Pharmaceutical Standardization and Analytical Evaluation of Drakshavaleha
Ashish Kumar, Puneeth Raj R. M, Vikas Mishra, Shivani Kaul, Thakur Rakesh Singh,
Anupam Srivastava
National Institute of Ayurveda, Jaipur, Rajasthan, India.
*Corresponding Author E-mail: dras2008@gmail.com
ABSTRACT:
Ayurveda emphasizes formulations that ensure efficacy, palatability and stability. Bhaishajya Kalpana, the pharmaceutics branch of Ayurveda, provides systematic methods of preparing dosage forms. Among these, Avaleha Kalpana represents a semisolid preparation prepared with decoctions or expressed juices and sweetened with jaggery, sugar or honey. Drakshavaleha is a classical formulation described in Ashtanga Hridaya under Pandu Chikitsa prepared with Draksha, Amalaki and other supportive herbs. It is therapeutically indicated in Pandu (Anemia), Kamala (Jaundice) and liver disorders. Materials and Methods: The pharmaceutical process involved soaking and deseeding Draksha, extracting Amalaki Swarasa, preparing Prakshepaka Churna, and formulating Drakshavaleha with incorporation of Prakshepaka Dravya and honey. Classical Avaleha Siddhi Lakshana’s were observed to determine the endpoint. Analytical evaluation included organoleptic, physicochemical and phytochemical analyses along with HPTLC as per the Ayurveda Pharmacopoeia of India. Parameters assessed were loss on drying, extractive values, pH, fat content, total acidity, ash values, sugar content, and qualitative phytochemical tests. Results: The final product was a dark brown semisolid Avaleha with characteristic odor and sweet-pungent taste. Organoleptic properties were uniform across batches. Physicochemical analysis showed LOD (19.32–21.93%), water-soluble extractive (69.6–74.8%), alcohol-soluble extractive (72–74%), total acidity (2.59–2.61mEq/g), pH (3.05–3.11), fat (0.07–0.27%), total ash (2.8–3.09%), total sugar (48.96–51.13%) and reducing sugar (44.15–47.91%). Phytochemical screening confirmed the presence of carbohydrates, steroidal glycosides, tannins, and flavonoids. HPTLC profiling of all batches confirmed consistent phytoconstituent presence, ensuring batch uniformity and standardization. Conclusion: Drakshavaleha was successfully prepared and standardized through pharmaceutical and analytical evaluation. The results confirmed its quality, stability, and reproducibility as a classical Avaleha formulation.
Drakshavaleha (DA), also known as Dhatri Avaleha, Amalaki Avaleha, a well-established classical Avaleha formulation, is mentioned in authoritative Ayurvedic texts such as Astanga Hridaya,2 Charak Samhita3, Bhaishajya Ratnavali,4 Yogratnaka,5 AFI part-26 under Pandu Chikitsa (Anemia). It is principally prepared from Draksha7 (Resins) and Amalaki8 (Indian gooseberry), with supportive herbs like Pippali9, Sunth10, Madhuka11 and Tugakshir12 (Table no.1). These ingredients act synergistically to enhance digestion, improve metabolism, gestational anemia and provide hepatoprotective and antioxidant benefits. Draksha is especially known for its Anti photo ageing, Rasayana13 (rejuvenating) property, beneficial in debility, anemia and liver disorders, while Amalaki is recognized for its rich vitamin C content, immune modulation and Tridoshahara (balancing) action. Rasa Tantra Saar Va Siddha Prayog Samgraha14 and Vaidyak Saar Samgraha describe Draksha Avaleha with different ingredients.
Therapeutically, DA is prescribed for conditions such as Pandu (anemia), Kamala (jaundice) and Halimaka (chronic liver disorders), which are characterized by imbalance of Doshas and impaired blood physiology. Its sweet and mildly pungent taste, characteristic aroma and smooth semi-solid consistency further contribute to its patient compliance.
