This document presents a project on the standardization of Hingvastaka Churna, a polyherbal Ayurvedic formulation. The project involves collection and authentication of raw materials, preparation of the formulation, and evaluation based on organoleptic, physicochemical, physical and phytochemical parameters according to WHO guidelines. The formulation showed positive results for carbohydrates, glycosides, alkaloids, tannins and flavonoids. The study helps in authentication of Hingvastaka churna by establishing standards as per WHO guidelines, which are not specified in literature.

1. PROJECT PRESENTATION
ON
“Standardization of Hingvastaka Churna- A Polyherbal Formulation”
Submitted To:
Rajasthan University of Health Sciences, Jaipur
For the Partial Fulfilment of
Bachelor of Pharmacy
Batch: 2016-2020
SUPERVISED BY: SUBMITTED BY:
Mr. Pankaj Pradhan
Sachin
Assistant professor B. Pharmacy (Final Year)
SKIP, Jaipur Enrolment No .
2016/2441

2. INTRODUCTION

3. Ayurveda is a system of medicine with historical roots in the Indian
subcontinent. Ayurveda is an ancient health care tradition that has
been practiced in India for at least 5,000 years.
The word comes from the Sanskrit terms ayur (life) and veda
(knowledge). In countries beyond India, Ayurvedic therapies and
practices have been integrated in general wellness applications and in
some cases in medical use.
Ayurveda places great emphasis on prevention and encourages the
maintenance of health through close attention to balance in one’s life,
right thinking, diet, lifestyle and the use of herbs. Knowledge of
Ayurveda enables one to understand how to create this balance of
body, mind and consciousness according to one’s own individual
constitution and how to make lifestyle changes to bring about and
maintain this balance.

4. 1. Vata energy is associated
with air and space, and is
linked to bodily movement,
including breathing and blood
circulation.
2. Pitta energy is linked to fire,
and is thought to control the
digestive and endocrine
systems.
3. Kapha energy, linked to earth
and water, is believed to
control growth and strength,
and is associated with the
chest, torso and back
Tri Dosha

5.  Diagnosis
Ayurveda has eight ways to diagnose illness, called Nadi
(pulse), Mootra (urine), Mala (stool), Jihva (tongue), Shabda
(speech), Sparsha (touch), Druk (vision), and Aakruti
(appearance).

6. Ayurvedic Formulations
1. Arkas
2. Taila Asavas And Arishtas
3. Churna
4. Bhasmas
5. Vatuka and Gutika
6. Rasa Oushadi
7. Goggula
8. Parpati
9. Ghrita

7. Churna
Churna is defined as totally dried raw material which is
powdered very minutely to make their small size and again
filtered through cloth’s grid and obtained fine powder is called
as “Churna”.
Types of Churnas
These are solid dosage form of medicament meant for internal
use.
These are two types:
1. Simple Churnas: It contains only one medicament. e.g.,
Thalisadi Churna
2. Compound Churnas: It contains two or more than two
medicaments. e.g., Hingvastaka Churna.

8. Hingvastaka Churna
Hingvastaka Churna is well known
Ayurvedic formulation used for
Vata, Pitta and Kapha doshas.
This combination improves appetite,
digestion and palatability of herbal
formulations, useful in treatment of
anorexia, disorder due to vatta
aggravation like bloating, joint
diseases etc. Balances Vatta and
Kapha and increases Pitta.

9. Need of study

10. In recent years there has been a tremendous increase in demand for
herbal drugs due to its safety, efficacy and better therapeutic results.
Due to its economic pricing as compared to synthetic or allopathic
drugs, which have several therapeutic complications.
As we know that everything in this world change time by time,
since thousands of year the era was of Ayurveda or herbal origin
drug. But last few decades it was replaced by allopathic system of
medicine, which was rapidly accepted worldwide, but latter due to
its lots of adverse effect, again men step down on Ayurveda because
of its better therapeutic result and safety profile and now the people
are more believing in natural origin drug.
The selection of the Hingvastaka Churna was made on the basis
of its
•Easy availability
•Therapeutic value
•Standardization work which is not done

11. Hingvastaka churna is one of the famous polyherbal ayurvedic
churna formulation which is useful in treatment of anorexia,
improves digestion, disorder due to vatta aggravation like
bloating, joint diseases etc. Balances Vatta and Kapha and
increases Pitta. The formulation was stored in well closed airtight
container in dry and cool place. Physicochemical &
Phytochemical screening studies have been reported for the
formulations. With this aim the current project was designed to
prepare and standardized the Hingvastaka churna in accordance
with the WHO guidelines.

