Author(s): BGSM Sumanasinghe, T Shiva Kumar, MKNM Perera, D Suntharalingam, M Nagalingam, KI Aeisha, I Nawfiya and M Haseena

Abstract: Triphala decoction (TD) is one of the most popular poly herbal formulations (A collection of Phyllanthus emblica L., Terminalia bellerica (Gaertn.) Roxb and Terminalia chebula Retz.) prescribed by the Ayurveda practitioners in Sri Lanka due to its precious medicinal properties, high effectiveness and convenience of administration. But decoction is advised to use when it is freshly prepared due to its short shelf life, but due to the inconvenience of preparing decoction, specially the TD at every time before consumption, various storage methods are advised to the patients by the practitioners at least to maintain the quality parameters. The study was conducted to reveal the variations in organoleptic parameters (colour, odour, taste and appearance), physico - chemical parameters (pH, specific gravity and refractive index) and microbial contamination (fungus, salmonella, coliform & staphylococcus aureus) of both standard (S) and pharmacy (p) samples of Triphala decoction throughout the 14 days. Each sample was divided into 4 samples by kept them under the room temperature (RT) and refrigerating (RF) temperature in transparent (T) and amber (A) colour bottles. Organoleptic parameters tested in the sample P/RT/TD has shown remarkable variances when comparing them with the samples of S/RT/TD according to the time period of 14 days. In physico-chemical parameters; both P and S samples depicted remarkable variances in; pH by becoming more acidic, a gradual increment of specific gravity and as well, mild changes in refractive index. And microbial assessment has shown absence of Coliform, Salmonella and Staphylococcus aureus and significant development of fungal growth of Yeast and Moulds that has influenced more in sample P/RT than S/R. Time duration and container have shown less significant in microbial growth.