Browsing by Author "Seeja Thomachan Panjikkaran"

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Characterization and management of fungal pathogens associated with postharvest fruit rot of Guava (Psidium guajava L.)
(Department of Plant Pathology,Vellanikkara, 2025-03-22) Parvathi, S N; Anju, C; Seeja Thomachan Panjikkaran
Guava (Psidium guajava L.) is one of the important commercial fruits that belongs to family Myrtaceae and is also known as “The Poor man’s Apple” or “Apple of Tropics”. It is native to tropical America and is now widespread in many tropical and subtropical countries. Being a delicious and nutritious fruit, guava is consumed directly or processed into several products such as jam, jelly, cheese, RTS beverages, etc. But, the incidence of postharvest diseases impairs the fruit quality, colour, taste and shelf life. Among the various postharvest diseases affecting the fruit, latent infections are presumed to be the origin of many rots that develop on maturing fruits. Hence this study was envisaged to document the postharvest fruit rot diseases caused by latent fungal infections, characterize the pathogens causing these diseases, and to exploit the antimicrobial compounds for developing management strategies for the major pathogen inciting the diseases. Purposive random sampling surveys were conducted in markets and homesteads of Thrissur (AEU 10), Palakkad (AEU 10 and AEU 23), and Ernakulam (AEU 9 and AEU 12) districts of Kerala. From the 19 different surveyed locations, 55 fruit samples were collected and brought to the laboratory. They were then surface-sterilized, and incubated at room temperature for disease development. A total of 36 fruit samples produced symptoms within three to twelve days of incubation including stylar end rot, soft rot, dry fruit rot, and brown to dark brown sunken lesions. The per cent disease incidence (PDI) of various diseases ranged from 16.6 to 75 per cent in the fruits sampled from various locations. The major pathogens isolated from diseased fruit samples were Lasiodiplodia and Colletotrichum. Lasiodiplodia sp. (13) was isolated from fruits exhibited stylar end rot, soft rot and dry rot. The PDS of Lasiodiplodia fruit rot varied between 13.3 to 50 per cent and the highest PDS (50 %) was recorded for fruits collected from Perumbavoor/ AEU 9, Chalakudy/ AEU 10, and Nellimolam/ AEU 12. Colletotrichum sp. (12) was isolated from brown to dark brown sunken lesions. The PDS of anthracnose ranged from 10 to 40 per cent with the highest PDS (40 %) was recorded from Kodakara/ AEU 10. Neofusicoccum sp. (2) was isolated from dry fruit rot developed near stylar end of the fruit, in the fruits sampled from Mannuthy/ AEU 10 and Kottappady/ AEU 12. Alternaria sp. (4) and Pestalotiopsis sp. (2) were isolated from brown lesions and rot developed on fruits sampled from Thrissur district. The lowest PDS (3.3 %) was recorded for fruit rot caused by Pestalotiopsis sp. Molecular characterization of six selected pathogen isolates was attempted by sequencing and analyzing the ITS or beta tubulin sequences. Based on this, the fungal pathogens associated with postharvest fruit rot were identified as Lasiodiplodia theobromae (TSG 2), Colletotrichum gloeosporioides (TKG 2), Alternaria alternata (TSG 1), Pseudopestalotiopsis camelliae sinensis (TMG 2), Neofusicoccum parvum (TMG 5), and Diaporthe phoenicicola (TPG 1). The in vitro efficacy of antimicrobial compounds viz., chitosan, hydrogen peroxide (H₂O₂), and methyl jasmonate (MeJA) was studied against selected pathogens L. theobromae (TSG 2), N. parvum (TMG 5), and C. gloeosporioides (TKG 2) using the poisoned food technique. The results showed that chitosan (2 %), H₂O₂ (2 %), and MeJA (0.1 %) consistently exhibited 100 % inhibition of all the selected pathogens. The standardization of antimicrobial treatments for managing fruit rot caused by L. theobromae (TSG 2) involved treatment of pathogen inoculated fruits with chitosan (2 %), H₂O₂ (2 %), and MeJA (0.1 %) for one min or two min duration. All the treatments reduced disease development. The treatment of fruits with chitosan (2 %) for two min was the most effective, showing slower lesion development, reduced physiological loss in weight (PLW) (2 %), and reduced respiration rates (73 ml CO2 kg-1 h-1). The subsequent effective antimicrobial compound was MeJA (0.1 %). MeJA treatment for two min, showed reduced lesion development, PLW (2.65 %) and respiration rates (101 ml CO2 kg-1 h-1). Hot water fruit dip treatment was also standardized. The treatment of fruits at 47 °C for 20 min emerged as the most promising treatment for managing fruit rot. It provided effective disease control, minimized PLW (2.38 %), and reduced respiration rate (95 ml CO2 kg-1 h-1) without causing significant browning. Evaluation of the efficacy of combined treatments of hot water and antimicrobial compounds was carried out in L. theobromae (TSG 2) inoculated fruits to select the best promising treatment. Hot water treatment at 47 °C for 20 min followed by treatment with chitosan (2 %) or MeJA (0.1 %) for 2 min completely inhibited pathogen growth, reduced PLW (2.36 % and 2.43 % respectively) and respiration rates (65 and 93 ml CO2 kg-1 h-1 respectively) of fruits, thus demonstrated their superiority to individual treatments.
