physicochemical screening of godanti bhasma : an...

Journal of Pharmacy Research Vol.11 Issue 7 July 2017

Rohit Thakkar et al / Journal of Pharmacy Research 2017,11(7),887-894

887-894

Research Article

ISSN: 0974-6943

Available online throughhttp://jprsolutions.info

Physicochemical screening of Godanti Bhasma : An effort to Pharmaceutical Standardisation

Rohit Thakkar, Dileep Singh Baghel*, Saurabh Singh

School of Pharmaceutical Sciences, Lovely Professional University, Jalandhar, Punjab, India

Received on:14-05-2017; Revised on: 24-06-2017; Accepted on: 08-07-2017

ABSTRACT

Rasashastra is branch part of Ayurveda that deals with the purification and formulation of herbo-mineral compounds. Bhasmas cover one

of the major part of Rasashastra which are prepared through calcination of metal/mineral further it is treated with Swarasa (Self-expressed

juice) or kwath (Decoction) and exposed for certain agnipraman (Quantum of heat) know as Puta; the traditional procedure followed for

the manufacturing of Bhasmas has so many hurdles such as difficulty in controlling temperature, excess human effort, consumption of

large quantity of fuel, space, time etc. So in the present work the contemporary method was used with reference to the conventional

method for the preparation of Godanti Bhasma and an effort has been done for the pharmaceutical standardization of the Godanti Bhasma

prepared by contemporary and conventional method.

KEY WORDS: Bhasma, Puta, Rasashastra, Godanti

*Corresponding author

Dileep Singh Baghel

School of Pharmaceutical Sciences,

Lovely Professional University,

Punjab - 144411, India

1. INTRODUCTION

Rasashastra, an integral part of Ayurveda science which deals with

the drugs of mineral origin, and details theirvarieties, characteristics,

processing techniques, properties, therapeuticuses, possibilities of

developing adverse effects and theirmanagement, etc. in a

comprehensive way.[1-5] Godanti (Gypsum-CaSO4 7H

2O) is well known

therapeutic rasadravya and it is commonly used in the form of

bhasma. It has been formed naturally either by the evaporation of

enclosed or partly enclosed basin of sea water or by the chemical

action of sulphuric acid, produced by the weathering of pyrites on

limestone, present in clays.[6-9] Till 20th century, description of

Godanti(named due to resemblance from cow teeth) was not available

in Ayurvedic classics, Shri Sadananda Sharma was first who

described its acceptable qualities and given Shodhana and Marana

process, Bhasma pariksha (Quality check parameters) in Rasa

Ttarangini. The present work is hypothesize to prepare the Godanti

Bhasma by conventional method which involves shodhana, marana

and agni samskar (Puta method) and contemporary method were

agni samskar was carried out in muffle furnace method and puffing

method. Afterward bhasma prepared by mentioned method compare

on the basis of Physicochemical parameters, Infrared spectroscopy

was done for identification of functional group.

2. MATERIAL AND METHOD:

2.1. Procurement of raw material:

Ghritkumari(Aloevera) were collected from the herbal garden of the

Lovely Professional University.Nimbu and Godanti was purchased

from the local market of Jalandhar. The plant samples was identified

and authenticated by Dr.Satiwinderjeet Kaur, Head, Department of

Botanical and Environmental Sciences, Guru Nanak Dev University

Amritsar, Punjab with reference number 1456, dated 08.01.2016 and

Godanti was identified and authenticated by chemist in-charge,

Herbal Health Research Consortium, Amritsar under reference number

01/2016/MIS/005 dated 10/02/2016.

2.2 Pharmaceutical processing:

2.2.1 Shodhan of Godanti[1]:

Small pieces of Godanti were prepared and hanged into a vessel

named as dolayantracontaining Nimbu swarasa (lemon juice) with

the help of iron/wood rod. Then it was boiled (Swedana process) for

one and half hour and after that put off from heating device for

swangsheetikaran (self-cooling). Pieces were separated from cloth,

washed properly with the help of water and allowed to air dry

completely.

2.2.2 Maran (Preparation of Godantibhasma)[1]:

2.2.2.1 Classical method:Purified Godanti were triturated with Ghritkumari swarasa for three



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days (Six hours in a day). After subhavitlakshan, Chakrikas (pellets)

were prepared, shade dried and kept in between two Sharaws (earthen

saucer), sealed with the help of clay dipped cloth and kept it for

drying. Then subjected for Gajaputaagni and after cooling the

Shoraws, Chakrikas (Pellets) was separated and triturated with

Ghritkumari iswarasa for three days. Pellets were formed again kept

in Gajaputa for heating. After repeating same procedure for 2nd

time, Godanti bhasma was prepared.

