Formulation and Evaluation of a Natural Dietary Supplement from Quail Egg and Arugula Leaves

Alsalhi, Ahmed A.

doi:10.22104/ift.2026.8061.2260

Formulation and Evaluation of a Natural Dietary Supplement from Quail Egg and Arugula Leaves

Document Type : Research Article

Author

Ahmed A. Alsalhi

Department of Pharmaceutical Sciences, College of Pharmacy, University of Thi-Qar, Iraq, Thi-Qar, 64001

10.22104/ift.2026.8061.2260

Abstract

This study focused on formulating a natural dietary supplement based on a combination of freeze-dried quail egg powder and dried arugula (Eruca sativa) leaves. The integration of animal- and plant-derived components produced a nutritionally dense product enriched with essential nutrients and bioactive substances. Compositional analysis revealed that the supplement is a substantial source of high-quality protein (30 g/100 g), lipids (19 g/100 g), and carbohydrates (16 g/100 g). Furthermore, it provides appreciable levels of key minerals, including calcium (210 mg), magnesium (54 mg), and iron (5.7 mg). The presence of bioactive compounds was confirmed by the high contents of total phenolics (1500 mg GAE), flavonoids (500 mg QE), and vitamin E (160 mg/100 g), supporting its functional and antioxidant potential.

A short-term human intervention was conducted in which participants consumed three capsules (1.5 g) of the supplement daily. Biochemical assessments demonstrated that serum uric acid (4.41–4.58 mg/dL) and blood glucose levels (82.59–85.59 mg/dL) remained within normal ranges throughout the study period. A modest enhancement in total antioxidant capacity (1.02–1.15 µmol TE/g) was observed, whereas malondialdehyde concentrations showed minimal variation (3.21–3.27 nmol/mL). These limited physiological changes are likely attributable to the low intake level, brief supplementation period, and inter-individual variability. In addition, chemical stability evaluation indicated favorable storage properties, as evidenced by low moisture content (3.40%), near-neutral pH (6.42), and a very low peroxide value (1.18 meq O₂/kg fat), reflecting minimal lipid oxidation. Collectively, these results suggest that the developed supplement is chemically stable, safe for consumption, and may provide moderate nutritional and antioxidant benefits in humans.

Graphical Abstract

Keywords

Main Subjects

Food packaging

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