Background Jatyadi Taila (JT) is a well-known Ayurvedic wound healing product, comprising 16 different medicinally important plants including; Curcuma longa, Terminalia chebula, and Jasminum officinale. Objective The proposed work discusses the development and validation of the green and economic stability-indicating HPTLC method for quantification of the key marker phytoconstituents; curcumin (CUR), gallic acid (GA), and ursolic acid (UA) from Jatyadi Taila (JT). Method Quality standard parameters for JT were determined following standard procedures. The marker constituents CUR, GA, and UA were resolved from JT using toluene: ethyl acetate: formic acid (6: 2: 1, %v/v/v) as mobile phase and subsequently derivatized to estimate UA. The developed plates were subjected to HPTLC-MS analysis. All constituents were subjected to forced degradation to determine the proposed technique's stability-indicating property and the accelerated stability studies of marketed formulation and marker constituents. Greenness evaluation of the method was aided by the AGREE methodology. Results The Rf values of CUR, GA, and UA were found to be 0.60 and 0.60; 0.27 and 0.28; and 0.74 and 0.77 from reference standard and oil samples respectively, when analyzed at 366 nm, 290 nm, and 366 nm respectively. HPTLC-MS was carried out to verify the active constituents present in JT. The constituents followed first-order degradation kinetics. The quantity of CUR, GA, and UA in JT was reduced at the end of accelerated stability studies. The developed approach was validated in compliance with the ICH Q2 (R2) guideline. Conclusion Amongst the chosen key markers, GA was highly unstable during forced degradation. JT should be stored at a controlled temperature using more protective packaging material to ensure its quality and efficacy. Highlights The developed method can be used as a quality control tool for JT as it can be used to determine the stability of the key marker compounds the herbal formulation.
Curcumin is a lipophilic polyphenolic yellow compound extracted from Curcuma longa Linn. (turmeric) rhizome with a broad spectrum of pharmacological and medicinal properties as propounded by several in vivo, in vitro and clinical studies. Considerable research over the past century has been extensively studied on chemical, biological, and analytical perspectives of curcumin. Nowadays, curcumin is widely used in food and pharmaceutical formulation due to excellent health benefit. Therefore, characterization and quantification of curcuminoids in nutraceuticals and pharmaceuticals are required to measure their quality control parameters to address issues related to processing and storage. This review article specifies current exploration on analytical methodologies used to extract and quantify curcuminoids in different matrices. Moreover, this review offers phytochemistry, synthetic and biosynthetic pathways, extraction methodologies, degradation and metabolism pathways and health benefits of the curcumin, scurrying from the kitchen shelf toward the clinic.
Berberine (BRB) is a natural alkaloid of the isoquinoline class, mostly isolated from the Berberis genus, which exhibits antibiotic, immunostimulant, antitumor, cardiovascular protection, endocrine regulator, antidepressant, neuroprotective, antioxidant, anti-inflammatory, and other pharmacological properties. The poor aqueous solubility of BRB is one roadblock in scaling up activities for the clinical drug. However, this can be overcome by its chemical modification into salt form. Extraction of this biologically beneficial component becomes one of the important aspects, and for that, several extraction techniques are available using a variety of solvents. Numerous analytical methods are reported for the quantification of extracted BRB as well as simultaneous estimation of BRB in the presence of other components. Among them, RP-HPLC, LC/MS, and UPLC/MS are the most frequently used methods. The effectiveness and preciseness of these advanced methods could be the reason for analysts’ preferred choice for analysis.
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