Development and quality evaluation of bitter gourd (Momordica charantia L.) based low calorie dietetic beverages
(Department of home science, College of horticulture, Vellanikkara, 2014) Aswathy Rajan; Seeja Thomachan Panjikkaran
Bitter gourd occupies a prominent position among the vegetables grown in India. The importance of bitter gourd has long been recognized due to its nutritive value and medicinal properties. It contains a unique phytoconstituent namely charantin that has been confirmed to have hypoglycemic effect. There is also an insulin like compound known as polypeptide P which has been recommended as an insulin replacer in diabetic patients. The present study entitled “Development and quality evaluation of bitter gourd (Momordica charantia L.) based low calorie dietetic beverages” was aimed to standardise low calorie bitter gourd based dietetic beverages and to evaluate the chemical, nutritional, organoleptic and shelf life qualities of the products. Standardisation of RTS beverages from bitter gourd and its blend with ash gourd was carried out in 18 treatments. Sugar, low calorie sweetener and salt based beverages were tried. For flavouring, cardamom and ginger drops were used. Based on organoleptic evaluation, the most acceptable beverages ie., two each from sugar based, low calorie sweetener based and salt based were selected for storage study. Thus, twelve beverages were selected. The selected beverages were prepared and stored for three months at ambient and refrigerated conditions. Organoleptic qualities, chemical constituents and shelf life qualities were evaluated initially and monthly intervals for a period of three months. The β carotene and total phenol content in RTS beverages showed a significant difference during ambient and refrigerated storage whereas the variation observed in total soluble solids (TSS), total sugar, reducing sugar and vitamin C content was statistically insignificant. The acidity of RTS beverages increased during storage at ambient condition, but a decreasing trend was noticed under refrigerated condition. The loss of ascorbic acid was more in beverages stored under ambient condition, compared to RTS beverages stored in refrigerated condition. The phenol content was found to be low in RTS beverages prepared by blending bitter gourd and ash gourd juice. The duration and conditions of storage had no influence on the mineral constituents of the beverages. The beverage prepared with equal quantity of bitter gourd and ash gourd juice with salt and one drop of cardamom was found to be nutritionally superior when stored under refrigerated condition. A gradual decrease in organoleptic qualities of the beverages like appearance, colour, flavour, taste and overall acceptability was noticed during storage. The RTS beverage prepared using bitter gourd and sugar attained maximum mean scores followed by beverages prepared with bitter gourd juice + low calorie sweetener and bitter gourd juice + sugar and flavoured with cardamom drops. The same trend was observed under both storage conditions. The bitter gourd based dietetic RTS beverages were evaluated initially and at monthly intervals for bacteria, yeast and fungi for a period of three months. Yeast and fungi were not detected in any of the beverages throughout the storage period. At the end of third month of storage the presence of bacteria was observed in all the treatments stored under ambient and refrigerated conditions, but they have not exceeded the permissible threshold levels of microbial population. The RTS prepared with bitter gourd and sugar was found to be the best in organoleptic evaluation and consumer acceptance studies. Blending of bitter gourd juice with ash gourd juice and flavouring with spice drops improved the nutritional as well as organoleptic qualities of RTS beverages. To increase the consumption of bitter gourd as an anti diabetic vegetable, production of RTS beverage is a viable technology and it has ample scope for commercial exploitation.
