Optimization of the iron content of Eremomastrax speciosa drink and evaluation of its antianemic potential

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Abstract Iron deficiency anemia is a problem of serious public health significance. The formulation of herbal drinks becomes common as people tend to combat anemia by drinks made from available plants. In Cameroon, drinks from E. speciosa leaves are consumed during the treatment of anemia. This study aims to optimize the iron extraction from E. speciosa leaves and to assess its potency againts iron deficiency anemia. The leaves of E. speciosa were dried at 50°C, grinded and sieved. E. speciosa drink was obtained after extraction of the powdered leaves using a Central Composite Design of 4 factors (temperature, time, pH and ratio solid/liquid (w/v)). Different volumes (1, 2 or 4mL/kg) of E. speciosa drink produced at the optimized condition was administrated for 2 weeks to anemic-induced rats. The Composite desirability showed that the optimum extraction conditions were at temperature 20°C, time 50 min, pH 11 and solid/liquid ratio 15g/L. A volume of 1mL/kg of E. speciosa drink was able to restore the red blood cells counts and the hemoglobin levels to normal after 2 weeks of consumption while when consuming 2 or 4 mL/kg of E. speciosa drink, anemia was alleviated in 1 week. The drink of E. speciosa produced under this optimal extraction condition is an iron-rich drink and demonstrates a potent antianemic potential.

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