Standardization and Storage Stability Evaluation of Nannari (Decalepis hamiltonii Wight & Arn.) Syrup Using Cane Sugar and Palm Jaggery

Abstract

The present study was conducted to standardize the preparation and evaluate the storage life of Nannari syrup derived from Decalepis hamiltonii Wight & Arn., an endemic medicinal plant native to southern India. Eight different syrup formulations were prepared using varying concentrations of Nannari root powder (50g–200g per liter) with cane sugar or palm jaggery as sweeteners. These were stored under ambient (25°C) and refrigerated (7–10°C) conditions and evaluated over a 90-day period at 15-day intervals. Parameters such as total soluble solids (TSS), pH, titrable acidity, ascorbic acid, reducing sugars, non-reducing sugars, and total sugars were analyzed. Results revealed a progressive increase in TSS and sugar content and a corresponding decrease in titrable acidity and ascorbic acid across all treatments. Refrigerated storage consistently preserved quality better than ambient conditions. Among treatments, T2 (100g root + cane sugar) and T6 (100g root + palm jaggery) demonstrated superior performance across most physicochemical parameters, maintaining optimal sweetness, acidity, and nutritional stability. Palm jaggery-based formulations exhibited better buffering and antioxidant properties, contributing to higher retention of ascorbic acid and pH stability. These findings suggest that both the concentration of root powder and the choice of sweetener significantly influence syrup quality and shelf life. The study concludes that a combination of 100g Nannari root powder with either cane sugar or palm jaggery stored under refrigerated conditions yields the most stable and palatable syrup. This standardized formulation can support commercial production while maintaining the health benefits of Nannari.