Vishnu Priya V et al., Int. J. Res. Pharm. Sci.

, 9(3), 488-492

ORIGINAL ARTICLE

INTERNATIONAL JOURNAL OF RESEARCH IN

PHARMACEUTICAL SCIENCES
Published by JK Welfare & Pharmascope Foundation Journal Home Page: https://ijrps.com

Assessment of nutritional value of a newly formulated health drink

Keshaav Krishnaa P, Vishnu Priya V*, Gayathri R
Department of Biochemistry, Saveetha Dental College, Saveetha Institute of Medical and Technical Sci-
ences, Saveetha University, Velappanchavadi, Chennai - 600077, Tamil Nadu, India

Article History: ABSTRACT

Received on: 09.03.2018 To estimate the nutritional value of a newly formulated health drink. The
Revised on: 17.05.2018 various components were weighed out and grinded to fine homogenous
Accepted on: 19.05.2018 powder. The various components include turmeric, black pepper, mango
peel, raisins and almonds. Mango peel and mango fruit were dried to remove
Keywords: the water content. The sample tea powder was prepared by weighing out 10g
of whole black pepper, 18g of almonds, 15g of raisins, 10g of dried and
powdered mango peel and fruit along with about 1g of turmeric powder. The
Almonds, above said weight of different substances was obtained through trial and
Drink, error. The above said mixture was then quantitatively analysed for
Dietary Fibres, nutritional substances such as carbohydrates, protein, fat, calcium and
Raisins dietary fibres. The health drink was quantitatively analysed and the values
were obtained for 100g of the health drink. The carbohydrate content was
lower in comparison with commercially available health drinks available in
the market, this would provide an edge of the said health drink as a lower
carbohydrate content implies a lesser chance of dental caries. The newly
formulated health drink provides to be far superior to the presently available
health drinks and hence further research on the same would enable its
introduction into the commercial market for use.

* Corresponding Author robust flavour of tea. Other major flavonoids that

were present were Catechin, epicatechin,
Name: Dr. Vishnu Priya V
epicatechin gallate, gallocatchin (Which is not
Phone: +91-9841445599
Email: drvishnupriyav@gmail.com present in green tea), epigallocatechin gallate
(EGCG) (Knop et al., 2015). EGCG is present in
ISSN: 0975-7538 higher levels in green tea in comparison with that
of normal tea. EGCG is the compound that is
DOI: https://doi.org/10.26452/ijrps.v9i3.1525 majorly responsible for the amazing properties of
green tea. It is responsible for the anticancerous
Production and Hosted by
property (Havsteen, 2002). The compound which
IJRPS | https://ijrps.com causes weight loss etc. Amino acids that are
© 2018 | All rights reserved. present in tea are majorly responsible for the
brothiness and umami taste of green tea. Out of
INTRODUCTION
which the major amino acid present is L-Theanine.
Initially the composition of tea was studied and the L- theanine is responsible for that feeling of
effect of each compound was observed. On relaxation that we get when we drink tea. It also
referring a few articles it was found that tea is promotes brain activity. The enzymes that are
majorly composed of Polyphenolic compounds. present in tea include polyphenol oxidase and
Majorly among the polyphenolic compounds were peroxidase which are responsible for the browning
flavonoids. Within flavonoids the major one was of tea leaves (Feng, 2006). Heat inhibits these
tannins (Penelope Ody, 2000). Tannins on enzymes that is why the green tea leaves remain
oxidation produced the aflavins and thearubigins green. They contain the pigments, chlorophyll m,
which were responsible for the dark colour and carotenoids and xanthophylls. Carbohydrates
account for about 11% which is for the sweetness.
488 © International Journal of Research in Pharmaceutical Sciences
 Vishnu Priya V et al., Int. J. Res. Pharm. Sci., 9(3), 488-492

