Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi”
Introduction:Aegle marmelos known as “Bilva” and curd (dadhi) are widely used in Ayurvedic formulations with various indications. A study was undertaken with the objective to develop quality control (QC) parameters for lyophilized Ayurvedic probiotic formulation prepared using a combination of Apakv...
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| Format: | Article |
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Wolters Kluwer Medknow Publications
2024-12-01
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| Series: | Journal of Ayurveda |
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| Online Access: | https://journals.lww.com/10.4103/joa.joa_42_23 |
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| author | Sanjeev Shivappa Tonni Rudramma Rachayya Hiremath Nayeem Khatib |
| author_facet | Sanjeev Shivappa Tonni Rudramma Rachayya Hiremath Nayeem Khatib |
| author_sort | Sanjeev Shivappa Tonni |
| collection | DOAJ |
| description | Introduction:Aegle marmelos known as “Bilva” and curd (dadhi) are widely used in Ayurvedic formulations with various indications. A study was undertaken with the objective to develop quality control (QC) parameters for lyophilized Ayurvedic probiotic formulation prepared using a combination of Apakva Bilva Phalasara (unripe fruit pulp) and Dadhi (curd).Methods:The QC parameters studied were organoleptic characters, physicochemical properties, micro and macroelements, nutritive contents, preliminary phytochemical, and culture tests.Results:The lyophilized sample was creamy white with milky odor, sour, and coarse in texture. The pH was 3.57 ± 0.23. The macroelements, namely, nitrogen potassium, phosphorus, magnesium, calcium, and sodium, were 0.87% ± 0.06%, 0.17% ± 0.02%, 1.44% ± 0.40%, 0.54% ± 0.02%, 0.22% ± 0.01%, and 0.24% ± 0.02%, respectively. The preliminary phytochemical study found saponins, phenols, tannins, glycosides, alkaloids, terpenoids, flavonoids, and steroids. The culture test revealed the presence of probiotic organisms in lyophilized samples.Conclusion:Probiotic organisms were found in lyophilized samples demonstrating that it can be preserved for longer duration. Furthermore, the study forms QC parameters for the Ayurvedic probiotic formulation Apakva Bilvaphalasara Dadhi. |
| format | Article |
| id | doaj-art-bcedd0133239409791aa281db80cb78e |
| institution | Kabale University |
| issn | 2321-0435 2582-7693 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Wolters Kluwer Medknow Publications |
| record_format | Article |
| series | Journal of Ayurveda |
| spelling | doaj-art-bcedd0133239409791aa281db80cb78e2025-01-12T11:01:09ZengWolters Kluwer Medknow PublicationsJournal of Ayurveda2321-04352582-76932024-12-0118427427910.4103/joa.joa_42_23Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi”Sanjeev Shivappa TonniRudramma Rachayya HiremathNayeem KhatibIntroduction:Aegle marmelos known as “Bilva” and curd (dadhi) are widely used in Ayurvedic formulations with various indications. A study was undertaken with the objective to develop quality control (QC) parameters for lyophilized Ayurvedic probiotic formulation prepared using a combination of Apakva Bilva Phalasara (unripe fruit pulp) and Dadhi (curd).Methods:The QC parameters studied were organoleptic characters, physicochemical properties, micro and macroelements, nutritive contents, preliminary phytochemical, and culture tests.Results:The lyophilized sample was creamy white with milky odor, sour, and coarse in texture. The pH was 3.57 ± 0.23. The macroelements, namely, nitrogen potassium, phosphorus, magnesium, calcium, and sodium, were 0.87% ± 0.06%, 0.17% ± 0.02%, 1.44% ± 0.40%, 0.54% ± 0.02%, 0.22% ± 0.01%, and 0.24% ± 0.02%, respectively. The preliminary phytochemical study found saponins, phenols, tannins, glycosides, alkaloids, terpenoids, flavonoids, and steroids. The culture test revealed the presence of probiotic organisms in lyophilized samples.Conclusion:Probiotic organisms were found in lyophilized samples demonstrating that it can be preserved for longer duration. Furthermore, the study forms QC parameters for the Ayurvedic probiotic formulation Apakva Bilvaphalasara Dadhi.https://journals.lww.com/10.4103/joa.joa_42_23apakva bilva phalasaralyophilizationprobioticquality control parameterstraditional |
| spellingShingle | Sanjeev Shivappa Tonni Rudramma Rachayya Hiremath Nayeem Khatib Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi” Journal of Ayurveda apakva bilva phalasara lyophilization probiotic quality control parameters traditional |
| title | Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi” |
| title_full | Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi” |
| title_fullStr | Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi” |
| title_full_unstemmed | Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi” |
| title_short | Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi” |
| title_sort | quality control parameters of ayurvedic probiotic formulation apakva bilvaphalasara dadhi |
| topic | apakva bilva phalasara lyophilization probiotic quality control parameters traditional |
| url | https://journals.lww.com/10.4103/joa.joa_42_23 |
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