Comparative Physicochemical Profiling and Antibacterial Screening of Patolakaturohiniyadi Kashaya: An Analytical Study

Background

Kashaya (decoction) is a traditional Ayurvedic dosage form known for its rapid therapeutic action and effective bioavailability of active constituents. With the increasing commercialization, ready-to-use bottled Kashaya preparations have become widely available, raising concerns regarding their standardization, quality, and equivalence to freshly prepared formulations described in classical texts. In this context, the present study was undertaken to evaluate two commercially available samples of Patolakaturohiniyadi Kashaya and to determine their compliance with standards by comparing their physicochemical parameters, qualitative and quantitative characteristics, with those of a freshly prepared sample.

Materials and Methods

Three samples of Patolakaturohiniyadi Kashaya were examined: two were procured GMP Certified companies and one was prepared freshly. Organoleptic properties, pH, total solids, extractive values, and phytochemical screening and quantification were among the analytical factors evaluated.

Results

The comparison between commercially available market Samples and freshly prepared Kashaya showed clear physiochemical and phytochemical variation. The freshly manufactured Sample exhibit brown colour whereas market sample were dark brown in colour. the freshly made Kashaya was shown to be alkaline in nature by pH analysis i.e. 6.34. Where the market samples tended to be acidic Sample A is having 5.12 pH whereas sample is having 5.04 pH.

Conclusion

All the three sample contained carbohydrates flavonoids and tannins according to qualitative screening however the freshly made sample had a more fluctuation in flavonoids and phenolic content suggesting higher level of phytochemical richness only the freshly made sample showed signs of microbial and fungal growth, although counts stay within the acceptable pharmacopeial limits.