Rajesh Bhaiya Tope College of B Pharmacy.
Ayurvedic formulations are mainly administered by oral route, and most of the orally administered. Ayurvedic formulations belong to liquid form of drug. Polyherbal energy drink was prepared by using some traditional herbs having proved nutritional potential. The ingredients were selected as Amla, Liquorice, Ashwagandha, Tulsi, and Mentha. The prepared polyherbal energy drink was evaluated immediately after preparation. The analysis of prepared drink found tocontain optimum level of pH. The developed herbal energy drink provides good taste combined with potential health benefits. The prepared drink is potentially capable to replace the synthetic drinks are available in the market. These drinks are marketed for young people actively involved in sports or overworking hours, as natural alternatives that increases fun and improve physical and cognitive performances such as attention, concentration and alertness. There are commonly held false perceptions that the consumption of EDs can rectify the impairment to human physiology because of alcohol consumption including visual reaction time and motor coordination, which is highly required for sports and driving activities, to name a few.
India has used the herbal drugs long safe and continuous uses in alternative Medicines well as over the counter self-medications by Ayurveda doctors. Its definition was "any substance that may be considered food or part of food and provides medical or health benefits, including the prevention and treatment of disease. The consumption of energy drinks has increased vigorously among the youth generation, even after knowing the fact that the energy drinks have adverse effects. The energy drinks available in the market contains varying amount of caffeine but it has its own side effects. The preparation contains poly herbs such as Amla, Liquorice, Ashwagandha, Tulsi, and Mentha leaves have proved pharmacological activity with no side effects.
Amla: Amla, also known as Indian gooseberry, is rich in vitamin C and antioxidants. It is believed to boost immunity and promote overall health.
Ashwagandha: Ashwagandha is an adaptogenic herb that has been used in Ayurvedic medicine for centuries. It is known for its potential to reduce stress, improve cognitive function, and boost energy levels.
Liquorice: Liquorice root is often used as a natural sweetener and flavoring agent. It can add a carminative effect to energy drink.
Tulsi: Tulsi, also known as holy basil, is considered a sacred herb in Ayurveda. It is believed to have various health benefits, including boosting immunity, reducing stress, and promoting respiratory health.
Mentha: Mentha, or mint, is known for its refreshing and cooling properties. It can providea pleasant flavor and aroma to your energy drink.
Honey: Honey is a natural sweetener that can provide a quick source of energy. It also contains antioxidants and has potential antibacterial properties.
Methyl paraben: Methyl paraben is a preservative commonly used in food and cosmetic products to prevent the growth of bacteria and fungi.
The polyherbal energy drink is the best choice for the replacement of soft energy drinks usage and tackles the adverse effects. Herbal ingredients play an important role in the sensory evaluation of energy drinks as well as improving their health has beneficial effects. Herbal extracts are the commonly consumed drinks/beverages, which are brewed from several parts of plants.