It contains methylxanthines such as caffeine which Kjedahl catalysts (Tablet consists of 1g Na2SO4
is a stimulant, theobromine and theophylline. and 0.5g of selenium) were added. Concentrated
Minerals present include Florine, Manganese, H2SO4 (20ml) and glass beads were added to avoid
Arsenic, nickel, selenium, iodine, aluminium and any bumping on heating. The flask was set in the
potassium. fume cupboard and heated gently until the mixture
becomes colourless. The heating process was
Many health drinks are available in the commercial
approximately one hour after which it was allowed
market, but only very few of them are likeable by a
to Cool down to room temperature slowly and
human being. The field has grown vastly yet many
washed. 20ml of distilled water is then added into
side effects exist from various health drinks. Health
500ml distillation flask.
drinks should have multiple beneficial properties
but no negative properties at the same time. Thus Distillation
the study was designed to create a health drink and
Pieces of hot cleats were added into the flask and
to asses the nutritive value of the same before
connected up to the splash head and water cooled
leading to further investigations.
condenser. NaOH solution (5%, 4ml) was added in
MATERIALS AND METHODS the dropping funnel and 50ml of 2% boric acid into
the 250ml receiving flask with methyl red
Formulation of health drink
indicator. The dropping funnel tap was opened
The various components that were taken as part of slowly to allow the NaOH to enter the boiling flask.
the health drink are: The distillation flask was heated to boiling with
water passing through the condenser. Distillation
1) Turmeric
continues until about 150ml was collected in the
2) Black pepper
receiving flask. The content of the flask was
3) Mango peel and fruit
titrated with 0.5 M HCl until pink end point. The
4) Raisins
reading was recorded and blank was run along the
5) Almonds.
same treatment.
The various components were weighed out and
Determination of fat/oil
titrated with a mixer grinder to a fine homogenous
powder. Mango peel and Mango fruit were dried to Ten grams of weighed sample was transferred into
remove the water content. The sample tea powder thimbles of a Soxhlet extractor containing 250 ml
was prepared by weighing out 10g of whole black of petroleum ether. The thimble and the contents
pepper, 18g of Almonds, 15g of Raisins, 10g of were placed in a 100ml beaker and dried in an
dried and powdered mango peel and fruit along oven for 30 minutes at 105-110ºC to expel trances
with about 1g of Turmeric powder. The above said of moisture. The beaker was rinsed with the
weight of different substances was obtained extractant and added to the Soxhlet extractor. The
through trial and error. The above mentioned sample was extracted for 7 hours at a condensation
ingredients were taken in a measured quantity and rate of 240 drops per minute. After the extraction
the resulting mixture was tested for the the sample was transferred to an already weighed
carbohydrate content, protein content and other evaporating dish and rinsed 2-3 times with the
quantitative measures. These norms would extractant. The dish was placed in a fume chamber
suggest a better knowledge about the newly to cause solvent to evaporate. The sample was
formulated health drink. dried in an oven for an hour at 105 degrees to 110
degrees and then cooled in a desiccator and
Nutritive analysis
weighed.
Analysis of carbohydrate
The percentage Oil weight was calculated as:
Nutritive databases may provide values for total
% crude fat
carbohydrate or for available carbohydrate. Total
= (weight of dish + contents after drying
carbohydrate values in the tables are calculated by
− weight of empty evaporating dish)
difference using the following formula for 100g of
/(Weight of sample taken for analysis)×100
food. Carbohydrate= 100g – (g protein+ g fat+ g
alcohol + g ash+ g water) Determination of fiber content
Carbohydrate calculated in this manner includes Two grams of the ground sample was weighed and
dietary fibre as well as other components of a food placed in a conical flask. The sample was extracted
that are non protein, fat, alcohol, ash or water. by stirring with petroleum ether. 200ml of 1.25%
H2SO4 solution was heated to boiling and
Determination of crude protein
transferred to the dried sample. The sample was
Ten grams of the sample was weighed and then allowed to settle. The flask was connected to
transferred into a Kjedahl flask. Four tablets of a water cooled reflux condenser and heated. The
© International Journal of Research in Pharmaceutical Sciences 489
 Vishnu Priya V et al., Int. J. Res. Pharm. Sci., 9(3), 488-492

