 kaya or decoction is an ayurvedic dosage form , prescribed based on the stage of the disease according to the principles of ayurveda . 
 this dosage form is traditionally prepared fresh and consumed on the same day but for the sake of convenience ; the process of preparation has been modified so that it can be stored with longer shelf life , easy availability and produced in large quantities . there is a need to understand the implications of this modification in terms of chemical changes . 
 this work attempted to check the phytochemical profile of both freshly prepared decoction and commercially available decoction with reference to some analytical parameters like ph , total soluble solids , phenols , alkaloids , potassium and to assess the changes in the thin layer chromatography profiling of the decoction . 
 the results showed that phenols and potassium are found to be two fold higher in freshly prepared decoction , compared to commercially available decoction diluted to dosage in practice ( 1:4 ratio ) . 
 however , the total alkaloid content was found to be approximately ten fold higher in commercially available decoction . 
 it was observed that the thin layer chromatography profile of decoctions was extracted into petroleum ether and chloroform was similar and consistent with different batches though the bands in commercially available decoction were slightly more intense compared to freshly prepared decoction . the total soluble solids in commercially available decoction were four times higher than freshly prepared decoction . 
 the study reveals that there are differences in the phytochemical profiles of the freshly prepared decoction and commercially available decoction of the same formulation . 
 however , the significance of these differences can be determined only by further clinical studies . on the other hand 
 , the study lends support to the practice of diluting the commercially available decoction to make it equivalent to freshly prepared decoction . 
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