Review Of Literature
Komal R. More and Shraddha et al(2024)M. Jain Most of herbal syrup was originally derived from plant herbal medicine refers to use extract of fruit for medicinal purpose. Alongwith other dosage from herbal drugs also formulated inform of syrups. Today syrup is used for treatment of many ailments and to overcome symptoms of diseases Ms. Jaini K. Patel, Dr. Divyakant Patel, Mr. Ronak Patel, Mr. Janak A. Akbari, Mr. Abhishek Mishra et al(2023) In the present study, poly-herbal powder drink was developedusing traditional herbs that proved nutritional potential. The key ingredients were selected as cinnamon, Amla, liquorice, lemon juice, tulsi, and mentha based on their household routine use in the summer with proven refreshing, cooling, and energetic feeling for ages. After several trials made, the final composition of the formulation was selected as the most suitablecombination based on the taste and physicochemical properties. The physicochemical analysis of the prepared drink was found to contain an optimum level of Ph which was following the commercial recommendations. Ms. Chetana D. Patil, Ms. Mayuri B. Bhandhari, Ms. Smita P. Bedis, et al (2022) Ayurvedic formulations belong to liquid form of drug. Polyherbal energy drink was prepared by using some traditional herbs having proved nutritional potential. The ingredients were selected as Amla, Liquorice, Ashwagandha, Tulsi, and Mentha. The prepared polyherbal energy drink was evaluated immediately after preparation. The analysis of prepared drink found to contain optimum level of pH. The developed herbal energy drink provides good taste combined with potential health benefits Vikas Gawali. 5.Shreya Talreja, Sonam Kumari, Prateek Srivastava, and Swarnima Pandey et al(2019) Phyllanthus emblica Linn. Or Emblica officinalis Gaertn. commonly known as Indian gooseberry or Amla. Emblica officinalis (Amla) are widely used in the Indian system of medicine (Ayurveda, Unani and Siddha). According to believe in ancient Indian mythology, it is the first tree to be created in the universe. It belongs to the family of Euphorbiaceae. Itis the richest natural source of Vitamin C. Emblica officinalis (EO) primarily contains tannins, phenolic compounds, amino acids and carbohydrates. Its fruit juice contains the highest amount of vitamin C, Ellagic acid, Chebulinic acid, Quercetin, Chebulagic acid, Emblicanin-A, Emblicanin-B, Gallic acid and ascorbic acid etc. Dalvi Nilam, Mahesh Bhal singh. et al(2018)In the present study, poly-herbal powder drink was developed by using some traditional herbs having proved nutritional potential.The key ingredients were selected as cinnamon, Amla, liquorice, lemon juice, tulsi and menthe based on their household routine use in the summer with proven refreshing, cooling and energetic feeling since ages. After several trials made, the final composition of formulation was selectedas most suitable combination based on the taste and physicochemical properties. The physicochemical analysis of the prepared drink found to contain optimum level of pH which was in accordance of the commercial recommendations. During the nine point's hedonic scalesensory evaluation, the drink was strongly liked for colour, taste, flavor and texture. The developed herbal drink provides an economical and feasible option for the consumers with very good taste combined with potential health benefits. The present drink is potentially capable to replace the synthetic drinks available in the market Anhinav Pandey, Rishabh Dixit ,Alok Prakash ,and V.Devi Rajeswari et al(2014) Energydrinks (EDs) are caffeine-based beverages that commonly contains large amount of carbohydrates, sugar, health supplements and various energy stimulants, such as ginseng and vitamin B, to namea few. These drinks are marketed for young people actively involved in sports or overworking hours, as natural alternatives that increases fun and improve physical and cognitive performancessuch as attention, concentration and alertness. Natalie Ohanessian et al(2009) The objective of this project is to develop a natural tea based energy drink with minimal and all natural sugars. When a consumer walks into aconventional grocery store, different energy drink choices are available. The one thing almost all these energy beverages have in common is the extremely high level ofcaffeine There is a demand for consumers looking for a “natural” energy boost
3. Rationale Of the Study: -
Need Of Work: -
The need for a polyherbal energy drink arises from several factors that align with current consumer demands and market trends. Many consumers are looking for natural alternatives to synthetic energy drinks that often containhigh levels of caffeine, sugar, or artificial ingredients. Polyherbal energy drinks use a blend of herbs known for their natural energy-boosting properties, offering a healthier option. With increasing awareness of health and wellness, people are seeking drinks that not only provide energy but also contribute to overall well-being. A polyherbal drink can offer additional benefits such as improved focus, stress reduction, and immune support, thanks to the medicinal properties of the herbs used. There is a growing demand for functional beverages drinks that do more than just quench thirst. A polyherbal energy drink meets this demand by offering functional benefits, like enhanced vitality, stamina
Objectives: -
Plan Of Work: -
Formulation and preparation of Polyherbal Energy Drink
5. Drug Profile
1. Amla
Fig no 4.1: Amla Synonyms: Emblica, Indian goose berry, amla
Biological Source
This consists of dried, as well as fresh fruits of the plant Emblica officinalis Gaerth (Phyllanthusemblica Linn.), belonging to family Euphorbiaceae.