flask was boiled gently for 30 minutes and mixed. 6) There should be minimal or no sucrose as
The flask was removed and filtered using a filter it is principal for causing caries when
paper held in the funnel and washed with boiling compared to glucose and fructose.
water until no longer acidic to litmus paper. 200 ml
Keeping all these qualities in mind and also trying
of 1.25% NaOH was brought to boiling under a
to add more health benefits the following
reflux condenser. The alkaline solution was used to
compounds were chosen:
wash the sample back into the initial flask and then
boiled for 30 minutes under condenser. Again, the 1) Turmeric
flask was removed and immediately filtered. All
2) Black pepper
the insoluble matter was then transferred to the
sintered crucible using boiling water. The residue 3) Mango peel and fruit
was washed first with boiling water, 1% HCl and
4) Raisins
boiling water to render the insoluble matter free of
acid. The residue was washed three times with 5) Almonds.
alcohol and diethylether and then dried in an oven The reasons as to why these compounds were
at 150 degrees to a constant weight. The dried chosen and their nutritional effects are given
sample was also ashes by incineration in a muffle below:
furnace at 560 degrees for an hour. The crucible
was cooled in desicators and then weighed. Turmeric
% crude fat = Various studies have said that turmeric prevents
(weight of insoluble matter – matter of ash)/ the adherence of S. Mutans on to the tooth surface
(Weight of sample)×100 (Ping Hua et al., 2013). It also increases the quality
of skin and has various medicinal properties. It has
Determination of calcium
anti inflammatory, antifungal and anti bacterial
The sample was placed in an atomic photometer properties. The main component focussed here is
and the results were obtained from the same curcumin which is nothing but diarylheptanoid. It
apparatus. is insoluble in water. The solubility of curcumin is
increased by 200% in the presence of piperene
RESULTS AND DISCUSSION
(Joe et al., 2004). Other volatile compounds include
The newly formulated health drink was tested tumerone which is said to cure Alzheimer's.
through the above said methods and the nutritive Curcumin also decreases diabetes and blood
value was calculated which was presented in Table pressure (Chattopadhyay et al., 2004). Turmeric
1. 1g of black tea contains about 22 to 28mg of also consists of Altatone and Zingiberene.
caffeine whereas 1g of green tea contains about 11 Turmeric aids in the treatment and also in
to 20mg of caffeine. A clinical study which was management of various dental procedures
conducted had two groups; each group was given (McNamara et al., 2005, Nivetha et al., 2014, Nida
tea for 12 weeks. The tea of group A had 690mg of fathima, 2014, Shreeram et al., 2015).
catechism whereas that of group B had only 22mg
Black pepper
of catechins. After 12 weeks the weight loss was
checked and the lipoproteins were checked. The Black pepper consists of piperene (Chen et al.,
weight loss was more in group A than in group B, 2006), which increases the absorption of curcumin
and the decrease in lipoproteins was more in (Bhutani et al., 2009). It also consists of amides,
group A than in group B. piperidines, iron, manganese and vitamin K. White
pepper has more quantity of piperene than that of
For the prevention and treatment of oral diseases
black pepper (Shoba et al., 1998).
the following properties are required:
Mango peel and fruit
1) Promotes saliva flow as the buffer action of
saliva would increase the pH Mango can also be used in the form of Vimang.
Vimang is an aqueous bark extract of mango.
2) Decrease the acidity
Mango peel consists of carotenoids, B-carotene
3) Destroys the microbial biofilm (which help in vit A syn), Gallic acid, alpha
carotene, caffeine acid, lutein, catechism and
4) Prevents the adherence and proliferation
tannins. It also contains mangiferin which is
of S. mutans which is one of the main
exclusive in mangoes.
causative organisms for caries.
Raisin
5) Increased fluoride content as it prevents
caries Raisins or dried grapes consist of 156 mcg of
fluorine in 100g. Thus it would help to prevent

