INTRODUCTION:

Herbal medicine are treated as traditional medicines since they were extensively used in traditional system of medicine like Ayurveda, Siddha, Unani.

Plants have been the basic for medicinal treatment through much of human history and such traditional medicine is still widely practiced today for many diseases and used to treat effectively one of most common and oldest metabolic disorder “DIABETES [around 250 BC across the world many people were suffering from the diabetes.

“Diabetes Mellitus” is a chronic metabolic disorder where the blood glucose levels are increased [increased sugar levels]

The increased blood sugar levels are termed as “hyperglycemia”

The decreased blood sugar levels are termed as “hypoglycemia”

The Diabetes mellitus mainly occurs due to

i) Insulin deficiency [insulin dependent diabetes mellitus]

ii) Insulin resistance [non insulin dependent diabetes mellitus]

The most common symptoms of diabetes mellitus

· Frequent urination [polyuria]

· Increased thirst [polydipsia]

· Excessive hunger [polyphagia]

· Weight loss

· Blurred vision

· Slow healing of cuts and wounds

Herbs plays an important role in the treatment of diabetes mellitus. Here we taken two herbs

· Cinnamomum tamala [indian bay leaf]

· Pisdium guajava [Guava leaves] These two herbs are used in this formulation and formulated as syrup

“An Herbal syrup is prepared by combining a concentrated decoction with either honey or sugar and sometimes alcohol. It is given through oral route which is simplest convenient andsafest route of administration The presence of sugar or honey makes the formulation more palatable.

The following are the ingredients used in the preparation of herbal anti-diabetic syrup

1) CINNAMOMUM TAMALA [INDIAN BAY LEAF]

· The leaves have a hypoglycemic effect on diabetes patients due to presence of a number of phytochemical constituents and essential oils in it. consumption of bay leaves improves insulin and glucose metabolism

· The active components of bay leaves is a polyphenol which helps in controlling glucose levels and exerts insulin potentiating activity. It can be used for treatment of both diabetes

2) PSIDIUM GUAJAVA (GUAVA LEAVES):

Guava leaves are used to treat diabetes. It lowers the blood glucose levels by preventing the absorption of glucose into blood

3) PROPYLENE GLYCOL:

It is commonly used “drug stabilizer in topical, oral and inject able medication. It is regarded as safe.

4) METHYLPARABEN:

Methylparaben is well known for its preservatives action andused mostly in cosmetics food and pharmaceutical industry

5) PIPPERMENT OIL:

It is used as pure natural essential oil and it is used as flavouring agent and powerful minty flavor and used in aromatherapy and has refreshing properties

6) ERYTHROSINE:

Erythrosine provides a pleasing watermelon red colour when used in food andpharmaceuticals Industries

MATERIALS AND METHODOLOGY:

MATERIALS:

1) PLANT MATERIALS:

· Cinnamomum tamala [Indian bay leaf]

· Pisidium guajava [guava leaves]

2) EXCIPENTS:

· Propyleneglycol

· Methyl paraben

· Pipperment oil

· Erythrosine

· Sugar

· Purified water

3) INSTRUMENTS USED:

· Filterpress

· Hotplate or waterbath

· ph meter

· Pycnometer

· Ostwalds viscometer

· Glassrod

METHODOLOGY:

I) Collection of plant materials:

Bay leaves and guava leaves are collected from our locality, Kothirampur, Karimnagar.

These leaves were dried a period of one week to remove excess moisture. Then the dried leaves were powered using a suitable grinder and they were sieved by used mesh no 22.

ii) Preparation of antidiabetic herbal syrup:

Formulation of herbal syrup (100ml)

Table 1: formulation of herbal syrup

S. No	INGREDIENTS	QUANTITY
1	BAY LEAF POWDER	10GM
2	GUAVA LEAF POWDER	10GM
3	PROPYLENE GLYCOL	5ML
4	METHYLPARABEN	5GM
5	PIPPERMINT OILs	3ML
6	ERYTHROSINE	0.3ML
7	SUGAR	6.6GM
8	PURIFIED WATER	UPTO 100ML

Anti-diabetic herbal syrup is prepared by using the following three steps:

STEP 1: Method of preparation of decoction:

Take 10 gms of bay leaf powder and 10gms of guava leaf powder, then mix it with 1000ml of purified water. Boil the mixture until total volume becomes one fourth of intial volume and then cool the decoction and filter with filter press. Use the filtrate to prepare final herbal syrup

STEP 2: Method of preparation of simple syrup:

Mix 66.7% w/w of sucrose in required quantity of distilled water to prepare a concentrated solution of simple syrup

STEP 3: Method of preparation of herbal syrup:

Filtrate was taken and added to simple syrup to yield final syrup. For the preparation of final herbal syrup, mix one part of decoction with five parts of simple syrup (1:5), then add excipients such as chemical stabilizer [propylene glycol (5ml)], preservative [methylparaben (5gms), flavouring agent (pipperment oil (3ml), colouring agent erythrosine (03ml) and finally make up the value to 100ml with purified water.

