A HPTLC method for the quantitative determination of Piperine and Capsaicin in Rasam, A South Indian spice soup

Rasam is a popular spice soup of South Indian traditional food. prepared traditionally by incorporating spcies such as turmeric, coriander, black pepper, garlic, chili curry leaves, cumin, mustard, and asafoetida in tamarind juice. All ingredients used the preparation rasam are known for various medicinal uses which, makes food with lot functional ingredients. There reports to suggests that regular chronic consumption foods may prevent numerous diseases. was no scientific literature available on phytochemical composition rasam. We, herein aim estimate quantity piperine capsaicin present standardized HPTLC method. per reported method sample solution extracting diethyl ether. The mobile phase toluene: ethyl acetate (7:3, v/v). Densitometric scanning performed absorption-reflection mode at 527 nm. Linear range 1 5 μg both capsaicin. amount from found be 0.234 0.335 % w/v respectively. This TLC procedure effectively identity, quality evaluation well quantitative determination