An Anti-Diabetic Elixir Using Syzgium cumini (Jamun) and Cocos nucifera (Coconut Water)

Diabetes mellitus is a chronic metabolic disorder characterized by persistent hyperglycemia and associated complications such as cardiovascular diseases, nephropathy, neuropathy and retinopathy. The increasing prevalence of Diabetes has encouraged the development of functional foods and beverages containing natural bioactive compounds with antidiabetic potential. The present investigation aimed to develop and evaluate an Anti-diabetic Elixir formulated using Syzygium cumini (Jamun) and Cocos nucifera (Tender Coconut water) enriched with natural additives such as mint, ginger, lemon extract, stevia and citric acid. Different formulations were prepared and standardized based on sensory acceptability. The finalized formulation was evaluated for sensory characteristics, antioxidant activity, phytochemical constituents, glycemic index, physicochemical properties and microbial quality. Sensory evaluation was conducted among 30 panellists and the sample 3 showed the highest acceptability in terms of taste, aroma, color, appearance and overall quality. Antioxidant analysis using the DPPH assay demonstrated appreciable free radical scavenging activity with a maximum inhibition of 80.2% and an IC₅₀ value of 61.3 µL. Phytochemical screening confirmed the strong presence of flavonoids, phenolic compounds, alkaloids and terpenoids, indicating significant therapeutic potential. The glycemic index of the elixir was found to be 31.3, classifying it as a low glycemic beverage suitable for diabetic individuals. The near neutral pH value and low microbial load indicated acceptable physicochemical stability and microbiological safety. Hence, the developed Jamun–Coconut water Elixir exhibited promising functional and antidiabetic properties and may serve as a natural health beverage for blood glucose management and overall wellness.