Abstract
Navayasa Churna is an important ayurvedic formulation, is mentioned in Bhaishajyaratnavali in Pandu roga chikitsa iscombination of Nine i.e. Amlaki, Bibhitaka, Haritaki, Marica Pippali, Sunth, Chitraka, Musta, Vidanga and Lauha bhasma. The formulation is dispensed for the treatment of Anemia (pandu), Hepatoprotective and Liver disorders. The method for spectrophotometric determination of piperine from the fruits of Piper longum, Piper nigrum and Navasaya Churna has been developed at absorption maxima 342.7nm. The concentration of piperine present in raw material was found to be 2.981 ± 0.38 % (w/w) in marica and 0.981 ± 0.047 % (w/w) in pippali, respectively and in three identical laboratory batch of Navasaya churna name NY-I, NY-II, and NY-III, was 0.223 ± 0.34, 0.219 ± 0.42, 0.215 ± 0.43 % (w/w), respectively with mean value 0.219 ± 0.903 % (w/w). The piperine content of all the three batches is found to be in close proximities with each other.
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