HPTLC Detection of Carica papaya Dried Seed (Adulterant) in Trikatu Based on Piperine

References

• Atal, C.K., Dhar, K.L., Singh, J. (1975). The chemistry of the Indian piper species. Lloydia. 38: 256-259.
   PubMedGoogle Scholar
• Dubey, N.K., Kumar, R., Tripathi, P. (2004). Global promotion of herbal medicine: India’s opportunity. Current Science. 86(1): 37-41.
   Web of Science ®Google Scholar
• Upadhye, Anuradha, S., Rajopadhye, Anagha, A., Kumbhalkar, Bhagyashri, B. (2012). Pharmacognostic standardization to diminish involuntary adulteration and substitution in Ayurvedic herbs, Current Science (00113891). Vol. 102(8): p.1087.
   Google Scholar
• Jain, V., Saraf, S. (2007). Spectrophotometric determination of piperine in Trikatu churna: an ayurvedic formulation. Asian Journal of Chemistry. 19(7): 5331-5335.
   Google Scholar
• The Ayurvedic Formulary of India. (2003). Ministry Of Health and Family Welfare. Deptt. of ISM & Homoeopathy, New Delhi, Government Of India, Part-I, Sec. edition, section-7, Curna, Trikatu Curna, 7:14, Shloka-16: 110 p.
   Google Scholar
• Prajapati, N.D., Purohit, S.S., Sharma, A.K., Kumar, T. (2003). A Hand Book of Medicinal Plant; A Complete Source Book. Agrobios Publishers, Agro house, Jodhpur, India.
   Google Scholar
• Chopra, R.N., Nayar, S.L., Chopra, I.C. (1956). Glossary of Indian medicinal plants. C.S.I.R, New Delhi, India. 339 p.
   Google Scholar
• Khan, I.A., Abourashed, E.A. (1980). Leung’s Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics, 3rd Ed., John Wiley& Sons: New York.
   Google Scholar
• Al-Jalay, B., Blank, G., McConnell, B., Al-Khayat, M. (1987). Antioxidant activity of selected spices used in fermented meat sausage. Journal of Food Protection. 50(1): 25-27. doi: 10.4315/0362-028X-50.1.25
   PubMed Web of Science ®Google Scholar
• Arpita, D., Mukerjee, T., Sadhu, S. (2011). Pharmacognostical and Phytochemical screening of Trikatu herbs the healing touch of Ayurveda. International Journal of Research in Ayurveda & Pharmacy. 2(4):1390-1394.
   Google Scholar
• Sengupta, S., Ray, A.B. (1987). The chemistry of Piper species: a review. Fitoterapia. 63: 147-166.
   Google Scholar
• Dhanya, K., Sasikumar, B. (2010). Molecular marker based adulteration detection intraded food and agricultural commodities of plant origin with special reference to spices. Current Trends in Biotechnology and Pharmacy. 4: 454-489.
   Google Scholar
• Wealth of India. (1962). Raw Materials Vl, Council of Scientific and Industrial Research, New Delhi. India. 483 p.
   Google Scholar
• Wealth of India. (1972). Raw Materials lX, Council of Scientific and Industrial Research, New Delhi. 472 p.
   Google Scholar
• Singhal, R.S., Kulkarni, P.R., Rege, D.V. (1997). Handbook of indices of food quality and authenticity. Woodhead Publishing Ltd., Cambridge, UK. 561 p.
   Google Scholar
• Jain, S.C., Menghani, E., Jain, R. (2007). Flouresence and HPLC-based standardization of Piper nigrum fruits. International Journal of Botany. 3(2): 208-213. doi: 10.3923/ijb.2007.208.213
   Google Scholar
• Ravindran, P.N., Kalluparackal, J.A. (2001). Handbook of herbs and spices. 2nd ed., Vol.1, chapter 7, edited by Peter, K.V., CRC press, Boca Raton, Boston New York Washington DC, Woodhead Publishing Ltd., Cambridge, England. 62-95 p.
   Google Scholar
• Bhalla, K., Punekar, B.D. (1975). Incidence and state of adulteration of commonly consumed spices in Bombay city 11. Mustard, black pepper and asafetida (India). Indian Journal of Nutrition Diet. 12: 216-222.
   Google Scholar
• Hartman, C.P., Divakar, N.G., Rao, N. (1973). A study of identification: of papaya seeds in pepper. Journal of Food Science & Technololgy. 10: 43-45.
   Google Scholar
• Yin, J.X., Deng, X.H., Che, X.Y., Zhang, L.H. (2005). Study on TLC identification of Fructus Xanthii. West China Journal of Pharmaceutical Sciences. 20: 67-69.