In the present era, where quality assurance and reproducibility of herbal formulations are essential, pharmaceutical standardization and analytical profiling play a critical role. According to the Ayurvedic Pharmacopoeia of India (API), Compound preparations must meet defined physicochemical parameters such as loss on drying (LOD), ash values, water-soluble extract, alcohol-soluble extract, total acidity, pH, density, fat content, total sugar, total ash and acid-insoluble ash, along with organoleptic parameters like color, odor, taste and texture to ensure quality, stability and therapeutic efficacy. Advanced chromatographic techniques like High-Performance Thin-Layer Chromatography (HPTLC) are widely employed to establish phytochemical fingerprints, ensuring batch-to-batch uniformity and detecting marker compounds.
With its strong traditional foundation and therapeutic relevance, DA represents a classical formulation that requires systematic pharmaceutical standardization and analytical validation. This study therefore focuses on the preparation, physicochemical and phytochemical evaluation and chromatographic profiling of DA to establish quality standards and strengthen its scientific basis for therapeutic use.
MATERIALS AND METHODS:
Procurement of raw drug:
The materials required for the preparation were sourced from NIA, Pharmacy and local market of Jaipur and Authenticated by experts of Dravyaguna department of NIA.
Pharmaceutical Study:
The current study was conducted in the Department of Rasashastra and Bhaishajya Kalpana.
The pharmaceutical study was conducted through the following Steps:
1. Soaking and Deseeding of Draksha
2. Extraction of Amalaki Juice
3. Preparation of Prakshepaka Churna
4. Preparation of DA
5. Addition of Prakshepaka Dravyas and Honey
1. Soaking and Deseeding of Draksha:
462g of Draksha was soaked overnight in 500ml of water to soften the fruits. The seeds were removed manually under hygienic conditions which were 8% of resins; raisins were ground into a fine paste using a mixer along with the same water in which they were soaked and divided into three batches for further preparation.
2. Extraction of Amalaki Juice10:
11kg of fresh Amalaki fruits were washed thoroughly. The fruits were inserted into a mixer to extract juice with a yield of 71.6% and the seeds were expelled. The juice was filtered through muslin cloth and collected, while the residue was discarded. The extracted juice, characterized by a pH of 2.6, Brix value of 10 and refractive index of 1.3478, was used for three batches to ensure uniformity during the subsequent Avaleha preparation process.
3. Preparation of Prakshepaka Churna11:
The Prakshepaka Dravyas were initially dried in the shade for two days to remove moisture. They were then powdered separately into fine churna using a grinder. The powders were passed through an 85-mesh sieve to ensure uniform fineness and smooth blending.
4. Preparation of DA
Initially the Amalaki juice was brought to boil and once boiling commenced, sugar was added gradually with continuous stirring with stainless steel ladle to ensure proper mixing and uniform dissolution. The solution was then filtered through a clean cloth to remove any physical impurities and subsequently reboiled. To this base, the previously prepared Draksha paste was added in equal portions to each of the three batches, ensuring even distribution. The mixture was subjected to constant heating at medium flame (80º-85º) with uniform stirring. During the process, Avaleha Siddhi Lakshanas12 such as Tantumatva (2-3 thread-like consistency), Apsumajjana (settling in water) were confirmed, indicating proper preparation. After this, heating was stopped and the Avaleha was allowed to cool for further processing.
5. Addition of Prakshepaka Dravyas and Honey:
After achieving the required Avaleha consistency, the mixture was allowed to cool partially to 45°C to 50C°. The previously prepared Prakshepaka Churna was added and mixed uniformly. After complete cooling on the following day, honey was added and blended thoroughly to finalize the preparation of DA. At this stage, Avaleha Siddhi Lakshanas such as Kharatva (slight coarse consistency), Pidita Mudra (clear fingerprint impression without stickiness), and Gandha–Varna–Rasodbhava (development of characteristic fragrance, color and taste) were noted, confirming the successful completion of Avaleha Preparation.
Analytical Study:
The prepared DA was subjected to organoleptic evaluation, preliminary phytochemical test along with physicochemical investigations as per the standard procedures mentioned in the Ayurvedic Pharmacopoeia of India. The various parameters analyzed are presented in Table 2.
