Quality Control Parameters of Ayurvedic Probiotic Formulation “Apakva Bilvaphalasara Dadhi”

Introduction:Aegle marmelos known as “Bilva” and curd (dadhi) are widely used in Ayurvedic formulations with various indications. A study was undertaken with the objective to develop quality control (QC) parameters for lyophilized Ayurvedic probiotic formulation prepared using a combination of Apakva Bilva Phalasara (unripe fruit pulp) and Dadhi (curd).Methods:The QC parameters studied were organoleptic characters, physicochemical properties, micro and macroelements, nutritive contents, preliminary phytochemical, and culture tests.Results:The lyophilized sample was creamy white with milky odor, sour, and coarse in texture. The pH was 3.57 ± 0.23. The macroelements, namely, nitrogen potassium, phosphorus, magnesium, calcium, and sodium, were 0.87% ± 0.06%, 0.17% ± 0.02%, 1.44% ± 0.40%, 0.54% ± 0.02%, 0.22% ± 0.01%, and 0.24% ± 0.02%, respectively. The preliminary phytochemical study found saponins, phenols, tannins, glycosides, alkaloids, terpenoids, flavonoids, and steroids. The culture test revealed the presence of probiotic organisms in lyophilized samples.Conclusion:Probiotic organisms were found in lyophilized samples demonstrating that it can be preserved for longer duration. Furthermore, the study forms QC parameters for the Ayurvedic probiotic formulation Apakva Bilvaphalasara Dadhi.