Preparation and standardization of Thirasthawalu Churna

Abstract

The world is witnessing an unprecedented growth in the usage of herbal products. Sri Lanka is also a mother hub for natural herbs based science. Herbal drug technology is used for converting botanical into medicines, and for standardization and quality control with proper integration of modern scientific techniques and traditional knowledge. WHO Specific guidelines are used for the assessment of the safety, efficacy, quality and purity throughout all phases of its cycle for global harmonization. An overview was done covering the different techniques involved in standardization of crude or finished compound drugs so far as macroscopic, microscopic, physical, chemical and biological methods. Standardization of the individual ingredients help to be responsible for the desired pharmacological effect. The study initiated with the preparation and standardization of the Thirasthawalu Churna. Thirasthawalu Churna was mentioned in Ola leaves manuscript No - 564. The herbal preparation consists of Perumkayam, Vadakaha, Rathnetul, Viyali Inguru, Asamodagam, Aralu, Suwadakottan and Thirasthavalu as ingredients and recommended in the treatment of Kusapilika (Abdominal cancer). The organoleptic characters such as color, taste, odor, smell and consistency for Aralu and Thirasthawalu were evaluated. Physicochemical parameters were determined as per WHO guidelines and reported as total ash, acid insoluble ash, moisture, pH, water soluble extractive, ethanol soluble extractive and Thin Layer Chromatography (TLC) developed for different solvent systems. Detection of TLC finger print profiles were carried under UV light at the wavelength of 254nm and 366nm and also color of the spots were recorded after derivate with Ethanol sulphuric acid regent. The procedures developed in the present study will serve as a protocol for the herbal preparation which minimizes batch to batch variation with assure safety, efficacy, quality and acceptability as an herbal that is used in Kusa pilika and Grahani. Further studies are needed to ensure standardization of other ingredients