Physicochemical Parameters:13-20
Loss on Drying (LOD):
About 5g of DA was weighed accurately and placed in a hot air oven at 105°C for 4hours. The reduction in weight was noted and the percentage of moisture content was calculated.
Water-Soluble Extractives:
5g of the sample was placed in a conical flask with 100 ml of distilled water, shaken intermittently for 6hours and left undisturbed for 18hours. The mixture was filtered through filter paper and the filtrate was evaporated to dryness. The residue was dried at 105°C, weighed and the percentage of water-soluble extractive was calculated.
Alcohol-Soluble Extractives:
The same procedure as above was followed, replacing distilled water with methanol, the dried residue obtained was weighed and the percentage of alcohol-soluble extractive was calculated.
Fat Content:
Around 10g of DA was subjected to reflux extraction using petroleum ether as a solvent. After evaporation of the solvent, the residue (fat content) was weighed and the percentage of fat was calculated relative to the sample weight.
Total Acidity:
About 1 g of DA was diluted with distilled water and titrated against 1M sodium hydroxide solution using phenolphthalein as an indicator. The endpoint was confirmed by the appearance of a faint pink color. The total acidity was calculated and expressed in terms of miliequivalent per liter.
pH:
10g of DA was macerated with 100 ml of distilled water for 15 minutes to obtain a 10% aqueous extract. The extract was filtered through filter paper, and the pH of the clear filtrate was measured using a pre-calibrated digital pH meter at room temperature.
Reducing Sugars:
10g of the sample was treated with neutral lead acetate, distilled water, sonicated and allowed to settle. The clear supernatant was filtered and made up to 250ml. An aliquot was titrated against Fehling’s solution and the endpoint was confirmed by the formation of a brick-red precipitate. The titre value was used to calculate the reducing sugar percentage.
Total Sugars:
2g of DA was hydrolyzed by boiling with 25ml of 1N HCl and then cooled. The solution was neutralized with sodium carbonate, diluted to 250ml with distilled water and filtered. The clear filtrate was titrated against Fehling’s solution and the endpoint was marked by brick-red precipitate formation. The titre value obtained was used to calculate the total sugar content.
Non-Reducing Sugars:
The content of non-reducing sugars was determined by subtracting the reducing sugar percentage from the total sugar percentage determined as described above.
Total Ash:
2g of the sample was transferred into a silica crucible and incinerated in a muffle furnace at 600°C for 4hours. After cooling in a desiccator, the ash content was weighed and expressed as a percentage of the original sample.
Acid Insoluble Ash:
The ash obtained was treated with dilute hydrochloric acid, boiled gently and filtered. The remaining residue was again ignited in a muffle furnace for 1hour, cooled in a desiccator, and weighed to calculate the percentage of acid-insoluble matter.
HPTLC Analysis:
High-Performance Thin Layer Chromatography (HPTLC) was performed to establish the chromatographic profile of the formulation. The methanolic extract of the sample was applied on a pre-coated silica gel 60 F₂₅₄ plate using a Linomat applicator. The plate was developed in a mobile phase consisting of toluene: ethyl acetate: formic acid (6: 3: 0.5 v/v/v) in a twin-trough chamber previously saturated with the solvent vapour. After development, the plate was dried and visualized under UV light at 254nm and 366nm, followed by derivatization and observation under visible light to record the Rf values and color of the resolved bands for fingerprint analysis.
OBSERVATION AND RESULTS:
RESULTS:
The final dosage form appeared as a dark brown, semi-solid, sticky electuary with a distinct smell and Sweet and Pungent taste. The formulation showed desirable sensory attributes such as uniform consistency and acceptable palatability and yielded 1384g, 1356g, 1386g respectively. The physicochemical parameters were assessed and found within permissible ranges (Table no.2). The HPTLC study provided the chromatographic fingerprint profile of the formulation, presented in Table 3, 4, 5.