Nutrient profiling and medicinal properties of Moringa oleifera Lam.
(Department of Community Science, College of Agriculture, Vellanikkara, 2022) Athira, K A; Seeja Thomachan Panjikkaran
Moringa oleifera Lam. is a nutritious and medicinally important tree species belonging to the family Moringaceae, and is a fast-growing, deciduous, drought-tolerant and tropical perennial tree. The medicinal properties of moringa is being attributed to the numerous primary metabolites and bioactive components, present in significant amounts in various parts of the plant. The study was conducted in the KAU moringa variety, Anupama and the nutrient content in leaves, young shoots, flowers and pods were evaluated. The study also assessed the seasonal variability in primary and secondary metabolites, medicinal properties of moringa leaves and the effect of processing on nutrient and medicinal properties of moringa leaves. Moringa flowers, leaves, young shoots and pods are good sources of all nutrients. Among the various parts, moringa leaves had the highest moisture content of 85.40 per cent. The highest protein content was observed in moringa young shoots (6.09 g per 100g) and the highest fat content was observed in moringa flowers (0.18 g per 100g). Moringa leaves are rich sources of beta carotene and vitamin C with 16265 µg per 100 g and 115 mg per 100 g, respectively. Moringa leaves had a fibre content of 6.59 g per 100 g. Moringa leaves had the highest calcium, iron and phosphorus content (238 mg per 100g, 5.12 mg per 100 g and 95.10 mg per 100 g, respectively), while the highest zinc content was observed in moringa flowers (0.34 mg per 100 g). The highest total phenol content and flavonoid content were observed in leaves with 123.60 mg and 2.12 mg per 100 g, respectively. The phytates content of moringa leaves was found to be 18.7 mg per 100 g. The highest amount of oxalates and tannins was noticed in moringa pods (15.7 and 0.31 mg per 100 g, respectively). In vitro availability of minerals like calcium, zinc, iron and phosphorous were analysed. The moringa leaves were found to have high in vitro availability for calcium (94.52 per cent) and zinc (91.30 per cent). The highest in vitro availability of iron was observed in moringa pods (79.02 per cent), whereas the highest in vitro availability of phosphorus was found in young shoots at 89.11 per cent. Physical and nutritional constituents of moringa leaves were analysed at an interval of two months for one year. Variations in primary and secondary metabolites were observed in monthly intervals. The highest amount of moisture, protein, fat, beta carotene and fibre was observed in the months of July-August. The leaves had the highest total phenol, total flavonoid, oxalates and tannins contents in the month of July-August. The presence of various volatile and nonvolatile compounds were analysed and variations were observed in certain months. Volatile compounds identified were docosane, tetracontane, αtocopherol-β-D-mannoside, vitamin E, octadecanoic acid, 1,3- dipalmitin trimethyl ether, docosahexaenoic acid, 1,2,3- propanethyl ester, triacontane and isophytol. Non-volatile compounds like indoleacrylic acid, anthranilic acid, 3- hydroxycoumarin, 19-noretiocholanolone, haplophytine, pheophorbide a, apigenin-7-glucoside, kaempferol, quercetin, maritimetin, irinotecan, sertindole and myricetin 7-rhamnoside were present in all months. In Kerala, moringa leaves are not consumed during the month of Karkidakam, due to their bitter taste. Hence, a comparative evaluation was done to know the changes taking place in Karkidakam, which falls from July-August. Non-volatile compounds identified exclusively in the month of JulyAugust (Karkidakam) were adenosine, phenyl alanine, ketotifen, umbeliferone, benzofuran, oxopalmitate, gingerglycolipid A, hematoporphyrin, euphormin and oligomycin C. Volatile compounds exclusively present in the month of JulyAugust were α-tocopherol-β-D-mannoside, triacetyl trithiophosphite, αtocopherol–β–D mannoside, dihydromorphine, morphinan. Among these compounds, adenosine, oligomycin C, euphormin, umbelliferone, morphinan and dihydromorphine are known to be toxic compounds. Compounds in cyanogenic pathway was increased