Phytochemical Identification and in vitro Radical Scavenging Activities of Medicated Butter Milk “Gauri Takra”: The Ancient Traditional Recipe of Ayurveda

Background: Gauri takra (GT) was found to be an excellent refreshing drink. The current investigation attempts to assess the phytochemical identification and antioxidant properties of Gauri Takra. Methods: According to the standard procedures, the food recipe GT was examined for phytochemical identification, total flavonoids, total phenolic content, in vitro radical scavenging assays and HPTLC analysis. Result: High-Performance Thin-Layer Chromatography analysis of the methanolic extract of GT has been screened for phytochemical identification. The qualitative test revealed that the methanolic extract of GT contained the presence of quercetin and their Rf value was 0.62 and the 6-gingerol Rf value was detected as 0.68. The phenolic content of GT was 2.69±0.02 mg TAE/gm and a total flavonoid content of 4.35±0.34 mg QAE/gm. Aqueous extract of GT were investigated for their antioxidant properties using DPPH, FRAP and ABTS•+ radical scavenging assay. There was a significant dose-dependent inhibition of in-vitro radical scavenging assays as demonstrated by the aqueous extract of GT. Thus, our results show that GT was exhibited strongest antioxidant activity.