Design, Development and Evaluation of Orthosiphon Thymiflorus Poly Herbal Cough Syrup

The objective of the present study was to design, development and evaluation poly-herbal cough syrup. Potential anticough herbs were used for formulating poly-herbal syrup. Decoction of plant Orthosiphon thymiflorus, Leaves of Adhathoda vasika (Adulsa), stems of Glycyrrhiza glabra (mulethi), fruits of Piper longum (Lindi pepper) and plant of Mentha piperita (pudina) was prepared. 1:5 proportion used i.e. one part of decoction was mixed with five parts of simple syrup IP to prepare formulation. The formulations were evaluated by various parameters like PH, density, viscosity, Specific gravity, etc. Ploy-herbal syrup was also subjected for the accelerated stability testing (AST) for the period of 72hours. No marked changes were noticed in all the evaluated parameters and during AST. The laboratory scale preparation of poly-herbal syrup may be used as a stable, liquid dosage form and the work done in stability testing may help in the progress of shelf-life determination studies.