DISCUSSION:
The preparation of DA was successfully carried out as per the reference from Astanga Hridaya and end point was confirmed by the attainment of classical Avaleha Siddhi Laksana’s ensuring proper consistency and stability. The final product appeared as a semisolid, dark brown sticky electuary with a characteristic odor and sweet–pungent taste, The analytical evaluation revealed LOD values between 19.32% – 21.93% suggesting adequate moisture for Avaleha consistency but safe for storage, total ash (2.8% - 3.09%), acid insoluble ash (0.011% - 0.014%) indicates the better cleaning and purification of raw drugs and absence of Siliceous matter, while water-soluble extract (69.6% –74.8%) and alcohol-soluble extract (72% – 74%) confirmed effective extraction of both polar and non-polar phytoconstituents. The slightly acidic pH (3.05 – 3.11) reflected the dominance of Amalaki and provided microbial stability, whereas total acidity (2.59–2.61) further corroborated its digestive potential. Total sugar (48.96% - 51.13%) within defined limits and reducing sugar (44.15% - 47.91%) indicates the natural sugars due to Draksha and honey which is higher than API limits as the water for soaking Draksha was removed in API procedure. Whereas minimal non-reducing sugar (1.38% - 4.81%) is due to added sugar. Low fat content (0.07%–0.27%) is attributed to the absence of added fat, oil or ghee, indicating uniformity across batches and ash values being within API standards confirmed absence of adulteration.
To ensure analytical accuracy and standard compliance, the API reference21 HPTLC method was revalidated. During revalidation, parameters such as mobile phase composition, chamber saturation time, and plate activation were critically examined. The original API-recommended conditions showed inadequate band separation and poor polarization, suggesting incompatibility with the specific matrix of DA. Hence, a modified mobile phase (toluene: ethyl acetate: formic acid, 6:3:0.5 v/v/v) was standardized under laboratory conditions. This optimized system demonstrated improved resolution, sharper peaks, and consistent Rf values across batches, thereby confirming the reproducibility and suitability of the revised method for routine quality assessment.
Three batches of Draksha Avaleha revealed consistent chromatographic profiles, affirming the reproducibility and batch uniformity of the formulation. All batches exhibited a similar number of peaks (ranging from 9 to 11), with eight Rf values consistently recurring across batches namely at approximately 0.029, 0.1, 0.26, 0.295, 0.35, 0.39, 0.44, and 0.75 indicating the presence of core phytochemical constituents. Major peaks observed at Rf -0.35, -0.44, and -0.75 showed consistent area percentages across batches, ranging from 20.89–22.05%, 33.44–36.28%, and 10.05–11.35% respectively.
These peaks contributed significantly to the overall chromatographic fingerprint, with minimal variation in area percentages, suggesting robust reproducibility in the formulation process. The data supports the reliability of the manufacturing protocol and validates the standardization approach adopted for Draksha Avaleha, reinforcing its quality and therapeutic consistency.
CONCLUSION:
This study on the standardization of DA concludes that DA can be successfully prepared in Avaleha consistency using the described procedure. The organoleptic, phytochemical, physicochemical and HPTLC analyses confirm that the formulation meets standard parameters, validating the reproducibility and reliability of the method. The step-by-step detailed procedure ensures consistency across batches and serves as a Standard Operating Procedure (SOP) for the preparation of DA. Therefore, this research establishes a scientifically validated and reproducible method for preparing DA.
