“pharmaceutico-analytical study of trividha sneha …

I

“PHARMACEUTICO-ANALYTICAL STUDY OF

TRIVIDHA SNEHA PAKA W.S.R. TO KSHEERA BALA TAILA”

By

Dr. ANAND KUMAR B.A.M.S

Dissertation submitted to the

Rajiv Gandhi University of Health Sciences, Karnataka Bangalore.

In partial fulfillment of the requirements for the degree of

AYURVEDA VACHASPATI (DOCTOR OF MEDICINE)

In

BHAISHAJYA KALPANA

Under the guidance of

DR. RADHIKA RANJAN GEETHESH P. M.D.(Ayu)

Assistant Professor Department of Rasa Shastra

and Bhaishajya Kalpana S.D.M.College of Ayurveda

Udupi.

CO-GUIDES

DEPARTMENT OF POST GRADUATE STUDIES IN BHAISHAJYA KALPANA S.D.M. COLLEGE OF AYURVEDA, UDUPI.

2011-2012

DR. SUDHEENDRA V. HONWAD. M.D.(Ayu)

Lecturer Department of Rasashastra and

Bhaishajya Kalpana, S.D.M. College of Ayurveda

Udupi.

DR. SEEMA M.B. M.D.(Ayu)

Professor Department of Rasashastra and

Bhaishajya Kalpana, S.D.M. College of Ayurveda

Udupi.

ACKNOWLEDGEMENT

I sincerely indebt the following people who helped me in my dissertation work

• First of all I bow to almighty to dedicate this work whose silent blessings gave me the

courage, energy and patience.

• My deep sense of gratification is due for my parents who are the architects of my

career; I dedicate this whole work to my parents Mrs. Ratidevi, Mr. Rajashekher R.

Sajjan Shetty, my sister and my brother.

• I whole heartedly thank to respected Dharmadhikari Shri Veerendra Heggde ji, who

provided me a chance to continue my higher studies in this institution.

• I am extremely grateful to my respected and esteemed Dr. U.N. Prasad, Principal, for

his kind support, Dr.Govinda raju, Dean for post graduate studies, S.D.M.C.A.,

Udupi.

• It gives me immense pleasure to express the heartfelt gratitude with due respect to our

Dr. Prabhakar Upadhyaya Renjal, Professor and H.O.D., Department of Rasashastra

and Bhaishajya kalpana. He endowed me with his knowledge and practical

experiences throughout my curriculum.

• I sincerely express my deep sense of gratitude to my guide Dr. Radhika Ranjan

Geethesh P., M.D. (Ayu), Assistant Professor of Rasashastra and Bhaishajya kalpana

Department, for their valuable guidance and confidence throughout the course of my

dissertation submission.

• I extend my gratefulness to my co-guide Dr. Seema M.B., M.D. (Ayu), Professor and

Dr. Sudheendra V. Honawad., M.D. (Ayu), Lecturer, Department of Rasashastra and

Bhaishajya kalpana for his valuable guidance and support throughout my post

graduation.

• I am grateful and deeply indebted to Dr. Sujatha K. Assistant professor, Department

of Rasashastra, for her guidance, cordial consultations and valuable suggestions

throughout my post graduation.

• I convey my deep sense of gratitude to Dr. P. Sekhar Reddy, Dr. Ashok Kumar B. N.

and Dr. Ravindra Angadi., Assistant Professors, Department of Bhaishajya Kalpana

for their valuable guidance and support.

• I extend my gratefulness to Dr Srinidhi Ballal, Lecturer, Department of Rasashastra

for their timely support and co-operation.

• I thank Dr. T. Shridhara Bairy for his help in authentifying the drug needed for the

present study.

• I also thank Dr. Muralidhar .S and Dr. Mohanan for their co-operation, interactions,

suggestions and support from the pharmacy section.

• I honestly thank Dr. S. Shashidhara M.Pharma, Ph.D., Principal, Professor and

H.O.D. and Dr. Rupashree T.S., Assistant professor, Department of Pharmacognocy,

Govt. College of Pharmacy, Bangalore for providing all the facilities needed to carry

out this research work.

• I am really thankful to Dr. B. Ravi Shankar, Honorable director and Dr. Sunil

Narayanan and all the research staff of the S.D.M. Research institute, Udupi, for

providing all the facilities needed to carry out this research work.

• My sincere thanks to Mr. Navinchandra, Biochemist, S.D.M. College of Ayurveda

and hospital.

• My unforgettable friends Dr. Vinay, Dr. Vignesh, Dr. Vani, Dr. Nisha for their timely

help, unconditioned care and co-operation.

• I feel proud in expressing my sincere gratitude to my friends Dr. Kumar, Dr. Prashast,

Dr. Vishwanath & all my post graduate colleagues for their support and

encouragement all the time.

• I express my profound gratitude to all my seniors Dr. N. K. Parthipan, Dr. Jayprakash,

Dr. Sushant Sud, Dr. Archana Kamath, Dr. Ashwini. A., for their co-operation and

valuable guidance all the time.

• I am very thankful to my dear juniors Dr. Liju, Dr. Sebastian, Dr. Bijou, Dr. Krishna

kumar and Dr. Shweta for their unconditioned help and timely support in my

pharmaceutical study.

• I am extremely grateful to Mr. Santosh, Attender, practical laboratory, Department of

R.S. & B.K., S.D.M.C.A. Udupi, for his valuable help without which the whole

pharmaceutical part would have been difficult.

• It would be incomplete if I have not thanked Dr. Rashmi, Dr. Radhika, Dr. Sunil

Martis, Dr. Satyanarayan, Dr. Sachin, Dr. Manjula, Dr. Shilpa for their help

throughout my study.

• I am very much thankful to Mr. Harish Bhatt, Librarian, technical and non- technical

staff of this institute for their heart-felt co-operation.

• I thank to sampark xerox for their dedicated effort of printing and binding without

which the presentation of this work was not complete.

• At last I express my gratitude to each and every person who directly or indirectly are

associated in the successful completion of this work. I beg apology for my inability to

mention by name individually everyone associated with this work.

Dr. Anand kumar

ABSTRACT

Sneha kalpana is a secondary formulation which is extensively used in the practice for

many disorders. They are having unique stages in their preparation. The trividha paka

of sneha are the important stages which has its own therapeutic utility i.e. mrudu

paka, madhyama paka and khara paka are used for the nasya, abhyantara and

abhyanga purposes.

Ksheera bala taila is one of sneha kalpa prepared by using Go ksheera, Bala moola

kalka and Tila taila. It is indicated in all vata vyadhis. It is administered in all the

routes of drug administration.

Understanding the trividha taila paka of Ksheera bala taila in theoretical and scientific

terms and validation will give proper therapeutic utility.

The present study is taken up which is classified into three divisions as conceptual,

pharmaceutical and analytical study.

The essential information is collected from the Bhaishajy kalpana Literatures

available in S.D.M.C.A. library. The necessary drugs are procured from S.D.M.

pharmacy and Udupi Sri Krishna Mutt.

The preparation of Ksheera bala taila was carried out as per the reference of Sahasra

yoga and the taila paka was assessed as per Sharangdhara, in the S.D.M.C.A. practical

hall.

The analysis of Ksheera bala taila to establish standards in terms of Organoleptic

Characters, Physicochemical, Chromatographical methods were carried out in S.D.M.

Research Institute, Udupi and Government College of Pharmacy, Banglore.

Pharmaceutical study revealed maximum output of K.B.T. was obtained in Mrudu

paka and successively decreased in Madhya paka and was least in Khara paka.

Analytical study revealed extraction of maximum active principles of unchanged form

is found in Madhya paka, by the refractive index, chromatographical methods i.e.

H.P.T.L.C. And Saponifiction value revealed shorter, medium and longer chain fatty

acids presense in the Khara paka, Madhya paka and Mrudu paka respectively which

has importance in its unique rate of absorption into the body.

Key words: Trividha paka, Ksheera bala taila, Analytical study, Pharmaceutical study.

Table of contents

SECTION NO. TOPICS PAGE NO.

1. Introduction 1 - 2

2. Objectives of Study 3

3. Review of Literature

• Historical Review 4 –7

• Conceptual Study 7 – 25

• Modern Review 26 - 34

• Drug Review 35 - 44

4. Methodology

• Pharmaceutical Study 45 – 56

• Analytical Study 57 – 62

5. Discussion 63 -78

6. Conclusion 79 -80

7. Summary 81 - 82

8. Bibliography 83 - 85

LIST OF TABLES

Table . No. Table Contents Page no.

1. Showing the sources of sneha

2. Showing use of sneha according to season.

3. Showing the quantity of kalka depending upon

dravadravya.

4. Showing kwatha prepation according to nature of drug

5. Showing kwatha preparation according to quantity of drugs

6. Showing duration of paka according to different

dravadravya

7. Showing paka according to different acharyas.

8. Showing use of three types of paka according to different

acharyas

9. Showing differences between fats and oils

10. Showing differences between Saturated and Unsaturated

Fats

11. Showing composition of oils and fats

12. Showing Differences between Fixed and Volatile oils

13. Showing chemical composition of milk

14. Showing physical and chemical parameters and values of

milk

15. Showing the quantity of bala drug gain and loss in churna

preparation.

16. Showing the quantity of drug loss during the preparation of

kalka

17. Showing the observations in taila paaka

18. Showing Organoleptic features of taila

19. Showing Ingredients and their quantity in Kalka weight

method

20. Showing parameters obtained in Kalka weight method

21. Showing Ingredients and their quantity in Churna weight

method

22. Showing parameters obtained in Churna weight method

23. Physico-chemical parameters of taila: Kalka weight method

24. Physico-chemical parameters of kalka: Kalka weight

method

25. Physico-chemical parameters of taila: Churna weight

method.

26. Physico-chemical parameters of kalka: Churna weight

method.

27. Physico-chemical parameters of taila: Kalka weight method

28. Physico-chemical parameters of taila: Churna weight

method.

29. Showing number of spots detected under different UV

densitometric scan

INTRODUCTION

Introduction

“Pharmaceutico-Analytical study of trividha sneha paka w.s.r. to Ksheera bala taila” Page 1

INTRODUCTION

Ayurvedic dosage forms are very exclusive in its pharmaceutics and therapeutics.

Pancha vidha kashaya kalpana are the basic of all the formulations explained in

ayurveda. Each kalpana has its unique preparation and utility.

The necessity of each kalpana has appeared in the different areas like dose, route of

administration, shelf-life, palatability to get potential active principles of the drug and

its secondary formulations like sneha kalpana, leha kalpana etc.

Among the secondary formulations, considering the mode of administration of

essential elements of the drug effectively, various medicinal substances took into the

shape of formulations and dosage forms. Sneha kalpana is one among them. It is a

kalpana which is administered through all the bodily routes of administration.

Sneha kalpas are a group of products of medicated ghee (ghrita) and oil (taila). They

have a better pharmacokinetic action in comparison to other dosage forms because of

the lipoid nature of bio-membranes of our body.

Liposomal drug delivery system is a new invention in the conventional system of

medicine. This system is covering a high degree of objective of therapeutics at

different targets successfully.

In the field of conventional pharmaceutics, various new dosage forms are evolved

continuously with basic purposes to increase the bioavailability of drugs which may

show maximum therapeutic effect.

Therapeutic utility of sneha (taila) is described on the basis of three types of sneha

paka namely mrudu, madhya and khara paka which are indicated respectively for

nasya, abhyantara and abhyanga purposes. These different paka highlights the

importance of pharmaceutical aspect of the formulation.

In the classics the features of trividha sneha paka are described by many authors in

different terminologies. Sahasra yoga was the reference for preparation of the

formulation, ksheera bala taila and Sharangdhara reference was selected here to

differentiate all the paka lakshanas.

Introduction


Even after so much descriptions found regarding the paka and its indications, there are

no reasons described to justify the utility of each paka.

Taila paka is the stage of completion of extraction of drugs into taila. There are 3

stages and all stages have its own therapeutic value.

Therapeutic value is measured by the bioavailability of a drug. The modes or routes of

drug administration are important factors for determining its bioavailability. There are

different routes of administration highlighted by each paka.

The present study was taken to know the characteristic differences between the three

paka on the basis of pharmaceutical and analytical parameters.

AIMS AND OBJECTIVES

Aims and Objectives


AIMS AND OBJECTIVES

Aim:

Preparation and assessment of trividha sneha paka of Ksheera bala taila.

Objectives:

1. To do comprehensive literary review of Sneha kalpana and Ksheera bala taila.

2. Preparation of Ksheera bala taila as per Sahasra yoga and assessment of

trividha paka according to Sharangdhara samhita.

3. Evaluation of the two different methods of preparation of Ksheera bala taila.

4. To establish the quality control over the Ksheera bala taila by various

parameters.

PREVIOUS WORKS DONE

1. Jagtap avinash-

Trividha paddhati se nirmit sneha paka ke manakikarana prakriya ka adhyayan,

Govt. Ayurvedic College, Nagpur, Nagpur Universiry, 2003.

2. Pandey.S.S.-

Samanya and Aavartita Ksheerabala taila, P.G. Institute of Ayurveda, Chitrakoot,

Mahatma Gandhi University, 1997.

3. Shankar.K.-

Standardization of Ksheerabala taila, Varanasi, B.H.U., 1992.

REVIEW OF LITERATURE

Historical review


HISTORICAL REVIEW The origin of medicine is as old as the origin of life on earth. The gradual changes that

the healing system has so far undergone have a bearing on the evolution of mankind

and on the various transitions and developments that life upon the earth has

encountered.

Vedic period:

The written evidences available are the Vedas. They enlighten us upon the early

habits and customs of the people and also of the medical science of our nation during

that period. In this period more developed picture of Pharmacy is observed.

1

Tila is mentioned in different samhita’s of Yajurveda and Atharvaveda, where it is

mentioned that there are two types of Tila and Tila taila is extracted from tila. The

word “tilashcame” is found in Yajurveda where Tila is a dhanya which was used as a

homa dravya (oblations).

Puranas:

The popularization of vedic religion and Hindu philosophy was accelerated through

the publication of a number of Puranas. The compilations of the Puranas were

attributed to Vyasa, the author of Mahabharatha.

Padma purana:

We get the reference of preservation of dead body in Taila droni.

2

Ramayana:

In the context of Dasharatha’s funeral, we get the reference of preservation of his

body in Taila droni.

3

Traditionally Indians used to preserve many things in oil and honey.

Koutilya Arthashastra:

Koutilya’s Arthashastra elaborately documented the diverse aspects concerning the

social life and the rules & regulations for effective governance. It was a first book of

its kind and provides invaluable information regarding the then prevailing socio-

economic conditions. By this period the tax was collected by Shulkadhyaksha. In 39

4

th

chapter, acharya explains that for Sneha preparation one should give 1/20th

Panini:

part as tax.

Astadyayi of Panini is an excellent Sanskrit work belonging to 7th

century BC.

While mentioning the different names of plants – tila is also explained.

Historical review


Texts of Buddism:

The Tripitaka literature is the oldest source to have a glimpse of Indian medicine in

Buddist tradition.

5

A combination of 5 substances (pancha bheshaja) such as ghee, butter, honey, oil and

jaggery were prescribed as a remedy to treat vitiated Tridoshas.

In Maha vagga we get valuable information’s regarding disease and treatment. For

example shirashoola can be managed by external application of oil on the head as well

as the administration of the drug into the nostril .Also in abdominal distention intake

of taila is advised.

By these references we can infer that Buddhists were well versed in the preparation of

medicated oils and its uses.

Charaka samhita:

In Vimana sthana, 7th

In Kalpasthana, 12

chapter extraction of taila and taila paka including tests and

standards of taila paka are mentioned in detail. th

Sushruta samhita:

chapter sneha paka siddhi lakshana and its different uses in

therapeutics are mentioned.

Detailed description of sneha, sneha yoni, sources of sneha are available in

Snehopayogika adhyaya of chikitsa sthana. He is the first person to mention the term

sneha kashaya and explained its preparation in detail. This chapter also includes mode

of preparation, proportions, paka etc.

Agni Purana:

Chapters 279 -300, taken from the instructions given by Dhanvantari to Sushruta

about medicines.

6

Detailed description of sneha paka is explained under the 281st

Astanga Sangraha And Astanga Hrudaya:

chapter.

Both the treatises explained Sneha kalpana in detail in kalpa sthana with mild changes

from former treatises.

Kasyapa samhita:

In sutrasthana 22

7

nd

Harita samhita:

chapter, the detailed explanation of sneha dravya, its source,

classification and properties are seen.

Under taila –vasaa varga, the 14

8 th chapter of prathama sthana, properties of tila taila

and its importance are mentioned.

