Assessment of the Significance of Murchana Samskara of Ghrita by Gc-MS

Kadibagil, Vinay R; Sarashetti, R S

doi:10.7897/2277-4343.082105

Cited by 2 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…processing of cow ghee with antioxidant murcchana herbs i.e. Emblica officinalis (Euphorbiaceae) , Cyperus rotundus (Cyperaceae) , Curcuma longa (Zingiberaceae) , Terminalia chebula (Combretaceae) and Terminalia bellirica (Combretaceae) and Citrus medicus, is pondered as an important intermediate process in ‘ ghrit - kalpana’ to enhance the medicinal potency of ghrita and to get rid of bad odour and rancidity [ [32] , [33] , [34] , [35] , [36] , [37] ]. Despite the significance of murcchana samskara in the processing of ghee , no scientific and systematic studies were conducted till date to delineate the advantage of murcchana samskara with reference to storage conditions of ghrita .…”

Section: Introductionmentioning

confidence: 99%

Studies on Ashwagandha Ghrita with reference to murcchana process and storage conditions

Gurav

Sakharwade³

2020

Journal of Ayurveda and Integrative Medicine

View full text Add to dashboard Cite

Background Withania somnifera (L.) (family-Solanaceae), known as ‘Indian ginseng’ or ‘ Ashwagandha ’ is acclaimed as an effective adaptogen, immunomodulator, aphrodisiac and sedative. Ashwagandha ghrita is a recognized ghee based Ayurvedic formulation. Few ancient texts suggest murcchana process for preparation of Ashwagandha ghrita . Objective The study was undertaken to evaluate probable effects of murcchana process on ghrita preparation with reference to time and storage conditions. Materials and Methods Ashwagandha ghrita samples were prepared separately using plain ghee (Indian cow's ghee) and murcchana ghee. These formulations were stored separately in different glass bottles at room temperature and 400C/75%RH. Organoleptic characters (colour, odour, taste, texture and touch) and physicochemical parameters (acid value, peroxide value, iodine value, saponification value, unsaponifiable matter, refractive index and specific gravity) were determined after 3, 6, 9 and 12 months. Plain ghee and prepared ghrita were subjected for antioxidant evaluation by various in vitro methods. Results Changes were observed in organoleptic characters and physicochemical parameters of plain ghee and Ashwagandha ghrita formulations. Alterations in these parameters were more pronounced at high temperature and on long storage. Ashwagandha ghrita prepared with murcchana process exhibited better antioxidant potential in all in vitro methods. Conclusion The murcchana process was found to be beneficial towards quality of ghrita. Hence, Ashwagandha ghrita may be prepared along with murcchana herbs and stored in a good quality glass bottle to ensure improved shelf life of ghrita .

show abstract

Section: Introductionmentioning

confidence: 99%

Studies on Ashwagandha Ghrita with reference to murcchana process and storage conditions

Gurav

Sakharwade³

2020

Journal of Ayurveda and Integrative Medicine

View full text Add to dashboard Cite

show abstract

Consumption of Ashtanga Ghrita (clarified cow butter added with herb extracts) improves cognitive dysfunction induced by scopolamine in rats via regulation of acetylcholinesterase activity and oxidative stress

Sharma

Firdaus

Rai

et al. 2021

Drug Metabolism and Personalized Therapy

View full text Add to dashboard Cite

Objectives Ashtanga Ghrita (AG), an Indian traditional formulation, has been used to promote neuropharmacological activities. AG is made up of clarified cow butter (ghee) and eight different herbs. Methods To test whether scopolamine (SCP)-induced dementia and brain oxidative stress can be counteracted by AG, rats were separated into five groups (n=6/group): group one control, group two SCP (1 mg/kg b.w., i.p.) treated and group three to five were co-treated with different doses of AG (1.25, 2.5 and 5 g/kg b.w., orally) and SCP. After the treatment regimen, behavioral (Y-maze test) and brain biochemical changes were measured in all groups. Results Microbial load and heavy metals were found within permissible limits. Results from attenuated total reflection Fourier-transform infrared spectroscopy demonstrated the complexation/interaction of herbal phytoconstituents with the functional groups of Ghrita. Preliminary phytochemical analysis of AG exhibited the occurrence of flavonoids, phenolics, glycosides, steroids, triterpenes, tannins, and amino acids. Findings of the experimental study exhibited that AG significantly protected the rats from SCP-induced behavioral dysfunction and brain biochemical alterations. Conclusions This study demonstrates that AG protects the brain from SCP-induced dementia by promoting brain antioxidant activity and thus could be a promising drug for the treatment of neurodegenerative disease.

show abstract

Assessment of the Significance of Murchana Samskara of Ghrita by Gc-MS

Cited by 2 publications

References 0 publications

Studies on Ashwagandha Ghrita with reference to murcchana process and storage conditions

Studies on Ashwagandha Ghrita with reference to murcchana process and storage conditions

Consumption of Ashtanga Ghrita (clarified cow butter added with herb extracts) improves cognitive dysfunction induced by scopolamine in rats via regulation of acetylcholinesterase activity and oxidative stress

Contact Info

Product

Resources

About