Quality control of herbal distillates through organoleptic grading indices

Abstract

Background: Theeneer or medicinal herbal distillates are simple and effective formulations used in Siddha medicine, which are promising both as a health promoter and as a medicine for a wide range of clinical manifestations. Traditional quality parameters (TQPs) pertaining to Siddha herbal distillates are much more reliable for pre-assessment of its therapeutic potential. The organoleptic characterization such as Niram (color), manam (odor), suvai (taste), and Theeneer ennai (volatile matter) are the factors of TQP, which govern the therapeutic outcome of a distillate. Aim and Objectives: The aim of this study was to develop organoleptic grading standards of classical herbal distillate Oma Theeneer (OT) and to assess the batch variations of OT using grading. Materials and Methods: A provisional reference standard sample of herbal distillate OT was prepared from three identical batches each in traditional and glass still with the same operational settings. It was graded based on clarity, color, odor, taste, and volatile tinge to specify the best possible quality made. The grading was assessed with batches of OT study samples prepared as per the standard operating procedures (SOPs) of textual, traditional, and pharmaceutical references to compare its quality. Results and Conclusion: With organoleptic grading, the high-quality distillate was identified from the study samples. OT study sample prepared in traditional apparatus was having superior quality and hence a scoring based on the observation and the maximum ideal score was taken as 15. Those prepared as per the textual approach had a high indexing score of 14/15, followed by traditional (12/15), and pharmaceutical SOP (9/15). Appropriate quality scoring as per the organoleptic grading helps to improve batch processing and standardization of the formula. Standardization may include organoleptic grading for maximum outcome.