ABSTRACT
Background: Withania somnifera (L.) (family-Solanaceae), known as ‘Indian ginseng’ or ‘Ashwagandha’ isacclaimed as an effective adaptogen, immunomodulator, aphrodisiac and sedative. Ashwagandha ghrita isa recognized ghee based Ayurvedic formulation. Few ancient texts suggest murcchana process forpreparation of Ashwagandha ghrita.Objective: The study was undertaken to evaluate probable effects of murcchana process on ghritapreparation with reference to time and storage conditions.Materials and Methods: Ashwagandha ghrita samples were prepared separately using plain ghee (Indiancow's ghee) and murcchana ghee. These formulations were stored separately in different glass bottles atroom 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 plainghee and Ashwagandha ghrita formulations. Alterations in these parameters were more pronounced athigh temperature and on long storage. Ashwagandha ghrita prepared with murcchana process exhibitedbetter 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 bottleto ensure improved shelf life of ghrita.