BHAISHAJYA KALPANA

EVALUATION OF ANTI FUNGAL ACTIVITY OF

YASHTIMADHUKA TAILA PREPARED WITH DIFFERENT

CONTENTS

By

Dr. VINYASA T.E

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. GOVINDA SHARMA K, MD (Ayu)

Associate Professor,

Department of Rasashastra and Bhaishajya Kalpana

Co-guide

Dr. RAVISHANKAR B, M.Sc, Ph.D

Director,

S.D.M Research centre for Ayurveda and Allied science, Udupi

DEPARTMENT OF RASASHASTRA AND

BHAISHAJYA KALPANA

S.D.M. COLLEGE OF AYURVEDA & HOSPITAL, HASSAN 2014

DEPARTMENT OF RASASHASTRA & BHAISHAJYA KALPANA

SHRI DHARMASTHALA MANJUNATHESHWARA COLLEGE OF

AYURVEDA & HOSPITAL, HASSAN

Affiliated to


BANGALORE

DECLARATION BY THE CANDIDATE

I hereby declare that this dissertation /thesis entitled “Evaluation of Anti fungal

activity of Yashtimadhuka taila prepared with different contents” is a bonafide

and genuine research work carried out under the Dr. Govinda Sharma K, MD (Ayu) ,

Associate Professor, Department of Rasashastra & Bhaishajya Kalpana.

Date:

Place: Dr. Vinyasa T.E

DEPARTMENT OF RASASHASTRA & BHAISHAJYA KALPANA



Affiliated to


BANGALORE

CERTIFICATE BY THE GUIDE & CO-GUIDE

This is to certify that the dissertation entitled “Evaluation of Anti fungal activity of

Yashtimadhuka taila prepared with different contents” is a bonafide research

work done by Vinyasa T.E in partial fulfillment of the requirement for the degree of

Ayurveda Vachaspathi - Doctor of Medicine (AYU) In Bhaishajya Kalpana.

Under our guidance.

Guide Co Guide

Dr. Govinda Sharma K Dr. Ravishankar B

Associate Professor Director

Dept. of Rasashastra & Bhaishajya Kalpana S.D.M centre for Research in

SDM College of Ayurveda, Hassan Ayurveda and Allied science, Udupi

Date: Date:

Place: Place:

DEPARTMENT OF RASASHASTRA & BHAISHJYA KALPANA



Affiliated to


BANGALORE

ENDORSEMENT BY THE HOD AND HEAD OF THE INSTITUTION

This is to certify that the dissertation entitled “Evaluation of Anti fungal activity of

Yashtimadhuka taila prepared with different contents” is a bonafide research

work done by Vinyasa T.E under the guidance of Dr. Govinda Sharma, MD (Ayu),

Associate Professor , Department of Rasashastra & Bhaishajya Kalpana.

Dr. Basavaraj Y Ganti, M.D. (AYU) Dr. Prasanna N Rao, M.S. (AYU),Ph.D

Associate Professor & Head. SDM College of Ayurveda,

Dept. of Rasashastra & Bhaishajya Kalpana Hassan

SDM College of Ayurveda, Hassan

Date: Date:

Place: Place:

COPYRIGHT

I hereby declare that the Rajiv Gandhi University of Health Sciences, Karnataka shall

have the right to preserve, use and disseminate this dissertation / thesis in print or

electronic format for academic / research purpose.

Date:

Place: Dr. Vinyasa T.E

© Rajiv Gandhi University of Health Sciences, Karnataka

ACKNOWLEDGEMENT

At this moment of successful completion of my work, I bow on the feet of Lord

almighty who gave me enough strength, courage, energy and patience.

Words can only express the thought but never feelings. It is beyond the reach of my

language to oblige the caring of my beloved husband Mr.Sachin C.S my father

Mr.Eranna and my mother Mrs.Vinoda and my in-laws , who has been raising my

spirits constantly, always provided me a strong moral support and has stayed besides

me during my ups and down.

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 express my sincere gratitude to Prof. Dr. Prasanna N. Rao. Principal, for his

continuous support and encouragement.

I express my sincere gratitude towards affectionate Prof. Dr.Gurdip Singh.

Director, P.G. Studies for his constant support , timely guidance and valuable

suggestions to get this work done successfully.

I am thankful to Dr. Ravishankar. B, my co-guide, Director of the S.D.M Research

centre, Dr. Mallika K J, Dean Academics and Dr. Girish K J, Professor, Dept. of

Kayachikitsa for their valuable support.

I sincerely express my deep sense of gratitude to my guide Dr. Govinda Sharma.k

M.D. (Ayu), Associate Professor of Rasashastra and Bhaishajya kalpana Department,

for his valuable guidance, keen observation ,harmonious help, constant

encouragement, and confidence throughout the course of my dissertation submission.

It gives me immense pleasure to express gratitude with due respect to Dr. Basavaraj

.Y.Ganti H.O.D., Department of Rasashastra and Bhaishajya kalpana. He endowed

me with his knowledge and practical experiences throughout my curriculum.

I am grateful and deeply indebted to Faculty of Department of Rasashastra and

Bhaishajya Kalpana, Dr. Vinay R. Kadibagil, Dr. Gazala Hussain and Dr. Reshma

Saokar for their guidance, cordial consultations and valuable suggestions throughout

my post graduation.

My sincere thanks to Mr. Navinchandra, Senior Reserch officer (Biochemistry) Mr.

Vishwanathan,Reserch officier(Biochemistry) Mr.Sunil kumar( senior research

officer) and Miss Shalini ,(Lab technician) , S.D.M. Centre for Research in

Ayurveda and Allied Sciences .Udupi.

I feel proud in expressing my sincere gratitude to my friends Dr Sharan, Dr Sri

Harsha , Dr Jayaprakash , Dr Madhulika Dr. Sreelal , Dr Priya and my

colleagues, Dr.Anu ,Dr. Manik, , Dr. Rohit, Dr. Rahul, Dr. Rashmi and Dr. Arun

I am extremely grateful to Mr.Suresh and Mr.Shirdar , practical laboratory,

Department of R.S. & B.K., S.D.M.C.A. Hassan, for his valuable help without which

the whole pharmaceutical part would have been difficult. Last but not the least I

Acknowledge with great pleasure to all those helped me. I seek pardon and apologize

any error which may still remain in my work.

DR.VINYASA.T.E

“EVALUATION OF ANTI FUNGAL ACTIVITY OF YASHTIMADHUKA TAILA

PREPARED WITH DIFFERENT CONTENTS”

ABSTRACT

BACKGROUND AND OBJECTIVES:

Yashtimadhuka taila is one of the taila which is indicated in Khalitya and palitya.

It can used in the form of shiro abhyanga and nasya. Chakradatta mentions contents of

Yashtimadhuka taila as Yashtimadhu, Amalaki, and ksheera , while Sharangadhara

advises Yava kshara in place of ksheera .

Hair fall is one of the most common cosmetic problem, and fungal infection of

scalp is one of the reason for this. One such fungi is Tenia capities which causes Ring

worm infection of the scalp. Hence an attempt has been made to prepare Yashtimadhuka

taila with both available references. Analysis of the same using suitable parameter was

made in the first phase and evaluation of their antifungal activity was done later.

METHODS: The methods followed can be divided like Pharmaceutical study, Analytical

study and Experimental study.

In the pharmaceutical study attempts were made to prepare

1. Yashtimadhuka taila with Yashtimadhu, Amalaki, and ksheera (sample 1)

2. Yashtimadhuka taila with Yashtimadhu, Amalaki and Kshara (sample 2)

In Analytical study different parameters mentioned for assessment of taila were carried

out. The experimental study (Antimicrobial susceptibility test) was done by using Agar

well diffusion method using Amphotericin B as a standard for each sample. The study

was done on MTCC Strain causing Tenia capities. The microorganism used for the

study are Trichophyton tonsurance and Microsporum canis.

RESULTS: Pharmaceutical study revealed that taila prepared with ksheera yielded more

than taila prepared with kshara. Analytical testing could generate preliminary standards

of Yashtimadhuka taila as per the protocol of testing. HPTLC was exposed to different

densitometric scan at different frequency. The Experimental shows that species of Tenia

capities has shown zone of inhibition at concentration of 100 and 150 µl to the

Yashtimadhu taila prepared with kshara on Microspora canis, however no results was

seen on Tricophyton tonsurans.

CONCLUSION:

1. Taila prepared by using ksheera yielded more than taila prepared with kshara .

2. Analytical data obtained have postulated new standards for future reference.

3. Yashtimadhuka taila prepared by kshara have significant antifungal activity

against the Microspora canis at concentration of 100µl and 150µl .