12. Composition of Formulation
S.No. Ingredient Latin Name Part Quantity
1. Saunth Zingiber officinale Rhizome 5 gm
2. Marica Piper nigrum Fruit 5 gm
3. Pippali Piper longum Fruit 5 gm
4. Ajmoda Apium leptophyllum Fruit 5 gm
5. Saindhava
Lavana
Rock salt ------ 5 gm
6. Sveta jiraka Cuminum cyminum Seed 5 gm
7. Kala jiraka Carum carvi Fruit 5 gm
8. Hingu –
suddha
Ferula foetida Rhizome 5 gm

13. Plant Profile

14. Ginger
 Biological source: Ginger
consists of the rhizomes of
Zingiber officinale and
dried in the sun. Family -
Zingiberaceae.
 Chemical Constituents: 1
to 2% volatile oil, 5 to 8%
pungent principle, resinous
mass and starch.
 Uses: Ginger is stomachic,
stimulant and aromatic
carminative.

15. Black pepper
 Biological source: It consists of
dried unripe fruits of Piper
nigrum Linn. Family -
Piperaceae
 Chemical Constituents:
Piperidine group of alkaloids, 1-
2.5% volatile oil, Resin, Starch
(30%), Argenine, Ascorbic acid,
Carotene, Thiamine and
riboflavin.
 Uses:Carminative, Antimalerial,
Stomachic, Stimulant, Flatulent,
Antiarthritis.

16. Long pepper
 Biological source: It consists of
dried flowering vine of Piper
longum Linn. Family -
Piperaceae
 Chemical constituents: The
fruit contains a large number of
alkaloids and related compounds,
the most abundant of which is
piperine.
 Uses: Anticancer, Antiplatelet,
anti-inflammatory, antioxidant,
immunomodulatory,, analgesic,.

17. Ajmoda
• Biological source: consists of
dried fruit of Apium
leptophyllum. Family-
Apiaceae
• Chemical Constituents:
Isopimpinellin, bergapten,
isorutarin, leptophyllidin,
anhydrorutaretin, rutaretin,
umbelliferone.
• Uses: It is a powerful
germicide, finds wide
application as a disinfectant
and antiseptic of rather
pleasant odour.

18. Rock salt
• Halite commonly known as rock salt is a
type of salt, the mineral (natural) form of
sodium chloride (NaCl).
• Constituents:- Its primary constituents
are sodium, chloride, calcium,
magnesium, potassium, and sulfate. Rock
salt generally contains between 90 to
98% sodium chloride.
• Uses:- Salt is used extensively in cooking
as a flavour enhancer, It is frequently
used in food preservation methods across
various cultures.

19. Cumin
 Biological source:- It consists of
the dried seed of the herb
Cuminum cyminum. Family-
Apiaceae
 Chemical constituents:
flavonoids, iso-flavonoids,
glycosides, monoterpenoids such
as carvone and its derivatives,
glucosides, lignins, and
alkaloids.
 Uses: Cumin has been used as
diuretic, carminative, anti-
inflammatory antispasmodic and
treatment of epilepsy and also as
an aid for treating dyspepsia,
jaundice, diarrhoea, flatulence.

20. Caraway
 Biological source: The drug
consists of dried ripe fruits of
the Carum carvi Linn. Family-
Umbelliferae
 Chemical Constituents:
Volatile oil: Mainly contains
carvone (50 to 60%) and
limonene 1, α-pinene, α-
phallandrane, carvol. Fixed oils
(8-20%), Resin, Proteins and
Calcium oxalate crystal.
 Uses: Carminative, Flavouring
agent, Spice, Stimulant,
Stomachic.

21. Asafoetida
 Biological source: It is the
oleo-gum-resin obtained
by incising the living
rhizomes and roots of
Ferula foetida
 Chemical Constituents: It
contains 4-15% volatile
oil, 45- 65%resin and 20%
gum and about 10% ash
 Uses: As a carminative,
expectorant,
antispasmodic, laxative.

