Formulation and Evaluation of Lemon Balm Herbal Chocolate as Anxiolytic

Abstract

Background: Lemon balm (Melissa officinalis) have anxiolytic effects. Many studies have demonstrated lemon balm and supplements can improve measures of calmness, memory and alertness in adult experiencing mental stress. The active compounds in lemon balm, such as rosmarinic acid, appear to contribute to these calming and anti-anxiety properties.

Main Body: Formulating lemon balm into a food product like chocolate could be an effective way to deliver these beneficial effects. It has also been associated with potential health benefits such as anti-inflammatory, neuroprotective, and hepatoprotective properties. In this study, a formulation of Lemon Balm chocolate was prepared after varying the excipients concentration, while the drug extract is kept constant. HPTLC image of lemon balm extract after developed at 254 & 366 nm. The concentration of herbal extract and chocolate formulation was determined by High-Performance Thin Layer chromatography (HPLC).

Conclusion: The results showed that the Quantification of Lemon Balm extract and Chocolate Formulation by HPTLC for determination of concentrations of Rosmarinic Acid (RA). The ready chocolate definition has been evaluated for Organoleptic properties, Hardness, pH, Moisture content, Viscosity determination, Bloom test and Stability study. Total 8 formulations were prepared. The formulas were evaluated for chocolate as drug delivery system for Anxiolytic.