TABLE OF CONTENTS

SL .NUMBER TOPIC PAGE NUMBER

1 INTRODUCTION 1-6

2 REVIEW OF LITERATURE

Sneha Kalpana 7-36

Review of Disease 37-42

Drug Review 43-63

Review of organism 64-72

4 METHODOLOGY

Pharmaceutical Study 73-88

Analytical study 89-105

Experimental study 106-116

5 DISCUSSION 117-129

6 CONCLUSION 130-131

7 SUMMARY 132-133

8 BIBLIOGRAPHY 134-148

9 ANNEXURE 149

List of Tables

Table

No. Table Contents Page

No. 1 Seasonal indication of sneha 15

2 Ratio of kalka according to nature of drava dravya 17

3 Ratio of kalka according to part used 18

4 Ratio of drava dravya according to its number 19

5 Ratio of drava based on drava dravya 19

6 The preparation of kashaya on the basis of nature of raw drugs 20

7 Sneha kashaya according to various Author 21

8 Based on the quantity of drugs ratio of water used 21

9 Types of Agni 24

10 Showing the sneha paka kala with various drava dravya 29

11 Types of sneha paka according to different Scholars 30

12 Therapeutical uses of sneha paka 31

13 Observation in each stage of paka 32

14 Yashtimadhuka taila according to Chakradatta 36

15 Yashtimadhuka taila according to Sharangadhara samhita 36

16 Showing the guna and mahabhoota of ksheera 60

17 Morphological descriptions of drugs 62

18 Pharmacological Properties of drugs 63

19 Ingredients of Yashtimadhuka taila 74

20 Day 1 – Time and Temperature – Yashtimadhuka taila 77

21 Day 2 – Time and Temperature – Yashtimadhuka taila 77

22 Day 3– Time and Temperature – Yashtimadhuka taila 78

23 Day 4- Time and Temperature – Yashtimadhuka taila 78

24 Physical parameters Yashtimadhuka taila prepared 79

25 Ingredients of yashtimadhuka taila 80

26 Day 1-Time and Temperature- Yashtimadhuka taila 82

27 Day 2- Time and Temperature- Yashtimadhuka taila 83

28 Day 3 - Time and Temperature- Yashtimadhuka taila 84

29 Physical parameters Yashtimadhuka taila prepared 85

30 Results of pharmaceutical study 86

31 Results of organoleptic study shown 99

32 Results physical and physico chemical parameter are given below 99

33 Rf values of TLC 101

34 HPTLC densitometric scan at 254 nm 104

35 HPTLC Densitometric scan at 366 nm 105

36 In vitro antifungal activity test for oil Sample 1 and sample 2 against

Trichophyton tonsurans and microsporum canis.

115

LIST OF FIGURES

Figures

No.

Figure Contents Page

No.

1 Pharmaceutical process of Yashtimadhuka taila with ksheera 87

2 Pharmaceutical process of Yashtimadhuka taila with ksheera 88

3 TLC photodoccumentation of Yashtimadhuka taila 1 & 2 100

4 HPTLC Densitometric scan at 254 nm 102

5 Figure5:HPTLC Densitometric scan at 366 nm 103

6 Display of all tracks 104

7 In vitro study of Yashtimadhuka taila against Tenia capitis 114

8 Tricophyton tonsurans zone of inhibition of sample1 and

sample2

116

9 Microsporum canis zone of inhibition of sample1 and

sample2

116

Introduction…..

“Evaluation of antifungal activity of Yashtimadhuka taila prepared with different contents” 1

INTRODUCTION

Ayurveda is an upaveda of Atharvaveda which is an ancient literature and a life

science .It has its roots in antiquity, the depth of which could not be measured. Ayurveda

is a highly evolved system of life and health science based on the unique & original

fundamental principles.

The origin of medicine is as old as the origin of life on earth. The medicines being

important instrument for a treatment it has been placed next to the physician among the

quadruplet of the treatment1. Bheshaja is one which is ought to be known by Bhishak and

from which desired result can be achieved. The substance which removes the fear of

disease is hence called as Bhaisajya2. But to make these drugs therapeutically fit for

administration, they need to be processed. The judicial processing or the Samskaras done

to the drugs will render them fit for therapeutic administration and make them more

potent. The knowledge of conversion of a raw material in to a desirable medicine or

dosage form is known as Bhaishajya Kalpana. It includes procurement of raw drug,

processing of raw drug, preparation of a medicine and its therapeutic application. Various

other supporting factors like dose, route of administration, shelf life, palatability and

modification according to the needs of patient’s age, gender, prakruthi and season etc can

also be included under the umbrella of Bhaishajya Kalpana. In Ashtanga of Ayurveda

Bhaishajya kalpana was not mentioned as an independent branch. However no branch of

Ayurveda can exist independently without the aid of bheshaja.

The word Bhaishajya kalpana is formed of two words, bheshaja and kalpana. The

substance that helps to bring back the vitiated dosha to their normal level or that which

Introduction…..


counter act the diseased condition and brings back the body to a healthy state is known as

bheshaja. Kalpana is a method, process or a kind of modification or plan of preparation of

medicines, using either a single drug or several drugs3. Therefore Bhaishajya kalpana is

the science which deals with process of preparation of single or compound formulations.

Panchavidha kashaya kalpanas are considered as the fundamental preparations in

Ayurveda. In addition to the above, the preparations like avaleha, vati, sneha and

sandhana kalpana stands testimony to the efforts of the ancient mind to make a drug more

acceptable to the patient, to make the drug use in particular disease condition, to make the

drug easily available, to have an all season accessibility, and to provide synergistic action

of a group of drugs or single formulation.

Different dosages are introduced to get better therapeutic efficacy to increase

palatability, potency and shelf life. Amongst these sneha kalpana is in use from Vedic

period in different forms. In Ayurvedic pharmaceutics much importance was given to

sneha kalpana, because Ayurveda considers the purusha as the essence of sneha. Most of

the Ayurvedic treatments and therapeutics are aimed at maintaining kayagni responsible

for the maintenance health in humans. Sneha is considered as the best one to stimulate

kayagni. Sneha kalpana in Ayurvedic pharmaceutics it is a unique preparation and is very

popular formulation. It is so peculiar because of its property of absorbing the principles

of drug and stores it for longer periods without losing its own property.

Introduction…..


RELEVENCE OF THE STUDY

Ayurveda consists of panchavidhakashaya kalpana and various upakalpanas like

sneha kalpana, sandhana, vati, avaleha even along with rasayogas came into existence.

Sneha kalpana is well known among them. Sarpi, taila, vasa, and majja are mainly four

sneha dgravyas as described in Ayurvedic classics. Goghrita and Tila taila are considered

as the best sneha among all the jangama and sthavara sneha respectively.

Taila are preparations in which, it is boiled with prescribed kashayas and kalka of

drugs according to the formulae for specific duration of time, so that potency of herbs

will be transformed to oil media. They can be used internally as well as externally.

Yashtimadhuka taila is one of the formulations mentioned in books of Ayurveda for hair

disorders explained in Chakradatta4 and Sharangadhara Samhitha

5. In the form of Shiro

abhyanga and Nasya it is indicated in Khalitya and Palitya. However there is a slight

variation in the ingredients mentioned in the above texts. Chakradatta mention contents

of Yashtimadhuka Taila as Yashtimadhu, Amalaki and Ksheera, while Sharangadhara

advises Yava Kshara in place of Ksheera.

Hair fall is one of the most common problems faced by the younger generation,

and fungal infection of scalp is one of the reasons for this, study of pathogenic fungi has

received only scant attention in comparison with other pathogens. With the control of

most bacterial infections in the developed countries, fungal infection has assumed greater

importance. As fungal infection is common for scalp and hair problem, one such

condition is Tenia capities which causes Ring worm of scalp.

Introduction…..


Hence an attempt is made to prepare Yashtimadhuka taila with both references

and analyze using suitable parameters. Both these samples were analyzed using

parameters specified for taila. In vitro assessment of its anti fungal effect was also carried

out with selected modern parameters.

AIM AND OBJECTIVES

Aim: Evaluation of Antifungal activity of Yashtimadhuka taila

Objective of study:

a) To prepare Yashtimadhuka taila with Yashtimadhu, Amalaki and Ksheera

b) To prepare Yashtimadhuka taila with Yashtimadhu, Amalaki and Yavakshara

c) Analytical study of both of these Yashtimadhuka taila

d) In vitro study to assess Anti fungal activity of both of these Yashtimadhuka Taila.

Previous work done:

a) Kochar Nitin –A clinical study of Madhuyasti Amalaki Siddha taila on Khalithya

as nasya . Mumbai, Mumbai University 1995.

b) Gupta Rakhu - Clinical and experimental studies of Yastmadvadi compound in

Vrana ropana. Jamnagar, Gujarat Ayurvedic University 1995.

c) Nampoodhiri - Role of madhuyastyadi taila in the management of Vatashonita.

Trivendrum, Kerala University 1981.

Introduction…..


PLAN OF STUDY

Present study is planned with the subsequent headings:

1. Review of Literature:

Literatures of both print and electronic media are collected and presented in four

headings;

a. Pharmaceutical Review: Detail descriptions of Snehakalpana are evaluated, in this

section.

b. Disease Review: Details of khalitya and palitya

c. Drug Review: All the ingredients used for the preparation of the Yashtimadhuka

taila are reviewed.

d. Review of Organism

2. Methodology

a. Pharmaceutical study- following steps are considered during the study Collection of

raw drugs

Preparation of Yashtimadhuka taila

Systematic procedures followed for the preparation of Yashtimadhuka taila has been

discussed. Observations during the preparation of Yashtimadhuka taila has

illustrated.

b. Analytical study:

The prepared two different samples of Yashtimadhuka taila analyze by the following

parameters

Introduction…..


1. Organoleptic character : Colour, Odour, Appearance, Taste, Touch

2. Physical parameter : Specific gravity, Refractive index at 25 ºC,

pH, Viscosity

3. Physico- chemical parameter : Iodine value, Saponification value,

Unsaponifiable matter, Acid matter.

4. HPTLC

c. Experimental study: In-vitro study of Yashtimadhuka taila

Literary Review….

7 “Evaluation of antifungal activity of Yashtimadhuka taila prepared with different contents”

REVIEW OF LITERATURE

HISTORICAL REVIEW

Origin of the medicine is as old as the origin of life on earth. Historical review is

meant to trace of knowledge, which was prevailing in past. Veda are the prime source of

knowledge, and main source for culture, civilization, traditional science and education.

