FIELD OF INVENTION:
The present invention in general relates to a food product. The present invention
in particular relates to an herbal chocolate composition with high antioxidant and
immunomodulatory activity.
DESCRIPTION OF THE RELATED ART: 1 3 OEC ?013
The origins of chocolate can be traced back to ancient Maya and Aztec
civilizations in Central America, who first enjoyed chocolate- a much-prized
spicy drink made from roasted cocoa beans. Throughout its history, whether as a
cocoa, a drinking chocolate beverage or confectionery treat, chocolate has been a
much sought after food.
Conventional chocolate is assumed to be a causative factor of migraines, acne and
. : . . . . .. . . . . . . .
pimples, diabetes and obesitybut at the same time it is also considered a luxury
food. In addition, the consumption of even moderate amounts of conventional
chbcolate products- deliveis a high percentage wallop of.Recommended Daily . . .
Allowance (RDA) calories, .but contributes a fairly small amount of RDA
nutrients to a person's diet. Therefore conventional chocolate products may often
be classified as a nutrient void but calorie dense item that should be avoided as
much as possible from a health perspective.
US Patent No. 6,905,715 describes a method of processing a fat-containing bean,
e.g., cocoa beans, for producing solids comprising active polyphenols andlor fatcontaining
products. The active polyphenob such as obtained by the inventive
methods can be formulated into compositions, for instance edible compositi,ons,
such as chocolate, as therapeutic or dietary compositions. The compositions can
be administered alone, or in suitable admixture with other antineoplastic, antitumor
or anti-cancer agents, antioxidants, DNA topoisomerase I1 enzyme
inhibiting agents.
US Patent No. 6,635,303 relates to powdered milk solids which may be
advantageously used to produce chocolate having a desirable developed milk
character. Most pre'ierably the chocolate prepared using the powdered milk solids
of this invention is a milk chocolate. Commercially available milk chocolate
exhibiting such a flavor profile is well known. It is not believed, however, that
powdered milk solids are used in the production of that milk chocolate.
ORIGINAL ' 3 8 k0p p& "2 . A , - : >.? 3 -.rA
-3- ,
US Publication No. 2012001 5076 describes chocolate delivery system which may
include at least one probiotic and at least one prebiotic derived from a food source
such as soybeans, Jerusalem artichoke, onion, garlic, asparagus, bananas, raw
oats, unrefined wheat, barley, yacon and the like, in liquid, frozen concentrate or
freeze-dried form. 1 3 OEC 2013
US Publication No. 201 10244081 provides chocolate confectionery products that
contain naturally occurring Vitamin C at a minimum percentage of 2% of the
RDADV recommendation and 4% RDADV of fiber. The chocolate refining
process is the reduction of the cacao portion (cacao nib, cacao powder, or cacao
liquor), dairy portion (nonfat milk solidsj, nutritive carbohydrates sweeteners,
plus any other ingredients with a particle size large eno. ugh
.
to be detected by the
. . . . . . . . . . . .
tongue into a homogenous mass with a particle size of their traditional chocolate
. .
counterparts.
. . . .
PublicationNo. CA2258705 describes compositio~sw hich contain saffron Andlor
saffron ingredients, one or more monosacchari~w'~it h at least four carbon atoms
and at least one reducing disaccharide. The compositions can be processed into
chocolates, chocolate products, sweets, cakes, gateaux, cake-shop products,
confectionery, vinegars, jellies, marmalades, jam, aspics and other foods.
Publication No. KR20090070997 describes components of common chocolate
and to secure the insecticidal and antioxidant efficacy of Torreya nucifera. The
Torreya nucifera ganache contains Torreya nucfera, sugar powder, cacao butter
and a second chocolate having lower cacao contentthan the first cholocate.
Publication No. CN 102 178637 describes fresh flower chocolate mask prepared
from cacao butter, milk powder, powdered sugar, cocoa mass, soybean lecithin,
fresh flower extract, honey, pearl powder and anhydrous milk fat, wherein the
fresh flower extract is prepared from edible rose, sweet osmanthus flower,
jasmine flower, lily, chrysanthemum flower, honeysuckle flower, saffron, western
ginseng flower and the like according to conventional method.