2.2.2.2 Muffle furnace method:

Entire procedure adopted was same as classical method, but here

Samputawas subjected to heat in electric muffle furnace, the

temperature was allowed to rise up to 6500C and then it was

maintained for 4.5 hrs.Thereafter the furnace was switched off and

allowed for self-cooling. Next day sample were the separated and

triturated with Ghritkumariswarasa for three days. Pellets were

formed again kept in muffle furnace for heating. After repeating same

procedure for 2nd time, Godantibhasma was prepared.

2.2.2.3 Puffing method:

Entire procedure adopted was same as classical method, but here

prepared pellets was kept in iron vessel and subjected to tivragni for

4.5 hrs. Thereafter the gas bhatti was switched off and allowed for

self-cooling. Next day sample were the separated and triturated with

Ghritkumari swarasa for three days. Pellets were formed again kept

in gas bhatti for heating. After repeating same procedure for 2nd time,

Godanti bhasma was prepared.

Classical method Contemporary method

Puta method (C.M) Muffle furnace method (M.F.) Puffing method (P.M.)Sr. No. Parameters C.M 1 C.M 2 C.M 3 M.F 1 M.F 2 M.F 3 P.M 1 P.M 2 P.M 3

1 Colour Creamish Creamish Creamish Creamish Creamish Creamish Creamish Creamish Creamishwhite white white white white White white white white

2 Odour Odourless Odourless Odourless Odourless Odourless Odourless Odourless Odourless Odourless3 Touch Smooth Smooth Smooth Smooth Smooth Smooth Smooth Smooth Smooth4 Taste Tasteless Tasteless Tasteless Tasteless Tasteless Tasteless Tasteless Tasteless Tasteless

2.3. Characterization of formulation:

Determination of organoleptic characteristics such as colour, odour,

taste and touch of prepared formulations was carried out shown in

[Table 1]. All the Ayurvedicbhasmapariksha and physicochemical

parameters of prepared formulations was carried out and results of

the experiment are shown in Table 3 and 4.[10-19]

2.4. Infrared Spectroscopy (Shimadzu)

Infrared Spectroscopy was performed and observed major peaks are

in the same range which confirm the presence of calcium sulphate

but the liquid mediums used were not differentiated by the IR, may

be due to the evaporation of added liquid mediums during lavigation

and heat treatment process Table 5 and spectra of IR spectroscopy

was shown in Fig 1 to Fig 9.[20]

2.5. Determination of physical characteristics of Godanti bhasma

powder [21-24]

Physical characteristics like bulk density, tapped density, Carr’s

compressibility index, Hausner ratio and angle of repose for the

prepared GodabtiBhasma powderwas carried out and results of the

experiment are asserted in Table 6.

2.6. Qualitative test for calcium, carbonate and sulphate Table 7[6]

2.6.1. Test for calcium: Take a sample solution in a test tube and

treated with ammonium oxalate solution. A white coloured precipitate

was obtained which is soluble in Hcl and insoluble in acetic acid

which indicates the presence of calcium.

Table 1 : Organoleptic characters of prepared Godanti Bhasma

Table 2: Observation of GodantiBhasma weight after heating Treatment

Classical method Contemporary method

Puta method (C.M) Muffle furnace Puffing method (P.M.) method (M.F.)

Sr. No. Weight (gm) C.M 1 C.M 2 C.M 3 M.F 1 M.F 2 M.F 3 P.M 1 P.M 2 P.M 3

1 Weight before 1st heating 83.2 83.2 83.2 83.2 83.2 83.2 83.2 83.2 83.22 Weight after 1st heating 56.2 62.7 66.5 6 5 6 5 6 5 67.8 68.2 66.43 Weight loss 2 7 20.7 16.7 18.2 18.2 18.2 2 5 20.5 16.7Me an 21.4 18.3 20.74 Weight before 2nd heating treatment 52.3 54.7 67.1 7 0 66.6 66.3 67.1 62.4 69.95 Weight after 2nd heating treatment 50.7 51.7 63.7 59.3 59.3 61.6 61.7 59.1 64.86 Weight loss 1.6 2.9 3.4 10.7 7.3 4.7 5.4 3.3 5.1Me an 2.6 7.5 4.6Total weight loss after2 heat treatment (Mean) 2 4 25.8 25.3



