Zandu haldi drops a one-of-a-kind recipe designed to improve immunity and overall health. It contains the goodness of saffron, cinnamon, cardamom, and black pepper, in addition to haldi. Hence, the present work aimed to determine black pepper in Haldi drops by UV spectroscopy with reference to the marker compound piperine. The standard curve was prepared by weighing accurately 1 mg of piperine in a volumetric flask, dissolved in methanol. Then made up the volume 10 mL with methanol to obtain a stock solution having 100 μg/mL concentration of piperine. To prepare a working standard with a concentration of 10 μg/mL, the standard stock solution of piperine was diluted. Preparation of sample solution: The test sample solution of Zandu haldi drops was made by dissolving 1ml of the formulation in methanol in a 10 mL volumetric flask. The volume was then increased to 10 mL with diluent to obtain a stock solution with a concentration of 100 μg/mL. This stock solution (1 mL) was dissolved in methanol in another 10 mL volumetric flask to yield an accurately measured quantity. To prepare a solution of 10 μg/mL, diluted the volume to 10 mL with methanol. UV Procedure: The marker compound piperine was dissolved in methanol to prepare different concentrations, i.e., 1, 2, 3, 4 and 5 (µg/mL), then the prepared formulation solution of 5 µg/mL concentration was scanned from a wavelength of 200-600 nm range, and we found the λmax at 342 nm. Then different known concentrations were monitored at 342 nm and constructed the calibration curve with the obtained results. Then the formulation was diluted with methanol and scanned at 342 nm. The scanned result of the formulation was taken as unknown and calculated from the standard concentration. The concentration of the Piperine in the formulation was 2.5%. We conclude that the formulation Zandu haldi drops contains black pepper as one of its ingredients, and its presence was confirmed with reference to Piperine by spectrophotometric method.
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