*
Publication No. GI220080 100337 describes the strawberry-chocolate, coconutvanilla,
jasmine-rose, eucalyptus. The flavored substance contained in bags exerts
an antibacterial effect by killing the microbes and at the same time provides an
aroma to the rubbish bin.
Publication No. W09634535 describes a dry chocolate-flavored beverage mix
and a process for making it. The beverage mix can be natural or "dutched"
chocolate, or washed or fermented cocoa powder, from which a substantial
portion of the fat or cocoa butter has been expressed or removed by solvent
extraction, by pressing, or by other means. 1 3 OEC 2013
In view of the above cited prior arts, it is desirable to provide a chocolate which
can provide immunomodulatory effects with minimal or no side effect.
Therefore, the present invention provides an herbal chocolate composition with
high antioxidant and immunomodulatory activity.
OBJECTS OF THE INVENTION:
The principal object of the present invention is to provide an herbal chocolate
composition comprising cocoa powder, asparagus, boerhavia, saffron, natural
sugar. and cardamom and milk solids.
Another object .of the present invention is to provide an herbal chocolate
composition showing immunomodulatory activity.
Yet another object of the present invention is to provide an herbal chocolate
composition which is rich in vitamin C.
Still another object of the present invention is to provide an herbal chocolate
composition having anti bacterial activity.
Another object of the present invention is to provide an herbal chocolate
composition with high antioxidant property.
Yet another object of the present invention is to provide an herbal chocolate
composition which boosts enzymes and acts as a rejuvenator.
SUMMARY OF THE INVENTION:
The present invention provides an herbal chocolate composition with high
antioxidant and immunomodulatory activity. The chocolate composition
comprises cocoa powder, asparagus shoots, Boerhavia flowers and roots, saffron,
sugar, cardamom and milk solids. The chocolate composition of the present
invention also possesses antibacterial property and acts as a rejuvenator by
boosting the enzymes level.
In a preferred embodiment of the present invention, the herbal chocolate
composition comprises cocoa powder 500grn; asparagus shoots 20, boerhavia
flowers 10 and roots 20 singles, saffron 100 gm, natural sugar 250 gm, cardamom
lOOgm and milk solids 200gm.
In another embodiment of the present invention, the method for preparing the
herbal chocolate comprises the steps of: 1 3 DEC ?013
a. Collecting 20 Asparagus Shoots which are washed, sun dried and
powdered.
b. Collecting Boerhavia flowers (10) which are boiled for a few minutes,
dried and powdered.
c. Soaking the Boerhavia roots in lemon water dried and powdered.
d. Mixing the 100 gm dried saffron with 250 gm sugar and 1.00 gm
cardamom and 20 gm milk solids along with 500 gm Cocoa powd. e. r.. . . . . . .. . . . . .. . .
. .
e. Heating the whole mixture of step 4 in a pan on slow heat till it softens.
. .
f. Pouring the mixture over a pan which is kept over steam.
. .
-
' g. As the chocolate slowly melts further over the steam, a mixture of dried
. and powdered asparagus shoots, Boerhavia flowers, roots is gently added
to the molten mass of chocolate.
In yet another embodiment of the piesent invention, the herbal chocolate
comprises plant part of asparagus shoots.
-In still another embodiment of the present invention,, the herbal chocolate comprises plant part of boerhavia, usually the flowers and root.
In another embodiment of the present invention, the herbal chocolate shows
high antioxidant and immunomodulatory activity.
BRIEF DESCRIPTION OF THE DRAWINGS:
It is to be noted, however, that the appended drawings illustrate only typical
embodiments of this invention and are therefore not to be considered for
limiting of its scope, for the invention may admit to other equally effective
embodiments.
Fig: 1 illustrates the X axis shows the response of the antibiotics.
Fig. 2 illustrates the zones of growth inhibition around the disks were measured
after 18 to 24 hours of incubation at 37OC for bacteria.
