Standardization and Phytochemical Profiling of Arimedadi tailam: An Ayurvedic Approach to Oral Health

Introduction: Arimedadi tailam, a classical Ayurvedic oil from Sahasrayogam, is prepared with sesame oil and over 40 herbs, including Khadira, Arimeda, and Triphala. Used traditionally for oral disorders like toothache and gum inflammation through Gandusha and Kavala, it shows modern relevance for its antimicrobial, anti-inflammatory, and antioxidant properties.
Materials and Methods: Arimedadi tailam was evaluated as per classical guidelines using organoleptic assessment (color, odor, consistency), physicochemical analysis (acid value, saponification value, iodine value, specific gravity, moisture), phytochemical screening of chloroform extracts, and GC-MS analysis of hexane extracts.
Results: The oil exhibited a yellowish-red color, viscous consistency, and characteristic odor. Physicochemical parameters met API standards. Phytochemical screening confirmed carbohydrates, glycosides, steroids, phenols, alkaloids, and quinones. GC-MS identified isoborneol (63.69%), linoleic acid (6.46%), γ-sitosterol (4.84%), and vitamin E (0.86%), with antimicrobial, anti-inflammatory, and antioxidant effects.
Conclusion: This study validates Arimedadi tailam’s therapeutic potential, supporting its standardization for oral health management and bridging Ayurvedic tradition with modern science for global acceptance.