Effect of Yashtimadhu Suppository with Cocoa Butter Base in the Pain Management of Parikartika

Parikartika is one of the common ano-rectal anomalies observed in clinical practise. In Ayurveda Samhitas, this condition is mostly mentioned as an Upadrava of Grahani, Atisara, Arshas and as Vamanavirechanavyapat. ‘Kartanavatvedhana’ is described as predominant symptom of Parikartika which means cutting type of pain in the anus. As per the description of signs and symptoms, Parikartika can be co-related to fissure-in ano in modern contexts. Yashtimadhu is the most widely used drug for Parikartika. Acharya Susruta has mentioned the drug Yashtimadhu in Trividhakarma Adhyaya in post-operative pain management and in treatment for Parikartika in Vamana virechana vyapat. Yashtimadhu in the form of Thaila and Ghrita are commonly used. Here, Yashtimadhuchurna was used to prepare a suppository with cocoa butter as its base for the management of Parikartika. Objectives: The objective of the clinical study is to evaluate any difference in the efficacy of Yashtimadhu suppository in treating Parikartika. Materials and Methods: The study was conducted as an open labelled, randomized, single arm clinical study. 40 Patients who are fulfilling the inclusion, exclusion, diagnostic criteria and complying with the informed consent was selected from OPD and IPD of Sri Jayendra Saraswathi Ayurveda College and Hospital [IEC NO- IEC/ SJSACH/ 09/2021, CTRI NO- CTRI/2021/07/035252]. Case proforma was prepared with all the appropriate details of the patient along with history and physical, rectal examination was done to diagnose Parikartika. Relevant laboratory investigations were performed. Yashtimadhu suppository was given twice per day for about 14 days to 40 patients along with 4 follow-ups once a week for one month after the treatment i.e., 7th, 14th, 21st, 28th day. The subjective parameter was pain and objective parameter were ulceration, sphincter tone. Grading was done according to the specified assessment criteria and was statistically analysed. Results: On completion of the study, statistical analysis was done on the data collected. The intervention, Yashtimadhu suppository showed significant difference in the outcome.

Stability evaluation of organic Lip Balm

Rising global demand for natural products whose production is harmless to the environment has stimulated the development of natural cosmetics and, within this category, organics (95% organic raw materials). The image of environmentally friendly production is one of the strongest attractions of organic products. Lip balm is a cosmetic product similar to lipstick whose purpose is to prevent lip dryness and protect against adverse environmental factors. The product's characteristics are: resistance to temperature variations, pleasant flavor, innocuousness, smoothness during application, adherence and easy intentional removal. This work involved the development of a lip balm formulated with certified organic raw materials and the execution of stability tests: fusion point determination, evaluation of organoleptic characteristics (color, odor and appearance) and functionality evaluation (spreadability test). The formulation selected after the Preliminary Stability Test was submitted to the Normal Stability Test under the following storage conditions (temperature): Room Temperature (22.0 ± 3.0 ºC), Oven (40.0 ± 2.0 ºC) and Refrigerator (5.0 ± 1.0 ºC), for 90 days. Under the Refrigerator and Room Temperature conditions, spreadability proved adequate, but the surface presented white spots, characterizing the fat bloom, a phenomenon involving the recrystallization of cocoa butter. Storage at 40.0 ± 2.0 ºC (Oven) caused loss of functionality according to the spreadability test, in addition to changes in color, although the aspect was uniform since the fat bloom was not observed (white spots on the surface). The odor remained stable under all conditions as did the melting point, which had a mean of 72.9 ± 1.7 ºC throughout the course of stability testing (90 days).

O aumento da demanda global por produtos naturais, cuja produção não envolva nenhum dano ao meio ambiente, tem estimulado o desenvolvimento de cosméticos naturais e, dentro desta categoria, dos produtos orgânicos (que contêm 95% de matérias-primas orgânicas). O protetor labial é um produto cosmético semelhante ao batom que tem a finalidade de prevenir o ressecamento dos lábios, mantendo a hidratação, e protegê-los contra fatores ambientais adversos. Este trabalho envolveu o desenvolvimento de um protetor labial formulado com matérias-primas orgânicas e avaliação dos parâmetros de estabilidade, como ponto de fusão, características organolépticas e funcionalidade (teste de espalhabilidade). A formulação selecionada após o Estudo de Estabilidade Preliminar foi submetida à Avaliação Normal de Estabilidade, nas seguintes condições de armazenamento (temperatura): Ambiente (22,0 ± 3,0 ºC), Estufa (40,0 ± 2,0 ºC) e Geladeira (5,0 ± 1,0 ºC), por 90 dias. Nas condições de armazenamento em geladeira ou ambiente, a espalhabilidade foi adequada, mas a superfície apresentou pontos esbranquiçados, caracterizando o fenômeno chamado fat bloom, que está relacionado à recristalização da manteiga de cacau. O armazenamento à temperatura elevada (40,0 ± 2,0 ºC) provocou perda de funcionalidade, de acordo com o teste de espalhabilidade, e mudança de cor, apesar do aspecto permanecer uniforme, visto que não foi observado o fenômeno fat bloom. O odor manteve-se estável em todas as condições, assim como o ponto de fusão, com valor médio de 72,9 ºC ± 1,7 ºC durante todo o período de avaliação do teste de estabilidade (90 dias).

Cromatografia em fase gasosa de ácidos graxos de manteiga de cacau do Brasil / Gas chromatography of fatty acids from cocoa butter from Brazil

Para a verificação do padrão de qualidade manteiga de cacau produzida no Brasil, foram feitas as seguintes determinações: índice de acidez, índice de refração, índice de iodo, ponto de fusão, substâncias voláteis, substâncias insaponificáveis e prova de rancidez. Foi também, determinada a composição de ácidos graxos. Foi feita uma adaptação no processo de metilação por transesterificação em ampola com metilato de sódio. Os ésteres metilicos foram analisados por cromotografia em fase gasosa com detector de ionização de chama. Foram indentificados miristico, palmitolêico, esteárico, olêico, inolêico, araquídio, linoelênico e behênico. Foi ainda detectado um ácido graxo saturado com 17 átomos de carbono (AU).