Science of Ayurveda has also been given prime importance in Vedic literatures as a

traditional science of healing. Hence it can be said that the history of Ayurveda

formulations can be traced into Vedic period which gradually developed.

Vedic period:

Veda enlighten upon the early habits and customs of the people and also medical

science existed during that period. The history of Bhaishajya kalpana starts from the

Vedic period onwards. Swarasa, kwatha and churna are prepared with different herbs.

Hence basic foundation of oushadha nirmana was made during the Vedic period itself.

Rig-Veda puts light on knowledge of sneha kalpana. The description of many herbal

plants and qualities of tila taila, uses of taila, ghrita are mentioned. In Yajurveda and

Atharvaveda description of tila taila is available. The word “tilashcame”6 is found in

Yajurveda where tila is a dhanya which was used as a homa dravya.

Purana:

The popularization of Vedic religion and Hindu philosophy was accelerated

through the publication of a number of Purana. The compilation of purana was attributed

to Vyasa, author of Mahabharata. In Padma purana we get the references of preservation

Literary Review….


of dead body in taila droni7. In Ramayana the reference of preservation of dead body of

Dasharatha in a taila droni till the arrival of Rama8. Traditionally Indians used to preserve

many things in oil and honey.

Upanishad period:

In Brahadaranyojkopanishad the references of ghrita kalpana are available. So

from this assumption can be made, that people in this era were well versed with sneha

kalpana.

Koutilya Arthashastra:

It is the first documentary which provides the diverse aspects concerning the

social life and rules and regulation for effective governance. It is the first book to provide

information regarding the prevailing socio economic condition. The tax system was

prevailing during this period; it was collected by Shulka Adhyaksha. The book explains

that for sneha preparations one should give 1/20th

part of tax9.

Text of Buddhism:

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

Buddhist tradition. A combination of five substances such as ghee, butter, honey, oil and

jaggery were prescribed as a remedy to treat vitiated tridosha10

.In Maha vagga valuable

information regarding disease and treatment is seen. For management of shirashoola

external application of oil on the head and nasya has been advised.

Samhitha period:

Samhitha kala are considered as a golden period for sneha kalpana. In Bruhatrayee

sneha kalpana use in panchakarma has been mentioned.

Literary Review….


Charaka samhita:

Systematic and scientific descriptions of many pharmaceutical preparations are

available. Extraction of taila and taila paka including tests and standards of taila paka are

mentioned in detail11

. Sneha paka siddhi lakshana and its different uses in therapeutics

are mentioned in detail. The elaborate description of sneha yoni, sources of oil and fats,

tila taila properties, types of sneha, properties of ghrita and taila are mentioned. Ghrita

and taila kalpa are elaborated in detail12

.

Sushrutha samhitha:

It is the first book which mention about sneha kashaya. Specific terms like ghrita

varga, purana sarpi, maha ghrita, kumba ghrita, taila varga and there qualities have been

highligtened in the chapter snehopayogika adhyaya of chikitsa sthana. In this book we get

the reference of sneha mahatva, sneha bhedha, snehaopayoga, process of preparing sneha

kashayas, kalpana vidhi, sneha paka vidhi, uses of oils has been mentioned13

.

Agni Purana:

Some chapters deal with instruction given by dhanvantari to sushruta about

medicine. Detailed description of sneha paka is explained14

.

Astanga Sanghra and Astanga Hrudaya:

Both the treatises explained sneha kalpana in detail in kalpa sthana with mild

changes than the former treatises.

Kashyapa Samhita:

A detailed explanation of sneha kalpana with method of preparation is available

in this book. Its source, classification and properties are detailed15

.

Literary Review….


Haritha Samhitha:

In Prathama sthana taila and vasa varga has been mentioned along with their

properties16

. In fourth sthana, procedure of taila paka and four types of paka with their

lakshana are explained in detail. Importance of time duration for paka of ghrita and taila

as seven and fifteen day’s respectively17

has been dealt in this book.

Bhela Samhita:

Taila is mentioned for mardana and ushnodaka is mentioned as anupana for

chaturvidha sneha18

. Under Rasavimana adhyaya, taila is referred as best drug of choice

in vata roga19

Chakradatta:

It is first book in medieval era which was accepted as a hand book in Ayurveda

medicine. In jwara – chikitsa a detailed description of sneha paka is available20

.

Gada Nigraha:

The second chapter of prayoga khanda deals with the different formulation of taila

in different diseases. A detailed description of sneha and its trividha paka are explained

under the rasayana tantra.21

Sharangadhara Samhitha:

Madhyama kanda 9th

chapter deals with snehakalpana. It includes method of

preparation, different rules for preparation, paka and its lakshana of sneha kalpana. In

gudhartha deepika of sharangadhara sneha murchana has been highlighted.22

Literary Review….


Bhavaprakasha Niganthu:

In mishra prakarana while mentioning about svabhavata hita dravya, tila taila

mentioned as best among other taila. Also there is detail explanation of ghrita varga and

taila varga, in this guna . Different shelf life for ghrita and taila are mentioned.

Preparation of sneha kalpana and its different sources are enumerated in prathama

kanda23

.

Arka Prakasha:

Ravana the author of Arkaprakasha included taila kalpana under the pancha vidha

kashaya kalpana. It is said that due to samyoga with other dravyas, every drug has its arka

and taila. Even from stone one can extract arka and taila, the person who is expert in

preparation of taila and extraction of arka will achieve fame24

.

Bhaishajya Ratnavali:

Sneha kalpana was explained in jwara adhikara, which deals with sequence of

addition of different ingredients to sneha, murchana of different sneha preparation. Time

duration for paka depending upon different dravya has been specified25

.

Yoga Ratnakara:

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

taila, order of adding different drugs during preparation26

.

Literary Review….


Sahasra Yoga:

In this book reference of different formulation of taila kalpana with different

ratios, and different method of preparation. Some additional preparation have mentioned

in parishistha varga27

.

Vaidyaka Paribhasa Pradeepa:

The third chapter deals with the sneha kalpana and its method of preparation28

.

Literary review…..

“Evaluation of anti fungal activity of Yashtimadhuka taila prepared with different contents”

13

SNEHA KALPANA

The word sneha kalpana is composed of two words sneha and kalpana. The

word sneha is “snih preetau”29

and the root word sneha is snih dhatu and ghaj pratyaya30

.

Sneha dravya means fatty material or oily fraction extracted from jangama and sthavara

dravya.

The root word of kalpana sabda is “krupa samarthye”31

.

Kalpayate vidhiyate asau vidhihi (Sa. Ka. Dru)

Prakalpanam samskaranam iti (Chakrapani)

Kalpanam yojana ityarthaha(Arunadatta)

Kalpana is familiar from Vedic period onwards; in this period we get two types kalpana

i.e Ahara kalpana and Oushadha kalpana. Kalpana means a process, modification,

preparation, making, manufacturing or plan of preparation of medicines, using either as

a single drug or several drugs. In other words it is pharmaceutical process of

medicaments.

These all are obtained from two yoni i.e. Sthavara and Jangama32

.

Sthavara- in this group oils extracted from various vegetable seeds. Tila, priyala,

danti, eranḍa, kusmanda, haritaki, bilwa, sigru, madhuka, haritaki and sarsapa

are some example for sthavara. Among them tila taila is considered as the best.

Jangama- in this group ghrita, vasa, and majja are described among which

Ghrita is said to be best. It also includes mamsa, meda, majja of matsya, mruga

and pakshi.



14

Classification33

:

Sneha dravya are classified into four types they are Sarpi,Taila ,Vasa and Majja.

These are best sneha dravya of all, however ghrita got the supreme position as it is

having the capacity to assimilate opposite properties of drug without losing its own

identity34

. There is another view that the property of other drugs is complete only when

the substance which assimilates the properties of others and gives up its own qualities

altogether. By seeing in this angle taila is the best sneha dravyas in the sense that it does

not only assimilate the substance added to it but also it forgoes its own properties. This

transformation of qualities is not possible in ghrita. This property of oil is widely

applied in Ayurveda in the formulation oil preparations.

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

in various forms like abhyanga, nasya, karnapurana, akshi tarpana, vasti and pana. By

therapeutic point of view they are recommended in all modes, i.e. bahya and

abhyantara.

Properties of Sneha:

The gunas of snehadravya are guru, sheeta, sara, snidgha, manda, sukshma,

mrudu, drava and pichhila. The karma of sneha dravya are snehakrut, mardavakrut,

balakrut, varnakrut, kledakrut35

.

Guna karma of Ghrita35

: It alleviates pitta and vata, is conducive to rasa dhatu, sukra

dhatu and ojus. It has cooling and softening effect upon the body. It adds to the clarity

of the voice and complexion.



15

Guna karma of Taila35

: 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 gentile organs.

Guna karma of Vasa35

:

It is prescribed for 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.

Guna karma of Majja35

:

It enhances strength, sukra dhatu, kapha, medha dhatu and majja dhatu; it adds

to the physical strength especially of the bones and is useful for oleation of body.

Table1: Seasonal indication of sneha:

Sneha Season Rationality

Ghee Sharat Pitta gets aggravation in this season and ghee alone among all

the unctuous substances an antidote for pitta, ghee reduces

pitta due to sheeta guna

Taila Pravrt Taila alleviates vata and kapha due to hotness

Vasa

majja

Vaishaka Both are neither too hot nor too cold and the Anupana

administered with them have same qualities, they are

administered when the bodily strength and dhatu under go

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.