Historical review


In 2nd chapter of 4th

Bhela samhita:

sthana, procedure of Taila paka and four types of paka with its

lakshana are explained in detail, along with this, he has given much importance to

time duration for paka of ghruta and taila as 7 and 15 days respectively.

In Annapana Vidhi Adhyaya, taila is mentioned for mardana and ushnodaka is

mentioned as anupana for caturvidha sneha.

9

In vimana sthana, under rasavimana adyaya, taila is referred as best drug of choice in

vata roga.

Cakradatta:

It stood as the first representative work of the medieval era which was accepted as a

hand book of Ayurvedic medicine. The first chapter, Jvara- chikitsa a detailed

description of sneha paka is available.

10

A formulation Nirgundi taila is explained under Nadivrana chikitsa.

Gada nigraha:

A work of 12

11 th

A detailed description of sneha and its trividha paka are explained under the

rasayanatantra.

century by vaidya sodala, the second chapter of prayoga khanda, deals

with the different formulations of taila in different diseases.

In shalya khanda we get the reference of Nirgundi taila. Sharangadhara samhita:

Madyama khanda of this treatie is completely devoted to Pharmaceutics. The 9th

Bhavaprakasa:

chapter deals with snehakalpana. It includes method of preparations, different rules

for preparation, paka and its lakshans of Sneha kalpana. He tried to give shelf life of

most of the preparations.

In misraprakarana- while mentioning about svabhavata hita dravya, acharya

mentioned in tailas, tila taila is best. Also there is detail explanation of grutha varga

and Taila varga. In this varga we get gunas of almost all tailas and different shelf life

for grutha and taila are mentioned.

Preparation of sneha kalpana and its different sources are enumerated in 2nd

Arkaprakasha:

part of

prathama khanda.

According to Lankapathi Ravana, he included Taila kalpana under the pancha vidha

kashaya kalpana.Acharya explains its importance as- due to samyoga with other

12

Historical review


dravya’s, every drug has its Arka and Taila. Even from stone one can extract Arka

and Taila and the person who is expert in preparation of Taila and extraction of Arka

will achieve fame.

Bhaishajya Ratnavali:

Sneha kalpana was explained under the jwaradikara 5

13

th

Yoga Ratnakara:

chapter, which deals with

sequence of addition of different ingredients to sneha, murchana of different sneha’s,

preparation of kwatha for sneha with different rules. Here Acharya specified different

time duration for paka depending upon different dravadravya.

There is detailed description of sneha paka vidhi along with the purification of tila

taila, order of adding different drugs during preparation.

14

Yogatarangini:

Caturtha Taranga deals with types of Sneha / classification of Sneha, Sneha paka

vidhi, taila murchana, sneha siddhi lakshana etc. Sequences of addition of ingredients

are mentioned in detail.

Ayurveda prakasha:

Acharya Madhavopadyaya, while explaining the qualities good vaidya, he specifies

that he should be expert in all types of parada karmas, uparasa etc along with he

should be expert in taila paka.

15

Vaidhika paribhasha pradeepa:

It is a unique text dealing with pharmaceutical procedures of Ayurveda. The third

chapter of this book deals with sneha kaplana and its method of preparation.

16

Conceptual study


SNEHA KALPANA

ETIOLOGY: The term Sneha Kalpana is composed of two words sneha and kalpana.

The root word of sneha is “snih preetau”17.

The root word of kalpana is “krupa samarthye”

It is formed from snih and dhanj pratyaya.

Sneha refers to fat, fatty materials or oily fraction extracted from jangama or sthavara

sources. 18

It is defined as -

.

• Kalpayate vidhiyate asau vidhihi.

• Prakalpanam samskaranam iti.

• Kalpanam yojanam ityartaha.

This means kalpana is a process, modification, preparation, manufacture or plan of

methodology.

Hence, sneha kalpana is a pharmaceutical process of oil/fat medicaments.

SOURCES:Sneha dravyas are obtained from two sources. They are:

20

1. Sthavara sneha – they are plant origin.

2. Jangama sneha – they are animal origin.

Table No. 1 : Showing the sources of sneha

PANCHABHOUTIKATA: Jala and Prithvi are the two main pancha maha bhoota combination found in sneha

dravya.

PROPERTIES:The gunas of sneha dravya are Guru, Sheeta, Sara, Snidgha, Manda, Sukshma,

Mrudu, Drava And Pichila.

21

Sthavara sneha

Jangama sneha

Tila, Priyala, Danti, Eranda, Kusumbha, Bilva,

Shigru, Madhuka, Haritaki, Sarshapa etc

Mamsa, meda, asthi, majja, vasa etc. of

quadruped animals, birds and fishes.

Conceptual study


The karma of sneha dravya are snehakrut, mardavakrut, balakrut, varnakrut,

kledakrut.

Sneha properties according to sushruta:

The purusha himself is sneha saara i.e. body itself is made of sneha, prana or life’s

support is sneha, the sneha are also used for the treatment of diseases as it can be

administered through pana, basti, nasya, karna purana, abhyanga, bhojana.

A person who is consuming sneha regularly will have his jathara agni undisturbed,

koshta will be clear, dhatus will be nourished, person always will be young i.e. delays

aging process, indriya will have strength, lives for 100 years.

SNEHA DRAVYA:Sneha dravyas are classified into four types. There are:

22

1. Sarpi

2. Taila

3. Vasa

4. Majja

These four sneha dravyas are superior amongst all sneha dravya. Among the above

four sneha dravya ghrita is par excellence because of its power to assimilate

effectively the properties of other substances when added to it.

Medicated sneha dravya are recommended to be used for many therapeutic uses in

various forms like Abhyanga, Nasya, Karna Purana, Akshi Tarpana, Vasti And Pana.

With this therapeutic point of view among all sneha dravya, taila is recommended in

all modes i.e. for both bahya and abhyantara administration.

GUNA KARMA OF EACH SNEHA DRAVYA-

GHRITA:

It alleviates pitta and vata, is conducive to rasa dhatu, shukra dhatu and ojas. It has

cooling and softening effect upon the body. It adds to the clarity of the voice and

complexion.

TAILA:

It alleviates vata dosha, does not aggravate kapha. It promotes bodily strength,

beneficial for skin, is hot in potency, body stabilizer and controls the morbidity of the

female genital organs.

Conceptual study


VASA:

It is prescribed for the treatment of injury, fracture, trauma, prolapsed uterus, ear ache

and head ache. It enhances the virility of a person. It helps in oleation and it is useful

for those who practice physical exercise.

MAJJA:

It enhances strength, sukra dhatu, rasa dhatu, kapha, meda dhatu and majja dhatu. It

adds to the physical strength, especially of the bones and is useful for oleation of

body.

Seasonal indications of sneha

Table no. 2

23

Sneha Season Rationality

Ghee

Sharat

Pitta gets aggravated in this season and

ghee alone among all the unctuous

substance is an antidote for pitta. Ghee

alleviates pitta due to its sheeta guna.

Taila

Pravrt

Taila alleviates vata and kapha due to

hotness.

Vasa

and

Majja

Vaishaka

Both are neither too hot nor too cold and

the anupana administered with them are

also of same qualities. They are

administered when the bodily strength

and dhatu undergo diminishing process

and the season is neither too hot nor too

cold. Useful because of their hotness and

coldness are of moderate nature and

conducive to the enhancement of dhatu

strength.

Conceptual study


COMPONENTS OF SNEHA KALPANA:There are basically 3 components of sneha kalpana. They are

27

1. Kalka dravya

2. Sneha dravya

3. Drava dravya

GENERAL METHOD OF PREPARATION

The following are the proportions of dravyas used generally in the preparation of

sneha kalpana.

I. Kalka dravya – 1 part.

II. Sneha dravya – 4 parts.

III. Drava dravya – 16 parts.

The above methodology is applied for the preparation of any sneha kalpana when it is

anukta (untold) i.e. when the ratio of components is not described.

Kalka dravya

A fine paste of the drugs which consists of plants, animals or mineral origin is

prepared.

If drug is wet then it is pounded and is made into paste or bolus. And if drug is dried

then it is added with the liquids prescribed and paste is prepared.

Quantity of kalka dravya taken in the sneha kalpana -

According to Aadhamalla’s Deepika teeka

In the anukta maana of sneha kalpana the quantity of dravya taken to prepare the

kalka should be one-fourth to the quantity of sneha dravya. That is the quantity of

prepared kalka is not to be taken as one-fourth instead the dravya which is to be made

into kalka should be taken in the above mentioned quantity.

28

And the quantity of sneha dravya should be taken one-fourth to the quantity of drava

dravya.

According to Kashiram’s Gudaartha Deepika teeka

The quantity of kalka dravya should be one-fourth to the quantity of sneha dravya and

drava dravya should be four times to sneha dravya.

29

Conceptual study


Sneha dravya

It includes Ghrita, Taila, Vasa and Majja or any other sneha dravya.

Drava dravya

A liquid includes kashaya, swarasa, kanji, ksheera, dadhi, takra, dhanyamla, laksha

rasa, mamsa rasa etc. When no specific liquid is mentioned for the preparation of any

sneha paaka, water is to be taken as a replacement.

DIFFERENT RATIO OF KALKA AND DRAVA DRAVYAS

I. Ratio of kalka dravya:

a) Generally Kalka quantity is one fourth to the quantity of sneha dravya.30

b) But in case if Kalka is to be prepared with pushpa, then it should be one eighth

quantity of sneha. Rationality behind less quantity of pushpa may be because

it is having more virya (potency) than any other parts of the plant or is very

light in weight compared to other parts. Examples: Nagakesara, Kumkuma,

Lavanga, Damanaka, Surapushpa, Champaka, Utpala, Pundareeka, Ketaki,

Shati, Kusumbha etc.

c) If the kalka dravyas are not mentioned in any preparation and only kwatha are

described, then the kalka is prepared by the dravya which is used to prepare

kwatha.

10

d) If drava dravya are jala, kwatha, swarasa then the kalka should be taken 1/4th,

1/6th, and 1/8th part of sneha dravya respectively. And if drava dravya is

ksheera, dadhi, mamsa rasa, takra etc then kalka dravya is taken 1/8 quantity

of sneha dravya.

31

Table no. 3: Showing the quantity of kalka depending upon dravadravya.

Sl.no. Drava dravya Ratio of kalka Ratio of sneha

1. Jala 1/4 1 part

2. Kwatha 1/6 1 part

3. Swarasa 1/8 1 part

4. Ksheera 1/8 1 part

5. Dadhi 1/8 1 part

6. Mamsa rasa 1/8 1 part

7. Takra 1/8 1 part

Conceptual study


II. Ratio of Drava dravya

Drava dravyas used in the preparation of sneha kalpana are swarasa, kashaya,

ksheera, dadhi, takra, mamsa rasa etc.

32

a) Generally the drava dravya is taken four times of sneha dravya, if not

mentioned.

b) When the number of drava dravya are more than five then each drava

dravya should be taken in the same quantity to that of sneha, and if the

drava dravya are less than five then total liquid has to be taken four

times to sneha.

c) When ksheera, dadhi, takra, mamsa rasa etc are used as drava dravya

then jala is to be added four times in addition to drava dravya.

PREPARATION OF SNEHA KASHAYA

The word sneha kashaya is mentioned for the first time by the acharya sushruta 33

Generally sneha kashaya is prepared by adding 4 parts of drava dravya to 1 part of

dravya (drug) and reducing to 1/4 of its original quantity.

and

bhoja. The author of bhoja tantra has described 14 varieties of kashaya preparations

which include sneha kashaya. It emphasizes the importance of sneha kashaya

preparations in the sneha kalpana.

According to the nature of dravya, the ratio of jala varies for the preparation of

kashaya.

• If the drug is mrudu (soft), the water should be taken four times and

reduced to 1/4.

34

• If the drug is madhya (medium) or kathina (hard), the water should be

taken eight times and reduced to 1/4.

• If the drug is atyanta kathina (very hard), the water should be taken

sixteen times and reduced to 1/4.

Conceptual study


Table no. 4: Showing kwatha prepation according to nature of drug

Name Of Drug

Quantity Of

Water

Reduction

Examples

Mrudu Dravya

4

1/4

Guduchi, Vasa,

Shatavari

Madhya Dravya

8

1/4

Aragvadha,

Nimba Twak

Kathina Dravya

8

1/4

Dashamula,

Lodhra

Atyanta Kathina

Dravya

16

1/4

Devadaru,

Padmaka

According to the quantity of drug, the ratio of water used varies for the reduction.

• If the quantity of drug is between 1 karsha to 1 pala, 16 parts water is

taken and reduced to 1/4 of original quantity.

• If the quantity of drug is between 1 pala to 1 kudava, 8 parts water is


• If the quantity of drug is between 1 prastha to 1 khari, 4 parts water is


• If the quantity of drug is 1 tula or more, then 1 drona quantity of water

is taken and reduced to 1/4 of original quantity.

Table no. 5: Showing kwatha preparation according to quantity of drugs

Sl. No. Quantity of drugs Ratio of water

1. 1 Karsha To 1 Pala 16 Parts

2. 1 Pala To 1 Kudava 8 Parts

3. 1 Prastha To 1 Khari 4 Parts

4. 1 Tula or more 1 Drona

Conceptual study


Gandha dravya

It is the process by which sneha is flavored or augmented by certain aromatic

substances. The fine powder form of the drugs is placed in the vessel into which the

sneha is filtered and mixed well. They are added in the quantity of 1/16th

Gandha paaka vidhi of taila is followed as: Manjistha, Kankola, Nalika, Jatikosha,

Twak, Karpura, Lavanga etc drugs should be collected in equal quantity and all these

are mixed together and taken 1/16

part of

sneha.

th

Reason behind adding gandha dravya after paaka is because of presence of volatile

principles in the drug which may be burned or lost if they are directly placed into fire

as they are thermo labile.

part of taila. After the preparation of taila,

respective gandha dravyas are collected in mentioned quantity and made into powder

form. This powder is placed over a clean cloth and made into pottali by tying it with a

thread. Then this pottali is immersed in the taila for ten days. It should be observed

that, while putting gandha dravyas taila should be in Luke warm state. After the ten

days of sthapana, the pottali is removed from taila and this taila is taken for use.

SNEHA PAAKA PATRA – VESSEL The vessel in which sneha paaka is to be done, the size of which is decided by the

quantity of sneha; and the type of taila and ghrita selection is according to specific

patra. Commonly used vessels for sneha paaka are of iron, mud or copper ones. In

practice many people use copper vessel with tin coated (i.e. vanga lipta). Also now a

day’s stainless steel vessels are being used widely.

35

General features of vessel:

Wide mouth and shallow depth, for proper evaporation during paaka.

Well cleaned, dried, and sterilized.

Strong enough to withstand high temperatures.

Suitable for repeated uses.

Inert in nature i.e. does not react with the drug of formulation.

Conceptual study


SOURCE OF HEAT (AGNI) In ayurveda classics, devices advised for heating are koshthi, bhastri etc. Now a day’s

steam jackets, thermic fluid, hot plates, electrical devices, gas stoves etc are being

used for heating purposes.

36

The quantum of heat or temperature required for heating (paaka) the herbal drugs is

mrudu (manda) agni. The mrudu agni corresponds to approximately 60 to 80oC (or <

80oC), the hypothesis behind which is the degradation of the herbs occurs beyond

80o

C and hence active principles which gets deteriorated by high degree of

temperature resulting in reduced potency of product.

SNEHA PAAKA VIDHI BHEDA: DIFFERENT

METHODOLOGIES According to the different sources of heat, sneha paaka can be classified into two

types. They are:

1. Niragni sneha paaka.

2. Sagni sneha paaka.

NIRAGNI SNEHA PAAKA –

It is also termed as Surya paaka, Aditya paaka, Bhanu paaka.

In this type of sneha paaka sneha dravya are subjected to heating process by getting

exposure to direct sunlight. By contact with sunlight, sneha paaka occurs with very

mild heating pattern. The sneha paaka siddhi laxanas are observed and filtered.

This type paaka is applicable for the drugs to be processed with the taila which are

thermo labile i.e. sensitive to heat or high temperature.

For example:

• Vrana rakshasa taila (Bhaishajya ratnavali)

• Stree kutaja patra taila (Anubhoota)

• Kasisadya ghrita (Sharangdhara samhita)

Conceptual study


SAGNI SNEHA PAAKA

General method of preparation of sagni sneha paaka according to bhaishajya ratnavali

is as follows-

• The appropriate vessel is taken and is put over koshthi.

• The sneha is poured into the vessel and is subjected to murchana process over

manda agni, which removes the ama dosha of sneha.

• The murchita sneha is taken in same vessel after filtration and the drava

dravya, kalka dravya with which paaka is to be done, are put serially into the

sneha.