DESCRIPTION OF THE PREFERRED EMBODIMENTS:
Accordingly the present invention provides an herbal chocolate composition that
comprises cocoa powder, asparagus shoots, boerhavia, saffron, natural sugar,
sugar, and cardamom and milk solids. The chocolate composition shows high
antioxidant and immune modulatory activity. 1 3 DEC 2013
Asparagus: Asparagus is a herbaceous, perennial plant growing 100-150
centimeters (39-59 in) tall, with stout stems with much-branched feathery foliage.
Water makes up 93% of Asparagus's composition. Asparagus is low in calorie and
is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and
zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C,
vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron,
phosphorus, potassium, copper, manganese and selenium, as well as chromium, a
trace mineral that enhances the ability of insulin to transport glucose from the
bloodstream into cells. The amino acid asparagines get its name from asparagus,
as tht asparagus plant is relatively rich in this compound.
Nutrition studies have shown asparagus is a low-calorie source of folate and
potassium. Its stalks are high in antioxidants. Asparagus provides essential
nutrients: six spears contain some 135 micrograms (pg) of folate, almost half the
adult RDI (recommended daily intake) and 20 milligrams of potassium.
Asparagus is especially useful in cases of hypertension where the amount of
sodium in the blood far exceeds the potassium present. Cooked asparagus also
increases bowel evacuations."
Asparagus proviGs a wide variety of antioxidant nutrients, including vitamin C,
beta-carotene, vitamin E, minerals zinc, manganese and selenium. In addition to
the antioxidant nutrients above, this much-loved vegetable may also contain a
valuable amount of the antioxidant glutathione (GSH). GSH is one of the body's
best-studied antioxidants. It consists of three amino acids - glutamic acid,
glycine, and cysteine - combined into one molecule.
Boerhavia:
Boerhavia diffusa is a species of flowering plant in the four o'clock family which
is commonly known as punamava (meaning that which rejuvenates or renews the
body), red spiderling, spreading hogweed or tarvine. It is taken in herbal medicine
for pain relief and other uses. The leaves of B. diffusa are often used as a green
vegetable in many parts of India.
Boerhavia diffusa is believed to improve and protect eyesight. B. diffusa has
diuretic properties and is used by diabetics to lower blood sugar.
Boerhavia difhsa has shown antibacterial activity, mainly against Gram-negative
bacteria. Extracts of B. diffusa leaves have shown antioxidant and
hepatoprotective properties in pharmacological models. Punarnavine (an alkaloid
isolated from B. diffusa) has shown some in vitro anticancer, antiestrogenic,
immunomodulatory,and antiamoebic activity (particularly against Entamoeba
histolytica). Boerhavia diffusa is a source of antioxidants and may be effective
against arsenic trioxide (an effective drug used against acute promyelocytic
leukemia) induced cardio toxicity.
B diffusa also possess cardio protective properties. 1 3 OK 1013
The method for preparing the herbal chocolate comprises the steps of:
a. Collecting 26Asparagus Shoots that washed, sun dried and powdered.
b. Collecting Boerhavia flowers (1 0) that are boiled for a few minutes dried
. .
and powdered. .
c. Soaking the Boerhav'ia roots in lemon water, drying and powdering them..
d. ' Mixing the 100 gm dried ,saffron with 250 gm sugar, 100 gm cardamom
and 20 gm milk solids along with 500 gm cocoa powder.
e. Heating the whole mixture of step 4 in a pan on slow heat till it softens.
f. Pouring the mixture over a pan which is kept over steam.
g. As the chocolate slowly m;lts further over the steam, a mixture of dried
and powdered asparagus shoots, Boerhavia flowers, roots is gently added
in the molten mass of chocolate.
It is found that hydroalcoholic extracts of herbal chocolate contained tannins,
flavonoids, glycosides, anthraquinones, reducing sugars, carbohydrates, proteins,
and amino acids which also could boost the enzyme level.
The invention is described in detail with reference to the examples given
below. The examples are provided just to illustrate the invention and
therefore, should*not be construed to limit the scope of the invention.
Example 1:
Composition of the mixture for the preparation of herbal chocolate 1 as described
in detailed description.
