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Objective: Herbal decoctions are commonly used pharmaceutical dosage form in Ayurveda. The major drawback of decction is short shelf life. To increase the shelf-life preservatives are used. The effectiveness of decoctions added with preservative is not evaluated yet. Pravāhi kvātha is fermented decoctions prepared to increase the shelf life as well as the palatability of decoctions. In the present study, an attempt has been made compare the efficacy of freshly prepared herbal decoction, decoction added with preservative and fermented decoction. Methods: To compare the efficacy, the three samples were subjected to analytical study through organoleptic, physicochemical and other advanced chromatographic and instrumental analysis. For scientifically validating the effectiveness the samples were analysed for Physico chemical parameters, HPTLC, Gallic acid estimation, HR LC-MS and DPPH assay. Results: After the physico chemical analysis it was found that the parameters of three samples was within permissible limit. The anti-oxidant potential of three samples were proved by the DPPH free radical scavenging activity. The I50 value of three samples shows only less variation and all the sample possess good anti-oxidant potential. Phyto chemical evaluation of the three samples were compared wit HPTLC, Gallic acid estimation and HR LCMS analysis. Conclusion: The study shows that the modification of Kaṣāya to Pravāhi Kvātha will not affect its therapeutic efficacy rather it adds more therapeutic value due to the presence of newly synthesized compounds. Addition of Sodium benzoate preservative doesn’t alter the therapeutic efficacy of Amṛtottara Kaṣāya and it won’t produce any toxic chemicals by the interaction with drugs. |
