Formulation and evaluation of herbal syrup of ginger extract

Abstract

Zingiber officinale is a plant found locally in India that is widely used as a flavoring agent in savory dishes such as curries and sweets such as cakes and biscuits, alcoholic beverages as well. like in tea. Ginger is a well-known herb, commonly used in traditional medicine all over the world. Ginger has been used for thousands of years to treat colds, nausea, arthritis, migraines, and high blood pressure. The many pharmacological activities of ginger are antiemetic, antidiabetic, analgesic, anti-arthritis, anticancer, antioxidant, anti-ulcer, antibacterial, anti-inflammatory, estrogenic and cardiovascular. A chemical stimulant and an unsaturated liquid phenolic ketone C17H24O3 are responsible for the pungent taste of ginger. The main components of ginger are aromatic essential oils, antioxidants and pungent oleoresin. These aromatic or spicy compounds have been identified as C6H5C(O)CH3, known as a chemical stimulant, phenolic ketone unsaturated liquid C17H24O3 and Vanillylacetone. Lab-scale formulation is made with herbal syrup and evaluated for several parameters such as pH, viscosity, density, stability testing during formulation evaluation. is a stable and ready-to-know formula. F1, F2, F3 and F4 have been prepared with different amounts of ingredients such as alcohol, sugar and a final amount of syrup. Results show that Herbal Syrup Formula 4 (F4) is more stable than other forms.