Physio-chemical properties and Antimicrobial Activity of Triphala Masi

Triphala is a traditional Ayurvedic herbal formulation consisting of the dried fruits of three medicinal plants Terminalia chebula, Terminalia belerica and Phyllanthus embelica. Triphala is also main ingredient of Triphala Masi and practiced very less which is unexplored. In consideration of all above the present study was planned to make an attempt to evaluate the pharmaceutical analysis and evaluation of antimicrobial activity of Triphala Masi. The Triphala Masi was prepared by heating at 450 °C for 150 min. The physical values like total ash, acid insoluble ash, water-soluble ash, loss on drying, pH value and loss on drying were determined. The organoleptic characters of prepared Triphala Masi were studied. The prepared Masi were black colour with charcoal like taste and burnt smell. Total ash, Acid insoluble ash, water soluble ash and loss on drying of Triphala Masi fulfill the standards criteria. pH value suggested to be acidic for Triphala Masi. Triphala Masi exhibited a broad-spectrum antimicrobial activity and inhibited the growth of S. aureus and E. coli. The above findings of pharmaceutical, analytical profile and antimicrobial study of Triphala Masi indicates that the formulation was stable and has effective antibacterial activity.