@article {332, title = {A Quantitative Approach to Estimate both Essential and Non-essential Elements in Some Commercial Samples of Triphala churna by using WD-XRF Spectrometry}, journal = {Pharmacognosy Journal}, volume = {9}, year = {2017}, month = {April 2017 }, pages = {378-381}, type = {Original Article}, chapter = {378}, abstract = {

Introduction: The need for quality control of herbal drugs is in demand in order to ensure the purity, safety and efficacy of herbal products. A total of 19 elements including essential and non-essential elements were characterized in five commercial samples of Triphala churna using WD-XRF spectrometry. Method: The WD-XRF method was validated for each element by a pre-calibrated program using five Chinese certified reference materials of vegetable standards (NCS ZC73012, NCS ZC73013, NCS ZC73017, NCS ZC85006 and NCS DC73348). Results: The following elements were detected in all the samples out of 19 elements tested with increasing order of concentrations (mg/kg): Cr (3) \< Cu (7) \< Ba (24) \< Zn (31) \< Pb (46) \< Mn (57) \< S (700) \< Na (1064) \< Mg (1250) \< Fe (1329) \< P (1400) \< Cl (2960) \< Ca (3110) \< Si (4350) \< K (15130). Lead (41-46 mg/kg), a nonessential element was found above its PDE limit (\≤ 10 mg/kg). Conclusion: WD-XRF method was found simple, rapid, reliable and non-destructive technique to investigate the elemental concentrations in herbal drugs.

}, keywords = {Ayurveda, Elemental analysis, ICP-MS, ISM, Triphala churna, WD-XRF}, doi = {10.5530/pj.2017.3.64}, url = {/files/PJ-9-3/10.5530pj.2017.3.64}, author = {Venkata Siva Satyanarayana Kantamreddi and V. Thirumala Veni and G. Y. S. K. Swamy} } @article {363, title = {Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food}, journal = {Pharmacognosy Journal}, volume = {9}, year = {2017}, month = {July 2017}, pages = {587-593}, type = {Original Article}, chapter = {587}, abstract = {

Objective: The traditional Indian food is \“functional\” as it contains high amounts of dietary fiber, antioxidants, and probiotics. Rasam is a South Indian traditional spice soup. Spices are reputed to possess several pharmacological properties. Due to geographical, ethnical, and traditional differences, rasam recipe and the preparation process have a wide difference. Hence, the objective was to standardize rasam and then to perform a chemical analysis so that its pharmaceutical potential beyond nutritive effect can be explored. Materials and Methods: The quantity of ingredients and the process followed for preparing rasam by the 17 volunteers selected from in and around Vellore, Tamil Nadu was standardized. The proximate, nutritive, elemental, and phytochemical analysis were determined for the standardized rasam. Results: The total ash, acid insoluble ash, water soluble ash, and sulfated ash were found to be 1.7\%, 0.04\%, 0.12\%, and 1.86\%, respectively. The extractive values such as water soluble, ethanol soluble, and ether soluble were found to be 4.5\%, 3.93\%, and 0.61\%, respectively. The standardized rasam showed very low-energy content of 15.13 kcal/100 g. Rasam contained alkaloids, tannins, saponins, flavonoids, terpenoids, steroids, glycosides. and volatile oil. Conclusion: The ingredients used in the preparation of rasam are medicinally claimed for various ailments, which makes it a traditional functional food. The standardized procedure provided tremendous opportunity to study the pharmaceutical potential in a systematic scientific way beyond its culinary and nutritive effect.

}, keywords = {Chaaru, Elemental analysis, Nutritional Value, Proximate Analysis, Saaru, Spices}, doi = {10.5530/pj.2017.5.93}, url = {/files/pj-9-5/10.5530pj.2017.5.93/index.html}, author = {Agilandeswari Devarajan and Muthu Kumaradoss Mohan Maruga Raja} }