Chemical Constituent
It is highly nutritious and is an important dietary source of vitamin C, minerals, and amino acids. The edible fruit tissue contains protein concentration 3-fold and ascorbic acid concentration 160- fold compared to that of the apple. The fruit also contains considerably higher concentration of most minerals and amino acids than apples. The pulpy portion of fruit, dried and freed from the nuts contains: gallic acid 1.32%, tannin, sugar 36.10%; gum 13.75%; albumin 13.08%; crude cellulose 17.08%; mineral matter 4.12%; and moisture3.83%.Tannins are the mixture of gallic acid, ellagic acid, and phyllembin
Uses
The fruits are diuretic, acrid, cooling, refrigerant, and laxative. Dried fruit is useful in haemorrhage, diarrhoea, diabetes, and dysentery. They are useful in the disorders associated with the digestive system and are also prescribed in the treatment of jaundice and coughs. It hasantioxidant, antibacterial, antifungal, and. antiviral activities. Amla is one of the three ingredients of the famous ayurvedic preparation, triphala, which is given to treat chronic dysentery, bilousness, and other disorders, and it is also an ingredient in chavanpras
Ashwagandha
Fig no 4.2 : Ashwagandha
Synonyms: Ashwagandha, Clustered Wintercherry.
Biological Source
It consists of the dried roots and stem bases of Withania somnifera Dunal, belonging to family Solanaceae.
Chemical Constituents
The plants contain the alkaloid withanine as the main constituent and somniferine, pseudowithanine, tropine and pseudotropine, hygrine, isopellederine, anaferine, anahygrineandsteroid lactones. The leaves contain steroid lactone, commonly known as withanolides
Uses
All plant parts are used including the roots, bark, leaves, fruit and seed are used to treat nervous disorders, intestinal infections and leprosy. Ashwagandha is one of the most widespread tranquillizers used in India, where it holds a position of importance similar to ginseng in China.It acts mainly on the reproductive and nervous systems, having a rejuvenative effect on the body, and is used to improve vitality and aid recovery after chronic illness. It is also used to treat nervous exhaustion, debility, insomnia, wasting diseases, failure to thrive in children, impotence, infertility; multiple sclerosis, etc. Externally it has been applied as a poultice to boils, swellings and other painful parts. Withania is considered as an adaptogen and so is usedin number of diseases Balya, vajikari, vajigandha, varahakarni, turangagandha, hayagandha, kushthagandhi
Liquorice
Fig no 4.3: Liquorice Synonyms: Radix Glycyrrhizae, Sweet liquorice.
Biological Source
Liquorice consists of subterranean peeled and unpeeled stolons, roots and subterranean stemsof Glycyrrhiza glabra Linn, and other species of Glycytrhiza, belonging to family Leguminosae.
Chemical Constituents
The chief constituent of liquorice root is Glycyrrhizin (6–8%), obtainable in the form of a sweet,which is 50 times sweeter than sucrose, white crystalline powder, con-sisting of the calcium and potassium salts of glycynhizic acid. Glycyrrhizic acid on hydrolysis yieldsglycyrrhetic or Glycyrrhetinic Acid.
Uses Glycyrrhiza is widely used as a sweetening agent and in bronchial problems such as catarrah, bronchitis, cold, flu and coughs. It reduces irritation of the throat and yet has an expectorant action. It produces its demulcent and expectorant effects. It is used in relieving stress. It is a potent healing agent for tuberculosis, where its effects have been compared to hydrocortisone. Glycyrrhiza is also effective in helping to reduce fevers (glycyrretinic acid has an effect like aspirin), and it may have an antibacterial action as well. It is used in the treatment of chronic inflammations such as arthritis.
Tulsi
Fig 4.4 : Tulsi
Synonyms
Sacred basil, basil.