during heavy rainfall in moringa leaves. The compounds hematoporphyrin, euphormin and umbeliferone are intermediates in cyanide pathway. Organoleptic evaluation of cooked moringa leaves and moringa leaf soup were done at bimonthly intervals and the lowest overall acceptability scores of 6.95, 6.90 were obtained during July-August respectively and the highest overall acceptability scores (7.92 and 7.89) were observed in January-February respectively. Moringa leaves possess potent antioxidant, antimicrobial and antiproliferatory activities. A positive correlation was observed with concentration and per cent inhibition of free radicals. The projected IC50 values for DPPH, hydroxyl and superoxide radical scavenging activity are 51.57, 49.86 and 89.32, respectively. The effective concentration (EC50) for total antioxidant activity is 3.60 µg/ml. Moringa leaves showed antimicrobial activity against human pathogens like Staphylococcus aureus, Pseudomonas aeruginosa, Shigella sonnei, Salmonella typhi, Escherichia coli, Aspergillus niger and Candida albicans. The anti-proliferatory activity was studied in hepatic cancer cell lines using moringa leaf extract. The proliferation of cancer cell lines was inhibited by moringa leaf extract and the per cent inhibition increased with the concentration of the leaf extract. The projected IC50 value, for the anti-proliferatory activity of the hepatic cancer cell line was 41.32 µg/ml. The study also evaluated the effect of processing on nutrient content and medicinal properties of shade dried leaves (room temperature), oven dried leaves (50ºC for 8 hrs) and steamed leaves (3 minutes). Shade drying of moringa leaves was found to be the best drying method. On drying, the protein, fibre and mineral content in leaves became concentrated, whereas a statistically significant decrease in beta carotene and vitamin C content was observed. Antioxidant, antimicrobial and anti-proliferative activity was higher in shade dried leaves compared to oven dried and steamed dried leaves. It is proved that there is immense scope for developing nutraceuticals, molecular docking and value-added products from different parts of the moringa tree.
Nutritional and organoleptic qualities of value added products from banana musa (AAA group) grand naine
(Department of community science, College of Horticulture, Vellanikkara, 2017) Sruthy, P M; Seeja Thomachan Panjikkaran
Nutritional profile and endurance capacity of adolescent girls
(Department of Home Science, College of Horticulture,Vellanikkara, 2001) Seeja Thomachan Panjikkaran; Usha, V
The present study 'Nutritional profile and endurance capacity of adolescent girls' was conducted among 150 adolescent girls of 13-15 years of age. Information regarding the socio-economic conditions of the families indicated that majority of the families were Hindus. Nuclear families with satisfactory housing conditions and living facilities were the striking features observed. Majority of the family heads were labourers and earned Rs.l 000 to 4000 per month. Food consumption survey revealed that rice was the staple food and all of them were habitual non-vegetarians. The prevalence of current malnutrition of various grades was found to be more among adolescent girls indicated by their weight for age. The most common nutritional deficiency disease observed among adolescent girls was anaemia. More than 50 per cent of adolescent girls had lower levels of haemoglobin. Consumption of cereals, green leafy vegetables, other vegetables, roots and tubers, fruits, milk and milk products, fats and oils, meat, fish and egg and sugar and jaggery were lower than the RDA. In case of nutrient intake only energy level was found to be adequate. None of the adolescent girls had good or excellent endurance capacity. Body weight is an important factor contributing to physical work capacity and high average endurance capacity was observed among majority of girls with normal weight for age. Other contributing factors observed for low endurance capacity was their low haemoglobin levels and low nutrient intakes. In spite of their low nutritional status and nutrient intake, their habitual physical activities have a positive effect on their endurance capacity.
