Evaluation and method development for quantification of Piperine in Hutabhugadi Churna by RP- HPLC

Aim and Objective: The current work was aimed at preparing the Hutabhugadi Churna in the laboratory and evaluating the same including the method development for the estimation of a marker compound Piperine by using RP-HPLC. Methods: Prepared Hutabhugadi churna was subjected for macroscopic, physical, and chemical evaluation considering WHO guidelines. The methanolic extract was subjected for estimation of Piperine as marker using RP-HPLC. Results: The macroscopic characteristics like colour, odour and taste are recorded. The physical characteristics like loss on drying, ash value, extractive value, swelling index, foaming index, powder properties like angle of repose, bulk density, tapped density, compressibility index etc. were determined. Total phenolic content, total flavonoid content, preliminary phytochemical screening was also carried out. The results are compared with marketed formulation of Hutabhugadi churna. The retention time of the standard Piperine was found to be 5.517, while the Piperine in extracts of laboratory and marketed formulations was found to be was found to be 5.554 and 5.562 respectively. The concentration of Piperine in laboratory and marketed formulation was found to be 0.17 %w/w and 0.18 % w/w respectively. The method developed was also validated. Conclusion: The laboratory made Hutabhugadi churna and marketed formulation of Hutabhugadi churna was comparatively evaluated. The resulting data will be useful for the standardization of the Hutabhugadi churna, an Ayurvedic formulation.