Chemoprofiling of Fermented Preparation Containing Vitis vinifera Linn

Abstract

Drakshasava a classical herbal formulation referred in Ayurvedic Formulary of India, prepared from grapes and spices. It is believed to address health imbalances and claimed to be beneficial for weakness, bleeding disorders, and various inflammatory diseases. It has been reported to possess pharmacological activities such as diuretic, cardioprotective, and antimicrobial. Being a polyherbal mixture, its quality control is challenging comparative to synthetic drugs. The aim of the present study is to develop a modified, time and cost efficient in-house formulation of Drakshasava and optimize its fermentation parameters for worldwide quality control. It explores the effect of Vitis vinifera L. and prakshepa drvyas on fermentation with respect to bioactive constituents through the successive addition method. The Drakshasava was prepared as per API (part ii) with certain modifications. The samples (decoction, in-house and marketed) were fractionated and chemoprofiled by validated HPTLC and UPLC-MS/MS technique with respect to the selected markers (gallic acid, catechin, epicatechin, piperine, resveratrol, pterostilbene, kaempferol, caffeic acid) of Vitis vinifera L. The Drakshasava was prepared in 9 days instead of 21-30 days taken by conventional method. The method was optimized to obtain best alcohol content in Drakshasava (9.82 % v/v) within Ayurvedic pharmacopoeial range at temperature (30.59 °C), pH (4.84) and fermentation time (9 days) respectively. The samples were validated as per ICH-Q2B guidelines and found to be within the assay variability limits. . The content of all the markers has been found to be increased significantly post-fermentation, compared to decoction except kaempferol. The successive addition of prakshepa drvya (minor herbs) in the formulation showed variability at different stages with no significant changes in the chemical profiling of the final product. The change brought in quantity of the phytochemicals, indicates the metabolic conversion during fermentation due to glycosylation.....