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Abstract

Chocolate is a good sweet. It is produced by addition of sugar and the nutrition level of dark chocolate is very high and it is the richest source of energy . The objective of this study is to design and fabricate chocolate. It is also called as chocolate drug delivery. Chocolate is product proceed from dark chocolate rich in flavonoids and antioxidant compounds. The global consumption of chocolate at different age and for different purpose served as the impetus for the study. The high demand for chocolate in the market has resulted in the potential for adulteration of chocolate product to meet this demand. These chocolates, compose of various ingredients with numerous medicinal properties, aim to nourish the body without any adverse effect.

Keywords

Date seed powder ,Dark compound ,Milk compound, Butter ,Milk

Introduction

Need of Investigation

Dates seeds powder, derived from the seeds of the date palm. Is gaining interest for its potential   health benefit S particular lS for cardiovascular and nutritional applications. Investigating dates seeds powder is essential to establish its safety, quality and efficacy. Dates seeds are present in the minerals, magnesium, calcium phosphorous, sodium and iron. Potassium are present in the large quality and concentrations is 3790mg/kg. The formulation and evalution of anti -cardiovascular polyherbal chocolate involves several steps and investigation to ensure the product is safe, effective and acceptable.

  1. Identification and authentication of herbs.
  2. Phytochemical Optimization of herbal extracts ratio.
  3. Chocolate base selection.
  4. Excipient and additives compatibility.
  5. Method of incorporation of extracts.
  6. Process of optimization.
  7. Physicochemical evaluation.
  8. Moisture content and water activity.
  9. Stability testing.

OBJECTIVE:

  1. To polyherbal chocolate is used for treatment of cardiovascular.
  2. To a best drug delivery system specifically for children
  3. To chocolate are easily chewable and palatable
  4. To herbal ingredients are most useful for the treatment of cardiovascular.
  5. To chocolate are also used for the treatment of inflammation cancer and immune system
  6. To Phenyl ethyl amine also present in chocolate that lowers blood pressure, also blood sugar level that gives the feeling of wellness

Chocolate is a sweet and usually brown in colour. Dark chocolate is also known as black chocolate. It is produced by addition of fat and sugar. Chocolate consumption has increased extremely in the world in the 21st century. Chocolate is a food which used for various purposes like brain function, immune system, flavouring and sweetner. The chocolate can be taken as a paste, liquid, or solid. The simple chocolate would be a fat continuous matrix which contains particle of sugar and in the case of milk chocolate it contain milk powder

Chocolate is a versatile food that can be combined in various ways to create diverse taste and texture. It is an ideal drug delivery system, specially for children and young people. Herbal formulation means a dosage form consisting of one or more herbs of begin to herbs in specifies quantities to provide specific nutrition, cosmetic benefits are used for diagnose, treating mitigate or alter the body function.

Causes:

  1. Unhealthy diet
  2. Lack of physical activity
  3. Smoking
  4. High blood pressure

Dates Seed:

  1. Scientific name: Phoenix dactylifera. L.
  2. Family: Arecaceae.
  3. Common names: Dates seed, date pits.
  4. Part of plant: Seeds of the date fruit.
  5. Geographical distribution: The middle east, north africa, and parts of south asia.
  6. Description: Dates seeds are the hard, inedible seeds found inside the sweet, fleshy date fruit. They are oblong, brown, and make up about 10-15 percent of the total weight of the date fruit.
  7. Nutritional profile: Dates seeds are not typically consumed directly but are used as a powder or extract in supplements or functional foods.

Butter Profile:

Butter is a dairy product made from the fat and protein components of milk or cream. Rich, creamy, and sometimes nutty or sweet.

Texture: Smooth, creamy, and spreadable.

Aroma: Mild, nutty, or buttery.

Types of butter:

  1. Sweet cream butter.
  2. Cultured butter.
  3. Clarified butter.
  4. Salted and unsalted butter.

Physical properties:

  1. Appearance and texture.
  2. Flavor and aroma.
  3. Melting and smoke point.

Milk:

Milk is a nutrient-rich-liquid food product by mammals for their young, providing essential nutrients like protien, calcium, vitamins, and minerals for growth and development. Milk is a excellent source of vitamins and minerals. Milk is a white liquid substance. Milk is a helps in the formation of bones. It bones stronger and gives us energy.

