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

Aim and Objective: This study aimed to prepare Balchaturbhadra Churna in the laboratory and evaluate its Pharmacognostic, physicochemical, and phytochemical properties, including developing an RP-HPLC method for estimating Piperine as a marker compound. Methods: The prepared Balchaturbhadra Churna was analysed using WHO guidelines for macroscopic, physical, and chemical parameters. The methanolic extract was used for Piperine estimation through RP-HPLC. Results: The macroscopic characteristics, such as colour, odour, and taste were recorded. Physical parameters were determined, including loss on drying, ash value, extractive value, swelling index, foaming index, and powder properties (angle of repose, bulk density, tapped density, and compressibility index). Additionally, total phenolic, flavonoid and preliminary phytochemical screening were performed. The results were compared with a marketed formulation of Balchaturbhadra Churna. The retention time of standard Piperine was 4.50 minutes, while the Piperine in the laboratory and marketed formulations was detected at 4.478 and 4.480 minutes, respectively. The Piperine concentration in the laboratory and marketed formulations was 0.19% w/w and 0.21% w/w, respectively. The developed HPLC method was successfully validated. Conclusion: The laboratory-prepared and marketed formulations of Balchaturbhadra Churna were systematically evaluated and compared. The findings contribute to the standardization of Balchaturbhadra Churna, an Ayurvedic formulation.