Composition and in vitro Antioxidant Capacity of Paxherbal Bitters

Abstract

“Herbal bitters” is a beverage, often alcoholic, flavoured with herbal essences that gives it a bitter taste. This present study aims to ascertain the composition and invitro antioxidant capacity of Paxherbal bitters, with the
hope that this will help give some credence to its broad pharmacological claims. Using standard laboratory procedures and assay protocols, its proximate analysis revealed high moisture content, moderate carbohydrate,
protein, fat, ash and reducing sugars and no crude fibre. Its qualitative phytochemical analysis revealed amino acids, proteins, saponins, tannins, alkaloids, glycosides, terpenoids and flavonoids, while its quantitative
phytochemical and elemental analysis revealed moderate alkaloids, flavonoids, total phenol, saponins, Ca, Mg, Na, K, P, Fe, Zn, Mn, and Cu, with low tannins and cyanogenic glycosides. The alcohol content of Paxherbal bitters is high (44.34±1.13%). The invitro total antioxidant capacity, DPPH (1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and the hydroxyl radical scavenging capacity, indicate that the bitters have inherent
antioxidant capacity. This study therefore reveals that Paxherbal bitters contain phytochemical constituents that rightly put it in the class ‘herbal bitters’. Relating the results of this study to the already established effects of its constituent phytochemicals and minerals gave evidence to the possibility of Paxherbal bitters, being able to have pharmacological properties ranging from hypolipidaemic, hypoglycaemic and immunity-boosting to choleretic, hepatoprotective, antioxidant, anticarcinogenic, diuretic, vasodilatory and antihypertensive, as well as the ability to prevent cardiovascular diseases.