Chromatographic profiling of Pancharishta at different stages of its development using HPTLC, HPLC, GC –MS and UPLC–MS

Publication date: Available online 5 May 2017 Source:Phytochemistry Letters Author(s): Washim Khan, Karishma Chester, Varisha Anjum, Wasim Ahmad, Sayeed Ahmad, Avinash Narwaria, Das Prasanta Kumar, C.K. Katiyar Pancharishta is the traditional Ayurvedic polyherbal formulation prepared by decoction of plant materials followed by fermentation for preservation and facilitation of extraction due to the production of alcohol. Since the preparation of pancharishta involves various steps. The aim of the current investigation was to carry out comparative metabolomics profiling at different stages of preparation for the understanding impact of different steps and ingredients. A decoction of 21 plant materials are main components in pancharishta formulations followed by fermentation and addition of other ingredients with or without fermentation yielded eight different formulations. The vacuum concentration of pancharishta samples yielded a semisolid mass of different formulations ranging from 8 to 37% w/v. The HPTLC fingerprinting analysis of samples was carried out in butanol: ethanol: 0.5% v/v ammonia (5:4:0.5, v/v/v). Derivatization with anisaldehyde-sulphuric acid showed the presence of two major peaks at Rf 0.29 and 0.35. The peak at Rf 0.29 is intense in a formulation containing 12 extra plant materials. Quantification of gallic acid, ellagic acid, tannic acid, kaemferol and quercetin were carried out on newly developed HPLC method using acetonitrile and 0.5% v/v formic ...

Source: Phytochemistry Letters - May 5, 2017 Category: Chemistry Source Type: research