• This sneha is set on fire for manda agni. It is continued till sneha siddhi

laxanas are obtained for mrudu, madhya and khara paaka.

• After laxanas are obtained, sneha is filtered through a cloth.

• Then gandha dravyas are added by suspending them in the form pottali (if

mentioned).

• The prepared sneha is stored in air tight container.

SNEHA MURCHANA: According to some authors before undergoing any sneha paaka/kalpana, the sneha

should be undergone murchana process. The main aim of this process is to remove the

durgandhata (bad odour), ama dosha and ugrata i.e., some of bad characters present in

the sneha. And other benefits of the murchana are that sneha acquires more

therapeutically active principles from the drug with which it is processed and imparts

appealing colour and odour to the sneha.

DURATION OF SNEHA PAAKA: According to acharya Sharangdhara the preparation of ghrita, taila and guda kalpanas

should not be completed within one day i.e. the duration of paaka should be more than

one day.

The preparation of any of the above kalpana within one day will not be much potent

i.e. the acquisition of properties of drugs to the kalpana base will not be done in a

single day. Hence longer the duration of paaka in such (sneha) kalpana will enhance

the more absorption of fat or oil soluble components of the drugs and acquisition of

more therapeutically active principles into the sneha.

Conceptual study


Regarding the duration of sneha paaka kaala there are difference of opinions with

respect to the heating pattern, either continuously without any gap in heating process

or intermittently with a gap of non-heating period in the night.

According to Bhaishajya ratnavali, the duration of sneha paaka changes according to

the nature of liquid media used. If sneha paaka is being done with mamsa rasa or vrihi

dhanya, it should be completed within one day, sneha paaka with ksheera is to be

done in two nights, with swarasa in three nights, with takra, aranaala etc (kashaya

dravyas) in five nights, with valli or mula in twelve nights. There is unique time

duration in the paaka with the specific drava dravyas. Following the above mentioned

duration for each drava dravya will attributes the maximum therapeutically potent

matter into the sneha and will be much effective.

Table no. 6: Showing duration of paka according to different dravadravya Sl. No. Nature of liquid media Duration

1. Mamsa rasa, Vrihi dhanya 1 night 2. Ksheera 2 nights 3. Swarasa 3 nights 4. Takra, Aranaala 5 nights 5. Valli, Mula 12 nights

SNEHA SIDDHI LAXANAS They are characteristic signs of properly prepared sneha kalpa or otherwise if it is not

completed well, it is of no therapeutic value.

37

They are:

• Kalka can be made into varti (wick) when rolled between the fingers.

o The varti preparation is possible with the kalka when rolled between

the fingers.

• Sneha and Kalka should be free from moisture (water) content, which when

put on fire will not produce any sound.

o Kalka should be free from moisture.

o kalka when put on fire should not produce any sound.

• Taila paaka yields foam during end of paaka and during ghrita paaka foam

will subside.

• Smell, Colour and Taste of the drugs used for the preparation are attributed

into the sneha.

Conceptual study


SNEHA PAAKA BHEDA There are differences of opinions regarding types of sneha paaka.

Charaka 38 and Sushruta 39 mentioned three types of sneha paaka viz. mrudu, madhya

and khara paaka. Harita 40 mentions four types of sneha paaka namely khara,

chikkana, madhya, vishoshi paaka. Vagbhata 41(Astanga Hrudaya), Sharangdhara 42

Among the above mentioned paaka, only mrudu, madhya and khara paaka are used

for therapeutic purposes. Ama, Dagdha And Vishoshi paka are not used for

therapeutic purposes.

mentions five types of sneha paaka namely ama, mrudu, madhya, khara and dagdha

paaka.

Table no. 7: Showing paka according to different acharyas.

Sl. No. Acharya No. of paaka Name of paaka

1.

Charaka Sushruta

3

1. Mrudu 2. Madhya 3. Khara

2.

Harita

4

1. Khara 2. Chikkana 3. Madhya 4. Vishoshi

3.

Vagbhata Sharangdhara

5

1. Ama 2. Mrudu 3. Madhya 4. Khara 5. Dagdha

CHARACTERISTICS OF EACH PAKA: • MRUDU PAKA:

According to Sharangdhara:

Kalka possess little quantity of moisture.

According to Charaka:

The liquid portion and paste (Kalka) has consistency of gruel.

According to Sushruta:

Sneha and kalka (oushadhi) will remain separately.

According to Vagbhata:

Kitta (residue) is similar to Kalka (paste).

Conceptual study


• MADHYA PAAKA:


Kalka is devoid of moisture content and is soft in nature.


Liquid and paste (kalka) slides down from stirrer.


Oushadhi becomes viscid like bees wax and not adhering to finger or stirrer.


Residue (kalka) is similar to madana(bees wax).

According to Harita:

Taila possess phena (froth) and drava (water/moisture).

• KHARA PAAKA:


Kalka will be harder compared to madhya paaka.


Liquid and paste (kalka) snaps when rolled between fingers.


Oushadhi is black, slightly charred, viscid and hard.


Lusterless, black, not assuming thread (wick) shape.


Taila colour resembles drug manjistha (rubia cordifolia) rasa, red in colour.

• AMA PAAKA:


Kalka will not have potency, heavy for digestion and causes indigestion.


Sneha causes agni mandya.

• DAGDHA PAAKA:


Sneha does not have therapeutic value, causes burning sensation.

Conceptual study



Sneha does not have therapeutic value.

• CHIKKANA PAAKA:


Madhya paaka also called Chikkana paaka.


Taila possess froth (phena), clear (swastha) with chandrabha (whitish tinge).

It is tridosha hara.

• VISHOSHI PAAKA:


Taila possess smoky appearance (dhuma), and burned (dagdha).

UTILITY OF TRIVIDHA PAAKA OF SNEHA:

Table no. 8: Showing use of three types of paka according to different

acharyas Sl. no. Acharya Mrudu paaka Madhya paaka Khara paaka

1. Charaka Nasya Paana, Basti Abhyanga

2. Sushruta Paana Abhyanga,

Nasya

Basti, Karna

purana

3. Vagbhata Nasya Paana, Basti Abhyanga

4. Sharangdhara Nasya Sarva karma Abhyanga

5. Bhavaprakasha Nasya Sarva karma Abhyanga

6. Bhaishajya ratnavali Nasya Sarva karma Abhyanga

7. Yoga ratnakara Nasya Sarva karma Abhyanga

8. Harita samhita - Paana, Basti Abhyanga

9. Gada nigraha Nasya Paana, Basti Abhyanga

10. Vangasena Nasya Paana, Basti Abhyanga

Opinion regarding utility of trividha paaka of sneha is almost same among all authors.

That is mrudu paaka is for nasya karma, madhya paaka for paana and basti karma (or

sarva karma) and khara paaka for abhyanga purpose.

Conceptual study


But only according to acharya sushruta opinion mrudu paaka is used for paana,

madhya paaka for abhyanga, nasya and khara paaka for basti and karna purana.

Reason for indication of trividha paka

For the nasya karma the soumya guna of sneha is required. The mrudu paka and

madhya paka of sneha is indicated for nasya karma, possessing somya guna in it;

whereas khara paka and madhya paka are indicated for abhyanga and madhya paka is

used for sarva karma.

MATRA:According to Sharangdhara acharya the dose of sneha in general for internal purpose

as paana is one pala (48 ml).

43

According to Bhaishajya ratnavali the dose of sneha is as –

• Uttama matra for 1 pala,

• Madhya matra for 3tola,

• Heena matra for 2 tola.

SAVEERYATA AVADHI (Shelf life)- According to sharangdhara acharya, shelf life of any sneha (ghrita/taila) is one year

and four months i.e. 16 months.

44

CHURNA KALPANA Definition: The powder form of a drug is called churna kalpana.

45

Synonyms: Kshoda, Raja.

Method of preparation:

A completely dried form of drug is pounded well and sieved through a cloth to get a

fine powder called churna.

When there is combination of two or more drugs then all the drugs are pounded,

sieved and weighed separately. They are mixed all together to a formulation.

Probable reasons for pounding drugs separately

a. As some of the drugs contain more fibrous matter than others, this method of

powdering and weighing separately and then mixing them together is

recommended.

Conceptual study


b. Different drugs will have varied consistency as mrudu (soft), madhya

(medium) and kathina (hard). If they are mixed and pounded together first

mrudu dravyas get powdered easily, kathina dravyas remains as it is without

powdering completely. Hence while doing filtration variation in the ratio of

ingredients mentioned takes place.

So it is advised to powder all drugs of churna separately and then mixed together

uniformly to get better therapeutic results.

Powders - Modern concept of churna

Powders are solid dosage form of medicament which are meant for internal and

external use.

46

Classification of powders

1. External application e.g. dusting powders, tooth powders etc.

2. Internal application :

Sub classification

a. Simple powders: it contains only one ingredient either in crystalline or

amorphous form.

b. Compound powders: it contains two or more substances which are mixed

together.

Separation of particles:

Sifting is a process of separation of particles according to their size.

It is necessary when the crude drug of animal or plant origin is to be comminuted.

Soft portions of such crude drugs undergo fine particle size reduction, quickly.

However, the coarse and hard material takes longer time for grinding. In such cases a

fine powder of soft material unnecessarily remains in the mill. Hence sifting is carried

out by using sieves and fine powder is removed. The coarse material left behind is

again fed to the mill to be ground. Such a coarse material is called as tailing or gruffs.

This process is continued till all the material is reduced to the desired size. Finally all

such fractions are mixed thoroughly to obtain a homogenous mixture. So while

milling, sifting is also carried out simultaneously.

Conceptual study


Different methods for the size separation of powder

I. Sieving or Screening.

II. Sedimentation or Elutriation.

III. Cyclone separation

IV. Air separation.

V. Centrifugal force.

Sieves are usually prepared using a metal frame and a wire or fabric mesh. Powder

passed through it is commonly designated by a number which indicates the mesh in

the length of one inch (2.54 cm).

Types of sieves:

• Coarse powder (10/44)

• Moderately coarse powder (22/60)

• Fine powder (44/85)

• Very fine powder (120)

KALKA KALPANA Synonyms: Prakshepa, Avapa.

47

Definition: The drug which is made into a bolus of paste by rubbing it on a stone is

known as kalka.


I. Aardra dravya:

A wet drug is ground into paste. In this method, the drug which contains water or

moisture in it will be subjected to grinding process till a soft and fine paste is formed.

II. Shushka dravya:

A dry drug is ground into paste. In this method, the drug is in dry form, to which

water or any other liquids are added in sufficient quantity and is ground till a soft and

fine paste is formed.

If the drug is not in wet form, it is dried well either in shade, sunlight or in driers,

then dried drug is finely powdered and sieved. To this fine powder the suitable liquids

(in general jala or water) are added in sufficient quantity to make the powder wet and

grinded to form a soft and fine paste.

Modern review


MODERN CONCEPT

The term oil can be used for substances which are greasy or oily in touch. They are

lighter and insoluble in water. They are inflammable.

49

Oils are freely soluble in alcohol, acetone, benzene, ether, carbon disulphide and

chloroform etc fat solvents and are sparingly soluble in hot alcohol.

Fats and oils are having no colour, no taste in its pure state.

Oils and fats are products from vegetable, animal, marine and mineral sources. Oils

are liquid at 20o

Oil constitute primarily glycerides which are esters formed by the reaction of fatty

acids and glycerol.

C or ordinary room temperature and fats are in solid state at normal

temperature.

Natural fats are glycerides of saturated fatty acid or long chain fatty acid for which it

is solid and oils are glycerides of unsaturated fatty acid or short chain glyceride for

which it is liquid. Chemically fats contain more saturated fatty acids therefore it is

hard and melt at higher temperature and oils contain large proportion of unsaturated

fatty acids hence it is liquid and melts at lower temperature. The short and medium

chain fatty acids are liquids while long chain fatty acids are solids. The high melting

point is due to the close packing of the straight chain fatty acid molecules. The

solubility in water decreases while melting point and boiling point increases with the

increase in chain length.

Table no. 9: Showing differences between fats and oils

LIPIDS:

Lipids constitute a heterogenous group of compounds of biochemical

importance. They are defined as compounds which are relatively insoluble in water

but freely soluble in non-polar organic solvents like benzene, chloroform, ether, hot

alcohol, acetone etc.

50

Oil Fat

Liquid at room temperature Solid at room temperature

Contains more unsaturated fatty acids Contains more saturated fatty acids

Melts at lower temperature Melts at higher temperature

Source is plants Source is animals

Modern review


Classification:

1. Simple lipids: they are esters of fatty acids with glycerol or other higher

alcohols.

2. Compounds lipids: they are fatty acids esterified with alcohol, but in addition

they contain other groups.

3. Derived lipids: they are compounds which are derived from lipids or

precursors of lipids.

4. Complex lipids: they are complexed to other compounds such as proteolipids,

lipoproteins etc.

FATTY ACIDS:

A fatty acid may be defined as an organic acid that occurs in natural

triglycerides and is a mono carboxylic acid ranging in length from 4 carbons to about

24 carbon atoms. It is obtained from the hydrolysis of fat. In nature free fatty acids are

present only in very small quantity. They are generally found in ester linkage in

different classes of lipids. In the human body free fatty acids are formed only during

metabolism.

Classification of fatty acids:

I. Depending on the total number of carbon atoms –

1. Even chain fatty acids.

2. Odd chain fatty acids.

II. Depending on the length of hydrocarbon chain –

1. Short chain fatty acids with 2 to 6 carbon atoms.

2. Medium chain fatty acids with 8 to 14 carbon atoms.

3. Long chain fatty acids with 16 to 24 carbon atoms.

III. Depending on the nature of hydrocarbon chain –

1. Saturated fatty acids – no double bonds are present.

2. Unsaturated fatty acids – they are further subdivided as -

• Mono unsaturated fatty acids having single double bonds. E.g.

Oleic acids.

• Poly unsaturated fatty acids having two or more double bonds.

E.g. Linoleic acids, arachidonic acids.

Modern review


Table no. 10: Showing differences between Saturated and Unsaturated Fats:

Saturated fats Unsaturated fats

Solid at room temperature Liquid at room temperature

Does not react in direct combination with

other substances

Acid radical combines with hydrogen and

some substances to make saturated

compounds.

All the carbon atoms in the fatty acid radicals

are combined with each other by single bonds

One or more pairs of carbon atoms in the

fatty acid radical are combined with

double bonds

Lesser active More active

e.g. acetic acid, butyric acid, palmitic acid etc. e.g. linolenic acids, oleic acid etc.

Properties of fatty acids:

1. Hydrogenation: unsaturated fatty acid may be converted to the corresponding

saturated fatty acid by hydrogenation of the double bond. Hydrogenation of

oils can lead to solidification and saturation. E.g. Vanaspathi.

2. Halogenation: when treated with halogens under mild conditions, the saturated

fatty acids can take up two halogen atoms, at each double bond to form the

halogenated derivatives of the fatty acids.

3. Melting point: the short and medium chain fatty acids are liquid where as long

chain fatty acid is solid at 25o

4. Salt formation: saturated and unsaturated fatty acid form salts with alkali.

C. The high melting point is due to the close

packing of the straight chain fatty acid molecules. The solubility in water

decreases while melting point and boiling point increases with increase in

chain length. The unsaturated fatty acid have lower melting point compared to

saturated fatty acids with the same chain length because of the more loose

packing of the fatty acid molecules.

5. Ester formation: both saturated and unsaturated fatty acids form esters with

alcohols, especially with glycerol.

6. Oxidation: all fatty acids undergo oxidation in the body to give energy.

Unsaturated fatty acid can undergo auto oxidation, due to the presence of the

highly reactive double bonds.

Modern review


FATS

Fats are very rich in unsaturated fatty acid such as linseed oil. It undergo spontaneous

oxidation at the double bond forming aldehydes, ketones and resins which form

transparent coating on the surface to which the oil is applied.

Oils are generally of plant origin and fats are mainly of animal origin.

When the constituent fatty acid has a higher chain length and is predominantly

saturated, a hard fat is formed. E.g. Pig fat. And when fats contain medium chain

triglycerides a soft fat is formed E.g. Coconut oil, butter.

Classification of fats and oils:

I. According to the source –

1. Animal fats and oils E.g. Pork fat, Ghee, Butter.

2. Vegetable fats and oils E.g. Coconut oil, Sesame oil.

II. According to degree of unsaturation –

It is measure by their ability to absorb iodine at the double bonds. They are

:

1. Drying oils: oils having iodine value higher than 150 (high degree of

unsaturation) are called drying oils. They are used as protective coatings.

E.g. Linseed oil.

