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Development and evaluation of polyherbal Entoban syrup

Sadia Shakeel1,3, Zeeshan Ahmed Shaikh2, Syed Faisal Zaidi 4, Khan Usmanghani2,3.

Aim: The present study was focused on development and evaluation of polyherbal syrup Entoban to confirm its quality and potency.
Methods: The developed syrup was evaluated for different physicochemical factors including physical appearance, pH and specific gravity. Stability was determined by keeping the samples at accelerated temperature conditions.
Results: The formulation exhibited brown color, sweet taste and characteristic odor. The developed polyherbal syrup found to have pH 3.7 and specific gravity 1.324. Both the alkaloids and tanning agents were within the specified limits. The syrup was in compliance of the permissible microbial limits. The stability study revealed that no changes were noticed in all the tested physicochemical parameter as well as turbidity/homogeneity during 24 hrs, 48 hrs and 72 hrs.
Conclusions: The evaluation undertaken reveal compliance with all the physicochemical and analytical procedures, therefore it is concluded that Entoban syrup is well standardized product at the base line parameters.

Key words: Development; Evaluation; Entoban syrup; Physicochemical parameters; Stability.

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