditional medicine practitioner. 20ml of respective extract were used to compound drinks in the manner of composition specified for RibennaTm. Standard methods were then used to assess the phenolic and potassium content of the respective mixture. Mean value for triplicate analysis were calculated. These were subjected to one way analysis of variance (ANOVA) and Turkey-Kramner multiple composition Post-hoc test using Graphical prism statistical software (version 6). Differences were considered statistically significant at 95% confidence level (P<0.05). Azadirachta indica leaf extract compounded drink recorded the highest sodium ion content (9.35±0.29mg). Potassium ion content observed in corresponding samples were lower than sodium ion in the sample. Mangifera indica leaf extract drinks recorded the highest phenolic content, 4.07±1.73mg. Evidence from the study suggest capability of the local variety of herbs to serve purpose of herbal inclusion in Added Value Water as have been previously reported for various international accepted products.

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