2. Semi drying oils:oils having iodine value in between 100 and 150 are

called semi drying oils. It can be used either food or as protective coatings.

E.g. sesame oil.

3. Non drying oils: the oils and fats having iodine value below 100 are said as

non-drying oils. It is used mainly in foods, soaps. E.g. Coconut oil, Butter

etc.

Table no. 11: Showing composition of oils and fats

Name of oil/fat Saturated fatty

acid

Mono unsaturated

Fatty acid

Poly unsaturated

Fatty acid

Gingelly oil 13 50 37

Sesame oil 12 48 40

Coconut oil 86 12 02

Butter 75 20 05

Pig (lard) 42 46 12

Ox (tallow) 53 42 05

Modern review


OILS

Fixed oils:

They are confined to esters of fatty acids with glycerol, including some fat soluble

and water soluble substances and it is grouped under lipids. They are also called as

non-volatile oils. Most of the fixed oils used for edible purposes and therapeutic

purposes also. E.g. castor oils as cathartic agent; cod liver oil as a source of vitamin A

and vitamin D.

Majority of fixed oils are of vegetable origin and a few obtained from animal sources.

Fixed oils and fats are mixtures of olein (liquid), palmitin (semi solid) and stearin

(solid) with a small amount of other bodies. The difference between fat and fixed oil

are fats have more palmitin and stearin making them semi solid or solid, and oils have

more of liquid olein.

These oils are generally obtained by three methods with varying degree of mechanical

purposes.

They are as follows:

1. Rendering

2. Pressing

3. Solvent extraction

Essential oils:

The volatile oils of the plant kingdom are called as essential oils. They are so

called because they were considered to be representing the very essence of odour and

flavor. The essential oil can be defined, as essential oil is a more or less volatile

material isolated by a physical process from an odoriferous plant of a single botanical

spice. The oil is called by the name of the plant from which it is derived. E.g. Rose

oil, Peppermint oil. Volatile constituents collected from different aromatic plants are

used both in perfumes and pharmaceutical industry.

Volatile oils are light, highly odored liquids which can be distilled easily.

These are obtained from different plants and widely differ in their chemical

composition. The most common and important component is in the form of

hydrocarbon and is called terpenes. Individual oils may contain appreciable quantities

of aromatic and heterocyclic compounds. Both hydrocarbons and oxygen compounds

such as alcohols, aldehydes, ketones, acids, esters, oxides, lactones, phenols etc are

responsible for the characteristic odour and flavour in the respective oil.

Methods of extraction of volatile oils:

Modern review


1. Distillation

2. Maceration

3. Solvent extraction

4. Mechanical pressing

5. Effleurage

Table no. 12: Showing Differences between Fixed and Volatile oils

Fixed oil Volatile oil

Rancid and leaves a grey spot Volatile, inflammable, Lighter than water

Form soap and alkali Donot form soaps

Insoluble in water Partly soluble in water

Do not explode with oxidizing agents May explode

Completely oxidized in the body and

excreted as CO2 and H2O.

Excreted by kidneys as conjugated

glycorunates

RANCIDITY

Oils and fats tend to spoil on storage due to the production of free fatty acid and by

lipase activity or other hydrolytic activity. On storage those changes produce

unpleasant taste and odour which is termed as rancidity of oils and fats.

51

Routes of rancidity:

There are mainly three ways through which any oil or fat gets rancid. They are:

1. Hydrolysis

2. Oxidation

3. High temperature polymerization

Hydrolysis:

Hydrolytic rancidity is due to the partial hydrolysis of tri acyl glycerol molecular due

to traces of hyrolytic enzymes present in naturally occuring fats and oils.

Hydrolysis is a major problem with short chain fatty acid and triglycerides such as

lauric acids. Fats degradation reaction of fats and oils with water occurs in triglyceride

fraction and is manifested by the formation of free fatty acid.

The principles involved in presenting the hydrolytic reaction of fats and oils are

1. Avoidance of water by all possible means.

Modern review


2. Knowledge and understanding of water can be introduced into a particular

system.

Sometimes hydrolysis of water with non triglyceride portion occurs which are

troublesome or produce undesirable sludge or precipitate and which in extreme cases

tends to microbial fermentation which inturn results in enzymatic hydrolysis. This is

not a major concern to oils and fats unless the prescence of free fatty acid and

moisture could lead to increase solubilization of metallic components of the

equipment.

Oxidation

It is the result of partial oxidation of unsaturated fatty acid with resultant formation of

epoxides and peroxides of small molecular weight fatty acid by peroxides and free

radical. Oxidation causes off flavor, instability and is primary focus of most analysis.

The degree of oxidation of fats and oils is determined by analysing the artifacts

formed. These may be divided into two classes viz primary and secondary. Primary

oxidation products are those which are formed initially from the reaction of the

oxygen, free radicals and fats. These are unstable and decompose to form secondary

reaction project.

Types of oxidation rancidity:

a. Auto oxidation

b. Photo oxidation

c. Enzymatic oxidation

Auto oxidation:

It is the process through which free radicals are formed by the loss of hydrogen atom

from methylene group adjacent to a double bond. This is supposed to be initiated by

light, heat etc. through this free radical chain reaction, involving initiation,

propagation and termination occurs.

Atmospheric oxidation converts free radicals into peroxide which is also a free

radical.

The peroxide radical again reacts with another molecule of the original oxidisable

substance to produce a hydroperoxide, another free radical. This forms a long chain of

free radicalsto form hydroperoxide which decompose to produce the undesirable

aldehydes and esters. The overall preponderance of oxidation reaction of fats and oils

is related to fatty acid composition and more specifically to the type and amount of

Modern review


unsaturation. Thus oils and fats with higher degree of unsaturation or higher iodine

value will peak up oxidative rancidity earlier. Initially oxidation of fats is usually slow

but once the peroxide formation reaches a certain level, the rates of oxidation inceases

and fat soon begins to give rancid taste and odour.

Photo oxidation:

Photo oxidation is much faster reaction that catalyzes the attack at the double bond by

singlet oxygen and may initiate the slower auto oxidative reaction by formation of

trace amounts of hydro peroxides made possible by pigments(chlorophyll) in the

finished oil.

Enzymatic oxidation:

The most important classes of enzymatic causing lipid oxidation are lipoxygenase.

These enzymes are quite common in the plant world and thus are present in all of the

vegetable oil seeds. Lipoxygenase only acts on the poly unsaturated fatty acids and

catalyzes the addition of oxygen to the alpha methylene carbon, creating hydro

peroxides. Similar to those found during auto oxidation. These enzymes do not

survive processing because of their destruction by heat. Hence in order to avoid

enzymatic oxygen the oil should be heated to temperature for the complete removal of

moisture.

DRUG REVIEW

Drug review


KSHEERA Synonyms: Go Dugdha, Go Ksheera, Payah, Stanya, Bala Jeevan.

52

Gunas: Madhura (Sweet), Sheeta (Cold), Mrudu (Soft), Snigdha (Unctuous), Sandra

(Dense), Slakshna (Slimy) etc qualities.

Rasa panchaka:

Rasa : Madhura

Guna: Snigdha, Guru, Sara, Mrudu, Slakshna, Picchila, Manda And Ojo Gunas

Virya: Sheeta

Vipaka: Madhura

Doshaghnata: Vata-Pitta Hara

Karma: Jeevaniya, Brihmaniya, Stanyavardhaka, Balya, Snehaniya, Dahanashaka,

Ojo Vardhaka, Shukra Janaka, Agni Deepaka, Ayu Vardhaka, Tarpaka, Hrudya,

Ahlada Kara, Buddhi Prabhodaka, Medovardhaka, Rasayana, Mrudu Rechaka,

Abhishyandi Karaka.

According to Yoga ratnakara, the guna karma of ksheera depends on the colour of the

cow. Black cow milk is vata hara, white cow milk is kapha vardhaka.

MODERN VIEW

Milk is an opaque liquid in which fat is present as emulsion, lactose are dissolved as

solutions proteins are suspended as suspensions. It is yellowish-white in colour,

because of suspended fat globules present in it.

53

Milk is a viscous than the water, taste is sweet and bland, odour is faint and

characteristic. It is known for complete food, as it contains all the elements necessary

for the growth of various tissues of our body.

Composition of milk:

Proteins: Casein (2.7%), Whey (0.6%).

Non-proteins nitrogenous compounds: 0.6%.

Solid non-fats (SNF): Lactose (4.6%), Proteins (3.5%), Minerals (0.7%), Salt

(0.17%), Enzymes and Vitamins (0.13%).

Drug review


Table no. 13: Showing chemical composition of milk

Chemical content Quantity

Moisture 87.5 g

Protein 3.2 g

Mineral 00.8 g

Carbohydrate 4.04 g

Energy 67 k cal

Calcium 120 mg

Phosphorus 90 mg

Iron 0.2 mg

Carotin 174 mg

Thiamin 0.05 mg

Riboflavin 0.19 mg

Niacin 0.1 mg

Folic acid, free 5.6 micro gram

Folic acid, total 8.5 micro gram

Vitamin C 2

Essential fatty acids

Arginine 220

Histidine 170

Lysine 500

Tryptophan 90

Phenylalamine 320

Tyrosin 300

Methionine 160

Cystine 50

Threonine 280

Leucine 600

Iso leucine 280

Valine 400

Sodium 73

Potassium 140

Drug review


Table no. 14: Showing physical and chemical parameters and values of milk

Sl. no.

54

Parameter Values

1. pH 6.6 – 6.8

2. Specific gravity 1.032

3. Titrable acids 0.12-0.15

4. Fat 4.14

5. Total solids 13.39

6. Solid non fats 9.25

7. Lactose 4.96

8. Ash 0.71

9. Buffer value 0.0359

10. Density at 20o 1.0287 C

11. Viscosity 1.86

12. Refractive index 0.2059

13. Surface tension 55.9

14. Acidity 0.14

15. Fat globule size 3.85

16. Phosphate 83

17. Ultra violet fluorescence Pale bluish

Drug review


TILA Tila is an annual herb growing up to 1 meter bearing white or light pink coloured

flowers. It is mainly cultivated in the temperate regions of India. These may be

dehusked or husked varieties. The black variety is considered to be the best one.

Botanical name: Sesamum indicum

Family name: Pedaliaceae

Classical name: Taila

Synonyms: Pitra tarpana, Pavitra, Papaghna, Homadhyanya, Puta dhanya.

Etymology: The word taila is derived from sanskrit nomenculature, tilodbhavam

which means one which is obtained from tila or sesame indicum.

Morphology:

The plant sesamum indicum is an erect branched or unbranced annual, 60-180 cm

high, slightly foetid (smelling).

Stem is soft and tomentose.

Leaves 7.5-12.5 cm simple or when variable, with upper ones narrowly oblong,

middle ones ovate and toothed and the lower ones lobate or pedatisect small or big in

size being variable leaves linear oblong lanceolate and in variable shape or kind

alternate in general (but lower leaves opposite).

Flowers are white, pink or mauve-pink with darker markings, borne in recemes in the

leaf-stalks, slowers soft hairy or glabrous, sub-erect or drooping.

Fruits are capsular oblong, subtraingular, slightly compressed, dehiscent, deeply 4-

grooved, 1.5-55 cm long. Seeds black, brown or white 2.5-3 mm long and 1.5 mm

broad, small white and black in colour sometimes red also.

Flowering and fruiting time is october-december months and fruits in december-

january. Fruits attaining during summer or pre-monsoons. Sometimes plant in fruiting

stage bears some flowers also in may-june months.

Distribution:

Plant is cultivated throughout india being grown as an autumn or even as a winter

crop in the warmer parts of the country, and a summer one in the colder areas. It is

dinder commercial farming for seed-oil crop produce, also for edible seeds.

Drug review


Chemical composition:

Seeds contains – Moisture : 4.1-6.5

55, 56, 57

Protein : 16.6-26.4

Fibrous matter : 2.9-8.6

Carbohydrates : 9.1-25.2

Minerals : 4.1-7.4

Calcium : 1.06-1.45

Phosphorus : 0.47-0.62.

Seed oil contains – Sesamin, Sesaminin and Sesamol(a phenol compound).

Oleic acid and linoleic acid, which account for the 85%

of total fatty acids.

Sesame oil is the most stable vegetable oil, against oxidation. The soil is extracted

from both the varieties of sesamum seeds that is black and white. Sesame oil is a light

yellow coloured with a pleasant odour of typical characteristic and bland taste. Its

density may vary between 0.916-0.920. it solidifies at 5o

Sesame oil is a mixture of oleine, stearine and other compounds of glycerine with

acids of the fatty series. The oil contains 1% sesamin and sesamol. The latter breaks

up into a phenolic substance sesamol and sesamin. It also contains sesaminol,

sasamolinol, gama tocopherol, phynoresinol, phynoresinol. It contains saturated fatty

acids like palmitic and non-saturated fatty acids like linoleic acid and oleic acid.

C and forms a buttery mass.

The sesame oil is soluble in ether, choloform, petroleum ether and carbon disulde

solution. It is partially soluble in alcohol and insoluble in water.

The presence of lignans imparts stability and protects the oil against oxidation. It also

contains a potent antioxidant principle 7-tocopherol. Hence oil penetrates the tissue

beneath the skin and neutralizes oxygen radicals and encircles the blood stream

through the capillaries and act as the best natural conditioner for the skin by

penetrating the very narrow of the skin. On the wary it gathers oil soluble toxins and

taken them into the blood stream to be eliminated by the body waste. Sesame oil also

contains large quantities of the essential polyunsaturated fatty acids which are

supposed to be responsible for effect of the oil on blood pressure namely vitamin E,

fats, nitrogen, linoleic acid in the form of triglycerides. The anti-neoplastic properties

of many PUFA’s such as linoleic acid and their metabolites are known.

Drug review


Components of sesame oil:

• Liquid fats: glycerides of oleic and linoleic acids 70%.

• Solid fats: sterin, palmitin, myristin, a crystallin substance sesamin and phenol

compound sesamol.

Kinds and varieties:

There are 3 varieties of sesamum seeds(tila beeja) based on colour distinctions namely

• white(shweta),

• red (rakta) and

• Black (krishna).

Commonly cltivated varieties are mostly either black or white seeded. Red variety of

sesamum seeds is known as ramtil.

Rasa panchaka:

Rasa : madhura, kashaya, tikta.

58

Guna : guru, snigdha.

Virya : ushna.

Vipaka : madhura.

Dosha karma : tridosha hara.

Guna karma:

Balya, Snehana, Yoga vaahi, vedana sthapana, sandhaniya, vajikara, vrana shodhana,

vrana ropana, dipana, grahi, sula prashamana.

Drug review


BALA Bala drug is of 4-types. They are Bala, Atibala, Nagabala and Mahabala.

59

Bala is having many botanical sources. One of the bala source is Sida Acuta

N. Burn.

Synonym: Sida carpinifolia Mast.

Vernacular names

Sanskrit: bala

Bengali: pila-barela-shikar, sweet berela

English: country mallow

Gujrati:balajungli-methi, bala dungaraubal

Hindi: bariara, kareta, kharenta

Kannada: cheruparuva, malatani, bala dungaraubal

Malayalam: cheruparuva

Marathi: tupkaria, tukati

Oriya: ancharna, siobola, sunakhodika

Punjabi: bariara, karenta

Tamil: vattatirippi, malaitangi

Telugu: neelabenda

Taxonomical position:

Kingdom: plantae

Division: magnoliophyta

Sub division: spermatophyta

Class: magnoliopside

Sub class: dilleniidae

Order: malvaces

Family: malvacea

Genus: sida Linn

Species: acuta

Scientific name: Sida acuta Linn

Distribution:

Sida acuta occurs throughout the hotter parts of india and nepal.

Drug review


Habit:

Sida acuta is an erect perennial shrub 1.5 m height with yellow flower, solitary or in

pairs and thin, long, cylindrical, very rough, bitter, controlled root.

Leaves:

Leaves are 1-8 x 0.5-2.5 cm, distichous, ovate or linear-lanceolate, acute at apex,

serrate; petioles very short; stipules linear-lanceolate, one 3-nerved, falcate, the other

1-nerved.

Flowers:

Flowers are 1-2 in each axil; pedicels shorter or longer than the petiole, joined about

the middle. Calyx lobes triangular, acute. Corolla yellow, 8-10 mm in diameter,

Mericarps 5-9, puberulous, strongly reticulated; each with retrorsely scabrous aristae

which are shorter than the carpels, yellow in colour, solitary or in pairs.

Fruits:

A schizocarp, globose, depressed, enclosed by the calyx; mericarps muticous, aristate

or beaked.

Seeds:

Seeds are usually smooth.

Flowering season:

The flowers erupt in season of august – January.

