Formulation development and in vitro antioxidant studies of Churnas containing natural sweetener and nutraceutical

Gymnema sylvestre, Curcuma longa, Azadiracta indica, Aegle marmelos, Salacia chinensis, Emblica officinalis were used as active components and Stevia rebaudiana as natural sweetener with nutraceuticalfor development of Churnas. The free radical scavengingpotential of Churnas was studied by using different antioxidant models of screening. The hydroalcoholic extract of sweet and bitter Churnas at 500μg/ ml showed maximum scavenging of the riboflavin NET system, DPPH and total antioxidant capacity. However, the extract showed only moderate scavenging activity of nitric oxide radicals and iron chelation. This could be due to higher phenolic content in the extract. Sweetness potency of Churna was found to be appropriate sweet, acceptable and palatable. These observations can be useful for the justifications of various ingredients and therapeutic applications of the Churnas.