Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

Identification and Detection of Undeclared Herbal Slimming Adulterants

2016 ◽  
Vol 2 (1 and 2) ◽  
pp. 73-78
Author(s):  
Mohammad Kamil
Keyword(s):  
Public Health ◽  
Raw Materials ◽  
Health And Safety ◽  
Herbal Medicines ◽  
Cost Effective ◽  
Herbal Drugs ◽  
Visual Evaluation ◽  
Synthetic Drugs ◽  
Artery Disease

The Food and Drug Administration (FDA) is advising consumers to stop using multiple weight-loss products that contain the undeclared drug ingredients e.g. sibutramine, which was removed from the market in 2010 for safety reasons and may present significant risks for those with coronary artery disease and other heart issues. Sibutramine and similar undeclared ingredients in herbal medicines are a real challenge for the public health and safety. In recent years, the need for quality assurance tools to ensure the identity, purity, and quality of botanical material has risen dramatically. HPTLC has emerged as a versatile, high throughput, and cost-effective technology, that is uniquely suited to meet these requirements. Most separation techniques do not allow parallel analysis of numerous samples at the same time and they often face problems in separating complex mixtures of substances. However, visual evaluation of HPTLC plates allows for convenient comparison of many samples side by side, where similarities and differences can clearly be seen. The quality of raw materials is rapidly and easily determined by HPTLC. For the identification of herbal drugs and other naturally derived materials standardized HPTLC is the method of choice and recommended by pharmacopoeias worldwide, furthermore adulterated samples are reliably identified. The main objective of the present study is to check pharmaceutical analogue adulteration of nonprescription and prescription slimming products in the laboratory using chromatographic techniques and to discuss its side effects in the interest of consumers and public health safety. Since intentional adulteration of “natural herbalmedicines” with unknown synthetic drugs or chemicals is a common and dangerous phenomenon of alternative medicine, it is important to modify and validate analytical tools to monitor and evaluate these herbal drugs.

scholarly journals Hygienic conditions of the processing environment and microbial loads of Tra fish (Pangasius hypophthalmus): Trimming step

2021 ◽  
Vol 20 (02) ◽  
pp. 44-50
Author(s):  
Ngoc T. A. Tong
Keyword(s):  
Raw Materials ◽  
Mekong Delta ◽  
Microbial Quality ◽  
Cross Contamination ◽  
Processing Conditions ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Contact Surfaces ◽  
Coagulase Positive Staphylococci

During the processing of frozen Pangasius hypophthalmus fillets, the microbiological counts depend on the source of raw materials and processing conditions, those impact significantly on the quality of the final product. In particular, trimming is considered a high-risk step of cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples (i.e., gloves and processing tools) were examined including total mesophilic counts, Coliforms, E. coli and coagulase-positive Staphylococci (Staphylococci coa+). The results showed that total mesophilic counts on trimming Pangasius processed in A, B, C and D plant were 7.1 ± 0.4; 7.5 ± 0.7; 6.7 ± 1.1 and 6.0 ± 0.4 log CFU/g, respectively. Coliforms, E. coli and Staphylococci coa+ on trimmed Pangasius ranged 4.0 - 5.1; 2.1 - 3.7 and 1.8 - 4.2 log CFU/g, respectively. Thus, proper preservation of fillets during processing is suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets.

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

2020 ◽  
Vol 82 (1) ◽  
pp. 139-144
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
Study Objective ◽  
Experimental Development ◽  
Food Components ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

scholarly journals Relations between the sensory properties and fat ingredients of lipsticks

OCL ◽  
2018 ◽  
Vol 25 (5) ◽  
pp. D502 ◽  
Author(s):  
Hélène de Clermont-Gallerande ◽  
Sarah Abidh ◽  
Alexandre Lauer ◽  
Séverine Navarro ◽  
Gérard Cuvelier ◽  
...  
Keyword(s):  
Raw Materials ◽  
Sensory Properties ◽  
Lead Times ◽  
Mechanical Resistance ◽  
Target Market ◽  
Physico Chemical ◽  
The Impact ◽  
Simplified Formula

Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick. The impact of the ingredients on the sensory properties and the quality of the lipsticks needs to be understood, so that the formulation can be more effective and the sensory properties can be precisely adjusted to the target market. During this study, multidimensional correlations were made between the percentage of ingredients, their physico-chemical specifications and the sensory properties of the raw materials on their own or the lipsticks. The objective of this study is to predict the sensory properties of lipsticks from the physico-chemical specifications of the ingredients. It is in effect quicker to access the physical data than the sensory descriptions. The lipsticks were made using a simplified formula, evaluated in a sensory analysis and their physico-chemical characteristics were measured. The relationships between the sensory properties, the ingredient specifications and their percentage of use in the formula were highlighted. The results confirm the major role of the viscosity of oils and the wax used in the formula on the sensory and mechanical properties of the lipstick. It is therefore possible to modify the sensory properties, for example to adjust the shininess of a lipstick, without altering its mechanical resistance. This opens up opportunities for developing innovative sensory textures in short lead times.

scholarly journals Microwave Pre-processing Effect on Pectin Yield from Citrus Raw Material

2020 ◽  
Author(s):  
Gennady Alekseev ◽  
Olga Egorova ◽  
Aleksey Egorov
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Raw Material ◽  
Microwave Drying ◽  
Drying Methods ◽  
Microwave Exposure ◽  
Yield And Quality ◽  
Mineral Acids ◽  
Environmentally Friendly Method

The article describes a more environmentally friendly method to produce pectin compared to the classical acid scheme, which requires the use of strong mineral acids and toxic solvents. This method of obtaining pectin, like other analogs of the classical method, causes a decrease in the yield of the final product. This study aims to find ways of eliminating these barriers and increase the yield of pectin. The paper investigates the possibility to increase the yield of pectin obtained by acid hydrolysis applying citric acid through the use of preliminary microwave exposure to citrus raw materials. The work compares pectin quality indicators, such as the degree of esterification, molecular weight and gelation, for raw materials dried by the convective method and the combined method consisting of microwave pretreatment and blowing dry air. Curves of comparable pre-drying methods are presented. The rate of pectin yield at the stages of hydrolysis depending on the drying methods is analyzed. Optimal power modes for preliminary microwave drying of citrus raw materials are selected. The data obtained are valuable for both development and improvement of industrial technology of pectin production using environmental methods of extraction without the use of strong mineral acids to increase the yield and quality of pectin.

scholarly journals KEBUTUHAN IKAN BAHAN BAKU INDUSTRI PINDANG DI PELABUHAN PERIKANAN PANTAI TASIK AGUNG REMBANG

2019 ◽  
Vol 10 (2) ◽  
pp. 193-204
Author(s):  
Ernani Lubis ◽  
Anwar Bey Pane ◽  
Khoerul Fatoni
Keyword(s):  
Data Collection ◽  
Raw Materials ◽  
Vital Role ◽  
Type Number ◽  
Fish Processing

Fishing port plays a vital role in providing fish raw materials (IBB) required for fish processing industries (IPI). The planning and development of IPI at Tasik Agung Rembang Coastal Fishing Port (PPP) rely on information regarding IBB supplies, however little data is available to support the decision. The purpose of this study was to investigate the origin of the IBB in fulfilling IPI demand for Pindang production and assess the IBB actual supplies (type, number, quality). A survey on the availability of IBB was conducted by involving various stakeholders including port officers, fishers, and IPI related entrepreneurs. Data collection consisted of both demand and supplies of IBB, which incorporate types, volume, and quality of fish. The results showed that the total demand for IBB was 824.8 ton/month and consisted of 9 species. However, the existing supplies of IBB only cover 59.5% of it. Keywords: raw materials, pindang, Tasik Agung fishing port

scholarly journals УЧЕТ ВЛИЯНИЯ КАЧЕСТВА СЫРЬЕВЫХ КОМПОНЕНТОВ БЕТОНА И УСЛОВИЙ ЕГО ЭКСПЛУАТАЦИИ НА ДОЛГОВЕЧНОСТЬ БЕТОННЫХ ИЗДЕЛИЙ С ПОЗИЦИЙ ТЕХНИЧЕСКОГО НОРМИРОВАНИЯ

2019 ◽  
Author(s):  
A. Gubskaya ◽  
A. Gapotchenko ◽  
T. Volovik
Keyword(s):  
Raw Materials ◽  
Operating Conditions ◽  
State Enterprise ◽  
Actual Problem ◽  
Factors Affecting ◽  
Physico Chemical ◽  
Concrete Production ◽  
Artificial Stone ◽  
Production And Operation