490 © International Journal of Research in Pharmaceutical Sciences

 Vishnu Priya V et al., Int. J. Res. Pharm. Sci., 9(3), 488-492

caries formation. It consists of 72% carbohydrates CONCLUSION

out of which 30% are fructose and 28% is glucose.
The newly formulated health drink provides to be
Thus it would make the drink tasty as well. They
far superior to the presently available health
also contain about 3% protein and 3.7%–6.8%
drinks and hence further research on the same
dietary fiber. Raisins help to decrease the blood
would enable its introduction into the commercial
pressure as well (Friedrich et al., 1989). According
market for use.
to studies, raisins interfere with the proliferation
of S. Mutans. To add to all, these benefits it also REFERENCES
helps in detoxification when soaked in water.
Albert Julius Winkler. General viticulture,
Almonds University of California Press, 1962, 645.
Almonds contain L-Theanine (Albert Julius Bays, Harold E, Schmitz et al. Raisins And Blood
Winkler, 1962, Bays et al., 2012). This helps to Pressure: A Randomized, Controlled Trial. J Am
reduce stress and also helps to offer proper sleep Coll Cardiol. 2012, 59 (13), E1721.
and prevent sleeping in the day. This also provides
Berryman CE, Preston AG, Karmally W,
the feeling of relaxation (Mandalari et al., 2008,
Deckelbaum RJ, Kris-Etherton PM. Effects of
Berryman et al., 2011).
almond consumption on the reduction of LDL-
Comparison with presently available health cholesterol: a discussion of potential
drinks mechanisms and future research directions. Nutr
Res. 2011, 69(4), 171–185.
Carbohydrate level
Bhutani MK , Bishnoi M , Kulkarni SK . Anti-depres-
For the purpose of better oral health and systemic
sant like effect of curcumin and its combination
health it has been observed that a lower
with piperine in unpredictable chronic stress-in-
carbohydrate level is required. The Carbohydrate
duced behavioral, biochemical and neurochemi-
levels of commercially available health drinks have
cal changes. Pharmacol Biochem Behav. 2009,
higher carbohydrate level. The newly formulated
92(1), 39-43.
health drink has carbohydrate level lower than
both of the above stated drinks. Thus, this drink Chattopadhyay I, Biswas K, Bandyopadhyay U,
fulfils the criteria of lower carbohydrate level. Banerjee RK. Turmeric and curcumin: Biological
actions and medicinal applications. Curr
Protein level
Sci. 2004, 87, 44–53.
Protein levels of commercially available health
Chen CY, Lapsley K, Blumberg J. A nutrition and
drinks have protein levels considerable higher
health perspective on almonds. J Sci Food
than the present formulated health drink. But this
Agric. 2006, 86, 2245–2250.
factor doesn’t not influence the Aimee outcomes of
the present health drink. The protein level of the Feng WY. Metabolism of green tea catechins: an
health drink can be increased in further overview. Curr Drug Metab. 2006, 7, 755–809.
formulations.
Friedrich A, Fluckiger. Daniel Hanbury.
Fat level Pharmacographia: a History of the Principal
Drugs of Vegetable Origin, Met with in Great
The fat level of the newly formulated health drink
Britain and British India. London: Macmillan.
is 2.53gwhich is a moderate level.Thus it has an
1989, 584.
ideal level of fat which will provide beneficial for
the health drink. The amount of fiber Content is Havsteen B. The biochemistry and medical
considerably higher and hence it would help in significance of the flavonoids. Pharmacol Ther.
digestion and other dietary functions. 2002, 96, 67–202.
Table 1: Nutritional levels of health drink Joe B, Vijaykumar M, Lokesh BR. Biological
properties of curcumin-cellular and molecular
Constituent of mechanisms of action. Crit Rev Food Sci Nutr.
S. No Value
Health Drink 2004; 44:97–111.
1. Carbohydrate 72.3g
Knop J, Misaka S, Singer K et al. Inhibitory Effects
2. Protein 5.7g
of Green Tea and (-)-Epigallocatechin Gallate on
3. Fat 2.53g
Transport by OATP1B1, OATP1B3, OCT1, OCT2,
4. Fiber content 2.1%
MATE1, MATE2-K and P-Glycoprotein. Plos One.
5. Calcium 205 micro grams
2015, 10 (10).
Mandalari G, Nueno-Palop C, Bisignano G,
Wickham MS, Narbad A. Potential prebiotic
© International Journal of Research in Pharmaceutical Sciences 491
 Vishnu Priya V et al., Int. J. Res. Pharm. Sci., 9(3), 488-492

properties of almond (Amygdaluscommunis L.)

seeds. Appl Environ Microbiol. 2008, 74 (14),
4264–4270.
McNamara FN, Randall A, Gunthorpe MJ. Effects of
piperine, the pungent component of black
pepper, at the human vanilloid receptor
(TRPV1). Br J Pharmacol. 2005, 144 (6), 781–
790.
Nida fathima. Curcumin-Role in Cancer. J Pharm Sci
& Res. 2014, 6(11), 351-355.
Nivetha R, Murthykumar K, Ashwin K, Kumar N,
Priyadharshini R. Effects of natural products on
Oral Health: A review. Asian J Pharm Clin Res.
2014, 7 (5), 279-282.
Penelope Ody. Complete Guide to Medicinal Herbs.
New York, NY, Dorling Kindersley Publishing,
2000, 48.
PingHua, Ping Huang, Chang MW. Curcumin
reduces Streptococcus mutans biofilm formation
by inhibiting sortase A activity. Arch Oral Biol.
2013, 58(10), 1343-1348.
Shoba G, Joy D, Oseph T et al. Influence of piperine
on the pharmacokinetics of curcumin in animals
and human volunteers. Planta Medica. 1998,
64 (4), 353–356.
Shreeram N, Gheena S, Yuvaraj S. Effect of
Turmeric on Oral submucous fibrosis. RJPT.
2015, 8(8), 1051-1055.

492 © International Journal of Research in Pharmaceutical Sciences