Vol. 2, Issue 2, Part A (2025)

The increasing global interest in herbal beverages with therapeutic potential has renewed scientific attention toward plant-based decoctions derived from traditional medicinal systems. Tulsi (Ocimum sanctum Linn.), regarded as a sacred plant in Ayurveda, is rich in essential oils, flavonoids, phenolic compounds, and triterpenoids that contribute to its adaptogenic, antimicrobial, and antioxidant properties. Lemon peel, often discarded as waste, contains high concentrations of ascorbic acid, limonene, flavanones, and bioactive pectins, making it a promising natural antioxidant source. Despite the established individual phytochemical attributes of Tulsi and citrus peels, there remains a significant research gap regarding their combined decoction and its integrated phytochemical and antioxidant behaviour. Considering the increasing demand for functional herbal beverages with minimal processing, evaluating the phytochemical composition and antioxidant efficacy of a Tulsi + lemon peel decoction becomes essential for validating its scientific relevance and potential nutraceutical application.
This research aims to perform a preliminary phytochemical screening of a freshly prepared Tulsi + lemon peel decoction and to assess its antioxidant activity using standard in-vitro assays such as DPPH, FRAP, and total phenolic content estimation. The rationale for combining these two botanicals stems from their complementary phytoconstituents: Tulsi provides eugenol, ursolic acid, and rosmarinic acid, while lemon peel contributes robust flavanones (hesperidin and eriocitrin), citric acid, and essential oils known for radical-scavenging capacity. Herbal combinations of botanicals with synergistic antioxidant effects have shown enhanced efficacy over single-plant extracts due to cumulative phytochemical interactions. Therefore, exploring this cost-effective, locally accessible beverage is relevant for communities relying on indigenous remedies for daily wellness and oxidative stress management.
The findings of this preliminary investigation are expected to contribute to evidence supporting the decoction’s potential as an affordable antioxidant beverage. The outcomes may also encourage further chromatographic, quantitative, and in-vivo studies to establish mechanistic pathways, safety margins, and dose-response relationships. Overall, this research provides foundational insight into a widely consumed household preparation and highlights its relevance for functional food development, community health, and sustainable utilization of citrus by-products.