III) EVALUATION PARAMETERS:

1) Colour:

Colour examination is done by observing the syrup directly with our naked eye

2) Odour:

5ml of final syrup was smelled individually then the odour can be detected

3) Taste:

A pinch of final syrup was taken on taste bud of tongue to detect the taste.

4) Determination of pH:

Take 10ml of final syrup in the volumetric flask and make up the volume upto 100ml with distilled water. The pH was measured by using digital pH meter.

5) Determination of viscosity:

Viscosity of syrup can be determined by using ostwald viscometer. First clean the ostwald viscometer thoroughly with warm chromic acid or acetone Place the viscometer in vertical position on a suitable stand now fill the water up to mark “G” in dry viscometer. Note the time required for water to flow from mark A to mark B. For atleast three times, repeat the filling process and note the time to obtain accurate readings. Now rinse the viscometer and fill it with test liquid (syup) till mark A, find out the time required for liquid to flow to mark B. The density can be determined by using specific gravity bottle.

Formula for viscosity

Density of test liquid × Time required to flow test liquid × Viscosity of water

Viscosity = -----------------------------------------------------------------

Density of water × time required to flow water

6)Determination of density:

The density of syrup can be determined by using specific gravity of bottle. Clean the specific gravity bottle thoroughly with chromic acid or nitric acid. With the distilled water rinse the bottle for two to three times. Note the weight of empty dry bottle with capillary tube stopper (w1). Now fill the bottle with un know liquid and place the stopper and wipe of the excess liquid out side the bottle with unkown liquid in analytical balance (w2). Finally calculate weight in grams of un known liquid(w3)

Formula for density

Weight of liquid under test

Density of liquid under test (syrup)=-----------------------------------------

Volume of liquid under test

= w3/v

7) Determination of specific gravity:

Rinse the bottle for two to three times with purified water after cleaning it with chromic acid or nitric acid. If requires rinse the bottle with acetone and dry it. Take the weight of empty dry bottle with capillary tube stopper (w1). Fill the bottle distilled water and place stopper, wipe off excess liquid from out side of tube. And weigh the bottle with distilled water on analytical balance (w2). Repeat the same procedure by replacing water with liquid under test (syrup) after emptying and drying. Weigh the bottle with stopper and liquid under test on analytical balance (w3)

Formula for specific gravity

Weight of liquid under test

Specific gravity of liquid = ------------------------------------------

under test (syrup) Weight of water

= w3/w2

2. In vitro evaluation for anti diabetic syrup:

Glucose bound test:

Plant extract was added to 25ml glucose solution of increasing concentrations (5, 10, 20, 50, 100 m mol/L). The mixture was stirred well incubated in a shaker water bath at 37 degree centigrade for six hours. centrifuge at 4800rpm for 20minand the glucose content in the supernatant was determined by using UV spectrophotometer.

RESULTS:

Evaluation parameters of herbal syrup:

Table 2: Various evaluation parameters of herbal syrup

S. No	EVALUATION PARAMETERS	STD SYRUP	TEST
1	Colour	Light yellow	Light red
2	Odour	Aromatic	Aromatic
3	Taste	Intensity bitter	Lightly bitter
4	PH	6.5	6.2
5	Viscosity	0.98	1.24
6	Density	1.31	1.06
7	Specific gravity	1.02	0.69

In vitro evaluation for anti diabetic syrup-glucose bound test:

Table 3: Invitro antidiabetic activity

SL. NO	CONCENTRATION OF GLUCOSE	ABSORBANCE
		STANDARD	TEST
1	5	0.171	0.163
2	10	0.166	0.152
3	20	0.153	0.147
4	50	0.148	0.139
5	100	0.137	0.124

CONCLUSION:

· Herbal medicines are still widely using for primary health care in so many countries because of cultural acceptability, compatibility with human beings and with lesser side effects.

· In this study we prepare Anti diabetic herbal syrup by using leaf extract of Cinnamomum tamala and Psidium guajava.

· The prepared herbal syrup subjected to various evaluation parameters and compared with standard Anti diabetic syrup

· Finally we can conclude that prepared herbal syrup all evaluation parameters found to be within limits and this syrup showed anti diabetic activity

REFERENCES:

· Sumra Nasser et al. The phytochemistry and medicinal value of Pisidium guajava (Guava), Clinical Phytoscience, Article:32, 2018.

· Elixabet dias -de-cerio, vito verardo, and Antonio segura-carretero health effects of Psidium guajava L. leaves : An overview of the last decade. http://www.ncbi.nim.nih.govt/pmc/articles/PMC5412476/

· Daswani PG`, et al, Pisidium guajava: A single plant for multiple health problem of rural Indian population 1 July 2017, 11(22):167-174.

· Aparna Kuna, et al. Health Benefits of Bay leaves, Health Action, August 2018, 31(7), 24-26.

· Maninder et al. Diabetes and Anti-Diabetic Herbal Formulations: An alternative to Allopathy. International Journal of Pharmacognosy. 2014; Vol. 1(10): 615-627.

Received on 09.06.2020 Modified on 13.06.2020

Res. J. Pharmacognosy and Phytochem. 2020; 12(3):141-144.

DOI: 10.5958/0975-4385.2020.00023.0