16

Definition of Sneha kalpana:

The medicaments prepared by using one part of kalka, four part of sneha and

sixteen parts of drava dravya is known as sneha kalpana36

Advantage of sneha kalpana:

1) To increase the shelf life of the preparation

2) To extract the lipid soluble active principle

3) Used both internally and externally in different routes like pana and basti etc.

4) Help for easy absorption of active principle as it is in lipid media

5) Capacity to cross blood brain barrier.

Classification of sneha kalpana:

It is classified into taila kalpana and ghrita kalpana.

Essential ingredient:

There are three basic constituents required for processing of sneha kalpana; they

are Sneha dravya, Kalka dravya and Drava dravya.

General Rule:

If the ratio or proportions of kalka and drava dravya are mentioned in a

formulation, the kalka should be taken 1/4 of sneha dravya and dravadravya should be

four times of sneha dravya i.e. one part kalka dravya four parts sneha dravya and

sixteen parts drava dravya37,38,39,40

.



17

Sneha dravya:

Sneha are two types i.e. Taila and Ghrita in accordance of base used in the

preparation. In taila kalpana frequently tila taila is used. Other than tila taila, eranda

taila and sarshapa taila are also used. Goghrita is considered as a best, among Ghrita41

.

The Ghrita for the purpose of sneha paka should be preferably old one42

, it even adds

for it’s therapeutically efficacy. The taila used should be new one and should be free

from rancidity. If in any condition quantity of sneha is not mentioned in such condition

it should be taken as one prastha43

.

2) Kalka dravya44

:

Kalka is a soft paste (of a wet or dry drug) prepared by grinding wet drug

without adding water and dry drug with a little quantity of water. Ratio of kalka dravya

varies according to the

1) According to nature of drava dravya

2) According to kalka dravya

Table2: According to nature of drava dravya45

:

Drava dravya Ratio of kalka Ratio of sneha

Jala 1/4th

of sneha 1 part

Kwatha 1/6th

of sneha 1 part

Ksira, dadhi, takra, Swarasa, mamsa

rasa

1/8th

of sneha 1 part



18

According to nature of kalka dravya44,45

:

If the kalka is pushpa, then it should be taken 1/8th

of sneha. That is the potency of

this kalka is more and is soft also. It is mentioned that the flowers like nagakesara,

kumkuma, lavanga, damanaka, surapushpa, champaka, utpala, pundareeka, ketaki, sati

and kusumbha are to be taken in 1/8th

part to sneha during the process.

Table3: Ratio of kalka according to part used

Parts of plant Quantity of kalka

Any part of plant expect of flowers ¼ of sneha

Flower 1/8th

of sneha

Flower of Vasa, Kanchanara and Arjuna ¼ of Sneha46

If the kalka dravya are not mentioned and only the kwatha dravya are told then the

dravyas of kwatha are to be taken to prepare kalka dravya for the preparation of sneha

kalpana47

Drava dravya:

The main aim of addition of drava dravya to sneha is to extract more active

principle to the sneha in liquid media. The main drava dravya used in sneha preparation

are Swarasa, Kwatha, Ksheera, Dadhi, Takra and Mamsa rasa. Generally the drava

dravya should be four times of sneha. When specific liquid of drava dravya is not



19

mentioned in a sneha kalpana then water should be taken four times of sneha as drava

dravya48

.

Table 4: Ratio of drava dravya according to its number 49, 50

Number of drava dravya Proportion

If five or more than five Each drava dravya should be equal to

sneha

If less than five Total quantity four times of sneha

If one , two, and three drava dravya Each four times of sneha

Table 5: Ratio of drava based on drava dravya 51

:

Drava dravya Properties

Anukta- water 4 times of sneha

Kwatha, swarasa 4 times of sneha

Milk alone 4 times of sneha

Milk with other drava dravya

Total quantity along with other liquid is 4 times

of sneha.

While swarasa, kshira, dadhi, takra and mamsa rasa are used as dravadravya

then water to be added four times in addition to the drava dravya in order to extract

more active component in the sneha52

.



20

Method of kwatha preparation:

Generally the preparation obtained by boiling the drugs with water is called as

kashaya or shruta53

. The term Sneha kashaya used mentioned to indicate about the

Kashaya which is ueful for prepration of Sneha kalpana. When one tula raw drug is

used, then quantity of water should be one drona and vice versa54

. Fourteen varieties of

kashaya preparation which include sneha kashaya preparation in which one part of drug

is added with four parts of water and reduced to one fourth. Sneha kashaya preparation

depends upon quantity of drugs and nature of drugs55

.Coarse powder of kwatha dravya

should be mixed with four times water and reduced to one fourth part for preparation of

sneha kashaya56

.The ratio of water to be taken for preparation of sneha kashaya varies

according to the nature of drug used in sneha kalpana57

Table 6 : The preparation of decoction on the basis of nature of raw drugs57

Name of drug Quantity of water Reduced Example

Mrudu dravya 4 times 1/4th

Guduchi, Vasa, Shatavari

Madhyama dravya 8 times 1/4th

Aragvadha , nimbha twak

Katina dravya 8 times 1/4th

Dashamula , lodhra

Atyanta Katina 16 times 1/4th

Devadaru, padmakastaka.



21

Table 7: Snehya kashaya according to various Authors:

Name of the

author

Parts of drugs to

be taken

Parts of water

to be taken

Reduction

Part

Name of

kashaya

Sushrutha

samhitha 58

1p 8p ¼ Sneha

kashaya

1p 16p ¼ Sneha

kashaya

1tula 1 drona ¼ Sneha

kashaya

Bhoja

1p 4 p ¼ Sneha

kashaya

Sharangadhara59

Mrudu-1p 4p ¼ Sneha

kashaya

Madhya and

Katina -1p

8p ¼ Sneha

kashaya

Atyantha

Katina- 1p

16p ¼ Sneha

kashaya

Table 8: Based on the quantity of drugs ratio of water used 60,61

.

Sl no Quantity of drugs Ratio of water Reduced

1 1 karsha to 1 pala 16 p ¼

2 1 pala to 1 kudava 8p ¼

3 1 prastha to 1 khari 4p ¼

4 1 tula 1 drona ¼



22

Sneha paka with kshara jala:

If sneha has to be processed with kshara jala (alkaline water) as drava dravya, the

appearance of froth like dissipated milk during the process of boiling is indicated of

sneha paka completion. Here the froth above the surface of boiling liquid will appear

fragmented. The time taken for the completion of sneha paka is same as in other case62

.

Gandha dravya63

:

It is the process by which sneha is flavored by certain aromatic substances. The

powder form of drugs are placed in the vessel into which the sneha is filtered and mixed

well to render the taila fragrant.

The drugs like manjista, kankola, nalika, twak, karpura, lavanga and such other

drugs with fragrance are mixed 1/16th

part of taila. They are usually tied in a cloth to

form pottali which is hung in freshly prepared taila for ten days. It should be observed

that, while putting gandha dravya, taila should be in lukewarm state.

After the ten days process of gandhapaka, pottali is separated from taila and this

taila is preserved in glass bottle. Gandhapaka enhances the therapeutic efficacy of sneha.

It is more used for taila rather than ghrita because taila are extensively used for external

purpose.

Steps of Sneha kalpana:

The pharmaceutical processing of Sneha kalpana can be broadly divided into

three steps Poorva karma, Pradhana karma and Pashath karma for easy and better

understanding.



23

A) Poorva karma: it consists of

a) Prayer

b) Vessel

c) Source of agni

d) Shodhana of sneha

a) Prayer:

This is offered to ensure that there will not be any disturbance in the process of

sneha kalpana. It is usually done by offering Pooja to Lord Ganesh on an auspicious

day64

. Or one should perform panchavidha pooja to Agni65

before commencing the sneha

preparation.

b) Vessel:

Depending on the batch size and the type of taila and ghrita selection of sneha

patras are decided. Sneha paka is carried out in tamra, ayas, or mrut patra. It is uttama,

Madhyama and avara respectively. The size of the vessel should be one drona pramana.

The bottom of vessel should be smeared with vajra lepa in order to maintain uniform

temperature throughout the vessel. Vajra lepa is prepared by using equal quantity of

khadira churna, loha kitta, masha pishta, valmika mruthika and jaggery or by using

goshakrut, valmika mruthika, masha churna, sharkara and vatyalaka tvacha churna and

gokshura. This lepa is applied on the bottom of vessel. It is repeated for seven days and

dried under sunlight each day. The thickness of lepa should be that of tila (tilotsedha) 66

.



24

The size of vessel shall be decided by the quantity of sneha. In practice many people use

tin coated copper vessels or stainless steel vessels.

General features of vessel:

Wide mouth and shallow, for proper evaporation during paka.

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

c) Source of Agni and type of Agni67

:

According to number of wooden pieces the intense of Agni varies.

Table9: Types of Agni

Type of agni Number of wooden pieces

Deepta agni 2

Komala agni 3

Gaadha agni 5

Usually deepta agni is used for preparation for the preparation of taila.

Properties of good kastha:

The wooden pieces which are not affected with insects, valmika and

discoulouration68

are useful in cooking of Sneha. One can attain good veerya in sneha if it

is prepared in mrudva agni and there will not be proper extraction of veerya by using



25

teekshna agni. Here standardization of Agni is done on the basis of following points. A

tamra vessel of one drona pramana capacity should be smeared with vajra lepa of

thickness of taila, for such vessel specified two wood pieces as deeptagni69

.

