ABSTRACT
Background: Ayurveda is primarily based upon use of herbs either singly or in combination (polyherbal).The cow ghee (clarified butterfat) is considered as a precious base for preparing medicines in Ayurveda.Processing of ghee with plant ingredients is renowned for enhancing their therapeutic efficacy.Objective: In present research work, the attempt was made to develop cow ghee based PolyherbalBhallatakadi Ghrita formulations and evaluate them with reference to ‘Murcchana’ and ‘Shata-Dhauta’process.Materials and methods: The research plants were identified, procured, authenticated and processed. Theextracts of plant materials were prepared and used for development of Polyherbal Bhallatakadi Ghrita(PHBG), Polyherbal Bhallatakadi Murcchita Ghrita and Polyherbal Bhallatakadi Shata-Dhauta Ghrita formulations as per Ayurvedic procedures. The prepared ghrita formulations were subjected to organoleptic(colour, odour, taste, appearance and touch), physicochemical (pH, viscosity, moisture content, specificgravity, refractive index, acid value, saponification value, iodine value, peroxide value, Rechert Meisslvalue and Polenske value) evaluation, in-vitro antioxidant and GC-MS analysis. The accelerated and realtime stability studies were carried out to determine shelf life of ghrita formulations.Results: The results of evaluations indicate that, developed PHBG formulations retained the organolepticand physicochemical characteristics of ghee. The shelf life of formulations was found to be in the range of1.6 to 3.3 years at accelerated and 2.2 to 3.8 years at real time stability conditions. All ghrita formulationsexhibited antioxidant activity in dose dependent manner.Conclusion: The standardization or evaluation of Polyherbal Bhallatakadi Ghrita formulations was foundto be crucial for the establishment of a steady biological, chemical or simply a quality assurance profile ofthe drugs
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.