Method of propagation:

It is mostly free-flowering plants, of no beauty, thriving in any rich soil; and increased

by cuttings, placed in sand, under a glass.

Useful parts:

Roots.

Drug review


Chemical constituents:

The root contains alkaloids-phenthylamine, ephedrine(major), siephedrine, vasicinol,

vasicinone, vasicine, choline, hypaphorine and betaine. These alkaloids are also

present in aerial parts. The root also contains alpha-amyrin and an hormone,

ecdysterone. Whole plant, as well as the root contains an alkaloid cryptolepine.

Cryptolepine exhibits hypotensive and anti microbial activity. The seeds contain

0.26% of the alkaloids and roots 0.066%.

Uses:

This species is not only important as medicine, but also yields a good fibre. It is

cultivated in Mexico as a substitute for jute. The stems are used as brooms and for

making baskets, mats and other wicker-work.

AS MEDICINE: leaf-juice is given for relief in chest pain and as an anthelmintic. A

strong decoction root is given in mild cases of debility.

Root: The expressed juice of root in the form of electuary is employed in the

treatment of intestinal worms. The root decoction is useful in febrile affections and

some forms of dyspepsia and in mild cases of debility from previous illness.

In other systems of medicine:

SIDDHA: PONMUSUTTAI

Root, leaf used in diseases of vata, jwara, karna roga, visha, rajayakshma, atisaara,

kushtha, krimi, sandhi gata roga.

RESEARCH WORKS:

1. The water-soluble portion of the alcoholic extract of the plant exerts

spasmodic action of the smooth muscles of ileum, trachea, uterus and heart

of experimental animals. The activity bears similarity to that of

acetylcholine.

2. Many research works undertook on its diphoretic and antipyretic action.

METHODOLOGY

Pharmaceutical study


PHARMACEUTICAL STUDY The medicines may create some untoward effects on a body if not properly processed,

that’s why careful understanding, observation and assessment is needed throughout the

procedure so knowledge of both theoretical and practical aspect brings good medicines

for the patient

Materials and methods:

Pharmaceutical source-

• Materials required for the preparation of Ksheerabala taila will be collected from S.D.M. Pharmacy Udupi.

• Preparation of Trividha paka of Ksheerabala taila will be done in the Dept. of Bhaishajya kalpana, S.D.M. College of Ayurveda, Udupi.

Method of collection of data

• Ksheerabala taila will be prepared according to Sahasrayoga.

• Trividha sneha paka will be assessed according to Sharangdhara samhita.

Pharmaceutical study of ksheera bala taila was divided into 3 parts, namely

I. Practical No.1 – Churna preparation.

II. Practical No.2 – Kalka preparation.

III. Practical No.3 – Taila paaka.

Practical No. 1

CHURNA PREPARATION Name of drug sample: Bala (Sida acuta)

Part used: Root (Moola).

Season of collection: September.

Time of preparation: May.

Form of drug: Dry.

Instrument used: Knife, Ulukhala yantra, Pulverizer, Sieve.

Samskaras done: Cutting, Pounding, Sieving.



Reference: Sharangdhara samhita.


• The raw material (bala moola) was collected in dry form.

• It was cut into small pieces with the help of knife.

• The pieces of bala moola were again pounded in the ulukhala yantra.

• The crushed roots were put into the pulverizer and the powder was collected.

• The powdered drug was sieved through the 80 mesh sieve.

• The fine powder was taken for the preparation of kalka.

Observations:

• The root of bala was completely dried and white in colour.

• The root was very hard and tough (non brittle) in nature.

• After pounding, roots became soft and brittle.

• The powder was creamy white in colour.

Precautions:

• Drug should be completely dried.

• Dusting was minimized during powdering and sieving.

Practical No. 2

KALKA PREPARATION Name of drug sample: Bala moola.

Form of drug: Fine powder.

Samskara done: Peshana (Grinding).

Materials used: Edge runner grinder, Steel vessel.

Reference: Sharangdhara samhita.


• The fine powder of bala moola was taken in a shallow steel vessel and necessary

quantity of cow’s milk sufficient enough to wet the powder was added to it.

• The whole wet drug was put into the grinder.



• The milk was added again during grinding process till proper kalka was prepared.

• The kalka prepared was taken out from the grinder for further processing.

Observations:

• The powder was creamy-white in colour which turned into brown colour paste

after mixing milk to it.

• The paste was turned to dark brown when it was grinded.

• It was warm to touch immediately after grinding.

• The consistency of Kalka after grinding was sticky, soft, smooth and homogenous

paste.

• Duration of grinding process was 1 hour and 45 minutes.

Precautions:

• Spilling of kalka out of grinder was avoided by using cap over it.

• Only necessary quantity of ksheera was to be added.

Practical No. 3

TAILA PAAKA Instruments used: Wide mouthed iron vessel, Stirrer, Spoon, Wood burning stove

(Koshthi), Steel vessels, Thermocouple, Cloth, Volumetric flask, Amber colour glass

bottle.

Samskaras done: Agni sannikarsha, Samyoga, Toya sannikarsha, Kaala prakarsha.

References: Sahasra yoga, Sharangdhara samhita.

Procedure:

The quantity of the kalka, sneha (taila) and drava dravya (ksheera), except jala was taken

according to the reference of sahasra yoga.

The taila paaka was done in the following steps –

• The tila taila was taken in a wide mouthed iron vessel.

• The vessel was heated for 20 minutes, then immediately it was taken out from the

fire (koshthi) and allowed to cool.



• Go ksheera, bala moola kalka and jala were added in the serial order into the

vessel containing tila taila.

• The vessel was placed again on the fire for taila paaka.

• The whole mixture was stirred until it gets homogenous i.e. all the ingredients

were well distributed throughout in the vessel.

• The temperature provided during the preparation was maintained in manda agni.

• The heating of taila paaka was done continuously, without any gap of time

duration until paaka lakshana were observed.

• The colour and consistency of both taila and kalka were observed.

• Vigorous stirring was done during the homogenous stage of taila and kalka.

• Lakshanas of taila paaka were observed and immediately vessel was taken out

from the fire and filtered through the cotton cloth to collect the taila.

• The obtained ksheera bala taila was measured using volumetric flask.

• Taila was packed in an amber coloured glass bottle after cooling.

Observations:

• On heating the oil, there was appearance of foam and sound. After 20 minutes

there was complete disappearance of foam and sound gradually.

• The order of addition of ingredients was followed.

• After the addition of ksheera, kalka and jala, the consistency of the oil mixture

was reduced and the oil was floating on the surface.

• The taila mixture was turned to pink colour during stirring.

• Initially stirring was less frequent but later time of paaka the frequency was

increased.

• There was appearance of scum on top of layer of oil mixture.

• Temperature was maintained between 60oC to 80o

• There was reduction in the quantity and increase in the consistency of mixture on

continued heating.

C, there were no vapors or

bubbles appreciated.



• The colour of taila and kalka was turning from brown to black in colour. The

consistency of the kalka was changed to sticky nature and appeared as small

round soft mass.

• Initially there was absorption of taila by the kalka resulting in a homogenous

mixture. Later again there was separation of taila from kalka.

• Initially frothing was present with bigger size of bubbles and less in number. But

later these bubbles size was decreased and their number was increased resulting

into appearance of dense and thick froth throughout the surface of taila.

• The froth was disappeared as the end of paaka.

Precautions:

Taila should be taken in pure state and from the authentic source.

The vessel must be clean and of adequate size with wide mouth.

Oil should not be heated after nishphena bhava.

Oil should be allowed to cool, i.e. drava dravya or kalka dravyas should not be

added when the taila was in hot state.

The sequential order of addition and mixing of drugs was maintained.

Continuous stirring of the mixture must be done.

The sticking of kalka to bottom of the vessel was avoided by stirring.

The degree of temperature was maintained at manda agni.

The temperature was recorded with a thermocouple to note fluctuations in it.

Stages of paaka were observed keenly.

Filtration of oil was done when it was in hot stage.

Storage of taila was done in an inert nature bottle.

LAKSHANAS OF MRUDU PAAKA

Observations of the mrudu paaka:

Appearance of less thick and dense foam at the end of paaka.

Kalka became varti (wick) like when rolled gently between the fingers, it was soft

in consistency and when pressed between fingers, it was not maintaining its varti

shape i.e. it flattened.



No crackling sound appreciated by putting the taila on fire.

But crackling sound was present in the kalka.

Characteristic features

o gandha(odour) – less aroma

o varna(colour) – light brown

o rasa(taste) – tikta, madhura were appreciated in the taila.

LAKSHANAS OF MADHYAMA PAAKA

Observations of the madhyama paaka:

Appearance of more thick and dense foam at the end of paaka.

Kalka became varti (wick) like when rolled between the fingers, it was soft in

consistency and when pressed between fingers, it was maintaining its varti

shape i.e. it did not flattened.

No crackling sound appreciated by putting the taila and kalka on fire.

Characteristic features

o gandha(odour) – aroma,

o varna(colour) – brown colour,

o rasa(taste) – tikta, madhura were appreciated in the taila.

LAKSHANAS OF KHARA PAAKA

Observations of the khara paaka:

Gradual disappearance of foam at the end of paaka.

Kalka could be made into varti but was hard, becoming powder on pressing

between fingers.

No crackling sound present in taila and kalka.

Characteristic features of

o gandha(odour) – less aroma.

o varna(colour) – black colour and charred,

o rasa (taste) – tikta, madhura were appreciated in the taila.

Tila taila

Ksheera

Bala moola Churna

Bala moola Kalka

Phenodgama

Varti Mrudu paka Varti Madhya paka

Varti Khara paka

Mrudu paka

Madhya paka

Khara paka

Analytical study


ANALYTICAL STUDY Analytical study provides the objective parameters to fix up the standards for quality

of raw drugs, in process as well as finished products. To establish assessment of

quality control over a drug, analytical study of a ksheera bala taila is carried out.

Aims and objectives

To study the Organoleptic character, Physico-Chemical and Chromatographical

parameters.

The analytical tests assessed for the Ksheera bala taila and its kalka (residue) were:

A. Organoleptic characters

a. Colour

b. Odour

c. Taste

d. Consistency

B. Physico-chemical parameters

1) pH

2) Specific gravity

3) Refractive index

4) Viscosity

5) Iodine value

6) Saponification value

7) Peroxide value

8) Acid value

9) Ash value

10) Loss on drying

11) Density

12) Unsaponifiable matter

13) Rancidity

C. Chromatographical methods

High Performance Thin Layer Chromatography.

1. Determination of pH:

The pH value of an aqueous liquid may be defined as the common logarithm of the

hydrogen ion concentration expressed in grams.

57

Analytical study


The pH value of a liquid is determined potentiometrically by means of a glass

electrode and a suitable pH meter.

As the pH is determined by the conductivity of a liquid between two electrodes, the

oil or a lipid does not have the conductivity principle. Hence the pH of oil could not

be determined.

2. Determination of Specific Gravity:

The specific gravity of a liquid is the weight of given volume of the liquid at the

specific temperature compared with the weight of an equal volume of water at the

same temperature, all weights being taken in air.

58

Method: A Pycnometer of 25ml capacity is cleaned, dried and weighed. It is filled up

to the mark with water at the required temperature and weighed. The pycnometer is

next filled up to the mark with the sample, filtered if necessary, at the same

temperature and weighed. The specific gravity is determined by dividing the weight

of the sample expressed in grams by the weight of the water, expressed in grams.

3. Determination of Refractive Index:

The Refractive index (n) of a substance with reference to air is the ratio of the sin of

the angle of incidence to the sin of the angle of refraction of a beam of light passing

from air into the substance. It varies with the wavelength of the light used in its

measurement.

59

Instrument used: Abbe refractometer.

Place a drop of water on the prism and adjust the drive knob in such a way that the

boundry line intersect the separatrix exactly at the centre. Note the reading. Distilled

water has a refractive index of 1.3325 at 25˚C. The difference between the reading

and1.3325 gives the error of the instrument. If the reading is less than 1.3325, the

error is minus (-) then the correction is plus (+) if the reading is more, the error is plus

(+) and the correction is minus (-). Refractive index of oil is determined using 1 drop

of the sample. The correction if any should be applied to the measured reading to get

the accurate refractive index. Refractive index of the test samples were measured at

28˚C.

Analytical study


4. Determination of Rancidity:

Test method: Kries test.

60

Mix 1 ml of sample and 1 ml of concentrated HCl in a test tube. Add 1 ml of a 1

percent solution of phloroglucinol in diethyl ether and mix thoroughly with sample-

acid mixture. Pink colour formation indicates that the sample is slightly oxidized,

while red colour indicates that the sample is definitely oxidized

5. Determination of Unsaponifiable matter

The unsaponifiable matter consists of substances present in oils and fats which are not

saponifiable by alkali hydroxides and are determined by extraction with an organic

solvent of a solution of the saponified substance under examination.

61

Weighed 5g of the substance is put into the flask and added 50ml alcoholic KOH into

the sample. The flask is boiled gently and steadily under reflux condenser for one

hour. The condenser was washed with 10ml of ethyl alcohol and the mixture was

collected and transferred to a separating funnel. The transfer was completed by

washing the sample with ethyl alcohol and cold water. Altogether, 50ml of water was

added to the separating funnel followed by an addition of 50ml petroleum ether.

The stopper was inserted and shaken vigorously for 1 minute and allowed it to settle

until both the layers were clear. The lower layer containing the soap solution was

transferred to another separating funnel and repeated the ether extraction six times

more using 50ml of petroleum ether for each extraction.

All the extracts were collected in a separating funnel. The combined extracts were

washed in the funnel 3 times with 25ml of aqueous alcohol and shaked vigorously.

And drawing off the alcohol-water layer after each washing. The ether layer was

again washed repeatedly with 25ml of water until the water no longer turns pink on

addition of a few drops of Phenolphthalein indicator solution. The ether layer was

transferred to a tarred flask containing few pieces of pumice stone and evaporated to

dryness on a water bath. Placed the flask in an air oven at 85°c for about 1 hour to

remove the last traces of ether. A few ml of Acetone was added and evaporated to

dryness on a water bath. Cooled in a desicator to remove last traces of moisture and

then weighed.

Analytical study


6. Determination of Viscosity:

The determination of viscosity of Newtonian liquids is carried out by means of a

capillary viscometer, unless otherwise specified.

63

For measurement of viscosity, the temperature of the substance being measured must

be accurately controlled, since small temperature changes may lead to marked

changes in viscosity. For usual pharmaceutical purposes, the temperature should be

maintained to within +/- 0.1o

C.

Method of determination: Ostwald-type Viscometer

The apparatus consists of a glass U-tube viscometer made of clear borosilicate glass

and constructed in accordance with the dimensions specified.

Procedure: Fill the viscometer, previously washed and completely dried, with the

liquid under examination through tube L to slightly above the mark G, using a long

pipette to minimize wetting the tube above the mark. Place the tube vertically in a

water-bath maintained at the temperature indicated in the monograph and allow to

stand for not less than 30 minutes to allow the temperature to reach equilibrium.

Adjust the volume of the liquid so that the bottom of the meniscus settles at the mark

G. suck or blow the liquid to a point about 5 mm above the mark E. after releasing

pressure or suction, measure the time taken for the bottom of the meniscus to fall from

the top edge of mark E to the top edge of mark F.

Calculate, as required, either the kinematic viscosity (v) in square millimeters per

second (mm2 s-2)

v = Kt,

from the expression

Or the dynamic viscosity (h) in millipascal seconds (mPa s) from the expression

n = KPt,

Where, t = time in seconds for the meniscus to fall from E to F,

P = mass/volume (g cm-3)

The constant (K) of the instrument is determined on a liquid of known viscosity.

obtained by multiplying the relative density

(2.4.29), of the liquid under examination by 0.998203.

7. Determination of Iodine Value:

The iodine value is the number which expresses in grams the quantity of halogen,

calculated as iodine, which is absorbed by 100 g of the substance under the described

conditions.

64

Analytical study


Method: Wijs / Iodine monochloride.

Place an accurately weighed quantity of the substance under examination in a dry 500

ml iodine flask, add 10 ml of carbon tetrachloride and dissolve. Add 20 ml of iodine

monochloride solution, insert the stopper and allow to stand in the dark at a

temperature between 15o to 25o

Note the number of ml required (a). repeat the operation without the substance under

examination and note the number of ml required (b).

for 30 minutes. Place 15 ml of potassium iodide

solution in the cup top, carefully remove the stopper, rinse the stopper and the sides of

the flask with 100 ml of water, shake and titrate with 0.1 M sodium thiosulphate using

starch solution, added towards the end of the titration, as indicator.

Calculate the iodine value from the expression

Iodine value = 1.269 (a-b) / w

Where, w = weight, in g, of the substance.

