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“FORMULATION AND EVALUATION OF HERBAL

COUGH SYRUP OF CLOVE BY USING JAGGERY BASE”
1
Miss. Telange-Patil P.V, 2Miss. Gorad S.U.,3 Miss. Mane P.K.,4 Miss. Thavare S.B.
2Assistant Professor,2 student, 3student, 4student.
1
PHARMACEUTICS DEPARTMENT.
1Collenge of Pharmacy Paniv, Solapur, Maharshtra,

INDIA.

ABSTRACT:

Medicine presently used to treat cough are among the most extensively used over the counter medicines in the
world,despite a recent analysis suggesting that there is a little evidence to similsr medicines produce any meaningful
efficiency.Syrup is generally useful and popular dosage form which is used for the treatment of cough and cold.We
prepared the herbal cough syrup by adding decoction of herbal drugs such as Ginger,Tulsi,Liquorice,black
pepper,funnel,peppermint,clove and expcipients like peppermint oil ,methyl paraben with jaggery as a base.The
herbal cough syrup is formulated by using decoction method.Adding the decoction of herbal drugs with base of
jaggery is helpful to the formulation for thick and preserve the formulation.That was helpful to increase the shelf life
of formulation of herbal syrup.The added jaggery sweetener can also help to increase the palatability of some herbal
drugs.The finally develop the herbal cough syrup with the base of jaggery.

The aim of this study is to develop a herbal cough syrup and evaluate the parameters such as turbidity ,colour
odour,taste were compared with the changes in accelerated stability testing.Quality of final herbal cough syrup was
evaluated with the parameters such as physical appearance like colour,odour,taste,pH,viscosity.Clove oil acts as an
expectorant for treating respiratory disorders,including colds bronchitis,cough,asthama and upper respiratory
conditions.

KEYWORDS: herbal cough syrup,jaggery base,quality control test,clove,ginger etc.

1.INTRODUCTION:

Herbal cough syrup was prepared by adding decoction of herbal drugs with jaggery as a base .The
herbal cough syrup is formulated by using decoction method.Mix decoction of herbal drugs with base of
jggery helpful to the formulation for thicken and preserve the formulation.That was helpful to increase the
shelf life of formulation.The added jaggery sweetener can also helpful to increase the palatability of some
herbal drugs.[1] Unpleasant taste and odour.[2] Examine solubility of drug.[3]

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The spice is one of the ingredients of teas used in tropical asia to facilitate coughing.[4] Clove oil acts as an
expectorant for treating respiratory disorders ,including colds bronchitis,cough,asthma and upper
respiratory conditions.[5]

A cough is a sudden and often repetitively occurring process which helps to clear the large
breathing passge from secretion,irritants,foreign particle and microorganisms.When there is a blockage or
irritation in the throat or upper air passage
,the brain thinks a foreign element is present and tells the body to cough to remove that element.Generally
coughing is perfectly normal.A cough can help to keep your throat clear from phlegm and other
irritants.However,sustained coughing can also be symptomatic of a number of condition .The cough reflex
consist of three places: an inhalation ,a forced exhalation against a closed glottis,and a violent release of air
from the lungs following opening of the glottis,usually accompanied by a distinctive sound.Coughing is either
voluntary or involuntary.[6]

Some of the symptoms of a cough are itchy throat,chest pain and congestion.The repetition of coughing
produces inflammation and discomfort,which in turn result in more coughing.[7,8] Natural product itself or
compounds derived from natural products play a major role as drugs or lead molecules for the development
of synthetic drugs.[9] Many antibiotic materials are unstable when maintained in solution for appreciable
length of time ,and therefore,from a stability standpoint,insoluble forms of the drug substances in
aq.suspension or as dry powder for reconstitution are attractive to manufactures.[10]

