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ISSN (Online) : 2277-4572

PREPARATION AND MODIFICATION OF CHINNODBHAVADI KVATHA TO SYRUP AND QUALITY STANDARDISATION

Abstract

Author(s): Shanty Thomas *, Govinda Sharma K, Vinay R Kadibagil, Sunil Kumar KN

Swarasa (juice), Kalka (paste), Kvatha (decoction), Hima (cold infusion) and Phanta (hot infusion) are some of the traditional medicinal preparations prepared by ancient scholars of Ayurveda. Chinnodbhavadi kvatha is one of such formulations indicated for Amlapitta (gastric ulcer). Though Kvatha kalpana is pharmaceutically viable and therapeutically effective formulation, it has shorter shelf life. Chinnodbhavadi Kvatha has bitter and astringent which hampers the palatability. Sharkara kalpana (syrup) is widely acceptable dosage form due to its palatability, wide therapeutic applicability, longer shelf life, reduced dose and easy administration. Kvatha kalpana can be easily modified into syrup form, by adding sugar. Hence in the present study it was planned to modify the Kvatha into syrup and it was subjected to a comparative pharmaceutical and analytical studies through organoleptic and physico-chemical methods. The study showed that both medicines can be easily prepared and have similar analytical values which are comparable with limits of values as per API standards