Formulation 1
t
ORIGINAL -8- '. ,
1. As-p arag- us Shoots: 20 I
2. Boerhavia flowers: 15
3. Boerhavia roots : 20 singles
4. Dried Saffron 250 gm
5. Sugar: 250 gm
6. Cardamom: 50 gm
7. Milk solids: 200 gm
8. Cocoa Powder: 500 gm
Formulation 2:
1. Asparagus Shoots:
2. Boerhavia flowers:
3. Boerhavia roots:
4. Dried Saffron
5. Sugar:
6. Cardamom:
7. Milk solids:
8. Cocoa Powder:
Formulation 3:
1. Asparagus Shoots:
2. Boerhavia flowers:
3. Boerhavia roots :
4. Dried Saffron
5. Sugar:
6. card&%:
7. Milk solids:
8. Cocoa Powder:
10
20
20 singles
350 gm .
550 gm
100gm °
200 gm
500 gm
30
3 0
20 singles
100 gm
750 gm
100 gm
200 gm
750 gm
Formulation 1 gives best result in terms of taste and composition.
Example 2:
Test methods
The chocolate so prepared was powdered and defatted with petroleum ether (60-
80 degree centigmde) followed by 900 ml of hydroalcohol. The extracts were then
filtered with Whatman filter paper and reduced under pressure using rotary flask
evaporator and dried in desiccators. A greenish residue remains.
Antibacterial activities of the extract against four pathogenic bacteria (two Grampositive
and negative) Antimicrobial activity testing was carried out by using agar
cup method. Each purified extract was dissolved in dimethyl sulfoxide, sterilized
by filtration using sintered glass filter and stored at 4OC. For the determination of
zone of inhibition, pure Gram-positive and Gram-negative were taken as a 1 3 OEC 7013
standard antibiotic for comparison of the results. All the extracts were screened
for their antibacterial activities against the Escherichia coli, Pseudomonas
aeruginosa, Staphylococcus aureus and Streptococcus pyogenes. The sets of five
dilutions (5,25, 50, 100, pglml) of the chocolate extract and standard drugs were
prepared in double-distilled water using nutrient agar tubes. Mueller-Hinton
sterile agar plates were seeded with indicator bacterial strains (108 cfu) and
allowed to stay at 37OC for 3 hours. Control experiments were carried out under
similar conditions by using ampicillin, chloramphenicol, ciprofloxacin and
norfloxacin for antibacterial activity .The zones of growth inhibition around the
disks were measured after 18 to 24 hours of incubition at 37OC for bacteria The
sensitivities of the microorganism species to the plant extracts were determined
by measuring the sizes of inhibitory zones (including the diameter bf disk) on the
agar .surface around.the disks, and values <8 mm were considered .as not active
against micro organisms
S/NO Bacteria Chloramphenicol Ciprofloxacin Norfloxacin Ampicillin
I ' Escherichia + + + +
4 - - coli
2 Pseudomonas -
aeruginosa
3 Staphylococcus +
aureus
4 Streptococcus -
pyogenes
(+) Susceptibility (Inhibition zone less thanlequal to 8mm
(-)Absence of Susceptibility
The X axis shows the response of the antibiotics: Ampicillin, -Ciprofloxacin,
Norfloxacin and Chloramphenicol respectively against the concentrations of the
extract of the chocolate in the dilutions of 5 micm gmlml, 25 micro gmlml, 50
micro gmlml, 100 microlml.
ORIGINAL a
The sets of five dilutions (5, 25, 50, i
standard drugs were prepared in double-distilled water using nutrient agar tubes.
Mueller-Hinton sterile agar plates were seeded with indicator bacterial strains
(108 cfu) and allowed to stay at 37OC for 3 hours.
Example 3: 1 3 OEC 2013
The antibacterial activities of the extracts increased linearly with increase in
concentration of extracts (pglml). -
It was found that hydroalcoholic extracts of herbal chocolate contained tannins,
flavonoids, glycosides, anthraquinones, reducing sugars, carbohydrates, proteins,
and amino acids which also could boost the enzyme level.