8. Determination of Saponification Value:

The saponification value is the number of milligrams of potassium hydroxide

necessary to neutralize the free acids and to saponify the esters present in 1 g of the

substance.

65

Method: Unless otherwise specified in the individual monograph, introduce about 2 g

of the substance under examination, accurately weighed, into a 200 ml flask of

borosilicate glass fitted with a reflux condenser. Add 25.0 ml of 0.5 M ethanolic

potassium hydroxide and a little pumice powder and boil under reflux on a water-bath

for 30 minutes. Add 1 ml of phenolphthalein solution and titrate immediately with 0.5

M hydrochloric acid (a ml). carry out a blank titration omitting the substance under

examination (b ml).

Calculate the saponification value from the expression

Saponification value = 28.05 (b-a)/w


9. Determination of Acid Value:

The acid value is the number which expresses in milligrams the amount of potassium

hydroxide necessary to neutralize the free acids present in 1 g of the substance.

66

Analytical study


Method: Unless otherwise specified in the individual monograph, dissolve about 10 g

of the substance under examination, accurately weighed, in 50 ml of a mixture of

equal volumes of ethanol (95 %) and ether, previously neutralized with 0.1 M

potassium hydroxide to phenolphthalein solution.

Calculate the acid value from the expression

Acid value = 5.16 n/w

Where, n = the number of ml of 0.1 M potassium hydroxide required;

w = the weight, in g, of the substance.

10. Determination of Ash Value:

Unless otherwise stated in the individual monograph, weigh accurately 2 to 3 g of the

air dried drug in a tared silica dish and incinerate at a temperature not exceeding

450

67

o

Calculate the percentage of ash on the dried drug basis.

C until free from carbn, cool and weigh.

11. Determination of Loss On Drying:

Loss on drying is the loss of weight expressed as percentage w/w resulting from water

and volatile matter of any kind that can be driven off under specified conditions. The

test is carried out on a well-mixed sample of the substance.

68

Method: Weigh a glass-stoppered, shallow weighing bottle that has been dried under

the same conditions to be employed in the determination. Transfer to the bottle the

quantity of the sample specified in the individual monograph, cover it and accurately

weigh the bottle and the contents. Distribute the sample as evenly as practicable by

gentle sidewise shaking to a depth not exceeding 10mm.

Dry the substance by placing the loaded bottle in the drying chamber as directed in

the monograph, remove the stopper and leave it also in the chamber. Dry the sample

to constant weight or for the specified time and at the temperature indicated in the

monograph that is at 110o

C. after drying is completed, open the chamber, close the

bottle promptly and allow it to cool to room temperature in a desiccators before

weighing. Weigh the bottle and the contents.

12. ) Determination of Peroxide Value :

The peroxide value is the number of milliequivalents of active oxygen that expresses

the amount of peroxide contained in 1000 g of the substance.

69

Analytical study


Method: Unless otherwise specified in the individual monograph, weigh accurately

about 5 g of the substance under examination, transfer to a 250 ml glass-stoppered

conical flask, add 30 ml of a mixture of 3 volumes of glacial acetic acid and 2

volumes of chloroform, swirl until dissolved and add 0.5 ml of saturated potassium

iodide solution. Allow to stand for exactly 1 minute, with occasional shaking, add 30

ml of water and titrate gradually, with continuous and vigorous shaking, with 0.01 M

sodium thiosulphate until the yellow colour almost disappears. Add 0.5 ml of starch

solution and continue the titration, shaking vigorously until the blue colour just

disappears (a ml). carry out a blank titration omitting the substance under examination

(b ml). the volume of 0.01 M sodium thiosulphate in the blank determination must not

exceed 0.1 ml.

Calculate the peroxide value from the expression

Peroxide value = 10 (a-b) / w


13) Determination of Density :

Density of substance is the weight, in g, of 1ml of same substance when weighed in

air at 25

69

o

Method: Select a thoroughly clean and dry pycnometer. Calibrate the pycnometer by

filling it with recently boiled and cooled water at 25o and weighing the contents.

Assuming that the weight of 1 ml of water at 25o when weighed in air of density

0.0012 g per ml is 0.99602 g, calculate the capacity of the pycnometer. Adjust the

temperature of the substance under examination, to about 20o and fill the pycnometer

with it. Adjust the temperature of the filled pycnometer to 25o, remove any excess of

the substance and weigh. Subtract the tare weight of the pycnometer from the filled

weight of the pycnometer. Determine the weight per milliliter by dividing the weight

in air, in g, of the quantity of liquid which fills the pycnometer at the specified

temperature, by the capacity expressed in ml, of the pycnometer at the same

temperature.

, unless otherwise specified.

Analytical study


CHROMATOGRAPHY STUDY (High Performance Liquid

Chromatography)

Sample preparation for HPTLC:

70

Sample obtained in the procedure for the determination of unsaponifiable matter is

dissolved in 10 ml of chloroform. 0.1 ml of sesame oil was dissolved in 1 ml of

methanol. 1 g of bala fine powder was extracted with 10 ml of ethanol.

HPTLC:

10 µl of the above samples were applied on a precoated silica gel F254 on aluminum

plates to a band width of 7 mm using Linomat 5 TLC applicator. The plate was

developed in Toluene – Ethyl acetate (9: 1) and the developed plates were visualized

and scanned under UV 254 and 366 nm, after derivatisation in vanillin-sulphuric acid

spray reagent. Rf, colour of the spots and densitometric scan were recorded.

Figure 4. HPTLC Densitometric scan at UV 254 nm

Unsaponifiable mater of mrudu paka - churna method

Alcoholic extract of bala


Unsaponifiable mater of Madhyapaka - kalka method

Unsaponifiable mater of Madhyapaka - churna method

Unsaponifiable mater of mrudupaka - kalka method


Sesame oil extract

Unsaponifiable mater of Kharapaka - kalka method

Unsaponifiable mater of Kharapaka - churna method


Unsaponifiable mater of Madhya paka - kalka method




Unsaponifiable mater of mrudupaka - churna method


Figure 8. HPTLC Densitometric scan at 620 nm

Sesame oil extract

Unsaponifiable mater of Kharapaka - kalka method

Unsaponifiable mater of Khara paka churna method


Unsaponifiable mater of Madhyapaka - kalka method




Unsaponifiable mater of mrudupaka - churna method


Peak table at UV 254 nm Sesame Extract

Mrudu Paaka Kalka

Madhyama Paaka Kalka

Khara Paaka Kalka

Mrudu Paaka Churna

Madhyama Paaka Churna

Khara Paaka Churna

Bala extract

0.06 (1.51)

0.07 (2.59)

0.07 (1.28)

0.08 (1.44)

0.08 (2.22)

0.10 (0.80)

0.15 (4.25)

0.15 (4.67)

0.15 (3.79)

0.15 (1.51)

0.21 (11.63)

0.21 (15.66)

0.21 (11.97)

0.21 (5.40)

0.21 (7.41)

0.29 (6.07)

0.30 (19.67)

0.30 (6.67)

0.30 (16.01)

0.30 (7.16)

0.32 (14.81)

0.33 (16.69)

0.40 (5.63)

0.40 (5.96)

0.41 (2.57)

0.41 (8.48)

0.41 (2.46)

0.41 (6.94)

0.41 (6.36)

0.47 (16.75)

0.47 (30.43)

0.47 (20.97)

0.47 (26.03)

0.48 (16.94)

0.48 (28.29)

0.51 (32.53)

0.52 (5.88)

0.52 (9.51)

0.52 (6.32)

0.52 (5.87)

0.52 (7.95)

0.52 (6.36)

0.57 (21.59)

0.59 (12.68)

0.59 (11.47)

0.59 (18.80)

0.59 (12.74)

0.59 (17.43)

0.60 (19.64)

0.76 (41.34)

0.76 (5.57)

0.77 (5.24)

0.77 (4.14)

0.77 (5.88)

0.78 (2.53)

0.78 (6.18)

0.78 (24.31)

0.83 (23.24)

0.84 (16.76)

0.84 (16.78)

0.84 (18.23)

0.85 (15.10)

0.85 (22.56)

0.88 (37.07)

0.89 (2.67)

0.89 (1.91)

0.90 (1.49)

0.90 (2.86)

0.90 (14.58)

0.91 (1.87)

Peak table at UV 366 nm .

Sesame Extract

Mrudu Paaka Kalka


Khara Paaka Kalka

Mrudu Paaka Churna


Khara Paaka Churna

Bala extract

0.06 (4.94)

0.06 (13.57)

0.06 (3.18)

0.07 (18.06)

0.13 (24.45)

0.18 (5.43)

0.18 (13.83)

0.18 (3.48)

0.19 (17.47)

0.24 (2.36)

0.25 (9.03)

0.25 (6.74)

0.32 (2.28)

0.32 (2.69)

0.36 (4.08)

0.36 (3.01)

0.40 (69.97)

0.45 (71.41)

0.45 (72.78)

0.45 (41.09)

0.46 (35.77)

0.46 (68.15)

0.46 (62.86)

0.53 (3.60)

0.53 (4.87)

0.53 (6.29)

0.54 (100.00)

0.54 (7.06)

0.54 (7.87)

0.54 (9.23)

0.61 (2.85)

0.62 (2.90)

0.62 (6.12)

0.62 (3.92)

0.78 (2.19)

0.85 (7.08)

0.85 (15.39)

0.86 (8.53)

0.86 (20.86)

0.86 (13.90)

0.86 (15.15)

0.86 (5.58)

Peak table at 620 nm Sesame Extract

Mrudu Paaka Kalka


Khara Paaka Kalka

Mrudu Paaka Churna


Khara Paaka Churna

Bala extract

0.03 (0.55)

0.03 (0.23)

0.03 (0.28)

0.03 (0.28)

0.05 (0.52)

0.05 (1.43)

0.05 (1.42)

0.05 (0.69)

0.06 (1.41)

0.07 (2.60)

0.07 (0.85)

0.09 (0.92)

0.09 (0.69)

0.09 (0.66)

0.14 (19.96)

0.14 (0.35)

0.14 (0.38)

0.14 (0.28)

0.14 (0.42)

0.15 (0.24)

0.15 (0.74)

0.15 (2.13)

0.18 (0.46)

0.18 (0.48)

0.23 (1.20)

0.23 (1.72)

0.28 (18.33)

0.28 (18.78)

0.28 (37.81)

0.29 (11.67)

0.29 (15.24)

0.29 (19.33)

0.29 (16.61)

0.31 (22.03)

0.34 (11.14)

0.34 (12.01)

0.34 (11.30)

0.34 (12.53)

0.34 (13.01)

0.35 (11.09)

0.41 (26.03)

0.41 (22.84)

0.42 (24.22)

0.42 (23.40)

0.42 (23.90)

0.42 (22.94)

0.42 (23.82)

0.49 (58.35)

0.50 (29.93)

0.50 (29.16)

0.50 (28.93)

0.50 (30.26)

0.50 (29.79)

0.51 (6.84)

0.51 (28.26)

0.58 (5.78)

0.59 (4.14)

0.59 (4.38)

0.59 (4.43)

0.59 (4.78)

0.60 (5.23)

0.60 (4.72)

0.67 (4.61)

0.69 (6.17)

0.70 (7.09)

0.70 (6.76)

0.70 (5.56)

0.70 (5.47)

0.71 (11.62)

0.71 (6.01)

0.71 (1.02)

0.80 (0.72)

0.80 (0.75)

0.80 (0.52)

0.81 (0.77)

0.82 (0.88)

0.85 (1.50)

0.85 (3.13)

0.86 (3.59)

0.86 (3.56)

0.86 (2.98)

0.86 (3.07)

0.86 (2.74)

0.92 (1.97)

0.93 (0.80)

0.93 (3.59)

0.93 (0.99)

RESULTS

Results


PHARMACEUTICAL RESULTS Table no. 15: Showing the quantity of bala drug gain and loss in churna preparation.

Quantity of drug taken

(In grams)

Quantity of drug gain

(In grams & %)

Quantity of drug loss

(In grams & %)

Kalka weight method

500 g 450 g (90 %) 50 g (10%)

Chruna weight method

1000 g 925 g (92.5 %) 75 g (7.5 %)

Table no. 16: Showing the quantity of drug loss during the preparation of kalka

Quantity of drug Quantity of milk Quantity of kalka

Method-I

120 g 150 g 240 g

Method-II

240 g 250 g 480 g

Table no. 17: Showing the observations in taila paaka

Time Kalka lakshana Sneha laskhana

Before heating the taila. No bubbles or sound.

Colour was light yellow.

During heating the taila for 20 minutes.

Small bubbles, sound

appreciated. Colour was slight red.

45 minutes Kalka sinked to bottom. The colour of mixture was

white.

1 hour The particles of kalka was

seen throughout The colour of mixture was

pink.

3 hours Homogenous mixture with no visible particles present

on surface. Colour was brown.

6 hours

Kalka sticking to bottom

of the vessel.

Scum was present.

12 hours Kalka colour was brown. Vapour was present when

mixture stirred.

24 hours Kalka was settling to the

bottom. Colour was reddish brown.

Results


Table no. 18: Showing Organoleptic features of taila

Paaka features Mrudu paaka Madhyama paaka Khara paaka

Colour Light brown Brown ark brown

Odour Less aromatic Aromatic Less aromatic

Taste Bitter, Sweet Bitter, Sweet Bitter, Sweet

Foam Thick Dense Less dense No

Varti nature Flattened on

pressure

Did not Flattened on

pressure Powdered on pressure

Sound on putting on fire Present Absent Absent

Method: Kalka weight method Table no. 19: Showing Ingredients and their quantity in kalk weight method

Dravya Matra Quantity

Kalka 5 pala 240 g

Taila 1 prastha 770 g

Ksheera 1 aadhaka 3075 ml

Jala 1 aadhaka 3075 ml

36 hours Kalka was rough, sticky. Colour was brown.

40 hours Kalka was oily. Colour was brown.

45 hours. Kalka was black. Colour was brown.

47 hours. Kalka soft and sticky. Taila was clear and brown.

48 hours. Kalka was absorbing taila.

48hours 30 minutes Separation of taila from

kalka

On further heating Kalka was soft and sticky Frothing present.

Colour was light brown.

On further heating Kalka was hard Frothing decreased. Colour was brown.

On further heating Kalka was powdery Frothing absent.

Colour was dark brown.

Results


Table no. 20: Showing parameters obtained in Kalka weight method

Name of

paaka

Gain

(ml )

Gain

(%)

Loss

(ml )

Loss

(% )

Kalka weight

(g)

Duration of

paaka

(hours)

Mrudu

paaka 570 74 200 26 285 54

Madhyama

Paaka 530 69 240 31 320 59

Khara

paaka 490 63.6 280 36.4 365 61

Method: Churna weight method Table no. 21: Showing Ingredients and their quantity in kalk weight method

Dravya Matra Quantity

Kalka 5 pala 480 g

Taila 1 prastha 770 g

Ksheera 1 aadhaka 3075 ml

Jala 1 aadhaka 3075 ml

Table no. 22: Showing parameters obtained in Churna weight method

Name of paaka

Gain (ml )

Gain (%)

Loss (ml )

Loss (% )

Kalka weight

(g)

Duration of paaka

(hours) Mrudu paaka 220 28.5 550 71.5 755 50

Madhyama Paaka 190 24.6 580 75.4 785 52

Khara paaka 130 17 640 83 865 54

Results


ANALYTICAL RESULTS Kalka Weight Method: TAILA

Table no. 23: Physico-chemical parameters –

Parameters Mrudu Paka Madhya Paka Khara Paka

Loss on drying 2.1 % 2.2 % 2.2 %

Acid Value 5.6260 mg/g 5.1799 mg/g 5.1238 mg/g

Viscosity 0.08024 Pa S 0.08500 Pa S 0.08525 Pa S

Iodine Value 37.8908 mg/g 37.4036 mg/g 37.2916 mg/g

Peroxide Value 5.2 mg/g 2.73 mg/g 2.46 mg/g

Specific Gravity 0.9716 mg/g 0.9750 mg/g 0.9964 mg/g

Saponification Value 232.3475 mg/g 338.47 mg/g 380.545 mg/g

Acid Value 5.626 5.1799 5.1238

Ash Value 0.17 % 0.18 % 0.18 %

Kalka Weight Method: KALKA Table no. 24: Physico-chemical parameters –


Density 1.2202704 g/m 1.201468 g/m3 1.200968 g/m3 3

Loss on drying 27.147 % 7.367 % 8.89 %

Ash value 0.32 % 0.32 % 0.33 %

Results


Churna Weight Method: TAILA



Loss on drying 2.1 % 2.2 % 2.2 % Acid Value

6.2458 mg/g

5.6978 mg/g

5.5651 mg/g Viscosity

0.0938 pa s

0.0945 pa s

0.0947 pa s Iodine Value

27.9431 mg/g

27.7013 mg/g

27.4101 mg/g Peroxide Value

6.46 mg/g

3.13 mg/g

2.73 mg/g Specific Gravity

1.2568 mg/g

1.2833 mg/g

1.4001 mg/g Saponification Value

345.95 mg/g

390.83 mg/g

527.34 mg/g Acid Value

6.2458 5.498

5.1051

Ash Value

0.25 %

0.25 % 0.25 %

Kalka Weight Method: KALKA



Density 1.183052 g/m 1.101020 g/m3 1.181252 g/m3 3

Loss on drying 36.442 % 3.92 % 2.9 %

Ash value 0.85 % 0.84 % 0.88 %

Results


Kalka Weight Method: TAILA



Refractive index 1.46867 1.47017 1.46967

Unsaponifiable matter 3.260 % 2.606 % 2.429 %

Rancidity - - -

Churna Weight Method: TAILA



Refractive index 1.46967 1.47867 1.46917

Unsaponifiable matter 5.588 % 2.817 % 2.568 %

Rancidity + - -

Table no. 29: Showing number of spots detected under different UV densitometric scan

Type of paka Method UV 254 nm UV 366 nm UV 620 nm

Mrudu paka Kalka wt. method 10 8 10

Churna wt. method 9 5 11

Madhya paka Kalka wt. method 12 7 13


Khara paka Kalka wt. method 8 4 15


DISCUSSION

Discussion


DISCUSSION

A precise and still an elaborate scientific explanation of the subject will be necessary

in understanding the concepts behind them. It includes reasoning, justification and

logical opinion to either support or not to the concept which guides to help us come at

an appropriate conclusion to attain a clear knowledge.