Darvi:

It is used to stir the mixture constantly and carefully to make sure that the kalka

does not stick to the bottom, which results in carbonization.

B) Pradhana karma:

Types of sneha paka:

According to the source of heat sneha paka can be classified into two

1. Niragni sneha paka

2. Sagni sneha paka

1) Niragni sneha paka:

It is also called as bhanu paka, or aditya paka. This is a specific paka of sneha

kalpana mentioned by some of the ancient ayurveda scholars, where taila is heated with

mild temperature by exposure to sunlight for a specific time. This method is commonly

used to prepare taila paka from the drugs, which are having high fat content, volatile in

nature and sensitive to heat.

Example: Surya paka kasisadi ghrita (sharangadhara.samhita), Stree Kutaja patra taila

(anubhoota), Vrana rakshaka taila (Bhaishajya ratnavali).

Sagni sneha paka:

General method of preparation of Sagni snehapaka70



26

The oil has to be subjected to murchana process

Specific quantity of drava dravya is added to the murchita sneha and mild heat is

applied

A specific quantity of kalka is to be added to the mixture of sneha and moderate heat

is applied

After completion of sneha paka filter the sneha and powder of gandha dravya, which

made into pottali, is suspended in the prepared oil, if it is mentioned.

It is opined that kalka, drava dravya and sneha dravya are taken at a time for sneha

paka71

.

General method of sneha preparation:

Taila paka or ghrita paka which is carried out in two phases:

1. Sneha murchana

2. Sneha paka

Sneha murchana:

It is a special pharmaceutical procedure used for sneha before subjecting to sneha

paka. It is done with suitable herbal drugs and water to overcome bad odour, impart good

colour, to have good fragrance and to remove ama dosha. Separate methods of Murchana

of ghee, castor oil and mustard oil are described72

. By this samskara sneha acquires

specific pharmaceutical as well as therapeutic properties. Murchana samskara is

applicable for both ghrita and taila.



27

Advantage of sneha murchana:

To improve the durgandha, amadosha, of sneha

Imparts appealing colour to the oil.

Increases absorbability of the taila

The veerya of sneha will be improved

Sneha will get the active principle of murchana dravyas

Stability of the sneha is also supposed to increase.

Tila taila murchana vidhi:

Ingredients:

1/16 part of Manjistha, 1/64 part each of haridra, lodhra, musta, nalika, Amalaki,

ketakipushpa, vatankura, and hrivera. These drugs are made in to fine powder and sieved.

Then, added with sufficient quantity of water to convert the drugs in to Kalka form.

Though quantity of water to be added is not specific, water is added either equal, double

or four times of that of taila.

Method of murchana72

:

Tila taila is warmed and cooled down.

Kalka is added slowly and gently to the vessel containing oil

Water is added on constant stirring

Taila paka is carried on mandagni

After taila pakasiddhi, oil is filtered and collected in glass vessel



28

Sneha Paka:

After subjecting the taila to murchana sneha paka is done. Here specified amount

of kalka, dravadravya are added with sneha and subjected to moderate heating till the

liquid portion get evaporated.

Duration of sneha paka:73

The preparation of ghrita, taila or guda kalpanas should not be completed within

one day. Longer the duration of preparation gives better properties of drugs into them.

That means the absorption of fat soluble constituents of the ingredient take place. Thus

the potency of taila, ghrita are expected to be enhanced. On the first day after doing sneha

paka for some time, intermitted time gap for one night is preferred for dissolution of

active principle of kalka and drava dravya into the sneha .The active principle which are

present in kalka and swarasa etc may get activated during that state, if contents are kept

as it is in container, thus facilitates proper fixation of active principle with sneha, again

next day some paka vidhi has to be continued. During intermitted gap sneha has to be

kept as it is in container without any change.

The intermitted heating pattern provides enhanced time contact between the

ingredients so that fat soluble as well as water soluble substances are extracted to the

sneha. Duration of sneha paka is specially mentioned depending upon the nature of drava

dravya because each one has its own concentration and releasing capacity of active

ingredient into the sneha.



29

Table 10: Sneha paka kala with various dravadravya74

Sl. No Nature of liquid media Duration

1 Mamsa rasa and vreehi dhanya 1 night

2 Ksheera 2 night

3 Swarasa 3 night

4 Takra and aranala 5 night

5 Kashaya of mula and valli 12 night

Taila should be completed in 15 days and ghrita should be completed in 7 days75

.

Sneha siddhi lakshana76,77

When sneha paka complete following siddhi lakshana is observed

Kalka can be rolled into varti between two fingers

Kalka should be free from moisture and should not produce any sound on fire

Foam observed when taila paka completed; subsides in ghrita paka.

Specific colour, odour and taste of the ingredient become marked.



30

Table 11: Types of sneha paka according to different Scholars:

Sl. no Name of the Scholar No. of

paka

Name of paka

1 Charaka78

, Susrutha79

3

Mrudu

Madhyama

Khara

2 Haritha75

4

Khara

Chikkana

Madhyama

Visosi

3 Vagbhata80

, Sharangadhara81

and

Govinda Acharya82

5

Ama, mrudu, madhyama,

khara and dagdha.

Among the above mentioned paka mrudu, madhyama, and khara paka are using for

therapeutic purposes. Ama, dagdha and visosi are therapeutically inactive.

Characteristic of each paka:

1) Amapaka is the first stage of sneha paka, it is guru in nature with no potency. The

word ama indicates that medicated ghee or oil has not sufficiently assimilated the

medicinal properties due to short duration of heat treatment of sneha. Water content

can be seen in both sneha and as well as in kalka and the fluid are at heterogeneous

stage. Amapaka is guru causes agnimandhya. So it cannot use in therapeutic use.

2) In mrudu paka stage the kalka is sticky on touch due to the presences of water. On

placing the kalka over fire it produces cracking sound.

3) The processed oil is said to be in madhyama paka if the kalka is devoid of water and

should be soft to touch , in this state of sneha kalpana when kalka is put on the fire



31

it burns without any crackling sound and the kalka still remains non sticky due to the

complete disappearance of water content. Kalka can be made into varti form in

between the fingers, and the sneha is also free from water content.

4) Further degree of heating after madhyama paka leads to khara paka and if the oil is

processed upon the third stage the kalka becomes hard and rough to touch.

5) Dagdha paka is the last stage of sneha paka. Boiling still further after kharapaka will

result in this. Where content of the sneha are burnt leaving it no use for any

therapeutic purpose and this sneha will have the smell of dagdha sneha. It does not

processes any properties and contraindicated in therapeutical use.

Table 12: Therapeutical uses of sneha paka:

Sl.no Author Mrudu Chikkana Madhyama Khara

1 Charaka83

Nasya - Vasti,pana Abhyanga

2 Harita samhita84

- Basti Pana Abhyanga

3 Sushruta85

Pana

-

Nasya,

abhyanga

Vasti, karna

purana

4 Astanga Hrudaya86

Nasya - Pana, basti Abhyanga

5 Vangasena87

Nasya - Pana, basti Abhyanga

6 Sarangadhara88

Nasya - Sarva karma Abhyanga

7 Bhavaprakasha89


8 Bhaishajya ratnavali90


9 Yoga ratnakara91




32

Table13: Observation in each stage of paka:

Number Stage of paka Kalka Taila

1 Amapaka - With sarasa

- Produces crackling sound on

putting on the fire

- Very soft in consistency and

stick to fingers

-Water content persist(++)

- Heterogeneous media of

oil and water

- Crackling sound when

put on fire

2 Mrudupaka -Sticky in nature

-Crackling sound on putting to

the fire

-Traces of water(+)

-Crackling sound when

put on the fire

3 Madhyama

paka

- Not sticky and fells like wax.

- Free of water content

- can be made in to varti when

rolled between the fingers

- No crackling sound when put

on the fire

- Free from water content

- No crackling sound when

put on the fire

- And all samyak sneha

lakshana are seen.

4 Kharapaka -Paste is hard and rough

- Blackened

- water free and looks dry

- Colour and odour of

drugs added to sneha may

change.

5 Daghdhapaka -Burnt kalka

-Rough,dry,black often charred

-Burnt smell

-Essential contents of oil

partially lost.

- Loss of colour

- Loss of odour

- Loss of taste

General considerations:

Before the process

During the process



33

After the process

Before the process:

Sneha should be pure and clear

Size of sneha patra is according to the quantity of the sneha

It should be wide mouthed, clean and dry

The raw materials used for the processing should be standard which should comply

with the purity and strength of the authentic books

Vreehi dhanyas, while getting boiled, becomes swollen and their volume increases.

Thus a larger vessel should be used for their cooking92

.

During the process:

Uniform heat is maintained throughout the sneha kalpana

In very hot taila suddenly kwatha should not be poured, if done so taila will spill out

from the vessel. Hence while stirring kwatha should be added gradually

Continuous stirring of mixture is needed to ensure that kalka does not stick to the

bottom of the vessel.

Care should be taken to see stages of sneha paka

When the medicated oil is described to be prepared with the group of drugs (gana),

then kalka and kwatha should be prepared with the same drugs93

If large quantity of guggulu is prescribed to be added, then oil should be boiled with

the guggulu till it becomes half cooked. There after kalka should be strained out and

oil should be cooked again94



34

If sharkara is mentioned then it should be added to the final product when cooled95

.

Sneha preparation with gomutra like kshara dravya, then utmost care must be taken

because excessive foam is produced which spill out from the vessel.

