Production of non traditional wines from syzygium cumini and assessment of their medicinal efficacies in animal model

Abstract

The present study was conducted to produce new varieties of alcoholic functional beverages from the parts of Syzygium cumini. Fermentation of extracts of different plant parts of Jamun namely, stem, leaf, pulp, and seed led to production of the wines with acceptable physicochemical constituency. The wines when administered orally to male wistar rats at the rate of 4mL/kg body weight were observed to be safe with no signs of toxicity. In organoleptic terms, leaf wine obtained maximum sensorial acceptance followed by stem, pulp, and seed wine. When administered to diabetic animals, Jamun wines corrected the fasting blood glucose levels of 420 mg/dL to normalised values of 80-120 mg/dL. Maximum effect was pronounced to be of seed wine and leaf wine followed by stem and pulp variants. Similar observations were made in case of insulin and body weight, lipidemic anomalies as well as newlinethe markers of hepato-renal functioning to normal levels. As functional wines prepared from Jamun have showed remarkable efficacy against diabetes mellitus, they are recommended for maintaining overall vigour of diabetics as well as normal subjects.