HomeRoot Gatherersvol. 3 no. 1 (2012)

Flavonoid Screening and Evaluation of Formulated Syrup of Ripe Jackfruit (Artocarpus heterophyllus) Fruit Extract

May Florence D. Bacayo | Sydney Paole Anne G. Ceniza | Sheana Marie M. Montaño | Rose Anne V. Ubalde

Discipline: Chemistry, Pharmacology



Flavonoids or bioflavonoids are basically polyphenols that have antioxidant, anti-inflammatory, anti-viral, anti-cancer, anti-tumor and anti-diarrheal properties. The study focused on the formulation and characterization of syrup dosage form prepared with the extracted flavonoids from ripe jackfruit (Artocarpus heterophyllus) fruit. The fruit extract was obtained by maceration using 95% ethanol as solvent and separated from solvent by rotary evaporation. The gathered extract was tested for the presence of flavonoids. All three trials showed yellow solution when the extract was reacted with diluted NaOH and turned to colorless solution when reacted with diluted HCl, which implies the presence of flavonoids in the extract. The extract was formulated into a syrup and characterized by determining its color, odor, taste, pH and viscosity. The formulated syrup has a dark yellowish- brown color, sweet taste and odor, which resemble the physical properties of a medicated syrup. The pH of three syrups conforms to the specified range which is greater than 5.4 but not less than 6.9. The researchers determined the viscosities of syrups in three trials. The viscosity of plain syrup was also determined for comparison. The formulated syrup 1, 2 and 3 took an average of 60.51 centipoise, 67.48 centipoise and 65.06 centipoise to flow respectively, while the plain syrup took only an average of 37.98 centipoise to flow. It shows that formulated syrup containing ripe jackfruit (Artocarpus heterophyllus) fruit crude extract is more viscous than the plain syrup. The statistical test proved that there is an existing significant difference on the viscosity values of prepared syrup, which means that the four types of syrup significantly differ in viscosity. Post Hoc using Tukey’s HSD Multiple Comparison Test was conducted and results revealed that of the four types of syrup, syrup 2 showed the highest viscosity value compared with syrup 1, 3 and plain syrup. This suggests that syrup 2 may have higher soluble matters of the extract present than syrups 1 and 3.