Effect of Storage Temperature and Preservatives on the Stability and Quality of Polyscias fruticosa (L.) Harms Herbal Health Drinks

Abstract

Aims: Polyscias fruticosa has been well-known as a traditional medicinal herb which shares the same function as ginseng, favorable for their antioxidant capacity. In this study, the herbal health drink had been developed based on the Polyscias fruticosa extract. The effect of preservatives and storage temperature on the total phenolic content, total flavonoid content, and total saponin content were investigated over the period of 16 weeks. Methodology: Polyscias fruticosa extract based herbal drinks were formulated. Potassium sorbate and sodium benzoate were used as preservatives while storage temperature was set at 4 and 250C. Determination of total phenolic content was performed by Folin-Ciocalteu method. Meanwhile, analysis of total flavonoid and saponin content was conducted by colorimetric methods. Results: In general, the effect of preservatives and storage temperature on the concentration of total phenolic content and total flavonoid content can clearly be seen after 6 weeks, while significant difference in concentration of total saponin content had been evidenced from week 11. Typically, The concentration of total phenolic content, total flavonoid content and total saponin content in formulas added preservatives and kept at 4°C were measured at 2.80±0.26 mg GAE/g, 8.24±0.44 mg CE/g and 20.29±0.27 mg OAE/g after 16 weeks, respectively; however, without adding preservatives and stored at 25°C, these components were found at a value of 1.77±0.1 mg GAE/g, 0.0±0.28 mg CE/g, 14.63±0.59 mg OAE/g, respectively. Conclusion: Overall, the presence of preservatives and fridge temperature (4°C) has been the optimal condition to maintain the quantity of biological phytocomponents in herbal health drink; however, the addition of preservatives and storage temperature should be taken into consideration depending on the storage time of herbal drink.