Статья посвящена актуальной проблеме влияния качества сырья и условий эксплуатации на долговечность бетонных изделий. Бетон это искусственный каменный строительный материал, получаемый в результате формования и затвердевания рационально подобранной и уплотненной смеси, состоящей из вяжущего вещества, крупных и мелких заполнителей, воды. В ряде случаев может иметь в составе специальные добавки. Процесс производства бетона включает в себя основные стадии: анализ исходных материалов, подбор состава бетона, формование бетона с соблюдением условий его изготовления и эксплуатации. Целью статьи является анализ характерных ошибок, связанных с несоблюдением технологического процесса, которые могут иметь место в процессе производства и эксплуатации бетона. Одним из важных факторов, влияющих на качество бетона, является качество цемента, входящего в его состав. В статье затрагивается проблема необходимости внесения изменений в ряд технических нормативных правовых актов, устанавливающих требования к качеству цемента, используемого в производстве бетона. Авторами предложены изменения, внесение которых исключит впоследствии данный фактор из числа негативно влияющих на качество бетона . Акцентирование внимания на данной проблеме является актуальным как в промышленном масштабе, так и для частного использования. Авторами на основании данных, полученных в процессе работы лаборатории физико-химических и теплофизических исследований Государственного предприятия Институт НИИСМ , представлен анализ данной проблемы. Выявлено, что основные проблемы, приводящие к разрушению бетона, связаны как с несоблюдением технологии изготовления бетонных изделий (качество сырьевых материалов, дозировка их в сырьевой смеси, условия формирования изделий), так и с эксплуатацией бетонных изделий.The article is devoted to the actual problem of influence of quality of raw materials and operating conditions on durability of concrete products. Concrete is an artificial stone building material obtained by forming and solidifying a rationally selected and compacted mixture consisting of a binder, large and small fillers, water. In some cases, it may be composed of special additives. The process of concrete production includes the main stages: analysis of raw materials, selection of concrete composition, molding of concrete in compliance with the conditions of its manufacture and operation. The purpose of the article is to analyze the characteristic errors that may be in the production and operation of concrete associated with non-compliance with the process. One of the important factors affecting the quality of concrete is the quality of the cement included in its composition. The article touches upon the problem of the need to make changes to a number of technical regulations that establish requirements for the quality of cement used in the production of concrete. The authors propose changes, the introduction of which will subsequently exclude this factor from the number of negatively affecting the quality of concrete. Focusing on this problem is relevant both on an industrial scale and for private use. The authors, on the basis of the data obtained in the course of the laboratory of physico-chemical and thermophysical studies of the State enterprise Institute of niism, presented an analysis of this problem. It is revealed that the main problems leading to the destruction of concrete are associated with non-compliance with the technology of manufacturing concrete products (the quality of raw materials, their dosage in the raw mixture, the conditions of formation of products), and the operation of concrete products.

scholarly journals STANDARDISASI EKSTRAK PEGAGAN, CENTELLA ASIATICA SEBAGAI OBAT HERBAL TERSTANDAR HEPATOPROTEKTOR

2015 ◽  
Vol 17 (2) ◽  
pp. 185-193
Author(s):  
Puspa Dewi N Lotulung ◽  
Sri Handayani ◽  
Teni Ernawati ◽  
Tri Yuliani ◽  
Nina Artanti ◽  
...  
Keyword(s):  
Body Weight ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Centella Asiatica ◽  
Ethanol Extract ◽  
Ash Content

