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.--
- Manila: Technological University of the Philippines, 2019.
- x,110pages: 29cm.
Bachelor's thesis
College of Industrial Technology.--
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.