Introduction: Dashanga Agada has been mentioned by Acharya Vaghabhata in Astanga Hrudaya
for Keeta Visha (insect bite/sting). It is the herbo-mineral compound having Vacha, Hingu,
Vidanga, Patha, Prativisha, etc drugs as its ingredients, which is a potent formulation used in all
types of Keeta Visha. AFI haven’t explained the standardization parameters for Dashanga agada
so, standardizing the formulation is a crucial step in quality assurance. Hence here we focused on
a preliminary study of the formulation Dashanga Agada. Methods: It includes the organoleptic
characteristics such as color, odor, and taste. Physicochemical analysis such as foreign matter, loss
on drying, total ash, acid-insoluble ash, water, and alcohol-soluble extractive. Phytochemical
analysis for organic and inorganic compounds, pH, test for specified microorganisms, microbial
limit test, and thin layer chromatography. Result: Each raw drug showed its own organoleptic
characteristics, Dashanga Agada was yellowish brown in color, characteristic odor, and pungent
taste. LOD was 4.600%, TAV was 15.100%, AISAV was 0.950%, WSE was 33.440%, ASE was
16.400%, phytochemical analysis showed the presence of carbohydrates, reducing sugar, cardiac
glycosides, anthraquinone glycosides, alkaloids, tannins, sodium, phosphate, chloride, carbonate,and nitrate. pH was 4.91, thin layer chromatography showed 12 bands each at 254nm and 366nm
wavelengths, and no microbial growth was detected in the study drug. Conclusion: The
preliminary analysis of Dashanga Agada was carried out by assessing organoleptic characteristics,
physicochemical, phytochemical, TLC, and microbial growth.
Keywords: Dashanga Agada, Visha, Keeta, Agada, Preliminary analysis
Publication date: 01/04/2025
https://ijbpas.com/pdf/2025/April/MS_IJBPAS_2025_8924.pdf
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https://doi.org/10.31032/IJBPAS/2025/14.4.8924
