Phytochemical screening: determinants for the development of potential anti inflammatory drink/ Adrielle T. Canlas, Marielle B. Custodio, Bernadette A. Marcelo, and Czanelle B. Sta. Rufina.--

Bachelor's thesis

College of Industrial Technology.-- Bachelor of technology major in nutrition and food technology: Technological University of the Philippines, 2019.

Includes bibliographic references and index.

The study, Development of a Potential Anti-Inflammatory Drink, aims to provide a ready-to-
drink juice made from the extracted liquids of pineapple (Ananas comosus), banaba leaf

(Lagerstroemia speciosa), licorice roots (Glycyrrhiza glabra) and ginger (Zingiber officinale)
for consumers especially for those who experience pain and inflammation of the muscles. The
study focused on the bioactive compounds such as the phytochemical constituents and did not
undergo clinical studies to prove its anti-inflammatory effect. The process includes the
formulation and pasteurization of extracted and decocted pineapple, banaba leaf, licorice and
ginger, which is contained in a glass bottle. In addition, the anti-inflammatory drink had
undergone laboratory tests such as proximate analysis, nutritional analysis, phytochemical
screening, microbial analysis and stability testing to measure its nutrient and bioactive content
as well as the product’s coliform count and life span. The product is proven to be safe for
human consumption with a stability of one month and shows a moderate to abundant levels of
phytochemicals. The product was evaluated by 50 panels composed of randomly selected
consumers from different age groups, which gained an overall mean of 7.7 with a descriptive
rating of “Very Much Acceptable”. This signifies that the product is beneficial to all in terms
of inflammation in the body.