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Plant Science Today (PST)

Research Articles

Vol. 12 No. sp1 (2025): Recent Advances in Agriculture by Young Minds - II

Quality control assessment of Amlak kshudbodhak: The traditional recipe of Ayurveda

DOI
https://doi.org/10.14719/pst.9232
Submitted
1 May 2025
Published
07-10-2025

Abstract

Amlak kshudbodhak (AK) is a promising appetizer, offering a sweet and sour flavour. It is usually taken half an hour before a meal because it helps in digestion and nutrient absorption. In the present study, pharmacognostic standardization, physicochemical properties, antioxidant and quality control evaluation of AK was conducted. According to standard procedures, the AK recipe was analyzed for phytochemical identification, total flavonoids, total phenolic content, in vitro radical scavenging assays, high performance thin layer chromatography (HPTLC) analysis, microscopical characteristics, physicochemical properties and the presence of aflatoxin, heavy metals, essential minerals and pesticides. HPTLC profiling confirmed that the AK extract contains a range of phytochemicals. In-vitro radical scavenging assays showed significant, dose-dependent inhibition by AK aqueous (AQ), alcoholic (AL) and hydroalcoholic (HA) extracts. Powder microscopy of AK revealed polygonal, thin and straight walled epicarp cells, fibers with pits, broken fragments of tracheids, lignified spiral thickenings, stone cells and elongated, irregular mesocarpic cells of Phyllanthus emblica L. Furthermore, aflatoxins, heavy metals, minerals and pesticides were assessed according to standard limits, along with total ash, acid-insoluble ash, water-soluble extractive value and alcohol-soluble extractive value. The results of the study showed that AK exhibited the highest antioxidant activity
and was free from aflatoxin, heavy metals and pesticide residues. However, essential minerals were detected and microscopical studies confirmed the presence of medicinal plant material. This recipe may be beneficial for individual with malabsorption syndrome, as it is rich in vitamin C, helps prevents communicable and non-communicable diseases and may reduce the risk of hepatitis.

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