Abstract

The aim of the present study is to evaluate and compare an in-house Nirgundi taila formulation with two available products which is already being marketed. Nirgundi taila was prepared using certified authentic raw materials. The standard protocol was followed for performing the qualitative evaluation (morphology, microscopy, phytochemical screening, physicochemical investigation, spectroscopical analysis and biological study). Total phenolic content was found be higher for Brand-B (1113.10±39.95 mg GAE/g). Total flavonoid content was higher for lyophilised powder (246.66±16.34 mg QUE/g). INH showed higher antioxidant activity with IC50 of 202.77 ±8.80 μg/ml. The comparative study of the three formulations showed the variation in the data generated from the array of analysis conducted. When appropriate methods are applied in the preparation of ayurvedic formulations, the final products are of better quality. More such data needs to be generated making multiple assessments of the same formulations from various companies, for better production of the standardized formulations.

Key words: Nirgundi taila, DPPH, TLC, Antioxidant, toxicity