Butter:

Butter is a dairy product made from churned cream, consisting of about 80-82% butterfat, water, and milk solids. It is a versatile ingredient used as a spread, a cooking fat, and in baking, and can be made from various types of milk such as a cow, goat, or sheep. Butter is a concentrated source of fat- soluble vitamins A and D, as well as calories, so it should be consumed in moderation.

RESULTS AND DISCUSSION:

  1. General appearance:

Colour- Dark brown

Odour- chocolate with no burned Taste - sweet

Texture - smooth

  1. Hardness:

Hardness texture was used to measure the hardness of the chocolate.

Initial reading on hardness texture = 3.5kg/cm After breakage of chocolate = 805kg/cm

Therefore, hardness present in the chocolate formulation = 8.5 - 3.5 = 5kg/cm.

  1. Blooming test:

No bloom was observed.

CONCLUSION

In the present study, we formulated herbal chocolate having anti-cardiovascular activity natural ingredients. The natural use for formulation of chocolate are dark chocolate, white chocolate, sugar, dates seed powder. This active constituent contain the glycoside, carbohydrats, alkaloids, and flavonoids. They are use for the treatment of cancer, inflammation, and heart. Dates seed powder contain rich amount of dietary fibre, total carbohydrates, minerals, antioxidant activity, and flavonoids compounds Dates seed powder could be used until 50% substituted. Here I conclude F3batch is successful for formulation.

REFERENCE

  1. Usha kiran reddy, Anish Kumar, formulation and evalution of           herbs   infused chocolate, Mathews journal of pharmaceutical sciences, (vol.no-08, page no-12-15)
  2. Kape omkar anil (2025) formulation and evaluation of anti-diabetics herbal chocolate, international journal of pharmaceutical research and application (page no -231-234)
  3. Munjal s, singh A (2019), The chemistry of chocolate international journal of innovation research and growth (vol no-8, page no-10)
  4. Narayan D (2015) Therapeutic benefits of chocolates.
  5. Patel N, diwan S, (2015), chocolate drug delivery system, Indoamerican journal of pharmaceutical sciences.
  6. Mulani AS (2021), formulation and evaluation of paediatric herbal chocolate. European journal of biomedical and pharmaceutical sciences, (page no-458-462).
  7. Vasani (2016), formulation and evaluation of chocolate drug delivery system, research journal of pharmacy and technology (page no-1994-1998)
  8. Viswanath (2015), formulation and evaluation of fexofenadine hydrochloride and paracetamol chocolate for paediatrics, heart diseases (page no-3-5).
  9. Verma P (2020) formulation and evaluation of herbal chocolate in the treatment of hormonal imbalances. International journal of pharmacy and life sciences.
  10. Verna R. the history and science of chocolate. Malays. Pathol (page  no.- 111 - 121)
  11. 11) Malhotra CK, Pharmacological studies of herpesties monniera linn, i medical research (page no.- 294-305)           Chapter-12
  12. Sharma M. chocolate formulation as drug delivery system for pediatrics indonesian journal pharmacy (page no.-216-224)
  13. Habib H. M. (2009) nutritional quality of evaluation of eighteen date pit varieties, international journal of food sciences and nutrition (page no.-99-111)
  14. Kapjar M. (2019) the chemistry behind chocolate production, molecules (vol no.-24, page no.-31-63)
  15. Lee, S.C (1995) international survey of dietary fiber definition, analysis and materials (page no.-22-36)
  16. Rashmika P. (2018) formulation and evaluation of spread using dates seeds, international journal of food sciences and nutrition (page no.-16-18)
  17. Hoda  S. (2005) organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour (page no.-427-435)
  18. Hamedi S. althaea in traditinal medicine and modern phytotherapy, journal of advanced pharmcay education and research (page no.-154-161)
  19. Perez.M.J. (2013) protective effects of phenolic.
  20. Munjal S, singh A (2019) the chemistry of chocolate internatinal journal of innovation research and growth (vol no.-8, page no.-10).
  21. Shivani A, prajakta S, Amruta M, Patil, Dr. Sunil pawar, chocolate formulation as drug delivery system, indian journal of drug (page no.136-141)
  22. Stephen A. Mehmood khan, human biology of test, annals of saudi medicine 2013(page no.217-222)
  23. Rajesh H. Rao S, Megha rani, phytochemical analysis of aqueous extract of ocimum sanctum linn, internatinal journal of universal pharmacy and biosciences (page no.-462-468)
  24. Reddy sunil, Venkatesham. Design and fabrication of medicated chocolate formulation by chocolate drug delivery system internatinal journal of current pharmacy (page no.128-133)
  25. Sharma M, Jain DK. Chocolate formulation as drug delivery system for paediatrics. Indonesian journal of pharmacy (page no.-216-224).

