FORMULATION OF HERBAL DRINKS FOR DIABETIC PATIENT MISS BENJAPORN SAVETKAIROP MISS PANITA RATANAMAHAWONGSE A SPECIAL PROJECT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHARMACY FACULTY OF PHARMACY
Formulation of herbal drinks for diabetic patient Benjaporn Savetkairop, Panita Ratanamahawongse Project advisor Nisarat Siriwatanametanon* Wichet Leelamanit* *Department of Pharmaceutical Botany, Faculty of pharmacy, Mahidol University *Department of Biochemistry, Faculty of pharmacy, Mahidol University Keyword Herbal drinks, Mulberry tree, Morus alba L. Jiaogulan, Gynostemma pentaphyllum (Thunb. Makino, Aloe vera (L. Burm.f, Aspartame The aim of this special project was to develop herbal drinks to be alternative choice for diabetic patient or healthy lifestyle people. The process of developing includes modification ratio of component and modification quantity of sweetener. After that the test acceptability was evaluated by sensory evaluation using 9 point Hedonic Scale method was carried out among 30 40 volunteers. According to Duncan's multiple range test by SPSS program, the herbal drinks formula consists of "mulberry leaves 0.7% w/v, jiaogulan 0.1% w/v and aloe vera gel 30% w/v" received the highest mean score of overall test acceptability at 6.294 points. This formula was selected to develop by using different quantity of aspartame. The result revealed that the herbal drinks consist of 200 mg obtained the highest mean score of overall test acceptability at 6.400 points. Then the herbal drink was analyzed antioxidant and total phenolic compounds by using DPPH assay and Folin ciocalteu method, respectively. The IC50 of this herbal drink was 8.154 mg/mL, Ascorbic acid equivalent was 23.15 mg AAE/ 1 g of dry extract and Total phenolic content was 0.9742 gGAE/100g of dry extract.