Nutritional profile of preschool children belonging to tribal families in Thrissur district
(Department of Home Science, College of Horticulture, Vellanikkara, 2016) Vidya, T A; Seeja Thomachan Panjikkaran
Process optimisation and quality evaluation of cocoa based chocolates
(Department of Community Science, College of Horticulture,Vellanikkara, 2019) Shahanas, E; Seeja Thomachan Panjikkaran
Process optimisation and quality evaluation of fruit pulp based yoghurts
(Department of Community Science, College of Horticulture,Vellanikkara, 2019) Lovely Mariya Johny; Seeja Thomachan Panjikkaran
Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Yoghurt is known for its nutritional, therapeutic and functional properties. The present study was undertaken to standardise fruit pulp based yoghurts and to enrich the standardised products with functional ingredients like garden cress seed and flax seed. The study also envisaged to evaluate the organoleptic, physico chemical, nutritional and keeping qualities of the standardised products. Fruit pulp based yoghurts (FPBY) were prepared using locally available fruits such as sapota, guava, jackfruit (Koozha type), banana (Palayamkodan) and papaya. Twenty six treatments were evaluated for various organoleptic qualities and was compared with 100 per cent milk yoghurt (control). In different treatments tried for the preparation of FPBY, the mean scores for different quality attributes showed a decreasing trend with increase in the quantity of fruit pulps. Yoghurts prepared by incorporating 10 per cent fruit pulp was selected as the most acceptable treatment from all FPBY. Physicochemical properties like moisture and pH decreased during storage and a gradual increase in acidity, syneresis, curd tension and viscosity was observed in FPBY. In the selected products TSS, reducing sugar, total sugar, energy, carbohydrate, lactose, fat, vitamin C and iron content decreased during storage. Protein content of freshly prepared control yoghurt was 4.59 per cent and on 15th day of storage it decreased to 3.35 per cent. The protein content varied from 3.76 to 2.71 per cent in SPBY (Sapota pulp based yoghurt), 3.23 to 2.61 per cent in GPBY (Guava pulp based yoghurt), 3.91 to 3.08 per cent in BPBY (Banana pulp based yoghurt), 4.42 to 3.22 per cent in JPBY (Jackfruit pulp based yoghurt) and 3.23 to 3.24 per cent in PPBY (Papaya pulp based yoghurt) in initial and at the end of storage respectively. Vitamin A and vitamin C content was found to be increased with incorporation of fruit pulp. The highest calcium content was found to be in control (78mg/100g) and a slight decrease in calcium content was observed among FPBY. A slight increase in iron and potassium content was observed in FPBY compared to control. The highest potassium content was observed in BPBY with an initial content of 83.25 to 83.05 mg/100g at the end of storage. The selected FPBY was incorporated with garden cress seeds (GCS) and flax seeds (FS) at 0.5 per cent and 2 per cent level, respectively. The highest total organoleptic scores were attained for control (51.67) which was incorporated with garden cress seeds. This was followed by GPBY (48.45), SPBY (48.33), JFPBY (47.81), BPBY (46.73) and PPBY (43.72). In flax seeds incorporated yoghurts the highest organoleptic score was attained for control (40.78) which was followed by GPBY (40.15), SPBY (40.14), BPBY (39.94), PPBY (39.82) and JFPBY (39.78). Incorporation of 0.5 per cent garden cress seeds and 2 per cent flax seeds increased the protein content from 4.59 per cent to 4.78 and 4.93 per cent respectively. Incorporation of functional ingredients increased the fat, iron, calcium and potassium content in all yoghurts. During storage, E coli and coliform bacteria were not detected in all yoghurt samples. Yeast and fungi was not detected up to 10th day of storage and at 15th day of storage the presence of yeast and fungi were observed among all the selected yoghurt samples, indicating a shelf life of ten days. The cost of production of plain yoghurt was Rs. 13.50/100 ml and for FPBY it varied from Rs. 17.00 to 20.00/100 ml. Incorporation of functional ingredients increased the cost of production from Rs. 17.16 to 21.00/100 ml. The standardised products are suitable for commercialisation and diversification. Milk based functional food products will be a boon to the dairy food industry.