Biological Source
Tulsiconsists of fresh and dried leaves of Ocimum sanctum Linn., belonging to family Labiatae.
Chemical Constituents
Tulsi leaves contain bright, yellow coloured and pleas-ant volatile oil (0.1 to 0.9%). The oil content of the drug varies depending upon the type, the place of cultivation and season of its collection. The oil is collected by steam distillation method from the leaves and flowering tops. It contains approximately 70% eugenol, carvacrol (3%), and eugenol-methyl-ether (20%). It also contains caryophyl-lin. Seeds contain fixed oil with good drying properties.
Uses
The fresh leaves, its juice and volatile oil are used for various purposes. The oil is antibacterialand insecticidal. The leaves are used as stimulant, aromatic, spasmolytic, and diaphoretic. Thejuice is used as an antiperiodic and as a constituent of several preparationsfor skin diseases andalso to cure earache. Infusion of the leaves is used as a stomachic. The drug is a good immunomodulatory –[agent].
Honey
Fig no 4.5 : Honey Synonyms: Madhu, Madh, Mel, Purified Honey.
Biological Source
Honey is a viscid and sweet secretion stored in the honey comb by various species of bees, suchas Apis mellifera, Apis dorsata, Apis florea, Apis indica and other species of Apis, belonging to family Apideae (Order: Hymenotera).
Chemical Constituents
The average composition of honey is as follows: Moisture 14–24%, Dextrose 23–36%, Levulose(Fructose) 30–47%, Sucrose 0.4–6%, Dextrin and Gums 0–7% and Ash 0.1–0.8%. Besides, it is found to contain small amounts of essential oil, beeswax, pollen grains, formic acid, acetic acid, succinic acid, maltose, dextrin, colouring pigments, vitamins and an admixture of enzymes, for example, diastase, invertase and inulase.
Uses
Honey shows mild laxative, bactericidal, sedative, antiseptic and alkaline characters. It isused for cold, cough, fever, sore eye and throat, tongue and duodenal ulcers, liver disorders, constipation, diarrhoea, kidney and other urinary disorders, pulmonary tuberculosis, marasmus, rickets, scurvy and insomnia. It is applied as a remedy on open wounds after surgery.
Mentha
Fig no 4.6: Mentha
Synonyms: Spearmint, Garden mint, Mackerel mint, Our lady’s mint, Green mint, Sage of Bethlehem.
Biological Source
Pudina consists of dried leaves and flowering tops of Mentha spicata Linn., belonging to familyLabiatae.
Chemical Constituents
It contains about 0.5% volatile oil containing carvone. It also contains limonene, phellandrine, dihydrocarveol acetate, esters of acetic, butyric, and caproic or caprylic acids. The drug alsocontains resin and tannins.
Uses
The drug is used as spice, flavouring agent, carminative, digestive, spasmolytic, stimulant, and as a diuretic. Pudina is chiefly used for culinary purposes. Sweetened infusion is an excellent remedy for infantile trouble and also a pleasant beverage in fevers, inflammatory diseases.
Methods And Preparation
Fig no: 5.1
Collection of drug
The powder of Amla, Ashwgandha, Liquorice, Tulsi, Mentha was collected from shabbarDawasaz clinic.
The Authentication of drug done by following methods:
Physical Analysis:
Mix a tablespoon of honey into a glass of water. Pure honey will settle at the bottom and notdissolve easily. Impure honey may dissolve or create a cloudy appearance.
Gently heat a small amount of honey. Pure honey will caramelize and take on a golden hue Impure honey may burn or smell burns.