Reference

  1. Usha kiran reddy, Anish Kumar, formulation and evalution of           herbs   infused chocolate, Mathews journal of pharmaceutical sciences, (vol.no-08, page no-12-15)
  2. Kape omkar anil (2025) formulation and evaluation of anti-diabetics herbal chocolate, international journal of pharmaceutical research and application (page no -231-234)
  3. Munjal s, singh A (2019), The chemistry of chocolate international journal of innovation research and growth (vol no-8, page no-10)
  4. Narayan D (2015) Therapeutic benefits of chocolates.
  5. Patel N, diwan S, (2015), chocolate drug delivery system, Indoamerican journal of pharmaceutical sciences.
  6. Mulani AS (2021), formulation and evaluation of paediatric herbal chocolate. European journal of biomedical and pharmaceutical sciences, (page no-458-462).
  7. Vasani (2016), formulation and evaluation of chocolate drug delivery system, research journal of pharmacy and technology (page no-1994-1998)
  8. Viswanath (2015), formulation and evaluation of fexofenadine hydrochloride and paracetamol chocolate for paediatrics, heart diseases (page no-3-5).
  9. Verma P (2020) formulation and evaluation of herbal chocolate in the treatment of hormonal imbalances. International journal of pharmacy and life sciences.
  10. Verna R. the history and science of chocolate. Malays. Pathol (page  no.- 111 - 121)
  11. 11) Malhotra CK, Pharmacological studies of herpesties monniera linn, i medical research (page no.- 294-305)           Chapter-12
  12. Sharma M. chocolate formulation as drug delivery system for pediatrics indonesian journal pharmacy (page no.-216-224)
  13. Habib H. M. (2009) nutritional quality of evaluation of eighteen date pit varieties, international journal of food sciences and nutrition (page no.-99-111)
  14. Kapjar M. (2019) the chemistry behind chocolate production, molecules (vol no.-24, page no.-31-63)
  15. Lee, S.C (1995) international survey of dietary fiber definition, analysis and materials (page no.-22-36)
  16. Rashmika P. (2018) formulation and evaluation of spread using dates seeds, international journal of food sciences and nutrition (page no.-16-18)
  17. Hoda  S. (2005) organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour (page no.-427-435)
  18. Hamedi S. althaea in traditinal medicine and modern phytotherapy, journal of advanced pharmcay education and research (page no.-154-161)
  19. Perez.M.J. (2013) protective effects of phenolic.
  20. Munjal S, singh A (2019) the chemistry of chocolate internatinal journal of innovation research and growth (vol no.-8, page no.-10).
  21. Shivani A, prajakta S, Amruta M, Patil, Dr. Sunil pawar, chocolate formulation as drug delivery system, indian journal of drug (page no.136-141)
  22. Stephen A. Mehmood khan, human biology of test, annals of saudi medicine 2013(page no.217-222)
  23. Rajesh H. Rao S, Megha rani, phytochemical analysis of aqueous extract of ocimum sanctum linn, internatinal journal of universal pharmacy and biosciences (page no.-462-468)
  24. Reddy sunil, Venkatesham. Design and fabrication of medicated chocolate formulation by chocolate drug delivery system internatinal journal of current pharmacy (page no.128-133)
  25. Sharma M, Jain DK. Chocolate formulation as drug delivery system for paediatrics. Indonesian journal of pharmacy (page no.-216-224).

Photo
Sakshi Gabale
Corresponding author

Gajanan Maharaj College of Pharmacy chh. Sambhajinagar

Photo
Manisha Virkar
Co-author

Gajanan Maharaj College of Pharmacy chh. Sambhajinagar

Sakshi Gabale*, Manisha Virkar, Formulation and Evaluation of Anti-Cardiovascular Polyherbal Chocolate, Int. J. Sci. R. Tech., 2025, 2 (12), 484-488. https://doi.org/10.5281/zenodo.18078093

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