Quality evaluation of betel leaves (piper betle L.) and its suitability for product development
(Department of community science, college of agriculture, Vellanikkara, 2023-12-15) Vidya, T A; Seeja Thomachan Panjikkaran
Betel leaf (Piper betle L.) known as ‘neglected green gold’ is an important horticultural, medicinal and cash crop of aesthetic and commercial value. The health related benefits of betel leaves have been associated with their bioactive phenolic compounds and can be used in food, beverage and pharmaceutical industry. The present study entitled “Quality evaluation of betel vine (Piper betle L.) and its suitability for product development” was carried out with the objectives to evaluate the nutritional constituents and medicinal properties of betel leaves and to develop value added products from betel leaves. The GI tagged Tirur betel leaves were collected from the farmers of Tirur, Malappuram district.
Standardisation and quality evaluation of blended tender coconut products
(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Shahanas, E; Seeja Thomachan Panjikkaran
Value addition and quality evaluation of holy basil (Ocimum tenuiflorum L.)
(Department of Community Science, College of Agriculture, Vellanikkara, 2023) Gayathri, M; Seeja Thomachan Panjikkaran
Holy basil is the most renowned medicinal herb and is known as the mother of necessities for its infinite therapeutic benefits. It is referred to as the "Queen of Herbs," and the Sanskrit word "tulsi" means "incomparable." It is one of the oldest herbs in the Lamiaceae family and is widely cultivated throughout the subcontinent. The physicochemical composition of the holy basil accession (KAU-OC25) (IC-0640854) used in this research had a moisture content of 89.4%, and the levels of the macronutrients, protein and fat per 100 g were found to be 2.99 g and 0.61 g, respectively. It was revealed that the herb had a crude fibre content of 10.48 g/100 g. In terms of vitamin content, ascorbic acid was found to be 30.4 mg/g, and the amount of beta carotene was 2826.92 µg/100 g. In 100g of the sample, the holy basil contained 26.9 mg of calcium, 28 mg of iron, 4.2 mg of zinc, and 224 mg of phosphorus, respectively. The total flavonoid and phenol levels were 41.41 mg QE (quercetin equivalent) and 66.66 mg GAE (gallic acid equivalent) respectively. Holy basil has phytate, oxalate, and tannin concentrations of 3.99 mg/100 g, 2.33 mg/100 g, and 9.74 mg/100 g, respectively. The phytochemical makeup of the herb was analysed through chromatographical tools like O-HRLCMS and GCMS/Ms. The analysis revealed thirty eight medicinally active bioactive compounds namely eugenol, methyl eugenol, kaempferol, scutellarin, rosmarinic acid, luteolin, ursolic acid, vicenin, apigenin 7-O-glucuronide, genistein 4-O- glucuronide, betaine, ϒ- aminobutyric acid (GABA), fisetin, orientin, choline, DL-stachydrine, oleanolic acid, luteolin-7-Oglucuronide, baicalin, β-caryophyllene, ostruthin, hexadecanoic acid, 5 amino pentanoic acid, taxifolin, alpha-pinene, alpha-terpineol, chavicol, alpha cubabene, eucalyptol, estragole, alpha-caryophyllene, alpha-bisabolol, beta-ocimene, terpinene-4-ol and trans-4-thujanol and carvacrol. Eugenol has a number of protective qualities against a variety of conditions that can be fatal, including cancer, oxidative stress, inflammation, hyperglycemia, and elevated cholesterol. Kaempferol and scutellarin are powerful