TABLES:
Table no.1 Showing Ingredients of DA for each batch
|
Sl. No. |
Ingredients |
Scientific name/English Name |
Family |
Part used |
Form |
Quantity |
|
1. |
Draksha |
Vitis vinifera Linn. |
Vitaceae |
Fr. |
Kalka |
154g |
|
2. |
Pippali |
Piper longum Linn. |
Piperaceae |
Fr. |
Powder |
154g |
|
3. |
Sharkara |
Saccharum officinarum L. |
Poaceae |
- |
Powder |
480g |
|
4. |
Madhuka |
Glycyrrhiza glabra Linn. |
Fabaceae |
Rt. |
Powder |
19.2g |
|
5. |
Sunthi |
Zingiber officinale Roscoe |
Zingiberaceae |
Rz. |
Powder |
19.2g |
|
6. |
Tugakshiri |
Bambusa bambos (L.) Voss. |
Poaceae |
Starch |
Powder |
19.2g |
|
7. |
Amalaki Swarasa |
Emblica officinalis Gaertn |
Euphorbiaceae |
Fr. |
Juice |
2457g |
|
8. |
Madhu |
Honey |
- |
- |
|
154g |
*Reference for metric equivalents: Ayurvedic Formulary of India: Part -1, Second Revised English Edition: Appendix 5, Page No. 483, Govt. of India, Ministry of Health and Family Welfare, New Delhi
Table.2 Showing Analytical Parameters of DA
|
Organoleptic parameter |
Batch A |
Batch B |
Batch C |
||||
|
Color |
Dark brown |
Dark brown |
Dark brown |
||||
|
Odor |
Characteristic |
Characteristic |
Characteristic |
||||
|
Taste |
Sweet and pungent |
Sweet and pungent |
Sweet and pungent |
||||
|
Texture |
Sticky, Semi-solid |
Sticky, Semi-solid |
Sticky, Semi-solid |
||||
|
Physico- chemical parameter |
|||||||
|
LOD |
21.12% |
19.32% |
21.93% |
||||
|
Water soluble extract |
72.88% |
69.6% |
74.8% |
||||
|
Alcohol soluble extract |
72% |
72.48% |
74% |
||||
|
Total Acidity |
2.59 |
2.61 |
2.60 |
||||
|
pH |
3.05 |
3.11 |
3.11 |
||||
|
Fat content |
0.27% |
0.07% |
0.11% |
||||
|
Total sugar |
49.29% |
51.13% |
48.96% |
||||
|
Reducing sugar |
47.91% |
47.89% |
48.96% |
||||
|
Total Ash |
2.8% |
3.09% |
2.82% |
||||
|
Acid Insoluble ash |
0.012% |
0.014% |
0.011% |
||||
|
Phyto- chemical Parameter |
|||||||
|
Test |
Method |
Aq. Ext. |
Al. Ext. |
Aq. Ext. |
Al. Ext. |
Aq. Ext. |
Al. Ext. |
|
Carbohydrate |
Fehling’s Test |
+ |
+ |
+ |
+ |
+ |
+ |
|
Protein |
Biuret Test |
- |
- |
- |
- |
- |
- |
|
Steroidal glycosides |
Salkowski |
+ |
+ |
+ |
+ |
+ |
+ |
|
Cardiac glycosides |
Keller-Kiliani test |
- |
- |
- |
- |
- |
- |
|
Saponin |
Form test |
- |
- |
- |
- |
- |
- |
|
Alkaloids |
Dragendorff’s Test |
- |
- |
- |
- |
- |
- |
|
Mayers test |
- |
- |
- |
- |
- |
- |
|
|
Flavinodes |
Shinoda test |
- |
- |
- |
- |
- |
- |
|
NaOH+HCl |
+ |
+ |
+ |
+ |
+ |
+ |
|
|
Tannins |
FeCl3 |
+ |
+ |
+ |
+ |
+ |
+ |
|
Coumarin test |
NaOH |
NA |
+ |
