ABSTRACT:
Panchachurnam is one of the classical Ayurvedic preparations traditionally used for managing constipation, haemorrhoids, pain in abdomen, flatulence, assimilatory disorder and rheumatic conditions. It is prepared by mixing equal proportions of powdered Cassia angustifolia Vahl. leaf, Terminalia chebula Retz. fruit, Zingiber officinale Rosc. rhizome, Foeniculum vulgare Mill. fruit and Saindhava lavana. Even though this drug has been used based on traditional knowledge, no scientific work has been done to evaluate its antioxidant power. Hence, in the present study, we have analyzed the antioxidant properties of Panchachurnam using in vitro methods. Three different solvents such as water, ethanol and methanol were employed for preparing the extract and analyzed for antioxidant capacity. The results revealed that the aqueous extract has higher level of total phenolic concentration and maximum level of antioxidant power in terms of phosphomolybdate reducing power, ferric reducing power, radical scavenging activity against DPPH, superoxide, hydrogen peroxide and hydroxyl radicals. Hence, the results gives scientific evidence for the use of this drug in water medium, which is rich in total phenolic content and high antioxidant power in Ayurvedic system of medicine for various gastro-intestinal problems. The data obtained in this study suggest a possible use of Panchachurnam as a natural antioxidant agent.