WHO Guided Real Time Stability Testing on Shankhpushpi Syrup
Authors
- Astha JainDepartment of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala – 147001, Punjab, India
- Astha JainDepartment of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala – 147001, Punjab, India
- Jasmeen KaurDepartment of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala – 147001, Punjab, India
- Nancy, Yogita BansalDepartment of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala – 147001, Punjab, India
- Balraj SainiDepartment of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala – 147001, Punjab, India
- Gulshan BansalDepartment of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala – 147001, Punjab, India
Keywords
Stability study, Convolvulus pluricaulis, Bacopamonnieri, Shankhpushpi syrup, Scopoletin, HPLC-UV, HPLC-PDA
Abstract
Shankhpushpiis widely used herb in numerous CNS active Ayurvedic formulations, which are consumed by population of all age groups. The present study is designed to evaluate the stability of commercially available shankhpushpi syrup as per WHO guidelines. The study was conducted under long term conditions for 12 months on three different batches of the product. An HPLC-UV method was developed and validated to determine the marker (scopoletin) content in the stability samples. Peak purity was determined using HPLC-PDA analysis. Each stability sample was investigated for any change in physical, chemical and biological parameters with respect to control sample. The product was found to be stable in terms of physical parameters whereas significant change was observed in total phenolic content and content of scopoletin. The antioxidant, acetylcholine esterase inhibitory and antianxiety activities of the stability samples decreased with respect to control sample. Moreover, there was significant variation in chemical and biological parameters among the batches. The findings suggested that the product was unstable and further studies are required to be conducted in order to determine the shelf life of the product.
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How to Cite
Astha Jain, Astha Jain, Jasmeen Kaur, Nancy, Yogita Bansal, Balraj Saini, Gulshan Bansal. WHO Guided Real Time Stability Testing on Shankhpushpi Syrup.
J. Pharm. Technol. Res. Manag.. 2017, 05, 1-19
