Identification of the best plant ratios for a polyherbal tea mix to obtain optimum antioxidant, antidiabetic, and β-glucuronidase inhibition activities

Background

The influence of plant types and their ratios on the effectiveness of polyherbal formulations is a crucial yet underexplored area of research.

Objectives

This study aimed to identify the optimal ratios of Phylanthus debilis (PW), Osbeckia octrandra (HB), and Artrocarpus heterophyllus (WR) leaf powders for a polyherbal tea to achieve the best functional properties.

Material and methods

A three-level factorial design was used to examine the combined effect of three independent variables (PW, WR, and HB) on antioxidant, antidiabetic, and β-glucuronidase inhibitory activities. The variables were coded at three levels (−1, 0, +1), resulting in 10 experimental runs, with responses tested in triplicates.

Results

The highest antioxidant activity was observed in mixture 4 (PW: WR: HB = 4:1:1) for most assays. P. debilis exhibited the lowest IC₅₀ values for α-glucosidase and β-glucuronidase inhibition, while O. octandra showed the lowest IC₅₀ value for α-amylase inhibition compared to the mixtures. ANOVA indicated that the models and model terms of the mixture design are statistically significant (P ≤ 0.05) and the responses are well-fitted to the models (R² = 0.8484 to 0.9993). The aqueous extractability of the polyherbal mixtures was higher than that of the individual herbs.

Conclusions

These study revealed that polyherbal formulations exhibit both synergistic and antagonistic effects on therapeutic efficacy. Mixtures 4 (PW: WR: HB = 4:1:1), 5 (PW: HB = 1:1), and 7 (PW: WR: HB = 1:1:1) were screened as the polyherbal mixtures having optimum values for selected functional properties. These combinations, along with individual herbal extracts, will undergo further testing to develop a tri-herbal tea formulation.