Formulation and Evaluation of a Polyherbal Antioxidant Syrup

Oxidative stress plays a significant role in the progression of various chronic diseases, necessitating the development of safe and effective natural antioxidant formulations. The present study focuses on the formulation and evaluation of a polyherbal antioxidant syrup using aqueous extracts of Emblica officinalis, Zingiber officinale, and Ocimum sanctum, with natural honey as a stabilizing and sweetening agent. The formulation was designed as a simple and cost-effective approach suitable for preparation using basic laboratory facilities. The prepared syrup was evaluated for organoleptic characteristics, physicochemical parameters, microbial quality, and short-term stability. The formulation exhibited a pH of 5.86 ± 0.03, viscosity of 145.2 ± 2.5 cP, density of 1.12 ± 0.01 g/mL, and total soluble solids of 68°Brix, indicating appropriate stability and consistency for oral use. The antioxidant assessment demonstrated 64.28% free radical inhibition along with appreciable reducing capacity, suggesting effective electron-donating potential. Spectral analysis revealed an absorption peak around 285 nm, indicating the presence of phenolic compounds contributing to antioxidant activity. Microbial studies confirmed the absence of pathogenic organisms, and stability evaluation over 30 days showed no significant changes in physicochemical properties. This study highlights the development of a stable and effective polyherbal syrup using readily available plant materials, offering a practical alternative to synthetic antioxidants. The formulation demonstrates potential as a nutraceutical preparation for managing oxidative stress and warrants further detailed investigation.