Physicochemical Analysis and Chromatographic Profiling Using LC-MS of Kanjika During Fermentation

Kanjika is a traditional Ayurvedic fermentation product prepares using 11 herbal ingredients in an aqueous media without the addition of any sweetening agents. The aim of the study was to analyse the biochemical changes happening throughout the process of fermentation in Kanjika and to identify the bioactive molecules formed during the fermentation process. Two batches of Kanjika were prepared. One batch was kept undisturbed throughout the fermentation process, while samples were drawn out at regular intervals from the other batch. A comparative evaluation of physicochemical parameters was done between the various samples drawn from the second batch of the formulation and the sample from the first batch after completion of fermentation. Further detailed analysis of the product before initiation of fermentation and after completion of fermentation was done using LC-MS. The two batches of Kanjika showed significant changes with regard to basic physicochemical parameters. It was found that in both the batches the pH was found to be highly acidic without any significant variations among the samples. Brix value was significantly high at the end of fermentation, in the sample from the undisturbed batch when compared to the sample from the disturbed batch.

Preparation and evaluation of fermented Ayurvedic formulation: Arjunarishta.

Growing awareness about harmful side effects of modern medicine has led to interest in Ayurveda at the international level as well as within India. Ayurveda comprises of various types of formulations including fermented forms, namely, arishtas and asavas. Arishtas are regarded as unique and valuable therapeutics due to their efficacy, stability and desirable features. It prepared using decoction of herbal drug and contains self generated alcohol. Although these formulations are mentioned in traditional literature and used regularly their scientific investigation and reporting is essential to strengthen Ayurveda in global market. In present study attempt has been made for preparation and evaluation of arjunarishta. Terminalia arjuna is a active constituent of arjunarishta and prescribed in cases of cardiovascular diseases as a cardiotonic. 6.42% w/w alcohol was generated after fermentation of traditionally prepared arjunarishta formulation. It is palatable to use due to sweet taste combined with fine aroma which masks unpleasant taste and odour of added herbal ingredients.