Mahi:A Unique Traditional Herbal Ink of Early Assam

Abstract

both the kaTapayAdi and ArybhaTa's systems. This protocol is reliable and free from any kind of defect. It will go a long way in helping researchers in the field of history of Indian mathematics and astronomy, who constantly deal with such decryption processes. The automated process would not only render correctly decoded numbers, but will also speed-up the research work. Mahi, a unique herbal ink prepared with cow urine as extractant, was used for manuscript writing in early Assam. The ink had a deep and fast colour and was persistent on Sancipat manuscripts due to its resistance to aerial oxidation and fungi. It was also noncorrosive unlike the corrosive acidic iron gall ink of contemporary Europe. The present study was aimed at analysing the physico-chemical properties of Mahi, including its special properties. The study includes phytochemical analysis, antimicrobial assay, UVvisible with fluorescence analysis, iron and copper estimation and identification of some polyphenols by HPLC-UV.

A physicochemical characterisation of a medieval herbal ink, Mahī, of Assam, India

“…A comparison of the visible spectra of a pair of Mah ı samples prepared with and without an added iron source shows that the absorbance in the visible range increases in the presence of more iron, as expected from iron-polyphenol complex formation. Band I around 220 nm is common for all the phenolic acids and flavonoids (Figure 4) [14]. The spectra of the individual polyphenols are in good agreement with the spectra of Mah ı samples (Figures 4 and 3).…”

“…A low iron content of Mah ı is expected from a few rusted iron nails used for its preparation, unlike IGI, where vitriol (hydrated sulphate of iron and copper) was used at 15-20% of the total ingredient by weight, excluding the solvent [7]. The small amount of iron in Mah ı probably remains complexed with polyphenols and flavonoids and is unavailable for reaction with molecular oxygen as reported previously [14]. The small amount of iron in Mah ı probably remains complexed with polyphenols and flavonoids and is unavailable for reaction with molecular oxygen as reported previously [14].…”

“…The colour of Mah ı, as observed in the manuscripts, ranges from reddish brown through dark brown to black. Drops of clear Mah ı, like filtration, percolate through the bottom of the earthen pot in nine to ten days [14]. Drops of clear Mah ı, like filtration, percolate through the bottom of the earthen pot in nine to ten days [14].…”

“…Mah ı is prepared in a new earthen pot, which contains the mixture of the raw materials smashed together, during foggy winter with no exposure to direct sunlight [5]. In a recent preliminary study, which has drawn considerable attention, the lasting deep and fast colour of Mah ı was attributed to its resistance to aerial oxidation and fungi [14][15][16]. In a recent preliminary study, which has drawn considerable attention, the lasting deep and fast colour of Mah ı was attributed to its resistance to aerial oxidation and fungi [14][15][16].…”

“…Drops of clear Mah ı, like filtration, percolate through the bottom of the earthen pot in nine to ten days [14]. However, the study was limited to only two samples of Mah ı, one freshly prepared by the traditional method, and another collected from a traditional practitioner; identification of only three polyphenols, namely gallic acid (GA), epigallocatechin gallate (EGC) and quercetine (QC) were reported as present in the freshly prepared sample [14]. However, the study was limited to only two samples of Mah ı, one freshly prepared by the traditional method, and another collected from a traditional practitioner; identification of only three polyphenols, namely gallic acid (GA), epigallocatechin gallate (EGC) and quercetine (QC) were reported as present in the freshly prepared sample [14].…”