Formulation and development of a neutraceutical herbal drink by using “Gotukola”

Abstract

Gotukola (Centella asiatica) is an ancient ayurvedic remedy, which is used in the present as a useful tonic and cleaning herb for skin problems and digestive disorders. It is used to treat a variety of disorders, including leprosy, but it is valued chiefly as a revitalizing herb that strengthens nervous function and memory. Gotukola, which has a bitter, sweet and an acrid taste also be used as a leafy vegetable. In the present era, where people are more interested in natural food products,herbal drink have a high demand in the drink market. Therefore this study was carried out with the main objective of to develop an herbal drink with maximum consumer satisfaction by using Gotukola (Centella asiatica). In addition, it was also aimed to select the best extraction method for Gotukola (extractor). During this study the Gotukola juice was extracted using three different solvents. Hot water, alcohol and a true mixer of hot water and alcohol were used for this purpose. Most suitable time-temperature requirement and herbal content for preparation of drink in hot water extraction were determined using sensory evaluation.Absolute alcohol was used in the alcohol extraction and 30% alcohol was used in the extraction by solvent mixture. The results of both the sensory evaluation and TLC analysis were considered in determining- the best extraction method. In the shelf life evaluation of the drink, both the physicochemical (Acidity, pH, SMS, Brix value) and microbiological (TCC, Yeast and moulds count, Coliform and E-coli count) characteristics were taken in to consideration. According to the results it was revealed that the best temperature-time combination for the hot water extraction was 100°C for 10 minutes and suitable herbal content that can be used in preparation was 10% v/v basis. Sensory evaluation results indicated the hot water extraction as the best method where as TLC results indicated the alcohol extraction as the best. The physicochemical and microbiological characteristics of the drink remained unchanged during the period of a storage life of eight weeks.