Formulation of Flavored Areca nut using Mangala variety and analysis of quality characteristics

India is the world leader in arecanut (Areca catechu) cultivation (49%), as well as output (50%). Commercial cultivation is primarily centred in the country's southwestern and northeastern areas, with Karnataka, Kerala, Assam, West Bengal, and Meghalaya being the leading producers. Arecanut is a major commercial plantation crop in India, providing a reliable source of income for many farming families. The major chemical constituents present in the nut include alkaloids, flavonoids, tannins, terpenoids, steroids, fatty acids, and amino acids. This study focuses on formulation of flavored areca nut simultaneously called as mouth freshener which contains various naturally available components including areca nut. In India, flavored areca nut preparations are typically formulated by mixing areca nut with various binding and flavoring agents to enhance taste and acceptability. The prepared product was analyzed for its physicochemical, sensory, and functional properties. The moisture content was found to be 5–6%, indicating good storage stability, while the fat content was 3.33% as determined by Soxhlet extraction. Color analysis showed a brownish-red appearance for the product. Mineral analysis confirmed the presence of essential elements such as calcium, potassium, sodium, iron, zinc, and copper. The total phenolic content was found to be 5.92 mg GAE/g, suggesting moderate antioxidant potential. GC-MS analysis revealed the presence of key flavor compounds such as eucalyptol and isoborneol. HPLC analysis identified major alkaloids including guvacine, arecaidine, guvacoline, and arecoline, with a noticeable reduction in alkaloid content in the final product compared to the areca nut residue.