A modern formulation of traditional medicine: Jujube) Ziziphus jujuba Mill.) fruit syrup

Abstract

Ziziphus jujuba Mill.,commonly called jujube (Rhamnaceae) has been known for its health benefits and used to cure different diseases such as asthma, cough and anxiety. The aim of this study is a formulation of its syrup and evaluation of physicochemical properties in accelerated stability conditions. The isosbestic point of spinosin (as marker) and its stability kinetic was studied in different buffers (pH range: 3-8). The isosbestic point was 259 nm that was different from _max (334 nm). It was found that spinosin was more stable at pH of 7. So, the pH of the syrup was adjusted to 7. The syrup was a brown viscous liquid with jujube fruit flavor. Dry residue, pH, density and viscosity of the syrup were found to be 0.8 g/mL, 7, 1.29 g/mL and 0.14 Pa/s, respectively. During accelerated stability studies no significant changes were observed in physical properties and 3.2% decrease in spinosin content was seen that is acceptable. The preservative effectiveness test showed that the free preservative formulation met the USP criteria. In conclusion, Z. jujuba fruit syrup has a suitable potential to be manufactured on the mass production for traditional herbal medicine markets.