NA |
+ |
NA |
+ |
Table no. 3 HPTLC data of DA1
|
Peak |
Start |
Max |
|
End |
Area |
||||
|
RF |
H |
RF |
H |
% |
RF |
H |
A |
% |
|
|
1 |
0 |
0 |
0.008 |
0.0332 |
2.01 |
0.016 |
0 |
0.00031 |
0.45 |
|
2 |
0.016 |
0 |
0.029 |
0.0165 |
1 |
0.045 |
0 |
0.00025 |
0.36 |
|
3 |
0.052 |
0 |
0.102 |
0.0736 |
4.45 |
0.139 |
0 |
0.003 |
4.33 |
|
4 |
0.226 |
0.0938 |
0.253 |
0.1542 |
9.33 |
0.269 |
0.128 |
0.00546 |
7.88 |
|
5 |
0.271 |
0.128 |
0.292 |
0.153 |
9.25 |
0.308 |
0.1183 |
0.00504 |
7.28 |
|
6 |
0.308 |
0.1183 |
0.347 |
0.4945 |
29.9 |
0.371 |
0.1252 |
0.01448 |
20.89 |
|
7 |
0.371 |
0.1252 |
0.384 |
0.148 |
8.95 |
0.397 |
0.1172 |
0.00348 |
5.02 |
|
8 |
0.398 |
0.1165 |
0.435 |
0.3736 |
22.59 |
0.516 |
0.0824 |
0.02515 |
36.28 |
|
9 |
0.555 |
0.0689 |
0.561 |
0.0809 |
4.89 |
0.631 |
0.044 |
0.00427 |
6.16 |
|
10 |
0.705 |
0.0399 |
0.753 |
0.1263 |
7.64 |
0.794 |
0.0818 |
0.00787 |
11.35 |
Table no. 4: HPTLC data of DA2
|
Peak |
Start |
Max |
|
End |
Area |
||||
|
RF |
H |
RF |
H |
% |
RF |
H |
A |
% |
|
|
1 |
0 |
0 |
0.006 |
0.0227 |
0.95 |
0.013 |
0.003 |
0.00017 |
0.18 |
|
2 |
0.013 |
0.003 |
0.029 |
0.017 |
0.71 |
0.044 |
0 |
0.00028 |
0.29 |
|
3 |
0.05 |
0 |
0.1 |
0.0871 |
3.63 |
0.14 |
0 |
0.00387 |
3.99 |
|
4 |
0.142 |
0 |
0.176 |
0.1336 |
5.57 |
0.198 |
0.1091 |
0.0044 |
4.55 |
|
5 |
0.231 |
0.117 |
0.258 |
0.2025 |
8.44 |
0.276 |
0.1851 |
0.0076 |
7.85 |
|
6 |
0.276 |
0.1851 |
0.294 |
0.2372 |
9.88 |
0.31 |
0.1589 |
0.00681 |
7.03 |
|
7 |
0.31 |
0.1589 |
0.35 |
0.7379 |
30.75 |
0.371 |
0.1933 |
0.02135 |
22.05 |
|
8 |
0.371 |
0.1933 |
0.384 |
0.2538 |
10.57 |
0.398 |
0.1678 |
0.00595 |
6.14 |
|
9 |
0.4 |
0.1656 |
0.435 |
0.4963 |
20.68 |
0.51 |
0.0833 |
0.03238 |
33.44 |
|
10 |
0.629 |
0.0511 |
0.673 |
0.0636 |
2.65 |
0.705 |
0.0495 |
0.00429 |
4.43 |
|
11 |
0.705 |
0.0495 |
0.753 |
0.1482 |
6.18 |
0.795 |
0.1097 |
0.00973 |
10.05 |
Table no. 5: HPTLC data of DA3
|
Peak |
Start |
Max |
|
End |
Area |
||||
|
RF |
H |
RF |
H |
% |
RF |
H |
A |
% |
|
|
1 |
0 |
0 |
0.027 |
0.0386 |
1.75 |
0.047 |
0 |
0.00094 |
1.07 |
|
2 |
0.05 |
0 |
0.1 |
0.0811 |
3.69 |
0.142 |
0 |
0.00354 |
4.04 |
|
3 |
0.145 |
0 |
0.179 |
0.1234 |
5.61 |
0.206 |
0.1092 |
0.00491 |
5.6 |
|
4 |
0.234 |
0.1135 |
0.261 |
0.1892 |
8.6 |
0.281 |
0.1691 |
0.00739 |
8.42 |
|
5 |
0.281 |
0.1691 |
0.298 |
0.2123 |
9.65 |
0.313 |
0.1514 |
0.00592 |
6.75 |
|
6 |
0.315 |
0.1513 |
0.355 |
0.6548 |
29.76 |
0.376 |
0.1859 |
0.01902 |
21.69 |
|
7 |
0.376 |
0.1859 |
0.39 |
0.2629 |
11.95 |
0.405 |
0.1705 |
0.00636 |