Curd, milk, blood, aranala, juice of flower, sugarcane and amalaki, honey, mastu and

asava all these ingredient do not appropriately release their potencies specially when

mixed with oils and ghee , so four times of water should be added for paka 96

Whenever saindhava lavana and kshara etc are mentioned then it should be dissolved

in kashaya and then kalka and sneha should be added.

When sarjarasa, madhuchistam, are mentioned, they should be added only after the

sneha is filtered or put in the vessel in which the sneha is to be filtered.

Whenever particular gana dravyas are mentioned if all drugs are not available, then

sneha kalpana has to be prepared with other available drugs.

After the process:

In order to obtain optimum quantity of sneha, the kalka should be squeezed at hot

stage.

Gandhapaka dravyas should be added gently with stirring, when the sneha is in

lukewarm state.

If in the recipe of medicated oil, aromatic liquids (gandhambhu) or sandal wood water

is mentioned to be added, then such liquids or decoction should be prepared

differently by adding water to the drugs , boiling and reducing to half ,these liquids

should be added to the recipe while, oil is half cooked97

.



35

Paschatkarma:

Preservation:

Ghrita can be preserved preferably in glass containers or mud pot and usually taila

are preserved in glass bottles with narrow mouth. Sterilized and moisture less containers

are supposed to be used for packing of sneha kalpana. Method of preserving taila in hima

valuka for 30 days98

is also mentioned.

Shelf life:

Shelf life of sneha kalpana is sixteen months99

.

Yashtimadhuka taila:

Yashtimadhuka taila is one of the formulations mentioned in books of Ayurveda

for hair disorders. In the form of Shiro abhyanga and Nasya it is indicated in Khalitya

and Palitya. However there is a slight variation in the ingredients mentioned in the above

texts. Chakradatta100

mention contents of Yashtimadhuka Taila as Yashtimadhu, Amalaki

and Ksheera, while Sharangadhara101

advises Yava Kshara in place of Ksheera.

The detail of ingredients and their propotion are given in the Table 14.



36

Table 14: Yashtimadhuka taila according to Chakradatta100

Sl.no Drug Latin name Part used Proportion

1 Yashtimadhu Glycyrrhiza glabra Root 1/8 part of

kalka 2 Amalaki Embilica officcinalis Fruit

3 Ksheera Nandini milk Whole 4 part

4 Tila taila Sesamum indicum Oil 1 part

Table 15: Yashtimadhuka taila according to Sharangadhara samhita101

Sl.no Drug Latin name Part used Proportion

1 Yashtimadhu Glycyrrhiza glabra Root 1/8 part of kalka

2 Yava kshara Potassium salts Whole

3 Amalaki Embilica officinalis Fruit 4 part

4 Tila taila Sesamum indicum Oil 1 part

Disease Review……


DISEASE REVIEW

Khalitya102

:

Khalitya is a disease condition where gradual or slow hair fall is seen. It is of four types:

If vata dosha vitiation is predominant, the skin of the scalp becomes thicker like

the scar of burns (dagdha charma).

If pitta dosha vitiation is predominant, in the skin of the scalp is with venous

congestion and swelling.

If kapha dosha vitiation is predominent the skin of the scalp becomes thicker.

If tridosha vitiates all the symptoms appears as if the scalp skin is like the nail,

burnt scar and tridosha is said to be asadhya.

Palitya102

: It is a condition where shaft of the hair becomes de-pigmented.

Etiology: The causes of palitya are Shrama (physical strain), krodha (excessive anger),

Shoka (Mental strain), and along with vitiated pitta, affects the hair root and causes the

disease known as palithya.

It is of four types:

The vata predominance hair becomes rough and dry brittle and brown

In pitta predominant hair becomes yellowish with burning sensation

In kapha predominant hair becomes whitish oily thicker and lengthy

In tridosha vitiation all the above symptoms together present are said to be

asadhya.



In general the common causes of diseases of hair may be:

Genetic factor

Emotional factor

Mental worries

Chronic head ache

Repeated head bath

Changes in the sebaceous secretion of scalp.

Skin lesion of scalp ( Connective tissue disorder)

Unhygienic condition of scalp

Irritative inflammatory lesion of the scalp

Fungal infection of the scalp

Fungal infection is one such cause for hair fall in day today common life. The fungal

diseases of the skin can be divided into superficial mycoses & the deep mycoses.

Dermatophytes are the causative agents for the superficial infection of skin. The infection

caused by them is known as Dermatophytosis. Dermatophytosis is a superficial fungal

infection of keratinized tissues. The infections commonly designated as ring worm or

tenia. The ring worm which affects the scalp is called as Tenia capities. These comes

under group keratinophillic fungi.

Keratin is a major protein found in nails, hair, and skin. They digest the Keratin thus

leading to the disease by degenerating the keratin tissue. Etiological agents of

dermatophytes are Microsporum, Trichophyton, Epidermophyton and Dermatophytes



Clinical classification of Dermatophytes according to the location103

:

Tenia capities - ringworm infection of the head, scalp, eyebrows.

Tenia corporis - ringworm infection of the body (smooth skin)

Tenia cruris - ringworm infection of the groin (jock itch)

Tenia unguium - ringworm infection of the nails.

Tenia barbae - ringworm infection of the beard.

Tenia mannum - ringworm infection of the hand.

Tenia pedis - ringworm infection of the foot.

Clinical manifestations of tenia infections are called different names on basis of location

of infection sites.

Clinical manifestation:

Skin will be in Circular patches, dry, erythematous, scaly, itching with lesions.

Hair will be having typical lesions with scaling.

Nail will be thickened, deformed and discolored.

Severity of Tenia disease depends on:

Species of fungus involved

Sensitivity of the host to a particular pathogenic fungus



The clinical manifestation of Tenia species are as follows103

:

1) Tenia corporis:

The site of infection is typically on exposed skin, Characteristics lesions are circular,

usually sharply emarginated with a raised edge. Single lesions occur or there may be

multiple. The degree of inflammation is roughly proportional to the extent of follicular

invasion, thus Tenia corporis is generally less inflammatory than Tenia capities or Tenia

barbae.

2) Tenia capities:

Ringworm of the scalp in which the essential feature is the attack of hair shafts by a

dermatophyte fungus is known as Tenia capities. It usually occurs in children, causing

pink scaling patches on the scalp skin and areas of hair loss caused by the breakage of

hair shafts. It is easily spread by sharing of hair brushes.

3) Tenia barbae:

Clinically Tenia barbae may present similarly to T .capities, with mild superficial

scaling erythema and broken lusterless hairs. In deeper forms, crusting and exudates are

seen. This may progress to an inflamed wet, tumor like mass resembling kerion of the

scalp. Sinus tracts, scarring and alopecia may extend.

4) Tenia pedis:

Ringworm infection of the feet may be -Vesicular, with itchy vesicles occurring on

the sides of the feet on a background of erythema. Plantar, in which the sole is red and

scaling. Inter-digital, in which the skin between the fourth and fifth toes in particular is



scaling and macerated. Tenia pedis is very common and particularly seen in young and

middle aged men who often seem to contract it from communal changing rooms. It tends

to be itchy and is often very persistent. Trichophyton rubrum in particular cause the

infection.

5) Tenia mannum:

Any species of dermatophyte but usually affect the skin of the hand.

Hyperkeratosis of the palms and fingers affecting the skin diffusely, it is the commonest

variety and is unilateral in about half the cases clinical variants include crescentric

exfoliating scales, circumscribed vesicular patches, discrete red papular and follicular

scaly patches and erythematous scaly sheets on the dorsal surface of the hand.

6) Tenia cruris:

It is infection of the groin by a species of Dermatophyte. Itching is a predominant

feature. The lesions in the early stages are erythematous, aciform with sharp margins

extending from the groin down the thighs. Scaling is variable and occasionally may mask

the inflammatory changes. Vesiculation is rare but dermal nodules forming beading along

the edge are commonly found in older lesions. One or two minutes pustules are often

detected if sought with care. Some central clearance is usually present but is often

incomplete with nodules scattered throughout the affected area.

7) Tenia unguium:

This condition is due to ringworm infection of the nail plate and the nail bed. The

infection usually presents as a streak or a patch of discoloration, white or yellow at the

free edge of the nail plate, often near the lateral nail fold. It commonly spreads towards

the base of the nail and may become darker, brown or black. The nail plate becomes



thickened in its depth and may crack as it is lifted up. Gross invasion may lead to massive

destruction of the nail plate. Though commonly starting with a single affected nail other

digits later become invaded.

In the present study as drug is said to be effective in khalitya and palitya, and

fungal organism is common reason for hair fall. So disease condition Tenia capities

have been correlated Khalitya. The variants of Tenia capities i.e Trichophyton tonsurans

and Microsporum canis are used as a test organism for the study.

Drug Review……

Evaluation of antifungal activity of yashtimadhukataila prepared with different contents

43

DRUG REVIEW

There are four ingredients in Yashtimadhuka taila. They are Amalaki,

Yashtimadhu, Tila taila and Ksheera. However there is a change in one ingredient in the

alternate references i.e Yavakshara is mentioned in the place of Ksheera. The drugs used

in the formulation are enumerated here:

1)Amalaki103

:

Botanical name: Emblica officinalis

Family: Euphorbiaceae

Synonyms:Amalaki,Dhatri,vayastha

Gana : Virechanopaga(charaka) , Parushakadigana(Sushruta)

Vernacular names: English: Indian goose berry; Hindi: Amla; Kannada:Nelli;.

