WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

Liyanage R. P.* and Weerasekara S.

ABSTRACT

Triphala kwatha (TK) is one of the most popular poly herbal formulations (A collection of Embelica officinalis, Terminalia bellerica and Terminalia chebula) prescribed by the Ayurveda practitioners in Sri Lanka due to its precious medicinal properties, high effectiveness and convenience of administration. But kwatha preparations are advised to use when it is freshly prepared due to its short shelf life. As per the text Yogaratnakara, the shelf life/ stability period of kwatha is 03 hours. But due to the inconvenience of preparing kwatha, specially the TK at every time before consumption, various storage methods are advised to the patients by the practitioners at least to maintain the quality parameters i.e. appearances, taste, smell etc of the drug. The study was conducted to reveal the variations in both organoleptic and physico - chemical parameters including color, odor, taste, pH, viscosity, specific gravity, total solid content, refractive index, and optic rotation of TK according to the time from its manufactured date. The drug was studied in triplicates by keeping them under the room temperature (TK- RT), refrigerating temperature (TK - Ref) and adding sugar up to the syrup form (TK - Sug). Organoleptic parameters tested in the sample TK - RT i.e colour, taste and odor has shown remarkable variances when comparing them with the samples of TK - Ref and TK - Sug according to the time from date of manufacture. In physico-chemical parameters, TK-RT depicted remarkable variances in; pH by becoming more acidic, a gradual increment of specific gravity and moderate increment of viscosity; as well, changes in refractive index, total solid content and optic rotation in each sample was comparatively less.

[Full Text Article] [Download Certificate]