Here the discussion on conceptual, pharmaceutical and analytical study of Ksheera

bala taila was done.

DISCUSSION ON CONCEPTUAL STUDY Sneha kalpana is a pharmaceutical study of oleaginous medicaments in which sneha

dravyas are processed with kalka and drava dravyas. The qualities of the kalka and

drava dravyas are attributed to sneha dravyas.

Sneha kalpana are the upa kalpana which are composed of other primary kalpanas like

swarasa, kalka, kashaya etc.

Best sneha dravyas are considered as ghrita, taila, vasa and majja. And taila is the

only which belongs to sthavara sneha.

Among the above mentioned 4 snehas, ghrita and taila are only 2 dravyas used as base

in most of all the sneha kalpana.

Taila is used as base for sneha kalpana which has some unique properties and utilities.

Properties of taila are ushna virya, mainly vata dosha hara, twachya, balya,

sthairyakara.

Utility of taila are:

(a) Beneficial for all the routes of drug administration including external or topical

route,

(b) Can be used in all ages especially baalya and vardhakya,

(c) Multiple diseased conditions specially vataja vyadhi.

TILA TAILA: SNEHA DRAVYA

It is best among all taila because of its multiple utility and properties like yogavahi

(attributes or assimilates the qualities of drugs processed with it). So it is preferred to

use in many disorders.

Discussion


Taila is used for both internal and external purposes. Externally used as abhyanga,

vrana shodhana and ropana. Internally used in many diseases as both shodhana and

shamana sneha.

Apart from the therapeutic properties of taila, it has other benefits from commercial

point of view. It is most stable vegetable oil against oxidation. The presence of

lignans and 7-tocopherol imparts stability and protects oil against oxidation.

The other dravyas used in sneha kalpana are kalka dravya and drava dravya.

BALA MOOLA: KALKA DRAVYA

Kalka dravya is one among pancha vidha kashaya kalpana. It is second most guru in

nature (with respect to digestion and potency). It is subjected to paka and its gunas are

transferred to taila. It is an important entity in sneha kalpana which is used for

determination of the paka of taila.

In the present study kalka of Bala moola is taken as per the reference. Bala moola is

collected in the dry form. It is powdered and made into kalka form by grinding with

Ksheera (milk).

As the name suggests Bala is balya (strengthening the body), vata, pitta and rakta

dosha hara, has sheeta gunas, ojo vardhaka, kshaya hara.

It contains alkaloids mainly ephedrine, vasicinol, phenthylamine, choline. They are

active phyto-constituents responsible for the relief of pain and used in debility cases.

These were supposed to be extracted into the taila during the paka.

KSHEERA: DRAVA DRAVYA

Ksheera or milk is the drava dravya used in the present study. Among all Ksheera, Go

Ksheera (cow’s milk) is the best one. It possesses the properties like vata-pitta hara,

sheeta, snigdha and guru gunas. It also possesses Jeevaniya, bhrimhaniya,

ayuvardhaka, rasayana, balya, tarpana, buddhi vardhaka guna karma.

Cow’s milk contains more solid non-fats than other animal sources.

It is considered as complete food, as it contains all essential nutrients required for

body nourishment. It is viscous than water.

According the rule of sneha paka, if Ksheera is drava dravya then Jala (water) is

added 4 times to it. So jala was added in the study, even though it was not mentioned

in yoga.

Discussion


In the preparation of Ksheera bala taila, tila taila is the base of the formulation;

Ksheera and Bala moola kalka were processed with it till paka lakshanas.

SAMSKARAS

In the pharmaceutical process, samskara is a concept applied to get the desired

changes in a formulation. The qualities of a dravya were changed by subjecting it into

different processes like toya sannikarsha, agni sannikarsha, kaala, samyoga etc.

In the preparation of Ksheera bala taila toya sannikarsha, agni sannikarsha and kaala

prakarsha etc samskaras were applied where in taila is heated with the Ksheera, jala

and kalka till the total evaporation of water content and stages of paka lakshana were

attained. As per general rule, sneha paka should not be done in a single day and if

Ksheera is used in sneha paka it is to be processed for 2 days.

Alike in guda kalpana, ghrita and taila paka are specified not to be completed within

one day to attain vishesha guna in it. Depending upon different nature of drava

dravyas (liquids), paka duration is to be prolonged accordingly.

REFERENCES OF SNEHA KALPANA

Sneha kalpana has held its position since the vedic period itself. The vedic doctrines

dictates the usage of ghrita and taila in a very clear manner. In Brahmana period,

Shata patha brahmana and aithariya brahmana specially mentioned about ghrita and

its synonyms. In Brahadaranyak upanishad the reference of ghrita kalpanas are

available while mentioning of ghrita samskaras and mantha kalpana.

In samhita period, almost all acharyas have explained the sneha kalpana in detail.

During this period there was extensive usage of the sneha kalpas which is evident by

the mentioning of various yogas in the literatures.

SNEHA KALPANA

Considering the advantages of sneha kalpana, it provides an idea that sneha kalpa are

par excellent to other dosage forms due to:

• Increased therapeutic utility.

• Only dosage form which can be administered conveniently both internally and

externally.

• More shelf life.

Discussion


• Preferred in various disorders.

The ingredients of sneha kalpana compromises of sneha which are glycerides of fatty

acids, kalka which contain many potent therapeutically effective bio-constituents and

drava dravya which are prime source of hydroxyl group and also helps in the

dissolution of active principles into the sneha thereby enhancing the therapeutic value.

The sneha which are basically glycerides of fatty acid interacts with drava dravya and

undergo hydrolysis forming triacylglycerol which in turn gets hydrolyzed to form

diacyl glycerol fatty acid and monoacyl glycerol fatty acid respectively which finally

hydrolysis to fatty acid and glycerol. These fatty acids formed are amphiphatic in

nature which comprises of a hydrophobic exterior and hydrophilic interior. The fatty

acids interact with the kalka. The water soluble constituents in the kalka interact with

the hydrophilic end of the fatty acid and lipid soluble constituent interact with the

hydrophobic end i.e. this amphiphatic lipids gets oriented at oil-water interface with

the polar groups in water phase and non-polar groups in the oil phase. When a critical

concentration of these amphiphatic lipids is present in an aqueous media, they form

micelles. The driving force for micelle formation is hydrophobic since the tail end

cannot break the hydrogen bonds between water molecules and as a result cluster

together in close proximity.

The continuous heating and agitation during sneha paka enhances the extraction

process by weakening the bonds thereby separating the hydrophobic substances from

hydrophilic substances. This hydrophobic matter will act as a surface active agent

which gets solubilized in fatty material after the evaporation of water. Hence due to

micellerisation the finished sneha may contain both lipid (oil) and aqueous (water)

active principles.

Acharyas have recorded a general ratio in the preparation of sneha kalpana as 1 part

of kalka dravya, 4 parts of sneha dravya and 16 parts of drava dravya if the ratio of

ingredients are not clearly indicated in any yoga or to develop a new formulation.

The description of sneha kashaya is first found in sushruta samhita followed by bhoja

tantra.

The kashaya are prepared depending upon the hardness and quantity of dravya used.

Quantum of heat and duration of heating are of prime concern for nirmana. The

purpose is to derive the therapeutically potent phyto-constituents from the source drug

up to an optimal extent but without damaging or denaturing any of the useful

constituents.

Discussion


Drava dravya is an important media used in this kalpana, the role of which is

necessary in extraction of aqueous and lipid soluble extracts. Many drava dravyas are

mentioned with the different days for the paka as indicating the importance of

duration of time for proper extraction in the particular media.

CONCEPT OF EXTRACTION

Extraction is defined as the treatment of the plant or animal tissues with solvent,

whereby the medicinally active constituents are dissolved into the solvent.

The extraction process of herbal drugs takes place through the concept of diffusion

and osmosis. When a drug is placed in liquid media and if it is hypotonic there is

inward movement of liquid to cells, size of cell increases resulting in bursting of the

thin walled cells leading to the dissolution of water soluble active bio constituents into

the liquid from the drug. The temperature is proportional to the degree of agitation or

to the average rate of random thermal motions of the molecules present in the system.

Higher the temperature faster will be its motion. Agitation helps in homogenous

concentration, which results in the reduction of concentration gradient and thickness

of the boundary wall, also the proteins and starch present in the drug gets hydrated.

SNEHA PAKA BHEDA

The references regarding the types of sneha paka are found in classics namely

Charaka Samhita, Sushruta Samhita, Astanga Hrudaya, Astanga Samgraha,

Sharangdhara Samhita, Bhava Prakasha, Bhaishajya Ratnavali, Yoga Ratnakara,

Harita Samhita, Gada Nigraha, Vangasena.

Ama paka and dagdha paka are mentioned by Acharya Charaka, Vagbhata And

Sharangdhara.

No therapeutic value of ama paka is told because of following reasons:

• No complete paka is done.

• No veerya (or potency) is present.

• Inadequate or incomplete extraction of drug.

• Taila is unstable (shelf life is very low) because of more moisture content

present in it.

• It is guru – heavy for digestion.

• It causes agni mandya – impaired digestion of food.

Discussion


No therapeutic value of dagdha paka is told because of following reasons:

• Excess paka is present.

• Improper extraction of drug.

• It causes daha – burning sensation.

Chikkana is mentioned by Acharya Harita, Sushruta and Vagbhata. And Vishoshi

Paka is mentioned by only Acharya Harita.

SNEHA PAKA KAALA

Duration of paka in sneha kalpana depends upon the nature of the kalka dravya, type

and concentration of drava dravya added to sneha because each of liquid will have its

own concentration and releasing capacity of active ingredients into sneha dravya.

Hence acharyas have mentioned different time duration according to the drava dravya.

During the continuous heating process the contact of drug with sneha and drava

dravya will be more which will facilitate the extraction of maximum active principles

from the drug to the sneha. The longer period will provide more time exposure of the

surface area of the kalka to the liquid media. Hence the dissolution of active

principles from the kalka to the oleogenous media will be optimum.

KSHEERA BALA TAILA

It is one of the most popular taila preparations in the day to day practice. It is

recognized as one of the effective remedy for vataja disorders. The use of taila is for

both internal and external purposes.

The literary review suggests that the name Ksheera bala taila is first described in the

treaty Alathu mani pravalam owned by the Nampis of Alathur which contains more

than 75 medicines which are useful in different ailments. Later on it is included in

sahasra yoga.

There is mentioning of single paka as well as avartita paka of Ksheera bala taila. In

the avartana concept the tila taila is processed with Bala moola kalka and Ksheera.

Likewise there is mentioning of shata paka and sahasra paka where in the avartana of

Ksheera bala taila is done 100 times and 1000 times respectively.

Discussion


CONCEPT OF MURCHANA

Murchana is a special pharmaceutical process of sneha aimed at attaining various

objectives like removal of ama, ugrata, teekshnata, impaired colour and odour, also

increased therapeutic efficacy, longer stability and absorption capacity of oils.

The ingredients used for murchana have their own therapeutic activity. The murchana

dravyas act as anti-oxidant and enhances the shelf life of the finished medicated oil

and bring in the chemical stability. It also contribute for the better therapeutic effect

of the formulation.

It has been noted that the treatise of bruhatrayee has not mentioned the process of

murchana which may be a prerequisite of any medicated oil preparation. The reason

for avoiding the murchana processing of sneha might be due to the easily availability

of fresh oil, no contamination of oil while processing or may be proper methods of

extraction. Considering all above said facts, it is due to the contamination of taila by

the impurities the murchana process is essential to avoid any interaction with taila

leading to less therapeutic efficacy.

In the present study murchana of Ksheera bala taila was not done due to reasons:

• Murchana process does not have any role in assessing the taila paka lakshanas.

• It would interfere with the fingerprint of HPTLC and other analytical

parameters causing difficulty in determining the peaks.

CONCEPT OF PHENODGAMA

Phena udgama in case of taila and phena shanti in ghrita are signs of samyak paka of

sneha. The probable reasoning behind them is that the ghrita contains mainly

saturated fatty acids which include short chain and medium chain fatty acids where as

oils like sesame contains unsaturated fatty acids as well as polyunsaturated fatty acids.

Ghrita is solid in consistency at room temperature, when liquids are added to it and

heated; it produces a mixture resembling foam due to liquefaction. In the cow’s ghee

there is specific composition and heat resistant capacity, the foam will be seen in the

initial phase of the paka, which gets subsided in the later phase of completion when

total water gets evaporated. Taila contains unsaturated fatty acids which on

hydrogenation produces excessive foam i.e. on completion of paka due to the

conversion from unsaturated fatty acids to saturated fatty acids.

Both Phena udgama and phena shanti are physical phenomenon of surface tension.

Discussion


DISCUSSION ON PHARMACEUTICAL STUDY Practical no.1

CHURNA PREPARATION

• The root of Bala was nava (newly collected). It was 7 months old, as it was

collected in the month of September and used in the month of May.

• Bala moola was cut and pounded as it was hard and fibrous to prepare powder.

• The collected powder was sieved through 80 mesh sieve to collect the fine

powder.

• The change in the powder colour from white to creamy white during

powdering was because of wood portion of root of Bala.

• The loss of drug was due to dusting of powder. The more loss in the I-method

(kalka method) was due to the small sample compared to larger sample of II-

method (churna method).

Practical no.2

KALKA PREPARATION

• Fine powder was taken to prepare kalka.

• Kalka was prepared by using milk as prescribed.

• Ksheera quantity was needed again (extra) to add to the wetted powder during

grinding process to prepare kalka. It was probably due to absorption of milk

by the powder i.e. for complete soaking of all particles of drug during the

grinding process and due to evaporation of moisture content by the heat.

• The colour of Kalka was changed due to the reaction between milk and Bala

powder during peshana samskara.

• The Kalka consistency was due to the grinding process (peshana samskara) by

the addition of milk to it. Grinding process was required to make kalka into

soft consistency; the sticky nature was due to contribution of snigdha guna of

milk. It makes the drug much finer i.e. reduces the particle size and thus

increasing the surface area which will facilitates better extraction.

• The Bala moola drug powder was made into wet form because there will be

burning of drug if put in dry form into the hot taila.

• The quantity of milk required was more in churna method proportionately

because of larger quantity of powder used.

Discussion


• The loss of total product of kalka was due to the evaporation of moisture

content due to heat and by adherence of kalka to the grinder.

• The soft nature of kalka will be necessary for the proper extraction. The cell

walls of drug paste are made fragile; and will get bulged and busted soon

when subjected to heating process leaving its active ingredients into the oil.

Practical no.3

TAILA PAKA

• The wide mouthed vessel facilitates easy stirring and proper evaporation

during sneha paka.


• The appearance of foam and sound was because of moisture content present in

the oil.

• Kalka and drava dravya were added to taila soon after its cooling by taking the

vessel out of fire, because there will be sudden frothing of those ingredients

and spilling out from the vessel when the temperature difference between

them is more, resulting into loss of taila.