Example 4:
Test for glucose: 0
Powdered 25 gm of herbal chocolate was mixed with distilled water. 5 mL of this
solution was placed in a test tube. 2 mL of Benedict's solution was added and
heated'for 3-4 minutes in a boiling water bath. The reaction produced a red- .
orange solid.
Example 5:
Effect of Enzyme activity:
1 5 test tubes were taken and 5ml of herbal chocolate solution was added in 4
test tubes. 5ml amylase solution was ddepin the 5th test tube. All the test tub;
were placed in the 37 degree centigrade water bath for 5 minutes. 5 droppers
were also taken.
2. Tube 1 was the control tube and it did not contain any enzyme. The test tubes
were removed from the water bath and 3, 6 and 10 drops of warm amylase
solution was added to test tube no. 2, 3 and 4.These was. then put again in the
water bath.
3. Iodine test was performed on each test tube solution on a spot plate. The
observations were recorded with visual color reference .The test was performed
again after 5 and 10 minutes reaction time.
The Color of the solution changed gently after adding the amylase solution only. -
Benedict's reagent was added to all the test tubes. In test tubes 3 and 4 , orange
red precipitate could be found. In test tube no. 2 light orange precipitate was seen,
although less. Enzyme activity increased with more amount of amylase.
Example 6:
Herbal chocolate was given to a group of 20 people and a regular milk chocolate
was given to another group of 20 people continuously for 25 days. 1 3 OEC 2013
People who took herbal chocolate were more energetic than others and felt
rejuvenated within 25 minutes of having the herbal chocolate.
Persons Age group No. Of days Effect of herbal
chocolate
A '30-40 25 Energetic
B 30-40 2 5 Better than before
C 30-40 2 5 Energetic
D 30-40 2 5 Energetic
E 30-40 2 5 Energetic a
F 30-40 2 5 Energetic
. .
G . 30-40 - . 25 Energetic
H 30-40 25 Energetic
I 30-40 2 5 Energetic
J 40-50 2 5 Energetic
K 40-50 25 Energetic
L 40-50 2 5 Energetic
@ - - M 40-50 2 5 Better than before
N 40-50 25 Better than before
. O 40-50 25 Better than before
P 40-50 2 5 Better than before
Q 40-50 2 5 Better than before
R 40-50 2 5 Better than before
S 40-50 25 Better than before
I
Herbal chocolate acted more on age group 30-40; even those in age group 40-50
felt more energy than before.
Numerous modifications and adaptations of the system of the present
invention will be apparent to those skilled in the art, and thus it is intended
ORIGINAL I
by the appended claims to cover
which fall within the true spirit and scope of this invention.

WE CLAIM:
1. An herbal chocolate composition comprises the cocoa powder, asparagus
shoots, boerhavia flowers and roots, saffron, natural sugar, and sugar,
cardamom and milk solids.
2. The herbal chocolate composition as claimed in claim 1,wherein the
composition comprises cocoa powder in the range of 100-500gm;
asparagus shoots 10-20, boerhavia flowers 5-10 and roots 10-20 singles,
saffron 100-200 gm, natural sugar 250-350 gm, cardamom 100-200gm
and milk solids 200-300gm.
. .. . . . . . . .3 .. ., . T . h.e metho. d. for preparing the herbal chocolate of claim 1, wherein
comprises the steps of:
. . . . . .
a. .Collecting 20 Asparagus Shoots, washing, sun drying and powdering
them. . .
b. Collecting Boerhavia flowers (1 0) and boiling for a few minutes, drying
and powdering them.
c. Soaking the Boerhavia roots in lemon water, drying and powdering them.
d. Mixing the 100 gm dried saffron with 250 gm sugar and 100 gm
cardamom and 20 gm milk solids along with 500 grn Cocoa powder.
e. Heating the whole mixture of step 4 in a pan on slow heat till it softens. # -
f. Pouring the mixture over a pan which is kept over steam.
g. As the chocolate slowly melts further over the steam, a mixture of dried
and powdered asparagus shoots, Boerhavia flowers, roots is gently added
in the molten mass of chocolate.