Phytochemical and physicochemical evaluation of Mocharasa with reference to adulteration

Abstract

Introduction: Vegetable gums are used in medicine since ancient times. Mocharasa is an extensively used vegetable gum, used in formulations like Piccha basti. It is obtained in very small quantity from the plant source, but the use is extensive which is fulfilled by the substitutes or adulterants similar in color and appearance e.g. gum of Moringa oleifera. Aims and objectives: The present work aims to identify common adulteration of Mocharasa i.e. Moringa oleifera gum with the help of various organoleptic, physicochemical, phytochemical and microscopical studies and their comparison with each other for the identification of adulterant. Materials and Methods: Specimens used were authenticated Mocharasa sample, marketed sample of Mocharasa suggested as possibly adulterants like M. oleifera gum by National Institute of Science Communication and Information Resources, New Delhi and self-collected gum of M. oleifera. Comparative study was conducted for identification of adulterants with reference to organoleptic properties and pharmacopoeial tests. Discussion: The study revealed that marketed samples of Mocharasa were having similar physicochemical, phytochemical, and microscopical properties to that of Moringa gum as compared to the genuine Mocharasa sample. Conclusion: In the present study Mocharasa gum was found to be substituted or adulterated by Moringa gum.