Published Paper Details:

Abstract: Herbal syrup is prepared by adding concentrated decoction of herbs with either honey or sugar and we also use alcohol. The herbal syrup is made by decoction process. Mixing a decoction of herbs with sugar it helps to the formulation for thicken and preserve the formulation1. Most of herbal syrup was originally derived from plant herbal medicine refers to use of extract of leaves, fruit for medicinal purpose. The anti-pyretic syrup is used for fever management, offering relief from high temperatures while addressing inflammation and oxidative damage. The extraction of Ivy Gourd, Ginger, Tulsi is used for medicinal purpose. In this Ivy Gourd used as anti-pyretic, Ginger as anti-inflammatory and Tulsi as anti-oxidant while Fennel used as flavoring agent and black pepper used as preservative. Three formulation viz. F1, F2 and F3 were prepared with variation in quantity of ingredient like sugar, black pepper and final volume of syrup. All prepared formulation was by parameters like density, specific gravity, organoleptic characteristics. The results shown that herbal syrup formulation number F3 is more stable and elegant as compared to other formulation.