7.25 |
|
8 |
0.406 |
0.1689 |
0.44 |
0.4793 |
21.79 |
0.51 |
0.0811 |
0.02969 |
33.86 |
|
9 |
0.71 |
0.0642 |
0.756 |
0.1582 |
7.19 |
0.797 |
0.0978 |
0.00992 |
11.31 |
|
1.1 Draksha |
1.2 Honey |
1.3 Sharkara |
1.4 Vamsalochana |
|
1.5 Shunti |
1.6 Yashtimadhu |
1.7 Fresh Amalaki |
1.8 Pippali |
Figure 1. Showing ingredients of DA
|
2.1 Amalaki Swarasa |
2.2 While Pasting Draksha |
2.3 Paste Added to Amalaki Juice |
|
2.4 In the Process of Paka |
2.5 After Adding Prakshepaka Dravya |
2.6 Final Product |
Figure 2. Showing pharmaceuticals steps of DA
|
DA1 |
DA2 |
DA3 |
|
|
|
|
Figure 3: Showing HPTLC Graph of 3 Batch of DA
|
At 254nm |
At 366nm |
|
|
|
Figure 4: Showing HPTLC plate of 3 Batch of DA
REFERENCES:
1. Srivastava S. Sharandhara Jiwanprada [Commentary]. Reprint ed. Varanasi: Chaukhambha Orientalia; 2021. Madhyam Khand, Chapter 8, Shloka 1.
2. Vagbhata. Ashtanga Hridaya Chikitsa Sthana. Chapter 16, Shloka 30–31. Nirmala, editor; Tripathi B, Hindi commentary. Reprint ed. Varanasi: Chaukhambha Sanskrit Pratishthan; 2019.
3. Charaka. Charaka Samhita with the commentary of Kashinath Shastri and Gorakhnath Chaturvedi. Varanasi: Chaukhambha Bharati Academy; 2017. Chikitsa Sthana, Chapter 16, Shloka 101.
4. Govind Das Sen. Bhaishajya Ratnavali. Varanasi: Chaukhambha Prakashan; 2016. Chapter: Pandu, Kamala, Halimaka.
5. Yogaratnakara. Yogaratnakara (Vidyotini Commentary by Bhrahmashankar Shastri). Varanasi: Chaukhambha Prakashan; 2022. Pandu Roga.
6. Government of India, Ministry of Health and Family Welfare, Department of AYUSH. The Ayurvedic Formulary of India. Part I. 2nd ed. New Delhi: Government of India; 2003. Chapter 3, Avaleha Kalpana; p.15.
7. Raghi RG, Eapen J. Anti photoageing potential of fruits of Draksha (Vitis vinifera L.) and Kaashmari (Gmelina arborea Roxb.). Journal of Traditional and Folk Practices. 2020 Dec;8:2.
8. Yadav N, Singh AK. Amalaki (Emblica officinalis Gaertn.): A review on its therapeutic properties. Journal of Ayurveda and Integrated Medical Sciences. 2023 Oct 12;8(8):155-62.
9. Subramaniam K, Subramanian SK, Bhargav S, Parameswari R, Praveena R, Ravikumar R, Yuvaraj E, Kumar VM. Review on potential antiviral and immunomodulatory properties of Piper Longum. InIOP conference series: materials science and engineering 2021 Apr 1 (Vol. 1145, No. 1, p. 012099). IOP Publishing.
10. Sharma A, Kumar Singh R. Review on the medicinal importance of sunthi (Zingiber officinale Rosc.) in ayurveda. Int Res J Modern Eng Technol Sci. 2020; 2:2582-5208.
