Comparative Phytochemical Fingerprinting of Classical and Sugar-Free Chyavanaprasa Using HPTLC

Authors

  • Saritha Thankappan MD Scholar, Department of Rasashastra and Bhaishajya Kalpana, Government Ayurveda College, Thruppunithura, Ernakulam, Kerala, India.
  • Rajesh V Associate Professor, Department of Rasashastra and Bhaishajya Kalpana, Government Ayurveda College, Thruppunithura, Ernakulam, Kerala, India.

DOI:

https://doi.org/10.47070/ijapr.v14i8.4339

Keywords:

Chyavanaprasa, Sugar-free Chyavanaprasa, HPTLC, Fingerprint Profiling, Phytochemical Analysis

Abstract

Chyavanaprasa is a classical Ayurvedic Rasayana formulation widely used for health promotion and rejuvenation. Conventional Chyavanaprasa contains a substantial quantity of sugar and honey, whereas sugar-free formulations are increasingly being developed to improve suitability for health-conscious individuals and those requiring sugar restriction. Analytical comparison of these formulations is essential to ensure that modification of sweetening agents does not compromise their phytochemical integrity. Objective: To compare the HPTLC fingerprint profiles of classical Chyavanaprasa and sugar-free Chyavanaprasa and evaluate their phytochemical similarity for quality control and standardisation. Materials and Methods: Both formulations were analysed using High-Performance Thin-Layer Chromatography (HPTLC). Samples were applied on silica gel 60 F254 plates using a CAMAG Linomat 5 applicator. Classical Chyavanaprasa used Toluene:Ethyl acetate:Methanol:Formic acid (3:3:0.8:1.0), while sugar-free Chyavanaprasa used Ethyl acetate:Methanol:Water (15:1:1). Plates were derivatized with anisaldehyde-sulphuric acid reagent and scanned at 254nm and 366nm. Three replicate tracks were analyzed for each formulation to evaluate reproducibility and chromatographic consistency. Observation: The sugar-free formulation produced multiple distinct peaks with consistent Rf values across all replicate tracks. Similar chromatographic characteristics were observed in the classical formulation. Major bands appeared at corresponding chromatographic positions in both preparations, indicating preservation of principal phytochemical constituents. Result: The sugar-free formulation showed 9–11 characteristic peaks with major components distributed across the chromatogram, while the classical formulation demonstrated a comparable fingerprint pattern, indicating preservation of major phytochemical constituents despite the absence of sugar and honey. Conclusion: The chromatographic profiles of both formulations demonstrated excellent reproducibility.

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Published

15.08.2026

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How to Cite

1.
Comparative Phytochemical Fingerprinting of Classical and Sugar-Free Chyavanaprasa Using HPTLC. Int J Ayu Pharm Res [Internet]. 2026 Aug. 15 [cited 2026 Aug. 17];14(8):71-7. Available from: https://ijapr.in/index.php/ijapr/article/view/4339