   Google Scholar
• Garg, S., Mishra, A., Gupta, R. (2013). Fingerprint Profile of Selected Ayurvedic Churnas/Preparations: An Overview. Alternative Integrative Medicine. 2: 125.
   Google Scholar
• Vyas, A., Jain, V., Singh, D., Singh, M., Shukla, S.S., Pandey, R., Saraf, S. (2011). TLC Densitometric Method for the Estimation of Piperine in Ayurvedic Formulation Trikatu Churna. Oriental Journal of Chemistry. 27(1): 301-304.
   Google Scholar
• Tripathi, S.M., Sharma, R.J., Bansal, A.K., Bhutani, K.K., Singh, I.P. (2017). Densitometric evaluation of Trikatu Formulation. Indian J of Traditional Knowledge. 16(2): 251-256.
   Google Scholar
• Paradkar, M.M., Singhal, R.S., Kulkarni, P.R. (2001). A new TLC method to detect the presence of ground papaya seed in ground black pepper. Journal of the Science Food and Agriculture (SCI). 81(14): 1322-1325. doi: 10.1002/jsfa.946
   Web of Science ®Google Scholar
• Sen, A., Gupta, P.S., Dastidar, N.G. (1974). Detection of Curcuma zedoaria and Curcuma aromatica in Curcuma longa (turmeric) by thin-layer chromatography. Analyst. 99: 153-55. doi: 10.1039/an9749900153
   Web of Science ®Google Scholar
• Hazra, A.K., Chakraborty, B., Mitra, A., Sur, T.K. (2017). A rapid HPTLC method to estimate piperine in Ayurvedic formulations containing plant ingredients of Piperaceae family. Journal of Ayurveda Integrative Medicine. (Article in press): 1-7.
   PubMedGoogle Scholar
• Sharma, A.K.S., Bhatt, Chaitanya, J., Pundarikakshudu, Kilambi. (2017). High-performance thin-layer chromatographic method for the simultaneous quantification of piperine, piperlongumine, and 6-shogaol in Trikatu Churna - an Ayurvedic formulation. Journal of Planar Chromatography Modern TLC. 30(1). https://doi.org/10.1556/1006.2017.30.1.6.
   Google Scholar
• Ravindran, P.N. (2003). Black pepper: Piper nigrum. Boca Raton, Fla. CRC Press.
   Google Scholar
• Peter, K.V. (2006). Handbook of Herbs and spices, Sawston, UK, Woodhead Publishing Cambridge, England.
   Google Scholar
• ICH Q2 (R1). (2005). Validation of analytical procedures: text and methodology, International Conference On Harmonisation Of Technical Requirements For Registration Of Pharmaceuticals For Human Use, Geneva, Switzerland.
   Google Scholar
• Wagner, H., Bladt, S. (1996). Plant drug analysis a thin layer chromatography. New York: Atlas, Springer-Verlag.
   Google Scholar
• Gorgani, L., Mohammadi, M., Najafpour, G.D., Nikzad, M. (2017). Piperine-the bioactive compound of black pepper: from isolation to medicinal formulations. Comp Rev Food Sci Food Safety. 16:124-140. doi: 10.1111/1541-4337.12246
   PubMed Web of Science ®Google Scholar
• The Merck Index, 10thed. 284-85p & 1077-78 p.
   Google Scholar
• Ikan, R. (1969). Natural Products, A Laboratory Guide; Academic: New York. 185-187.
   Google Scholar
• Madhavi, B., Nath, A.R., Banji, D., Madhu, M.N., Ramalingam, R., Swetha, D. (2009). Extraction, identification, formulation and evaluation of piperine in alginate beads. International Journal of Pharmaceutical Sciences. 1: 156 p.
   Google Scholar
• White, C. Collection of Laboratory Activities: IR Analysis of Piperine in Black Pepper. Developed through the National Science Foundation-funded Chemical Technology Education Collaborative (ChemTEC), Athens Technical College, Athens, GA. 1-4 p.
   Google Scholar
• Kalsi, P.S. (2004). Spectroscopy of Organic compounds (Sixth Edition). Proton nuclear magnetic resonance spectroscopy, New Age International (P) Limited Publishers, New Delhi. 216 p.
   Google Scholar
• Kalsi, P.S. (2004). Spectroscopy of Organic compounds (Sixth Edition). Infrared spectroscopy, New Age International (P) Limited Publishers, New Delhi. 65-183 p.
   Google Scholar