Murchana Samskara (processing of ghee) is mentioned in Bhaishajya Ratnavali for both Taila (oil) and Ghrita Kalpana (ghee formulations) to reduce Amadosa, Durgandhata (bad odour) etc. Dosha (impurities) and to enhance the Viryata (potency) of Sneha (lipid). Physico-chemical analysis of Murchita Ghrita (processed ghee) sample has shown increase in the specific gravity, saponification value, Iodine value, Ester value, total fatty acids and decrease in acid value, viscosity, Density etc. Murchana process imparts changes in good colour, odour, minimizing rancidity & increasing stability facilitates better dissolution of bio constituents in Ghrita (ghee). So, to evaluate the changes after Murchana with advanced method GC-MS study. The samples of Amurchita (plain ghee) and Murchita Ghrita (processed ghee) were subjected for analysis. In GC-MS study Ghrita (ghee) sample shown increase in number of unsaturated fatty acids like oleic acid, gondoic acid, 9,12-Octadecadienoic acid (Z,Z) methyl ester etc may contribute increase in HDL Cholesterol and decrease in LDL Cholesterol. Other effects of Murchana Samskara (processing of ghee) are beneficial in decreasing risk of developing cardiovascular diseases, advantageous in impact on metabolism, in reducing risk of male infertility & growth retardation and addition of new components.
Introduction: Lauha bhasma is a herbo- metallic preparation in Ayurveda; it possesses ruksha- guru- lekhana guna, madhura vipaka, sheeta veerya which is indicated in kushta, kshaya, pandu, krimi, etc. disease conditions. Though bhasma are prepared by following the classical methods, in this commercialized world its purity and quality is a question. So in this study, classical bhasma pareeksha and Namburi Phased Spot Test (NPST) methods were employed on two market samples of Lauha bhasma to assess their purity and quality. Materials and Methods: Lauha bhasma of both market samples (sample 1 and sample 2) were subjected to classical bhasma pareeksha and NPST test methods. Observations and Results: Both samples were subjected to NPST and different test methods then parameters obtained were compared to standard values as per CCRAS guidelines. Discussion: Both samples of Lauha bhasma have passed the classical bhasma pareeksha suggestive of proper formation ofbhasma but differed in the time period of changes observed at different phases in NPST test. pH of both samples signifies the alkaline nature of bhasma. Conclusion: Both samples have tested for different parameters in which sample 1 showed changes as mentioned in NPST standards on-time compared to sample 2.
Introduction: Asava and arishta are medicinal preparations mentioned in Ayurvedic texts during which it undergoes a process of fermentation generating alcohol thus facilitating the extraction of the active principles contained in the drugs. Ashvagandhadyarishta is a type of arishta preparation where madhu (honey) is mentioned as madhura dravya (sweetening agent) in the formulation. So in this study an attempt is made to prepare Ashvagandhadyarishta in two batches by adding madhu as madhura dravya in one batch and guda (jaggery) as madhura dravya in another batch and to compare their organoleptic and analytical parameters. Materials and Methods: Study includes two batches of Ashvagandhadyarishta preparation followed the method as per Ayurvedic Formulary of India. Observations and Results: Analytical study of both the batches was done and their parameters were compared and analyzed including organoleptic features. Discussion: Both batches differ in the properties of final product as the sweetening agents used are different. Ashvagandhadyarishta containing guda as madhura dravya has greater values of analytical parameters comparatively, infers the influence of components present in guda. Conclusion: Change in the analytical and organoleptic characters were observed owing to the changes in the sweetening agents. Further research works has to be carried out to understand the clinical efficacy.
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