ABSTRACT

Objective: Avipattikar churna a classical Ayurvedic formulation, considered to be a very popular and effective remedy for gastrointestinal problems especially in peptic ulcer and hyper acidity. Well some work has been done its efficacy by in vitro and in vivo experiments. No scientific study was carried on its quantitative analysis. Hence, the present study was to attempt evaluate Avipattikar churna and its ingredients quantifying a mixture of chemical constituents. Methods: The amount of total phenols calculated as gallic acid was analyzed using Folin–Ciocalteu assay, the amount of total flavanoids calculated as rutin by aluminum chloride assay, total tannins calculated as tannic acid by AOAC method, total reducing sugars by Nelson–Somogyi photometric method and total sugar content by phenol sulphuric acid assay. Results: In alcoholic extracts of in house Avipattikar churna the TPC, TFC, TTC, TRC and TSC were estimated 12.467±0.273%, 4.734 ± 0.091%, 8.0368 ± 0.138%, 8 %w/w calculated as d-glucose and 50.66667 ± 0.129 respectively. Conclusion: The result of this study emphasized phenol, flavonoid, tannins, reducing sugars and sugar contents in the different constituents of churna as well as in the major ingredients i.e Eugenia caryophyllus and Ipomoea turpethum. In this study 1-10 ingredients and clove samples contained highest amount of phenols and flavanoids because of polyphenolic constituents. 1-10 ingredients are richer in tannins than other samples of the churna. The quantification was done of the individual exploratory samples of aqueous, hydroalcoholic and alcoholic extracts of Avipattikar churna. Keywords: Avipattikar churna, Spectrophotometry, Total phenolic content, Total flavonoid content, Total tannin content, Total reducing sugars, Total sugar content
Publication date: 01/08/2023

https://ijbpas.com/pdf/2023/August/MS_IJBPAS_2023_7378.pdf

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https://doi.org/10.31032/IJBPAS/2023/12.8.7378