11. Nalini Sofia H, Walter TM. Review of Glycyrrhiza glabra, Linn. Research gate.:10-8.
12. Vijayalakshmi KM, BR L. Vamsha (Bambusa Bambos (L.) Voss.)–A panoramic view. Ayurpub (Int Ayurveda Publ). 2018; 3:808-21.
13. Chulet R, Pradhan P. A review on rasayana. Pharmacognosy Reviews. 2009 Jul 1;3(6):229.
14. Krishna Gopal. Rasa Tantra Saar evam Siddha Prayog Sangraha, Part 1. Kalera: Krishna Gopal Ayurveda Bhawan; 2019.
15. Srivastava S. Sharandhara Jiwanprada [Commentary]. Reprint ed. Varanasi: Chaukhambha Orientalia; 2021. Madhyam Khand, Chapter 1, Shloka 2.
16. Srivastava S. Sharandhara Jiwanprada [Commentary]. Reprint ed. Varanasi: Chaukhambha Orientalia; 2021. Madhyam Khand, Chapter 6, Shloka 1.
17. Srivastava S. Sharandhara Jiwanprada [Commentary]. Reprint ed. Varanasi: Chaukhambha Orientalia; 2021. Madhyam Khand, Chapter 8, Shloka 3.
18. Anonymous. Ayurvedic Pharmacopoeia of India. Part 2, Vol. 3. Ministry of Health and Family Welfare, Department of AYUSH; 2001. Appendix 2, Test and determinations 2.2.10. Determination of LOD: p. 147.
19. Anonymous. Ayurvedic Pharmacopoeia of India. Part 2, Vol. 3. New Delhi: Ministry of Health and Family Welfare, Department of AYUSH; 2001. Appendix 2, Tests and Determinations, 2.2.7. Determination of Alcohol Soluble Extractive. p. 147.
20. Anonymous. Ayurvedic Pharmacopoeia of India. Part 2, Vol. 3. Ministry of Health and Family Welfare, Department of AYUSH; 2001. Appendix 2, Test and determinations 2.3. Determination of pH values: p. 198.
21. Anonymous. Ayurvedic Pharmacopoeia of India. Part 2, Vol. 3. New Delhi: Ministry of Health and Family Welfare, Department of AYUSH; 2001. Appendix 5, Assays and Chemical Tests, 5.1. Estimation of reducing Sugars. p. 250.
22. Anonymous. Ayurvedic Pharmacopoeia of India. Part 2, Vol. 3. New Delhi: Ministry of Health and Family Welfare, Department of AYUSH; 2001. Appendix 5, Assays and Chemical Tests, 5.1. Estimation of total Sugars. p. 250.
23. Anonymous. Ayurvedic Pharmacopoeia of India. Part 2, Vol. 3. New Delhi: Ministry of Health and Family Welfare, Department of AYUSH; 2001. Appendix 5, Assays and Chemical Tests, 5.1. Estimation of non-reducing Sugars. p. 250.
24. Anonymous. Ayurvedic Pharmacopoeia of India. Part 2, Vol. 3. Ministry of Health and Family Welfare, Department of AYUSH; 2001. Appendix 2, Test and determinations 2.2.3. Determination of total ash: p. 146.
25. Anonymous. Ayurvedic Pharmacopoeia of India. Part 2, Vol. 3. Ministry of Health and Family Welfare, Department of AYUSH; 2001. Appendix 2, Test and determinations 2.2.10. Determination of acid-insoluble ash: p. 146.
26. Government of India, Ministry of Health and Family Welfare, Department of AYUSH. The Ayurvedic Pharmacopoeia of India. Part II (Formulations). Vol II. First edition. New Delhi: Government of India; 2008. Drakshaavaleha.
|
Received on 01.12.2025 Revised on 23.12.2025 Accepted on 10.01.2026 Published on 10.04.2026 Available online from April 13, 2026 Asian J. Research Chem.2026; 19(2):101-108. DOI: 10.52711/0974-4150.2026.00017 ©A and V Publications All Right Reserved
|
|
|
This work is licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License. Creative Commons License. |
|