In vitro Studies on Singapore Daisy (Sphagneticola trilobata) and formulation of dip drink
DOI:
https://doi.org/10.46243/jst.2022.v7.i02.pp322-331Keywords:
Dip Drink, Microbial activity, DPPH assay, Phytochemical analysis, Sphagneticola trilobataAbstract
The leaves of Sphagneticola trilobata, a plant belonging to the Asteraceae family, are rich in anti-oxidants and nutrients. The leaf extract shows no sign of toxicity at levels less than 2500 mg and is considered as safe to consume. The phytochemical screening of compounds such as alkaloids, flavonoids, polyphenols, carbohydrates and tannins is studied. The leaves are analysed for its drying characteristics using Hot Air Oven at 163°C and is packed in Tea Filter Bags. The free radical scavenging activity is studied in-vitro by measuring DPPH. Antimicrobial activity against four microorganisms, Staphylococcus aureus, E.Coli, Yeast and mould and Salmonella, using agar well diffusion method was evaluated. Biochemical tests to determine the amount of alkaloids, flavonoids, phenolic compounds and carbohydrates on the dried leaves were examined. The formulated product, Daisy Tea was analysed based on pH and acidity, bulk density, moisture content and ash content.
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Packaging: Corn and wheat starch fermented into lactic acid, polymerised and spun into biodegradable teag bags is chosen as the packaging material. 1 gram of S.triobata powder is packed in the tea bags. A cotton thread attached to the bag, bears the product tag. Fig 3.6: Daisy Tea Dip Drink
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