Physicochemical optimization and nutritional assessment of Balachaturbhadrika Sharkara prepared using different sweetening agents
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Abstract
Introduction: Baalchaturbhadra churna is a customary utilized formulation in children described by Acharya
Chakradatta in Jwaratisara having four ingredients, namely, Ghana (Cyperusrotundus), Krishna (Piper longum),
Aruna (Aconitum heterophyllum), and Shringi (Pistaciaintegerrima). It is very difficult to administer bitter drugs
to children; hence, Baalchaturbhadra Sharkara was formulated. Material and Methods: After authentication
of raw material using different analytical parameters including thin layer chromatography (TLC), four samples
of Balachaturbhadrika Sharkara with divergent sweetening mediums, namely, Sugar (BCS1), Jaggery (BCS2),
Honey (BCS3), and Stevia (BCS4) were prepared and analyzed on various physicochemical and phytochemical
parameters as well as nutritional value. Results: Raw material analytical standards were found to be in accordance
with pharmacopoeial standards and TLC identification also gave positive results for the respective drug. Respective
values of all the four samples were found to be pH – 4.36, 4.16, 4.13, 4.57, viscosity – 11.59, 12.2, 11.08, 4.11,
specific gravity – 1.27, 1.28, 1.28, 1.0411, refractive index – 1.45, 1.47, 1.45, 1.40, total solid content – 67.21,
67.12, 67.86, 6.92, total sugar content – 66.7%, 67%, 66.8%, nil, reducing Sugars – 59.81%, 65.11%, 63.01%, Nil,
non-reducing sugars – 6.81%, 1.69%, 3.99%, nil. No alcohol content, heavy metals and aflatoxins were detected in
any of the samples. Nutritive value showed % carbohydrate – 2.595, 2.688, 2.252, nil, % fat – 0.009, 0.011, 0.013,
0.008, % protein – 0.054, 0.0495, 0.66, 0.057, and energy – 10.67, 11.05, 9.4, 0.3 KCal. Total microbial load was
also found to be in permissible limit. Conclusion: Physicochemical data of Balachaturbhadrika Sharkara were
set in as a quality specification for the same and Sharkara prepared with stevia can also be useful in diabetes
patients due to its low calorific value.