Abstract
Ayurvedic formulations have proved to be effective in the prevention and treatment of many life-threatening diseases. Asavas and Arishtas have been used as medicine for over 3000 years as appetizer and stimulant. In the present study 6 different marketed brands (Two having different batches) of Arjunarishta were thoroughly evaluated for their organoleptic characteristics and physicochemical parameters, to establish a routine procedure for standardization of these Ayurvedic formulations. The organoleptic tests performed include colour, odour and taste whereas the physicochemical parameters evaluated were pH, Refractive index, Specific gravity, Viscosity, density, surface tension, Water-soluble extractive, Alcohol-soluble extractive Acid value, Alcohol content, by distillation and dichromate oxidation method, Total solid content, Total phenol content, In present communication, a TLC method was developed for the evaluation of Arjunarishta by quantitative estimation of major compound gallic acid and ellagic acid.
Highlights
Alternative systems of medicine such as Ayurveda, Siddha and Unani systems have the potential of health care for ever-increasing population of India
The phenolic content is expressed as tannic acid equivalent, Sample of Arjunarishta was processed for determination of total phenolic content, as per the Folin-ciocalteau method (Rajalakshamy and Sindu, 2011)
We have taken Baidyanath, Dabur, Sandu, Dhootapapeshwar, Aushadhib-havan and Arkashalasatara The selected formulations were subjected to various evaluations studies done such as; pH, refractive index, density, specific gravity, surface tension, water-soluble extractive, alcohol-soluble extractive, viscosity, acid value, alcohol content by distillation, Table III
Summary
Alternative systems of medicine such as Ayurveda, Siddha and Unani systems have the potential of health care for ever-increasing population of India They represent formal and organized of all traditional medical systems required for the product to be manufactured for sale. Are prepared from fermentation of decoction.(Randive et al, 2016; Savarikar and Ravishankar, 2010) They have been used as medicines for over 3000 years to treat various disorders and are taken as appetizers and stimulants. Water was added to make up exactly same volume of original test liquid and adjusted to temperature noted before Specific gravity of this liquid was determined and alcohol content was analyzed using relative density table given in USP/NF (United States pharmacopoeia, 2009)
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