Standardization and Analytical Evaluation of Sahachar Taila: A Physicochemical and HPTLC Fingerprinting Study
1Khushboo Marathe, 2Nirmala Sonawane, 3Maitree Patel, 4Amit Miree and 5Aparna Bagul
1-3Department of Panchakarma, Parul Institute of Ayurved, Parul University, Limda, Vadodara - 391760 (India) 1Email ID:- drkhushboomarathe@gmail.com Contact number - 8788129778 2Email ID:- ayurved05@gmail.com Contact number - 8329614671 3Email ID:- maitri.patel@paruluniversity.ac.in Contact number - 9909831427 4District hospital Mungeli , Mungeli - 495334 (India) 4Email ID:- amitmiri1992@gmail.com Contact number – 7999237638 5Department of Swasthavritta Evam Yoga, Parul Institute of Ayurved, Parul University, Vadodara - 391760 (India) 5Email ID – aparna.bagul@paruluniversity.ac.in Contact number - 9016764181
ABSTRACT
Sahachar Taila is a classical single-herb Ayurvedic formulation widely indicated in Vata Vyadhi disorders. Despite its extensive therapeutic use, scientific data regarding its standardization and analytical profiling remain limited. The present study aims to evaluate the physicochemical characteristics and develop an HPTLC fingerprint of Sahachar Taila prepared according to traditional Sneha Paka methodology. Sahachar Taila was prepared using Tila Taila as the lipid base in the classical proportion of 1:4:16 for Kalka, Sneha, and Kwatha, respectively. The Kalka and Kwatha were prepared from authenticated roots of Sahachar (Barleria prionitis Linn.). The mixture was subjected to mild heating and continuous stirring for five days until characteristic Taila Siddhi Laksanas were achieved. The finished product was filtered, stored in airtight containers, and evaluated for physicochemical