• Initial addition of kalka was avoided due to chances of burning (frying) in

direct contact with hot taila, so was added after drava dravya.

• The Bala moola was made into kalka form. It increases the weight which

makes it to sink down into the drava dravya instead of floating on the surface;

it eases proper mixing of kalka with drava dravya.

• Jala is added four times to the quantity of taila (even though not mentioned in

the yoga) for the samyak paka (proper extraction) of the kalka.

• The consistency of oily mixture was reduced due to addition of Ksheera and

jala into the taila, as both drava dravya are less viscous than the taila.

• The pink colour change immediately after mixing was due to addition of milk

and bala kalka.

• Stirring was necessary throughout the paka. It avoids the burning of kalka

which gets settled at the bottom of vessel, provides uniform temperature by

rotating the contents of the vessel upside down i.e. by bringing the contents

from the bottom to top and upside to bottom of vessel, evaporation of water

Discussion


content which is inhibited by oily layer at the top of all mixtures because of its

light nature.

• The appearance of scum on top of oil mixture was by Ksheera (milk fat).

• Temperature was maintained within prescribed limits and particularly not to

exceed the maximum limit to avoid the degradation of the phyto constituents

of drug.

• The continuous heating in the manda agni facilitates maximum extraction of

phyto constituents into the taila.

• The reduction in the quantity and increased (or thicker) consistency was due to

the evaporation of water content from taila.

• The sticky nature of kalka was due to absorbed taila and Ksheera. And round

mass of kalka was due to stirring process.

• The absorption and separation of taila from kalka are preliminary/initial stages

of taila paka.

• The frothing stage was just before attaining of samyak paka of taila.

• The change of size of bubbles from bigger to small was due to the increased

loss of water content from taila.

• Vessel was taken out from fire immediately after lakshanas are seen, due to

the risk of proceeding of paka to further stage.

• Filtration of taila was done when it was in hot stage which yields maximum

quantity of taila through squeezing.

• Glass bottles were preferred as they are inert in nature and amber coloured

bottle prevent photo- oxidation of taila.

Mrudu paka

Features of Kalka:

:

The crackling sound by putting kalka on fire, suggests presence of moisture.

Varti could be made by rolling between the fingers.

Varti was flattened on pressure.

Features of Taila:

The presence of foam.

The crackling sound was absent by putting taila on fire, suggests devoid of

moisture.

Discussion


Features of gandha, rasa and varna of taila shows the attribution of qualities of

drugs i.e. Bala moola kalka and Ksheera processed with it.

Madhya paka

Features of Kalka:

:

No crackling sound by putting kalka on fire, suggests devoid of moisture.

Varti could be made by rolling between the fingers.

Varti was not flattened on pressure.

Features of Taila:

The diappearance of foam.


moisture.



Khara paka:

Features of Kalka:

No crackling sound by putting kalka on fire, suggests absence of moisture.

Kalka (Residue) was hard and sandy in nature which could not be made into

varti properly, by rolling between the fingers.

Varti formed was powdered on pressure.

Features of Taila:

The complete absence of foam.


moisture.



Discussion on Results of Pharmaceutical study Kalka weight method:

• The maximum quantity of Ksheera bala taila was obtained in the Mrudu paka

(74%) and minimum quantity in the Khara paka (63.6%).

Discussion


o There was moisture content in kalka of Mrudu paka which was

replaced by the taila in the Madhya paka, and due to adherence of taila

to vessel there was more loss of taila in Madhya paka compared to

Mrudu paka.

o There was loss of taila from Madhya to Khara paka probably because

of absorption of taila when it is heated further and due to adherence of

taila to vessel.

• The maximum weight of kalka was obtained in Khara paka and was least in

Mrudu paka. The weight gain in kalka was due to addition of taila to it in the

successive paka.

• Duration of paka was maximum for the Khara paka (61 hours) and least was

for Mrudu paka (54 hours).

The stages of paka were in serial order of Mrudu paka, Madhya paka and

lastly Khara paka, hence successively the time duration was also increased in

further paka. The marked variation in the duration between paka was because

of maintaining paka in manda agni and maintenance of degree of temperature

between 60oC to 80o

C throughout the process.

Churna weight method:

• There was proportionate variation in the gain of taila, quantity of kalka

obtained, and duration of taila paka in churna weight method.

• The loss of taila in churna weight method was too much compared to kalka

weight method which was due to the more quantity of kalka taken. The kalka

or drug absorbed the taila during paka which was evident by the weight of

kalka (or residue).

• The duration of paka was less in churna weight method.

DISCUSSION ON ANALYTICAL STUDY • ORGANOLEPTIC CHARACTERISTICS:

The following features were observed in both Kalka weight and Churna weight

methods.

The colour of the taila was brown due to

Discussion


o the addition of Bala moola kalka the colour of which was also

brown on grinding,

o Ksheera which get converted into ghrita at end of taila paka added

more colour to taila, and

o due to the agni samskara.

The light brown colour in Mrudu paka was due to incomplete hydrolysis of

taila. The brown colour in Madhya paka was on complete hydrolysis of

taila and dark brown in Khara paka stage.

The odour of the taila was due to addition of Bala kalka and Ksheera. It

was aromatic in Madhya paka which was less in both Mrudu and Khara

paka.

The consistency of Ksheera bala taila was more viscous compared to raw

tila taila sample because of ghrita presence in the former, the ghrita which

gets solidified at room temperature makes the viscosity of the prepared

taila more thicker.

Taste of all samples was bitter and sweet which was due to addition of

Bala moola and Ksheera.

• ACID VALUE:

The acid value indicates the presence of free fatty acids in the oil sample.

The free fatty acids are responsible for the rancidification of oil. Higher the fatty acids

content of oils makes it faster rancid.

In the above three paka of Ksheera bala taila, there was more fatty acids in the Mrudu

paka compared to Madhya and Khara paka.

It implies Mrudu paka is more susceptible for rancidification than other paka.

Acid value was more in all the three pakas in Churna weight method compared to

respective paka of Kalka weight method.

• VISCOSITY:

Viscosity is resistance of a liquid to flow.

The higher value indicates the more the solutes or the concentration of that liquid.

Viscosity is increased from Mrudu paka to Madhya paka and was maximum in Khara

paka.

Discussion


As the extractible constituents in the oil are more in Khara than the other paka, which

may be because of longer time required for its preparation.

Viscosity of Ksheera bala taila sample was more in all the three pakas Churna weight

method compared to respective paka of Kalka weight method, due to the more

quantity of churna used in former method.

• IODINE VALUE:

The iodine value indicates the degree of unsaturation, which inturn denotes the

rancidification of oils.

Iodine value decreased from Mrudu paka to Khara paka. The lesser the value shows

the degree of unsaturation. The lesser unsaturation or in other words more saturation

took place in Khara paka compared to other paka, which signifies the more

extractable constituents present in it.

It also signifies the susceptible nature of Mrudu paka to undergo rancid than the

Khara paka greater the unsaturation leads to faster rancid.

Iodine value of Ksheera bala taila sample was more in all the three pakas Churna

weight method compared to respective paka of Kalka weight method.

• PEROXIDE VALUE:

The peroxide value indicates the degree of rancidification of oils. The increase value

shows that the oil is turned rancid or spoiled.

Peroxide value is high for the Mrudu paka of Ksheera bala taila sample and least for

Khara paka sample.

As the normal peroxide value ranges in any oil is below 10 that is within the

permissible limits of unrancidification. Neither of any of the sample or paka crossed

the limit. So neither of samples got rancid.

But more peroxide value of Mrudu paka signifies its higher tendency for

rancidification than the other paka.

Peroxide value of Ksheera bala taila sample was more in all the three paka Churna

weight method compared to respective paka Kalka weight method.

Discussion


• SPECIFIC GRAVITY:

The specific gravity indicates the presence of solutes (soluble or insoluble) content in

a solvent.

Here solvent is oil and the solutes refer to the extracted active principles from the

Bala drug (kalka) and Ksheera (milk).

The value increased in Khara paka compared to other paka, as the physical constituent

or any solutes increases the specific gravity.

When the sovent i.e. the oil is subjected to heating process, the longer the contact

time, the more extraction of solute occurs into the sovent.

The maximum time taken for the preparation of kheera bala taila was for the Khara

paka and minimum time taken was for the Mrudu paka. So the more extraction was in

Khara paka than other two paka.

Specific gravity of Ksheera bala taila sample was more in all the three paka of Churna

weight method compared to the respective paka of Kalka weight method.

• SAPONIFICATION VALUE:

The saponification value indicates the average molecular weight/chain length of all

fatty acids present.

The longer chain fatty acids have a low saponification value and the shorter chain

fatty acids have a high saponification value. Shorter chain fatty acids have faster rate

of absorption than longer chain fatty acids.

Mrudu paka has got less saponification value and Khara paka has highest

saponification value.

Khara paka is indicated for the external purposes, the short chain fatty acids are found

maximum in this paka which will have faster rate of absorption through the skin. As

the bioavailabity of a drug is least through the skin, a faster absorption of same will

increase its bioavailability.

Saponification value of Ksheera bala taila was more in all the three paka of Churna

weight method compared to the respective paka of Kalka weight method.

Discussion


• ASH VALUE:

The ash value indicates the percentage of inorganic content of the sample.

Ash vale of kalka:

Ash value of kalka was not significantly varied between the samples of all paka. The

increased loss of oil in the further paka of kalka did not made much difference in the

ash value as oil was organic in nature which burns on ignition during the test.

Ash value of taila also was not significantly varied between the samples of all paka.

Ash value of Ksheera bala taila and the kalka were more in all the three paka of

Churna weight method compared to the respective paka of Kalka weight method.

• DENSITY:

Density indicates weight of a given substance per volume of that substance.

The density increased from Mrudu paka to Madhya paka and it was maxium in Khara

paka in both churna weight and kalka weight methods.

The increase in density signifies addition of taila weight to the kalka in successive

paka from Mrudu, Madhya and Khara paka. It shows the loss of taila in those

respective paka.

Density of Kalka was more in all the three paka of Churna weight method compared

to the respective paka of Kalka weight method, which was due to loss of taila in the

kalka.

• LOSS ON DRYING:

The loss on drying signifies the moisture content of the substance.

There was more moisture content in Mrudu paka of kalka compared to other two

paka. The Mrudu paka kalka contains little moisture as mentioned in the classics as

well as observed through the agni pariksha during the end of paka. There was least

moisture content in both Madhya and Khara paka.

There was no difference in the moisture content of taila sample in both churna weight

and kalka weight methods.

• REFRACTIVE INDEX:

The increase in refractive index value indicates the factors which are responsible for

the refraction of light through oil sample.

Discussion


Refractive index value was more in Madhya paka compared to other paka in churna

weight and kalka weight methods.

The factors which are responsible for having high refractive index in the Madhya

paka may be:

More or maximum quantity of the active constituents present in it.

The colour or phyto constituents which are translucent or opaque to light rays.

There was no marked difference in the refractive indices of taila sample of churna

weight compared kalka weight method.

• UNSAPONIFIABLE MATTER:

The unsaponifiable matter indicates the non-fatty matter or the substance devoid of

fats or oils.

The unsaponified matter decreased from Mrudu, Madhya and Khara paka

successively.

The unsaponified matter containing any volatile principles may be lost on continued

heating process in the successive paka, hence Mrudu paka was having maximum

value and Khara paka was having least value.

Unsaponifiable matter of Kalka was more in all the three paka of Churna weight

method compared to the respective paka of Kalka weight method.

• RANCIDITY:

The rancidity value indicates the spoilage of oil or any drug sample.

In kalka weight method of paka, neither any one of the paka namely Mrudu, Madhya

or Khara paka sample did undergo rancid.

In churna weight method of paka, Mrudu paka shows the indications of early rancidity

of Ksheera bala taila which has slightly oxidized. The Madhya paka and Khara paka

did not undergo rancid.

• HIG PERFORMANCE THIN LAYER CHROMATOGRAPHY

(H.P.T.L.C.)

The densitometric scan shows maximum of 6 spots in Madhya paka, maximum of 4

spots in Khara paka, and maximum of 4 spots in Mrudu paka of Ksheera bala taila

which corresponds to the retardation factor (Rf) (in the peak table at different UV) of

the Bala extract.

Discussion


The maximum number of spots found which corresponds with the Bala extract is

found with Madhya paka of K.B.T. and found lesser in Khara paka and was least in

Mrudu paka. The greater the number of spots indicates the maximum quantity of

active ingredient extracted in that respective paka which is present in Madhya paka.

Also the maximum area of spot in the Figures from no. 2 to no.13 at different UV

scan detection indicates the quantity of extracted material in that paka. The maximum

area was found in Madhya paka.

The retardation factor indicates the active principle extracted from the Bala drug in

the unchanged form which was found maximum in Madhya paka.

From the above observation it can be inferred that the paka of Ksheera bala taila with

maximum number of spots and also the maximum area of spots can be considered as

of more therapeutic value than of any other paka comparatively.

A continuous heating pattern and maintained temperature provides maximum and

unchanged form of drug into the taila which is supposed to be the active principle of

drug and will be responsible for the highest therapeutic value.

The densitometric scan of Ksheera bala taila shows more number of spots in all the

three paka of Kalka weight method compared to the respective paka of Churna weight

method.

CONCLUSION

Conclusion


CONCLUSION

• Among all the sneha dravyas only ghrita and taila are used as the base in most

of the preparation of sneha kalpana.

• The name of yoga, Ksheera bala taila was first mentioned in Sahasra yoga. In

the samhita it is found in the name of Bala taila with the similar ingredients.

• It is used in the treatment of vataja vyadhi. It is given in all the routes of

administration i.e. nasya, pana, basti, karna purana and abhyanga.

• Ksheera, Bala moola kalka and taila are the ingredients of the yoga. Go

ksheera (Cow’s milk) and Tila taila are used in this study according to the

anukta paribhasha.

• Bala (moola) drug taken for the study was Sida acuta, botanical source. It was

local available source.

• Ksheera bala taila is sthali paka or agni tapa method of sneha paaka.

• The process involves extraction of lipid soluble substances into the taila from

ksheera and kalka.

• Temperature was maintained between 60 to 80o

• The procedure took more than 2 days for its completion.

C.

• All the three paaka lakshanas of taila namely mrudu, madhyama and khara

paaka were assessed with characteristic differences and other paaka like ama

and dagdha paaka were not done as they are considered to be therapeutically

unfit.

• Kalka weight method of sneha paaka according to the deepika teeka of

sharangdhara samhita yielded maximum output of taila. Churna weight

method yielded maximum quantity of unsaponifiable matter.

• The quantity of loss of taila was more in Churna method and duration of paaka

was more for Kalka method of paaka.

• HPTLC study and refractive index of Ksheera bala taila showed the maximum

spots of unchanged form of drug into the Madhyama paaka suggesting the

maximum therapeutic value.

• Saponification value shows the presence of long, medium and short chain fatty

acids in Mrudu, Madhyama and Khara paaka respectively suggesting its

therapeutic utility in different routes of administration.

Conclusion


• The soumya guna of taila could not be analysed by the modern analytical

parameters which could be assessed by experimental or clinical studies.

LIMITATIONS OF THE STUDY: • Murchana process was not done.

• Avartana of ksheera bala taila was not done.

SCOPE FOR FURTHER STUDY: • Ksheera bala taila paaka assessment after the murchana of taila.

• Experimental and Clinical studies are required to establish the hypothesis.

SUMMARY

Summary


Summary The present dissertation entitled “Pharmaceutico-analytical study of trividha sneha

paka w.s.r. to ksheera bala taila” consists of topics discussed under the following

headings.

Introduction:

It includes brief description which gives idea about the subject of Bhaishajya kalpana,

concept of Sneha kalpana, preparation of Ksheera bala taila and its utility.

Objectives:

It deals with the objectives, relevance and plan of study.

Review of literature:

This section includes two parts. They are (1) Historical review (2) Drug review.

Historical review: Detail explanation of Sneha kalpana and Ksheera bala taila.

Drug review: In this study explanation, synonyms, utility and its modern description

of the drugs used are described.

Methodology:

It contains pharmaceutical and analytical study.

Pharmaceutical study: Here the preparation of formulation Ksheera bala taila was

dealt by 2 different methods and the results were recorded.

Analytical study: The parameters employed for the assessment of the finished product

are explained. It consists of organoleptic characters, physico-chemical parameters and

chromatogram.

Discussion:

Logical and some hypothetical explanation are dealt on the study under the title of

discussion.

Conclusion:

The whole study was dealt briefly in this section.

Summary


Summary:

The summary of the divisions has been interpreted in brief.

Bibliography:

The references of all the statements in this study are interpreted in order.

BIBLIOGRAPHY

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