22. Plan of work

23. Collection
↓
Authentication
↓
Drying
↓
Preparation of Formulation
↓
Physiochemical Parameters
↓
Physical Parameters
↓
Extraction
↓
Phytochemical Screening

24. Methodology

25. 1. Organoleptic Evaluation:- Organoleptic evaluation refers
to evaluation of formulation by color, odour, taste, texture
etc. The organoleptic characters of the samples were carried
out based on the method mentioned in API.
2. Physiochemical Parameters
 Foreign Matter
 Loss on Drying
 Estimation of crude fibre extract
 Total Ash value
 Acid insoluble ash value
 Water soluble ash value
3. Extractive Values
 Alcohol soluble extractive value
 Water soluble extractive value

26. 4. Physical Characterization
 Bulk Density
 Tapped Density
 Carr’s index
 Hausner Ratio
 Angle of Repose
5. Phytochemical Screening
 Tests for Carbohydrates:
• Molish's test (general test)
• For Reducing Sugars:- Fehling's test, Benedict's test
• Tests for Monosaccharides:- Barfoed's test
• Tests for Hexose sugars
• Tests for Non-reducing sugars

27.  Tests for Amino Acids
• Ninhydrin test (general test)
• Test for Tyrosine
• Test for Tryptophan
 Tests for Glycosides
• Tests for Cardiac Glycosides:- Baljet's test , Legal's
test,Test for deoxysugars, Libermann's test.
• Test for Anthraquinone Glycoside:- Borntrager’s test,
Modified Borntrager’s test.
• Tests for Saponin Glycosides:- Foam test, Hemolytic
test
• Tests for Coumarin Glycosides
• Tests for Flavonoids:- Shinoda test, Ferric chloride test

28.  Tests for Alkaloids
 Dragendroff's test
 Mayer's test
 Hager's test
 Wagner's test
 Test for Steroids
 Salkowski test
 Test for Fats & Oils
 Tests for Tannins and Phenolic compounds

29. Results

30. Organoleptic Evaluation
S. No. Parameters Observation
1. Colour Light brown
2. Odour Characteristic
3. Taste Astringent
4. Texture Rough

31. Physicochemical Characterization
S. No. Parameters Observation
1. LOD % 8.4
2. Crude fibre 0.26%
3. Total ash 30.6%
4. Acid insoluble ash 1.7%
5. Water soluble ash 17%
6. Alcohol extractive value 12%
7. Water soluble extractive value 8%

32. Physical characterization
S. No. Parameters Observation
1. Bulk density 0.42 g/ml
2. Tapped density 0.66 g/ml
3. Angle of repose 40.69o
4. Hausner’s ratio 1.57
5. Carr’s index 36.36%
6. Porosity 84%

33. Phytochemical Evaluation
S. No. Phytoconstituent Status
1. Carbohydrates Positive
2. Proteins Negative
3. Amino acids Negative
4. Glycosides Positive
5. Alkaloids Positive
6. Tannins Positive
7. Flavanoids Positive

34. Conclusion
From the present investigation various standardization
parameters such as Organoleptic Standards, Physical
Standards, Physicochemical standards and safety evaluation
were carried out, it can be concluded that the formulation of
Hingvastaka churna was in accordance with the standards laid
down for churna. The study shows that the contents of
formulation present within the permissible limits as per
WHO, all these investigations are not specified in the
standard literature such as in pharmacopoeia, which could
helpful in authentication of Hingvastaka churna.

35. Reference
1. Vasant Lad, and The Ayurvedic Institute, AYURVEDA: A
BRIEF INTRODUCTION AND GUIDE, 2006.
2. Lad Vasant, Ayurveda – Abrief introduction & guide,
Albuquerque, 2016
3. Ajanal, M; Nayak, S; Prasad, BS; Kadam, A (December
2013). "Adverse drug reaction and concepts of drug
safety in Ayurveda: An overview". Journal of Young
Pharmacists. 5 (4): 116–20.
4. Mishra AK, Gupta A, Gupta V, Sannd R, Bansal P. Asava
and Aristha: An Ayurvedic Medicine – An Overview.
International Journal of Pharmaceutical & Biological
Archives 2010; 1(1): 24 –30.