Many microorganism,bacteria and viruses are responsible for causing a person to cough,which helps to
spread the disease to new hosts.Most of time irregular coughing is called by triggered by respiratory tract
infection but can also be triggered by respiratory tract choking,smoking,air pollution ,asthma,gastro
esophageal reflux disorder(GERD),post nasal drip,chronic bronchitis,lung tumors,heart failure and
medications such a angiotensin converting enzyme(ACE)inhibitors.[11] Gastro- oesophageal reflux is
associated with a wide range of respiratory disorders,including asthma,isolated chronic cough,idiopathic
pulmonary fibrosis,chronic obstructive pulmonary disease and cystic fibrosis.[12]

In adults with a chronic cough ,i.e a cough longer than 8 weeks ,more than 90 percent of cases are
due to post nasal drip,asthma,eosinophilic bronchitis and gastroesophageal reflux disease.[13] There are
many types of drugs that are used to
supperss cough and are often prescribed in combination.Before dealing with the particular type of drug
used,it is important to consider briefly the nature of cough production ,its role in disease and desirability of
suppressing it.[14]
2.Type of cough :

2.1.Dry cough

2.2.Wet cough
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3.Classification of cough :

3.1.Acute cough- Not more than 3 weeks duration. 3.2.Chronic cough- More than 3 weeks.
3.3.Dry cough- No mucous or secretion.
3.4.Wet cough- with mucous or secretion.
3.5.Cough from chest and throat- productive and non-productive.
3.6.Paroxysmal cough- spasmodic and recurrent.
3.7.Bovine cough- soundless cough due to paralysis or larynx.
3.8.Psychogenic cough- self conscious activity of the patient to draw
attention.

3.1.Advantages of herbal medicines:

3.1.1.Harmless
3.1.2.Low cost
3.1.3.Noside effect
3.1.4.Herbs grow in comman places 3.1.5.Easily available
3.1.6.Not required prescription

3.2.Disadvantages of herbal medicines:

3.2.1.ADR with prescription drug.
3.2.2.Risk of self dosing of herbs which is very rare.

3.2.3.The effectiveness of herbal medicines is not optimized in laboratory so it taken time to produce effect.

4.Method of preparation of jaggery syrup :

40gm of jaggery was dissolved in sufficient water to get 100 ml of conc.

Syrup.Then the solution was filtered.There jaggery syrup was used as vehicle.

4.1.Methodology for herbal cough syrup:

4.1.1.crude herbs were taken in quantity as .
4.1.2.All the herbs were taken in water bath and added sufficient water and boiled till 1/3 rd
part was left.
4.1.3.Syrup solution of varying conc.(40% w/v)was prepared. 4.1.4.Filtered extract of herbs and jaggery
solution.
4.1.5.Jaggery solution was add to the the filtered extract slowly by continous stirring.
4.1.6.Volume made upto 100 ml add preservative and flavour and evaluated it.[15]

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5.Material and Equipments:
5.1. Material:

Sr.no. Material Uses

1 Clove [API] Expectorant

2 Jaggery Base

3 Tulasi Anti-tussive

4 Fennel Flavouring
agent
5 Black Preservative
Pepper
Table No.1

IMG . NO.1

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IMG.2.
5.2.Equipment:

Sr.no. Equipment

1) UV-Spectrometer

2) pH meter

3) Colorimeter

4) Centrifuge

5) IR

6) Chromatography

Table No. 2

6.Formula:

Sr.no. Ingredients Q.T Q.G. Uses

(50ml) (30ml)
1. Ginger 8.2 ml 4.6 ml Anti-inflammatory

2. Tulsi 3.1 ml 1.6 ml Antitussive

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3. Cardamom 2.1 ml 1.7 ml Aromatic

4. Black pepper 4.2 ml 2.1 ml Preservative

5. Fennel 6.5 ml 3.2 ml Flavoring Agent

6 Peppermint 6.7 ml 3.1 ml Cooling Agent

7 Clove 4.2 ml 3.0 ml Expectorant

8 Liquorice 5.8 ml 3.6 ml Anti-Inflammatory

9 Jaggery. 9.2 ml 7.1 ml Base

7.Formulation of herbal cough syrup-

1. Each of herbal was taken.

2. Herbs are mixed with 500 ml of water.

3. All ingredients was boiled until total volume become one fourth of previous after
boiling extract was cooled and filtered.

