Formulation And Evaluation Of Herbal Cough Syrup From Seeds Extract Of Hedge Mustard

The recent years there is a spurt in the interest regarding survival of Ayurvedic forms of 
medication. In the  global  perspective, there  is  a  shift towards the  use  of medicine  
of herbal  origin,  as  the dangers and the shortcoming of modern medicine have started 
getting more apparent, majority of Ayurvedic formulation are prepared from herbs. 
Syrup is very popular dosage form of cough and cold medications, ease of patient 
compliance. The objective of this study is to   develop  a herbal cough syrup and to 
check the antibacterial activity of the extract of seeds of Hedge mustard used for the 
formulation of herbal cough syrup against different bacteria (Staphylococcus aureus, 
E.coli, Salmonella   sp.,   Pseudomonas   aeruginosa   ,   B.subtilis),   and   to   evaluate   
the   physicochemical parameter of cough syrup as well. The cough syrup formulated 
with simple syrup 66.67% w/v as sugar  base.   Quality  of  final  herbal  syrup  was   
evaluated  with   different  parameters:   physical appearance (colour, odour,   taste), pH  
and turbidity. The formulated syrup under gone stability studies and microbial test for 
72 hours, no turbidity was observed and no microbial growth was seen.