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Table 3: Ayurvedic parameters for Godanti Bhasma pariksha

Classical Method Contemporary method

Sr. Puta method (C.M) Muffle furnace method (M.F.) Puffing method (P.M.)No. Parameter C.M.1 C.M.2 C.M.3 M.F.1 M.F.2 M.F.3 P.F.1 P.F.2 P.F.3

1 Rekhapurnatva +ve +ve +ve +ve +ve +ve +ve +ve +ve2 Nirdhoomatva +ve +ve +ve +ve +ve +ve +ve +ve +ve3 Sukshvatavam +ve +ve +ve +ve +ve +ve +ve +ve +ve4 Varan +ve +ve +ve +ve +ve +ve +ve +ve +ve5 Gatarasatva +ve +ve +ve +ve +ve +ve +ve +ve +ve6 Avami +ve +ve +ve +ve +ve +ve +ve +ve +ve7 Akashrasatava +ve +ve +ve +ve +ve +ve +ve +ve +ve

Table 4 : Physicochemical Parameters


Sr. Puta method (C.M) Muffle furnace Puffing method (P.M.)No. Parameter method (M.F.)

C.M.1 C.M.2 C.M.3 M.F.1 M.F.2 M.F.3 P.F.1 P.F.2 P.F.3

1 L.O.D(W/W) 0.6 0.2 0.8 1.6 1.2 1.8 0.6 1 1.22 T.A. (W/W) 92.2 90.6 91.2 88.6 90.3 89.2 87.3 90.8 91.23 A.I.A.(W/W) 90.6 88.2 87.6 85.5 87.3 86.3 85.3 86.3 87.64 A.S.E.(W/V) 0 0.8 0 2.4 3.2 2.4 1.6 0 05 W.S.E.(W/V) 2.4 2.4 3.2 11.2 1 2 8.8 7.2 6.4 6.46 pH (10 % Solution in water) 12.52 12.5 12.52 12.43 12.45 12.47 12.49 12.47 12.456 Acid Neutralization value 1 8 18.1 18.4 17.5 17.8 17.7 18.1 18.4 18.2

(0.5 N NaOH to neutralize 1gmof GodantiBhasma.)

7 Complexometric titration 0.3 0.4 0.7 0.7 0.7 0.4 0.4 0.4 0.3

Table 5 : Infrared spectroscopy (Major peak)


Sr. Puta method (C.M) Muffle furnace method (M.F.) Puffing method (P.M.)No. Parameter C.M.1 C.M.2 C.M.3 M.F.1 M.F.2 M.F.3 P.F.1 P.F.2 P.F.3

1 Infrared spectroscopy 1155.4 1155.4 1155.4 1159.2 1157.3 1157.3 1111.8 1122.8 1116.1

Table 6 :Physical characteristics of prepared Godanti Bhasma powder

Sr. Classical method Contemporary methodNo. Parameters Puta method (C.M) Muffle furnace method (M.F.) Puffing method (P.M.)

C.M.1 C.M.2 C.M.3 M.F.1 M.F.2 M.F.3 P.F.1 P.F.2 P.F.3

1 Bulk density 0.8 0.8 0.9 0.5 0.5 0.7 0.6 0.5 0.52 Tapped density 1.3 1.4 1.4 1.05 1 1.7 1.25 1 0.93 Compressibility index 0.5 0.6 0.5 0.5 0.5 0.9 0.6 0.5 0.44 Hausner ratio 1.6 1.17 1.15 2.1 2.1 2.2 1.17 1.17 1.165 Angle of repose 35.5 4 3 46.2 2 3 29.7 3 2 31.5 31.4 3 2

Table 7 : Qualitative Test for prepared Godanti Bhasma

Sr.No Qualitative test Observation R e sul t

1 Calcium White ppt. appears Positive

2 Carbonate No effervescence Negative

3 Sulphate White ppt.appears Positive

2.6.2. Test for carbonate: Take a small amount of sample and treated

with dil. HCL. An effervescence produced due to release of carbon

dioxide and due to this white precipitates forms in calcium hydroxide

solution, this shown the presence of carbonate in it.