Amalaki consists of fresh fruit pulp of Emblica officinalis; a small or medium

sized tree, found in mixed deciduous forests, ascending to 1300 m on hill and cultivated

in gardens and home yards

Description:

Macroscopic:

Fruit, globose , 2.5-3.5 cm in diameter , fleshy , smooth with six prominent lines;

greenish when tender, changing to light yellowish or pinkish colour when mature , with a

few dark specks; taste, sour and astringent followed by delicately sweet taste.

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Microscopic:

Transverse section of mature fruit shows an epicarp consisting of single layer of

epidermis and 2-4 layers of hypodermis. Epidermal cell, tubular in shape, covered

externally with a thick cuticle and appear in surface view as polygonal. Hypodermal cells

tangentially elongated, thick – walled, small in dimension than epidermal cells; mesocarp

forms bulk of fruit, consisting of thin – walled parenchymatous cells with intercellular

space , peripheral 6-9 layers smaller, ovoid or tangentially elongated while rest of cell

larger in size.

Powder: Fine powder shows epidermis with uniformly thickened straight walled

isodiametric parenchymal cells with irregular thickened walls, occasionally short fibers

and tracheids.

Identity, Purity and Strength

Foreign matter- not more than 3 per cent (Including seed and seed coat); Total

Ash- not more than 7 percent; Acid-insoluble ash-not more than 2 percent; Alcohol-

soluble extractive-not less than 40 percent; Water-soluble extractive- not less than 50

percent.

Karma: Rasayana, Sarvadoshahara, Medhya, Hrudya, Kaphaghna, Kushtaghna,

Mutrala, Shramahara, Raktasthambhaka, Sandhaniya, Jvaraghna

Pharmacodynamics:

Rasa: Pancharasa (lavana varjita)

Guna: laghu, ruksha and sheeta

Veerya: sheeta

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Vipaka: madhura

Doshakarma : tridosahara, vatapittasamaka

Chemical composition105

: Vitamin C, phosphatides, essential oil, gallic acid, tannic acid,

resinous matter, glucose, albumin, cellulose, calcium, ellagic acid, lupeol, oleanolic

aldehyde, leucodelphinidin, procyanidin, tannins and fixed oil.

Therapeutic uses: Prameha, Rakta pitta, Amlapitta, Netra roga, Daha, kustha, keshya.

Part used: fruit pulp

Dose: 3-6 gm, powder and fresh juice 10- 20 ml

Formulation: Chyavana prasha, Dhatrilauha, Dhatriarista, Amalkavaleha.

Research updates:

1) Anti bacterial activity106

:

Alkaloids are important sources of drug that’s why we have conducted our

research to find out the biological activity of the alkaloids of a plant that is the Amalaki.

Alkaloids were extracted from the methanolic extract of the fresh ripe fruits of Amalaki

(Emblica officinalis) through solvent-solvent partitioning method with n-hexane and

chloroform. The chloroform soluble fraction of the crude methanolic extract of the ripe

fruits of Amalaki containing alkaloids was subjected to antimicrobial activity i.e gram

positive organism( Bacilluscereus, Bacillus megaterium, Bacillus subtilis) and gram

negative (E. coli, Pseudomonos aeruginosa, Aspergillus nigar) against the standard

Antibiotic Kanamycin(30µg discs-1)

and brine shrimp lethality bioassay for observing

cytotoxic activity. The chloroform soluble fraction of the methanolic extract exhibited

http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=cytotoxic+activity

Drug Review……


46

significant antimicrobial activity against some Gram positive and Gram negative

pathogenic bacteria and strong cytotoxicity having a LC50 of 10.257±0.770 μg mL-1

. It is

concluded that the chloroform soluble fraction of the ripe fruits of Amalaki containing

alkaloids are biologically active.

2) Anti- fungal and Anti-bacterial activity107

:

The study deals with antimicrobial activity of Ayurvedic single herbs (Amalaki,

Yashtimadhu) and combination of herbs (Asanadi kwatha churna) . Disc diffusion

method was used to assess anti bacterial activity and antifungal activity was tested using

poison food technique. Both gram positive (Bacillus subtilis, Staphylococcus aureus) and

gram negative (E.coli, Enterobacter aerogenes) bacteria used. Anti fungal activity was

done against Aspergillus nigar, Mucor sp. Absence of bacterial growth around the discs

impregnated with the aqueous extract of drugs. Amalaki churna and Asanadi kwatha

choorna were found to inhibit test bacteria to more extent when compared to DN- 90 and

Yashtimadhu churna. The test bacteria were more inhibited by Amalaki churna and the

results are almost compared to the standard drug. Less activity was observed in case of

DN-90 followed by Yastimadhu churna. Reduction of fungal growth in poisoned plates,

Anti-fungal activity of Amalaki churna has shown more zone of inhibition compared to

Yastimadhu choorna, DN-90, Asanadi Kwatha choorna. Further the results of anti

bacterial activity of Amalaki Churna were compared with the standard drug,

Streptomycin.

2) Yashtimadhu108

:

Botanical name: Glycyrrhiza glabra

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http://www.scialert.net/asci/result.php?searchin=Keywords&cat=&ascicat=ALL&Submit=Search&keyword=pathogenic+bacteria

Drug Review……


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Family: Fabaceae

Synonyms: Madhuyasti, Yashtimadhu, Madhuka, Klitaka, Klitanaka.

Gana: Shonitasthapana (charaka), Anjanadi (sushruta)

Vernacular names: Eng: liquorice; Hin: Jethimadhu; Kannada: Jeshtha madhu.

It consists of dried, unpeeled, stolen and root of Glycyrrhiza glabra Linn,(Fam.

Leguminosae), a tall perennial herb, up to 2 m high found cultivated in Europe, Persia,

Afghanistan and to little extent in some parts of India.

a) Macroscopic

Stolon consists of yellowish brown or dark brown outer layer, externally longitudinally

wrinkled, with occasional small buds and encircling scale leaves, smoothed transversely,

cut surface shows a cambium ring about one-third of radius from outer surface and a

small central pith; root similar without a pith, fracture, coarsely fibrous in bark and

splintery in wood. Odour, faint and characteristic; taste, sweetish.

b) Microscopic

Stolon- transverse section of stolon shows cork of 10-20 or more layers of tubular cells,

outer layers with reddish-brown amorphous contents, inner 3 or 4 rows having thicker,

colourless walls, secondary cortex usually of 1-3 layers of radially arranged

parenchymatous cells containing isolated prisms of calcium oxalate, secondary phloem a

broad band, cells of inner part cellulosic and outer lignified, radially arranged groups of

about 10-50 fibers, surrounded by a sheath of parenchyma cells, each usually containing

a prism of calcium oxalate about 10-35 μ long, cambium form tissue of 3 or more layers

of cells, secondary xylem distinctly radiate with medullary rays, 3-5 cells wide, vessels

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about 80-200 μ in diameter with thick, yellow, pitted, reticulately thickened walls, groups

of lignified fibers with crystal sheaths similar to those of phloem, xylem parenchyma of

two kinds, those between the vessels having thick pitted walls without inter-cellular

spaces, the remaining with thin walls, pith of parenchymatous cells in longitudinal rows,

with inter-cellular spaces. Root-transverse section of root shows structure closely

resembling that of stolon except that no medulla is present, xylem tetrarch , usually four

principal medullary rays at right angles to each other, in peeled drug cork shows

phelloderm and sometimes without secondary phloem all parenchymatous tissues

containing abundant, simple, oval or rounded starch grains, 2-20 μ in length.

Identity, purity and strength

Total Ash -not more than 10 percent; Acid-insoluble ash- not more than 2.5 percent;

Alcohol-soluble extractive -not less than 10 percent; Water-soluble extractive -not less

than 20 percent.

Pharmacodynamics:

Rasa: Madhura

Guna: guru, snigdha

Virya: sheeta

Vipaka: madhuka

Doshakarma: vatapittashamaka


: Glycyrrhizin ,Glycyrrhizic acid,Anrethana-50%,Glycoside

isoliquiritin-2.2%,Glucose-3.8%,Suchrose-2.4-6.5,Starch-30%,Aspargine,bitter

Drug Review……


49

substance, resinous matter-2.4%,Volatile oil-0.03-0.35%, Ash value( less than 20% in

root, 10% in root with bark, 6% in barkless root).

Karma:Chedana,keshya,nadibalya,Vedanasthapana,dahashamaka,Kasahara,Kanthya,

Shonitasthapana,Chardinigrahana,trishnanigrahana,shothahara,mutrala,mutravirajana,cha

kshushya

Therapeutic uses: Kasa, Swasa, Hikka, Swarabheda, kanthya Rakthapitta, Amavata,

buddhimandya, shiroroga, parinamashoola, pandu, mutrakricchra, varnavikara, keshya

Part used: Root

Dose: 3.5gm

Formulation: Eladi gutika, Yastimadhuka taila , madhuyastyadi taila.

Research updates:

1) Anti bacterial activity110

:

Oral infections and dental caries are still considered as serious public health

problems and inflict a costly burden to health care services around the world and

especially in developing countries. In the present study, we evaluated the antibacterial

activity of ethanol extract Glycyrrhiza glabra (G. glabra) against oral pathogens by agar

disc diffusion method , serial dilution of the G. glabra extract were prepared according to

the standerd procedure. The assay plate were estimated to have 50, 35, 30, 25, 20, 12.5,

10,…. mg/dl of active liquorice extract. Anti- microbial study was done against the S.

mutas, S.sangris, A. viscosus, E. faecalis, S.aureus, E.coli. In this study G. glabra extract

showed good antibacterial activity against six bacteria. Distilled water upto 2mg/ml was

used as positive control. No strain in this study showed resistance against this extract

Drug Review……


50

G. glabra is suggested as an appropriate candidate to help us in order to control dental

caries and endodontic infections.

