Open AccessPharmaceutico-analytical Standardization of Katupila Taila; An Ayurvedic Dosage Form from Ethnobotany: Securinega leucopyrus
Author(s) -
S. R. U. Shah,
Prashant Bedarkar,
Varsha Shukla,
Biswajyoti Patgiri,
Mehul Mehta
Publication year - 2021
Publication title -
international journal of ayurvedic medicine
Language(s) - English
Resource type - Journals
ISSN - 0976-5921
DOI - 10.47552/ijam.v12i1.1818
Subject(s) - traditional medicine , saponification value , decoction , friability , medicine , organoleptic , adulterant , mathematics , iodine value , food science , chemistry , chromatography , pharmacology , oral administration , first pass effect
Katupila - Securinega leucopyrus (willd) Muell. is ethnobotanic medicine, whose leaves are proven to exhibit wound healing property through in vitro, in vivo experimental studies and clinical study along with other properties like anti inflammatory, antioxidant etc. Present study was aimed to develop suitable Ayurvedic dosage form which can value add to ethnic practice and outcomes of recent studies on Katupila by utilizing probable potential of its alternate aria plant part; stem. Six batches of Katupila taila were prepared from decoction and bolus of stem of Katupila heated with Sesame oil in prescribed manner of Snehapaka as per Ayurvedic classics till Madhyam Snehapaka. Organoleptic, physicochemical evaluation, test parameters for evaluation of Snehakalpa as per Ayurvedic Pharmacopeia of India (API) were recorded in triplicate along with chromatographic pattern. Average 934.8 g (93.48% yield) of Katupila Taila was obtained from batch size of, 1 l of Tila Taila with 212 g of Kalka dravya and 4 l of Kwatha of Katupila stem prepared over 3 days with 13 hrs of total duration of actual heating. Mean specific gravity, refractive index, acid value, iodine value, saponification value and Bellier’s turbidity temperature test (BTTT) value were 0.9179, 1.449 2.908 ± 0.0538, 108.075 ± 2.97, 169.66 ± 8.91 and 19.6 ± 0.3 Mean ± SD respectively. Adopted method of Snehapaka for preparation of Katupila Taila can be considered as standard. Observed organoleptic features, range of physicochemical parameters and chromatographic pattern as per API may be considered as analytical standard for Katupila Taila.