2.6.3 Test for sulphate: 0.5g of sample is taken in a test tube. 10-15mlof Dil.HCL added and boil and 10% of barium chloride solution isadded drop wise. White precipitate of barium sulphate is observed.

3. RESULT AND DISCUSSION

Godanti bhasma prepared by contemporary and conventional

method was not differs in colour. The colour of the prepared Godanti

Bhasma was creamish white, it may be due to equal heat distribution.

Odour and touch remains same as in contemporary and conventional

method [Table 1]. Weight loss during manufacturing of Godanti

Bhasma was observed maximum when it prepared by classical method



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Fig. no. 1 IR GodantiBhasma (C.M.1)

Fig. no. 2 IR GodantiBhasma (C.M. 2)

Fig. no. 3 IR GodantiBhasma (C.M. 3)



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Fig. no.4 IR GodantiBhasma(M.F. 1)

Fig. no. 5 IR GodantiBhasma (M.F. 2)

Fig. no.6 IR GodantiBhasma (M.F. 3)



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Fig. no.7 IR GodantiBhasma (P. M 1)





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after first heat treatment (Puta) and it is minimum in muffle furnace

method. After second heat treatment (Puta) weight loss of prepared

GodantiBhasma was observed minimum in classical method and

maximum in muffle furnace method. Total weight loss after 2 heat

treatment (Mean) was observed nearly to same which shows uniform

heating treatment in contemporary and conventional method

[Table 2]. Prepared Godantibhasma was evaluated on Ayurvedic

parameters mentioned for bhasmapariksha and the prepared bhasma

was pass the test [Table 3]. Loss on drying of was observed minimum

in bhasma prepared by classical method and maximum in with muffle

furnace method as compare to classical method and puffing method.

Total ash value is observed maximum in bhasma prepared by classical

method and is minimum in bhasma prepared by puffing method as

compare to classical method and muffle furnace method. Acid

insoluble ash value is observed maximum in bhasma prepared by

classical method is minimum in bhasma prepared by puffing method

as compare to classical method and muffle furnace method. Alcohol

soluble extractive value is observed maximum in bhasma prepared

by classical method in conventional method both the values are

nearly the same. Water soluble extractive value is observed minimum

in bhasma prepared by classical method and is maximum in bhasma

prepared by muffle furnace method as compare to classical method

and puffing method [Table 4]. Infrared spectroscopy was carried out

for the bhasma samples prepared from contemporary and

conventional method using KBr pellet method. The IR spectra for all

the samples states that the major vibration frequency peaks of all the

samples are matching as they lie nearly within the same frequency

range [Table 5]. Bulk density was observed minimum in bhasma

prepared by puffing method and maximum in classical method. Tapped

density is observed minimum in puffing method and maximum in

classical method. Compressibility index value is observed minimum

in puffing method and maximum in Muffle furnace method. Hausner

ratio value is observed minimum in classical method and maximum in

Muffle furnace method. Angle of repose value is observed maximum

in classical method and minimum in Muffle furnace method.

[Table 6]. Qualitative test for presence of calcium ions was observed

positive, carbonate test was observed negative and sulphate test

was observed positive for all the prepared samples of Godanti

bhasma prepared by contemporary and conventional method.

[Table 7]. Godantibhasma contains 42.30 % Calcium (Ca) as calcium

oxide (CaO) when analysed by gravimetric method.

4. CONCLUSION

Traditional method for the preparation of bhasma had many hurdles

like difficulty in arranging the cow dung cakes which is used as fuel,

space for procurement of fuel material, expensive labour cost, time

consuming, climatic factors, difficulty in maintaining size, shape and

weight of used fuel material. So in the present work contemporary

and conventional method was used for the preparation of Godanti

Bhasma. Shodhan (purification), Bhawna (wet trituration) and

Chakrikanirman (palletisation) process adopted for the preparation

was same for all the prepared samples of Godanti Bhasma but input

way of Agni Samsakar (Quantum of heat) was different.After the

preparation of Godanti Bhasma by contemporaryand conventional

method the Ayurvedic and modern parameters were carried out for

testing the quality of prepared Godanti Bhasma. The GodantiBhasma

prepared by using different Agni Sanskar have shown slightly

variations in terms of physicochemical parameters but not significant

variation was reported during the study. Thus based on Ayurvedic

concept and modern instrumental techniques it is concluded that we

can use both contemporary and conventional method for the

preparation of Godanti Bhasma.

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