Background: Madhu (honey) has been used as a remedy for diseases such as Prameha (diabetes). Medoroga (dyslipidaemia) and Sthoulya (obesity) are rooted in the principle of "Yogavahitva” or synergism. Kaiyadeva Nighantu speculates on honey's potential after Samskara or processing to obtain specific outcomes. Differences in activities of Madhu mixed and processed with Triphala Kashaya are attributed to polyphenols, among which, Tannic and Gallic acids are significant. Objective: The present study is aimed at identifying Phenolic components in Madhu in the form of Samyoga and Samskara with Triphala Kashaya and quantification of Gallic and Tannic acid through LC-MS/MS. Materials and Methods: Honey was procured from its natural habitat and stored for 1 year. Four samples were prepared and subjected to total phenolic estimation using UV Spectrophotometry and characterisation and quantification through LC-MS/MS. Results: Total phenolic content was BDL in unprocessed Madhu. Triphala Kashaya got 52% higher Tannic acid than Gallic acid content. Gallic acid was reduced by 32% and Tannic acid by 73% in sample 3 (mixing with unprocessed honey) as compared to Triphala Kashaya. In Samskarita Madhu (processed with Triphala Kashaya), Gallic acid was increased by 33.14% and Tannic acid by 19% as compared to Samyoga (sample 3). Conclusion: Triphala Kashaya contains a higher concentration of Tannic acid but it is greatly reduced in Triphala Kashaya Mishra Madhu. However, the concentration of Gallic acid is less affected. Tannic acid has an affinity towards sugar molecules thus reducing its concentration due to the formation of transient bonds. The majority of compounds in the samples remain unidentified, which may contribute to the diverse pharmacological activities.
Key words: Gallic acid, Honey, Phenolic compounds, Purana Madhu, Tannic acid, Triphala Kashaya.
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