Abstract
Functional foods are of great importance which are used to ensure improvements in human health by all aspects. A potential functional food was prepared with five different formulations A, B, C, D and E by using different combination of basil leaf, peppermint leaf and green cardamom to control hypertension. The raw material used for formulation wAS collected from the local market of Shahdara Lahore in September 2017. Selection of raw materials was totally based on the availability of specified bioactive components which can control hypertension. Formulations A, B, C, D and E were sensory evaluated. The overall acceptability for formulation A was 5/10, B was 6/10, C was 8/10, D was 9/10 and E was 7/10. On the basis of sensory analysis, formulation D was selected. For preliminary analysis, ethanolic and ethyl acetate fraction of basil leaf was prepared. Standard methods of phytochemical analysis were performed to identify flavonoids, alkaloids, polyphenolics and antioxidant activity. Antioxidant activity was measured by using DPPH assay. Quercetin was used as standard. Results were statistically analyzed which showed that IC50 (µg/mL) value of ethyl acetate fraction (389.00±0.99) was higher than the ethanolic extract (1372.00±6.32) of the basil leaf. On the basis of phytochemical analysis and DPPH assay. We formulated herbal tea that showed promising antioxidant properties. Characterization of food product proved it as potentially beneficial dietary supplement and hence recommended as potential functional food for hypertension. Keywords: Hypertension; Functional food; DPPH; Sensory Evaluation and Antioxidant activity.
Highlights
Hypertension or High BloodPressure (HBP) has become a commonest disease specially in low- and middle-income countries [1]
Functional foods are of great importance which are used to ensure improvements in human health by all aspects
A potential functional food was prepared with five different formulations A, B, C, D and E by using different combination of basil leaf, peppermint leaf and green cardamom to control hypertension
Summary
Hypertension or High BloodPressure (HBP) has become a commonest disease specially in low- and middle-income countries [1]. A number of factors are responsible for prevalence of HBP which include excessive intake of sodium products and alcoholic drinks and removal of vegetables and fruits from regular diet. This noncommunicable disease can be developed by deficiency of various vitamins such as vitamins C, D, riboflavin and folic acid [3]. Functional foods are known as food ingredients which can assist extraordinary in maintaining human health. These are the substances which take a part in growth and development of human bone structure [12].
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