Herbal medicinal products would be affected by the quality of raw materials. In turn, the quality of raw material will also be influenced by various factors such as soil conditions, cultivation, post-harvest processing, and the processing of raw materials into crude drug or extract. Therefore, in order to make good herbal medicines, it is necessary to make standardization of herbal extracts that produced herbal medicines that have the same quality and functions of effectiveness in each process. From preliminary studies that have been done, Centella asiatica is one of the potential plants as a source of hepatoprotective compounds. Test in vivo and in vitro against Centella asiatica extracts have shown very good results. Ethyl acetate extract with 17.5 mg/kg of doses body weight and butanol 228.8 mg/kgof doses body weight has been applied for in vivo test using mice induced by CCl4; theydemonstrated hepatoprotective effects. Ethyl acetate extracts were able to reduce levels of the enzyme alanine aminotransferase (ALT) and aspartate aminotransferase (AST) by 56 % and 44 % respectively while butanol extract can reduce the enzymes AST levels by 3%. Standardizationof Centella asiatica extract performed in this study was the characterization of the extract in the form of non-specific and specific parameters corresponding to the reference of PPOMN (Ministry of health Republic of Indonesia, 2000) such as levels of drying shrinkage, ash content, total plate count microbial contamination, levels of water-soluble compounds, levels of compounds that are soluble in ethanol, phytochemical test, total phenolic content, total flavonoid content and the determination of Pb and Cd weight.The results showed that non-specific parameters for the ethanol extract of Centella asiatica were requirements based on Herbal Pharmacopoeia in 2008 which includes parameters such as determination of shrinkage on drying ≤ 10%, ash content ≤ 16.6% and negative microbial contamination. Specific parameters for the ethanol extract of Centella asiatica have met the requirements of Herbal pharmacopeia in 2008.Keywords: Centellaasiatica, hepatoprotective, standardized herbal medicine, specificparameters, and non-specific parameters

scholarly journals New poultry meat product

2019 ◽  
Vol 81 (3) ◽  
pp. 86-90
Author(s):  
M. V. Klychkova ◽  
Y. S. Kichko ◽  
M. D. Romanko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Product ◽  
Poultry Meat ◽  
Modern World ◽  
Balanced Diet ◽  
Physico Chemical ◽  
Heat Treated ◽  
The Cost

In the modern world, an increasing number of people prefer poultry sausages, since this product has a low calorie level. In addition, poultry sausages contain less fat and cholesterol, which is ideal for people who have a healthy and balanced diet. The creation of new recipes for products from poultry meat with the inclusion of components of animal and vegetable origin is aimed at increasing meat resources and improving the quality of finished products. In many cases, the addition of new components, as well as changing the ratio and methods of introduction into the recipe, can increase the nutritional value of the finished product. A chicken roll recipe was developed using chicken offal, Unicell-500 hydrated wheat fiber and heat-treated carrots. Kiwi was used to soften offal. Organoleptic, physico-chemical and microbiological studies of chicken rolls, developed according to classical technology and a new recipe, were carried out. The research results showed that the use of carrots and offal in chicken roll improves the taste of the product, allows you to reduce calorie content and get the product with the necessary consistency, improve functional properties, improves economic performance by reducing the cost of finished products from poultry meat. The use of Unicell-500 dietary fiber reduces the consumption of expensive meat raw materials due to the high moisture-binding ability of fiber. Enrichment of chicken roll allowed to improve physico-chemical, organoleptic, microbiological indicators.

scholarly journals Chemistry of medicinal plants as an integral part of ecological education

2021 ◽  
Vol 280 ◽  
pp. 11015
Author(s):  
Tetiana Derkach ◽  
Hanna Tarasenko
Keyword(s):  
Pharmaceutical Industry ◽  
Raw Materials ◽  
Environmental Influence ◽  
Herbal Medicines ◽  
Anthropogenic Factors ◽  
Concentration Difference ◽  
St John’S Wort ◽  
St John's Wort ◽  
The Impact

The degree of variability in the composition of herbal medicines was studied on the example of the preparation of St. John's wort from various Ukrainian producers. The Cu and Zn contents were the most stable compared to other (Fe, Mn, Co, Cr, Ni, Pb, Cd) microelements among plants of different origins. The content of toxic elements (Pb, Cd) did not exceed the established standards. Meanwhile, a 2-3-fold concentration difference was observed for hyperforin, an active pharmaceutical ingredient in St. John’s wort. Thus, the existing standards do not ensure the stability of the composition of herbal preparations. As a result, the quality of medicinal drugs can be significantly different. The key reason for the variation in plant composition is environmental influence, including anthropogenic factors. Existing training programs for prospective specialists of the pharmaceutical industry do not pay enough attention to the impact of the environment on the quality of herbal raw materials. Necessary changes to the syllabi of relevant disciplines are formulated to eliminate this shortcoming and ensure sustainable development of raw materials sources for the pharmaceutical industry.

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