4. Filtrate was taken to prepare final syrup.

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8.Evaluation parameters of formulation-

8.1.Colour examination:

1)2ml of prepared syrup was taken and smelled. 2)Then odour was observed.

8.2.Odour examination:

1)2ml of prepared syrup was taken and smelled. 2)Then odour was observed.

8.2.1.Taste examination:

A pinch of final syrup was taken and examined the taste of syrup.[16]

8.2.2.pH examination:

1) Washed to glass electrode with distlled water and cleaned.

2) Placed the electrode in PH 7 buffer solution and set the value of 7 on the PH
meter turning the calibrate knob on the meter.

3) Removed the electrode and washed with distilled water and cleaned. 4)placed

electrode was in the PH 4 buffer soluation.Adjust the value.

5)Then electrode was placed in the final syrup and PH was Observed.[17]

8.2.3.Density examination :

1. Cleaned the specific gravity bottle.

2. The bottle was cleaned at least two times with distilled water. 3)Measured the weight

of empty dry bottle syrup with stopper(w1)

3. The bottle was filled with final syrup and placed the stopper,wipe out excess syrup
from outside the tube.

4. Measure the weight in grams of syrup(w2). 6)Calculate weight in grams of syrup(w3).

5. Formula of density: Density of liquid under test (syrup)=weight of syrup under

test/volume of final syrup under test =W3/V.

8.4.Viscoty examination:

1) Cleaned the Ostwald viscometer with warn chromic acid and necessary used an
organic solvent such as acetone.

2) Placed the viscometer an vertical position on a suitable stand. 3)Filled water in

dry viscimeter up to mark G.

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4)The time was counted in second for water to flow from mark A to mark B. 5)This step was

repeated at least 3 time to obtained accurate reading .

6)Then washes the viscometer with sample liquid and then fill it up to mark A,then observed
out the time required for liquid to flow of mark B.[18]

Formula for viscosity:

Viscosity=Density of the test liquid *time required to flow test liquid/density of of

water*time required to flow water*100

8.5.Stability testing:

1. Stability testing of the prepared herbal syrup was performed on keeping the samples
at accelerated temperature condition.

2. The final syrup was taken in culture tubes.

3. Then kept at accelerated temperature at 4 degree celcius,Room temperature and 47

degree celcius respectively.

4. The samples were tested for all the physicochemical parameters (colour,odour,taste)
turbidity and at the interval of 24 hr,48 hr and 72 hr to observe any change.[19]

9.RESULT:

Sr .no. Test Percentage

1. Moisture content 17.6
2. Water extractive value 27.2
3. Ethanolic extract value 41.2
4. Total ash value 7.5
Table No.4 Preformulation study

Sample Distance travelled Distance travelled Rf value

by sample by solvent
powder 3.5 6.3 0.55
Table No.5 Determination of Rf value by TLC

Sr.no. Solvent Solubility

1. Water Insoluble
2. Ethanol Soluble
3. Methanol Soluble
4. Chloroform Soluble
5. Acetone Insoluble
Table No.6 Determination of solubility of sample

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10.CONCLUSION:

Our overall study is determination of general physicaland chemical parameters that

are essential for the identification of crude drugs on the basis of available standard data.The
physicochemical property of herbal cough syrup finished product
were:PH(5.454),Viscosity(0.03),The colour (brownish),Odour(aromatic),taste(sweet) of
herbal cough syrup was satisfactory in physical appearance.The herbal product is in high
demand because of the least possibilities of side effect.The present studies help to develop a
herbal cough syrup with 40%w/v jaggery base syrup,which is effective and safe.

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1. Ankush Ganpat Patil,Kaivalya Gajanan Mirajkar,Laxman Savekar,Chetana

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3. Dr.DD Gaikwad,Sachin K Shinde,Ashwini V kawade,Dr.SJ Jadhav,Dr.MV
Gadhave..”Isolation and standerdization of gingerol from ginger rhizomes by using TL,HPLC
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