antioxidant flavonoids while rosmarinic acid is known to be effective against microorganisms like the herpes simplex virus. Luteolin and ursolic acid were reported to have potent anti-cancer properties. The active flavonoid derivative apigenin-7-O-D-glucuronide has a variety of pharmacological properties, such as antioxidant, anti-complement, and aldose reductase inhibitory properties. Fisetin, ursolic acid and oleanolic acid have proven anti-cancer activities. ϒaminobutyric acid (GABA) has a number of physiological effects, including lowering blood pressure, boosting immunity, improving cognitive function, inhibiting the proliferation of cancer cells, and reducing sleeplessness. The flavonol taxifolin exhibits strong antioxidant, reducing, radical-scavenging, and metal chelating properties. Anti-oxidative and anti-inflammatory activities are demonstrated by luteolin-7-O-glucuronide. Baicalin significantly reduces the replication of HIV 1. Carvacrol is a potent antioxidant and a great adaptogen to treat hepatic stress. Alpha-pinene, alpha-terpineol, estragole, alpha-caryophyllene and alpha-bisabolol had potent anti-inflammatory activity whereas beta-ocimene, chavicol, terpinene-4-ol and trans-4-thujanol has proven antimicrobial activities. Docking studies of the compounds revealed that six compounds namely kaempferol, baicalin, luteolin, rosmarinic acid and eugenol can be considered for further studies regarding the treatment of type 2 diabetes mellitus and fourteen compounds namely scutellarin, vicenin, ursolic acid, genistein 4-O-glucuronide, betaine, taxifolin, apigenin 7-O-glucuronide, ϒ-aminobutyric acid (GABA), 5 amino pentanoic acid, kaempferol, baicalin, luteolin, rosmarinic acid and eugenol display noteworthy anti-covid action. The successfully docked compounds were tested for drug-likeness using ADMET analysis which revealed that rosmarinic acid, kaempferol, luteolin, and taxifolin can be regarded as potential drug candidates. A dose-dependent inhibition of MCF-7 cell growth was seen by the methanolic extract of holy basil with an IC50 value of 24.80 µg/mL thus establishing its antiproliferative activity. Considering the immense therapeutic abilities of holy basil, it was developed into hard candy lozenges with varying concentrations of holy basil (10%, 15%, 20%, 25%, 30% and 35%) ginger and amla extract. The organoleptic evaluation of the lozenges revealed that hard candy lozenges made with 30 % holy basil extract were more acceptable, owing to which the shelf life studies were done. The physicochemical evaluation of 100 g of the selected candy revealed that it had a moisture content of 2.78 per cent, protein content of 2.39 g, fat content of 0.67 g, ash content of 0.81 mg and energy content of 376.05 kcal. The moisture level of the candy increased but all other parameters, including protein, fat, ash content, and energy, were found to decrease throughout the three month storage period. The bacterial growth of the candy was seen to be within tolerable limits. Throughout the shelf-life period, no fungal or yeast growth was seen. Holy basil should be exploited endlessly for its restorative and curative properties. Currently, the herb is primarily used to make herbal tea and ayurvedic medicines. Apart from this, it can also be considered as a culinary herb, due to its potential natural antioxidant properties and its immense scope for development of value added products.