Formulation Table
Sr. No. |
Ingredients |
Qty Given |
Uses |
1 |
Amla |
13.9gm |
Immunity Booster |
2 |
Liquorice |
13.9gm |
Carminative Expectorant |
3 |
Ashwagandha |
13.9gm |
Anti-Oxidant |
4 |
Tulsi |
4.8gm |
Antibacterial |
5 |
Mentha |
3.5gm |
Flavouring Agent |
6 |
Honey |
Qty. Sufficient |
Sweetening Agent |
7 |
Methyl Paraben |
0.4gm |
Preservative |
8 |
Water |
400ml |
Vehicle |
Procedure:
All the ingredients were weigh accurately and then mixed with 400ml of water, the mixture was boiled until total volume becomes one fourth of initial volume. Then the decoction was cooled and filtered. After cooling addition of sufficient amount of honey is mixed with drink and then required quantity of methyl paraben will added as preservative to the mixture. Prepared drink will filled into tight container. The final herbal drink was then subjected for evaluate.
Fig 5.2: Preparation of Poly Herbal Energy Drink
Evaluation of Polyherbal Energy Drink:
The polyherbal energy drink was examined for physical appearance in terms of colour,Odour,Taste.
1-2 drops of dilute iodine + 1-2 ml of sample which shows red or brown colour.
2-3 ml sample +few drops of Dragondroff’s reagent solution turns into orange brown ppt.
Small amount of sample mixed with lead acetate solution which shows yellow ppt.
Smallamount of sample + acetic acid which gives red colour.
2ml of sample + 2 ml of biuret reagent then mix vigorously solution shows purple colour
Take small amount of sample on piece of filter paper, dry the paper in sunlight, observe the paper, oily patch on the paper indicates that presence of fat.
The pH of energy drink was checked by using a calibrated digital pH meter at constant temperature and the pH was noted.
Table 2: Physical Evaluation
Colour |
Reddish brown |
Odour |
Pleasant |
Taste |
Sweet |
pH |
4.35 |
Table 3: Phytochemical Tests for Ingredients
Phytochemical Test |
Observati0n |
For Amla: alcoholic or aqueous extract of the drug+ferric chloride solution |
Blue colour observed |
For Ashwagandha: Wagner’s test: Wagner’s reagent + aqueous solution of ashwagandha |
Brown precipitate |
For Liquorice:80% sulphuric acid + liquorice powder |
Orange yellow colour |
For Tulsi: Alkalime reagenttest:0.5ml of crude extract+2ml of 2% NaOH |
Intense Yellow colour |
For Honey: fehling’s reagent: aqueous solution of Honey+fehling’s solution |
Brick red colour |
Evaluation Test for Energy Drink
Table 4: Evaluation Test for Energy Drink
Test |
Observation |
Interference |
1.Test for Carbohydrates: -1-2 drops of dilute iodine+1-2ml of sample |
Red or Brown colour |
Carbohydrates are present |
2.Test for alkaloids: dragondroff’s test: 2-3ml of sample + few drops of Dragondroff?s reagent solution |
Orange brown ppt |
Alkaloids are present |
3.Test for Flavonoids: small amount of sample +lead acetate |
Yellow colour ppt |
Flavonoids are present |
4.Test for Tannins and phenolic compounds: small amount of sample +acetic acid |
Red colour |
Tannins and phenolic compounds are present |
5.Test for proteins: Small amount of sample +2ml of biuret reagent |
Purple colour |
Proteins are absent |
6.Test for fats: small amount of sample on the filter paper dried in sunlight |
Oily patch |
Fats are absent |
CONCLUSION
The prepare formulation beneficial for the all the persons. The formulation is prepare from the natural herbs so the chances of side effects are lower than the soft drinks. This herbal energy drink is natural option to the synthetic drinks along with the several health benefits. This is good supplement for freshly recover from the illness and gives the freshness to the person. All the herbs used in this preparation are easily available during any season and are not costly thus the product is economically feasible.
REFERENCES
Chetan Thombre*, Vishal Waghmode, Prachi Murkute, Ashwini Pundkar, Dr. Santosh Payghan, Formulation and Evaluation of Polyherbal Energy Drink, Int. J. of Pharm. Sci., 2025, Vol 3, Issue 4, 1368-1379 https://doi.org/10.5281/zenodo.15194504