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Journal of Young PharmacistsNOW IN
Article

Formulation and Evaluation of Truptighna Mahakashaya Syrup: An Ayurvedic Intervention for Pediatric Appetizer

Ashwini Kumar Patil1, Brugupati Pandey2, Bharat Patil3★, Aboli Patil4, Rupali Bawa5★ Corresponding author

  1. 1Parul Institute of Ayurveda, Parul University, Vadodara, Gujarat, and Ph.D. Scholar-Samhita Siddhanta Department, Dr. D. Y. Patil College of Ayurved and Research Centre, Dr. D. Y. Patil Vidyapeeth Pune (Deemed to be University), Pimpri, Pune, Maharashtra, INDIA.
  2. 2Department of Samhita Siddhanta, Dr. D. Y. Patil College of Ayurved and Research Centre, Pimpri, Pune; Dr. D. Y. Patil Vidyapeeth Pune (Deemed to be University), Pimpri, Pune, Maharashtra, INDIA.
  3. 3Healthcare Management Specialization Faculty of Management Studies, Parul University, Vadodara, Gujarat, INDIA.
  4. 4Department of Kayachikitsa, S.S. Agarval Institute of Ayurveda, Navsari, Gujarat, INDIA.
  5. 5Department of Sharir Rachana, Sumandeep Ayurved Medical College, Vadodara, Gujarat, INDIA.

CORRESPONDENCE

Bharat Patil

Healthcare Management Specialization Faculty of Management Studies, Parul University, Vadodara, Gujarat, INDIA.

bharatbpatil17@gmail.com

Received: 08-05-2025; Revised: 24-07-2025; Accepted: 19-09-2025.

Volume 17, Issue 4 · pp. 841–846 · PUBLISHED · DOI: 10.5530/jyp.20250015

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ABSTRACT

Background:Charak Samhita mentions Truptighna Mahakashaya as a group of herbs effective in treating Kaphaja disorders, commonly seen in children with loss of appetite and Kapha dominance. However, traditional formulations are often unpalatable, reducing pediatric compliance. To address this, the present study develops a palatable and standardized syrup formulation of Truptighna Mahakashaya using sita (sugar) for improved taste and stability, while ensuring compliance with Ayurvedic Pharmacopoeia of India standards for safety and efficacy. Materials and Methods:The classical ingredients of Truptighna Mahakashayawere processed following Ayurvedic principles. Sita (sugar) was added as a natural sweetener and preservative to enhance taste and prolong shelf life. The formulation was prepared using Standard Operating Procedures (SOP) for syrup making, maintaining classical integrity. Physicochemical parameters, including specific gravity and sugar content, were measured. Thin Layer Chromatography (TLC) was performed under UV and fluorescent light to confirm the presence of bioactive compounds. Quality parameters were verified against the standards set by the Ayurvedic Pharmacopoeia of India (API). Results:The syrup showed a reducing sugar content of 0.573 mg/g, non-reducing sugar at 3.289 mg/g, and total sugar content of 3.862 mg/g. Specific gravity was recorded as 1.207. TLC analysis revealed multiple spots under UV and fluorescent light, indicating the presence of various bioactive constituents. The formulation complied with the quality criteria outlined in the API. Conclusion:A scientifically validated and organoleptically acceptable syrup formulation of Truptighna Mahakashayawas successfully developed. This dosage form offers improved palatability, better therapeutic compliance, and adherence to pharmacopoeial standards, making it suitable for pediatric use in managing Kaphaja disorders.

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    Patil, A. K., Pandey, B., Patil, B., Patil, A., & Bawa, R. (). Formulation and Evaluation of Truptighna Mahakashaya Syrup: An Ayurvedic Intervention for Pediatric Appetizer. Journal of Young Pharmacists, 17(4), 841–846. https://doi.org/10.5530/jyp.20250015