Analysis of quality parameters and preservative concentrations in Sahacharadi Kwatha: A comparative study of three commercial brands

Abstract

Background: Sahacharadi Kwatha is traditionally employed in Ayurvedic therapy for ''vata'' related conditions such as back pain, herniated disc, palsy, sciatica, and paralysis. Classical Ayurvedic texts recommend the use of freshly prepared Kwatha for optimal patient benefits. However, in response to the commercialization of Ayurveda and the demand for convenient over-the-counter (OTC) formulations, various commercial preservatives have been incorporated by Ayurvedic manufacturers to facilitate OTC preparation and prolong shelf life. Objectives: This study aims to comprehensively analyse and compare the quality parameters and preservative content in three prominent brands of Sahacharadi Kwatha available in the Indian market. Materials and methods: Organoleptic and physicochemical properties, phytochemical content, and microbial load of the samples were analyzed following standardized procedures. Sodium benzoate levels in the samples were determined using both titrimetric and High-Performance Liquid Chromatography (HPLC) methods. High-Performance Thin-Layer Chromatography (HPTLC) profiles were compared to discern differences among the samples. Results: The study revealed significant variations in organoleptic and physicochemical properties, HPTLC profiles, and microbial load among the tested samples. Sodium benzoate levels in all samples exceeded the FDA and API-approved limit. Additionally, substantial variations were noted in the phytochemical content of the samples. Conclusion: This investigation underscores noteworthy disparities in quality parameters and preservative content within the tested market variants of Sahacharadi Kwatha. The findings emphasize the existence of unregulated standards in the preparation of Ayurvedic medicines available in the market, highlighting the imperative for standardization and validation of Ayurvedic formulations. Such measures are essential for enhancing consumer acceptability and fostering the overall development and growth of the Ayurveda industry.

Keywords

• Ayurvedic decoction
• Organoleptic characteristics
• Physicochemical properties
• Sodium benzoate