2)Anti fungal activity111

Direct bioautography is a method to localize antibacterial activity on a

chromatogram. Optimized direct bioautography is useful both for the analytical

determination of the main compounds and for characterization of their antibacterial

effects. In the present study, the hydro alcoholic extract of Emblica officinalis L. and

Glycyrrhiza glabra was investigated for antifungal activity against Candida albicans (C.

albicans) and Aspergillus niger (A. niger) conventionally and by direct bioautography.

Zone of inhibition for G. glabra were 23.83 mm and E. officinalis 18.10 mm in diameter

at conc.1mg/ml against C. albicans while zone of inhibition produced by G. glabra and

E. officinalis were 26.41 mm and 10.28mm in diameter at 2 mg/ml respectively against A.

niger. MIC range of 512-1024 μg/ml and 1024-2048 μg/ml for C. albicans. While 256-

512 μg/ml and 1024-2048 μg/ml For A. niger respectively. In TLC bioautographic studies

it shows the significant inhibitory effect against A. niger

3) Anti- bacterial property112

:

The present study was done to analyze the antimicrobial activity of different

extracts of Glycyrrhiza glabra. .Medicinal plants serve as potent antimicrobial agents.

Here, the ethanolic, methanolic, choloroform, ethyl acetate and aqueous extracts of

Glycyrrhiza glabra were examined for their antibacterial activity against gram positive

and gram negative bacterial strains using disc diffusion technique. Further, Minimum

inhibitory concentrations (MICs) of the extracts were also determined using microbroth

Drug Review……


51

dilution test. It was observed that all the extracts of Glycyrrhiza glabra possess high

antimicrobial potential against maximum test bacteria used. Maximum zone of inhibition

was observed for chloroform extract of Glycyrrhiza glabra against Enterococcus faecalis

ATCC 29212 (29 mm) with MIC 10.4 μg/ml and MLC 41.7 μg/ml among gram positive

bacteria. Whereas, among gram negative bacteria maximum zone of inhibition was

observed in case of methanolic extract against Escherichia coli ATCC 11840 (20 mm)

with MIC 20.8 μg/ml and MLC 83.3 μg/ml.

4)Anti- bacterial activity113

:

The aim of this study was to test the antimicrobial activities of crude chloroform,

hexane, ethyl acetate and ethanol extracts of the leaves Glycyrrhiza glabra (GG) and

Fagonia arabica (FA) against bacteria (Escherichia coli, Staphylococcus epidermidis,

Staphylococcus aureus and Bacillus subtilis). Antimicrobial properties of G. glabra and

F. arabica were tested using Agar well diffusion method and Agar disc diffusion method.

Streptomycin was used as standard drug with significant activity values, that is, 23 mm

against E. coli, 36 mm against S. epidermidis, 34 mm against S. aureus and 26 mm

against B. subtilis. Analysis of data showed that the crude extract of G. glabra and F.

arabica in dichloromethane exhibited superior activity against E. coli and S. epidermidis.

Results were compared concomitantly to standard drugs; streptomycin. Phytochemical

screening of G. glabra and F. Arabic showed the presence of terpenoids, saponins,

flavonoids, alkaloids, tannins, glycosides and reducing sugar components. Based on the

current conclusion, it can be accomplished that these plants have antimicrobial activity,

which is as potent as standard antimicrobial drugs against definite microorganisms.

Drug Review……


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5) Anti- bacterial activity114

:

Extracts of Camellia sinensis Linn. leaves, Glycyrrhiza glabra Linn. roots and

rhizome and Calendula officinalis Linn.flowers were screened for their in vitro

antimicrobial activity using agar disc diffusion method. The antimicrobial activity of

petroleum ether, dichloromethane and methanolic extracts of different parts of these

plants were studied against acne causing bacteria, namely Staphylococcus aureus (MTCC

96), Staphylococcus epidermidis (MTCC 2639) and Propionibacterium acnes (MTCC

*1951). Methanolic extract of C. sinensis leaves possessed highest antibacterial activity

against S. epidermidis. Lowest minimum inhibitory concentration (0.625 mg/mL) and

minimum bactericidal concentration (2.5 mg/mL) against S. epidermidis were also

observed for methanolic extract of C. sinensis leaves. Phytochemical screening revealed

the presence of alkaloids, flavonoids, glycosides and terpenoids which indicates that

these phytoconstituents may be responsible for their anti-acne activity.

3) Yava115

:

Botanical name: Hordeum valgare

Family: Poaceae

Synonym: Medhya, Sakthu, Sitasuka, Divya, Aksata, kancuki, Pavitradhanya,

Rajadhanya, Tiksnasuka, Turanapriya.

Vernacular names: Hin: Jou.

Yava consists of dried fruit of Hordeum vulgare Linn. Syn. H. sativum Pers. (Fam.

Poaceae); an annual, erect herb, 50-100 cm high, cultivated chiefly in North India.

Drug Review……


53

Description:

a) Macroscopic:

Fruit is a caryopsis, elliptic, oblong, ovoid and tapering at both ends, smooth, about 1 cm

long and 0.2-0.3 cm wide, dorsally compressed and flattened on the sides with a shallow

longitudinal furrow, 3-5 ridges having shallow depression between them, grains tightly

enclosed and adhering the lemma and palea; pale-greenish-yellow; odour, not distinct;

taste, sweetish-acrid.

b) Microscopic

Fruit -Shows single layered epidermis consisting of crescent-shaped, round to oval

wavy Walled cells, followed by 2-3 layers, thick-walled, sclerenchymatous fibres; below

the sclerenchyma are present irregular, square or quadrilateral, spongy parenchymatous

cells, a few cell walls having silica bodies through which run the fibro-vascular bundles

of the ribs, followed by more or less, polygonal inner epidermal cells, a few inner

epidermal cells having unicellular claw-shaped hair and stomata; pericarp composed of

cells with more or less compressed parenchymatous cells; seed coat appears as a

colourless line; perisperm composed of cells with more or less wavy walls having narrow

lumens; endosperm divided into two zones, 2-4 cells deep aleurone layers, and the rest

starch layers; starch grains simple, round to oval, measuring 3-30 μ in diameter.

Powder - Creamish-white; shows groups of fragments of polygonal, thin-walled

flowering glume cells in surface view, sclerenchymatous fibres, scalariform vessels and

abundant round to oval, simple starch grains, measuring 3-30 μ in diameter.

Drug Review……


54


Foreign matter -not more than 2 percent; Total Ash- not more than 4 percent; Acid-

insoluble ash- not more than 1.5 percent; Water-soluble ash -not less than 4 percent;

Alcohol-soluble extractive- not less than 2.5 per cent; Water-soluble extractive -not less

than 5.5 percent.

T.L.C.

T.L.C. of alcoholic extract of the drug on Silica gel 'G' plate using n-Butanol :Acetic

acid: Water (4: 1 :5) shows under U.V. light (366 nm) seven fluorescent zones at Rf.

0.10, 0.22, 0.31, 0.45, 0.68, 0.83 (all violet) and 0.92 (yellow). On spraying with

Phosphomolybdic acid reagent and on heating the plate for ten minutes at 105°C six spots

appear at Rf. 0.10, 0.22, 0.31, 0.68, 0.83 and 0.92 (all grey). On spraying with Ninhydrin

reagent eleven spots appear at Rf. 0.06, 0.14, 0.16, 0.24, 0.31, 0.36, 0.44, 0.53, 0.56, 0.65

& 0.72 (all pink.)

Pharmacodynamics:

Rasa:Kashaya, madhura

Guna: Ruksha, laghu

Veerya: sheeta

Vipaka: madhuka

Doshakarma : Kaphapittashamaka

Chemical constituents116

: Starch-61.05-53.06, protein insoluble-4.74-6.06, protein

soluble-2.53-4.01, Reducing sugar-0.96-3.40, Sucrose-1.09-8.40, fat-2.51-1.99,fibre-

4.99-5.71, Ash-2.82-2.65

Drug Review……


55

Important yoga – Yava kshara, Agastyaharitaki Rasayana, Eladya Modaka,

Dhanvantara Ghrita, Gandharvahasta Taila, Dhanvantara Taila, SarsapadiPralepa,

Kayasthadya Varti

Therapeutic uses - Kasa, Medoroga, Peenasa ,Pratishyaya, Prameha, Urustambha,

varnavikara, kanthavikara, urustambha, pliharoga, Kustha ,Karnaroga, Twak roga

DOSE - 100 - 200 g. of the drug.

Yavakshara117

:

It is one among the kshara.

Sanskrit: Yavaksara, Yavasuka, Yavapathya , Yavagraja, Yavahya, Shukaja

Eng: impure corbonate of pottash

Hindi- Jaukhara,

Bengali: Yava ksara

Method of preparation:

Ripe barley plant should be cut dried and then burnt into ashes, the ash should be

soaked with eight parts of water and filtered for seven times with four layered cloth. Later

this filtrate is heated on teevragni till the water evaporates and residue remains.

Yavakshara properties

Rasa: Katu, tikta

Guna: Laghu Snigdha, Atyanta sookshma

Veerya: Ushna

Karma: Deepana, pachana, kaphavatahara, swedajanaka, kapha nissaraka

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Therapeutic use: Gulma, pleeha, shoola, anaha, mootrakricchra, kantharoga, galagranthi

shotha, hrudya, amlapitta, pandu, grahani, vibandha, kaphaja arshas, ashmari.

Sushruta opines that it destroys the shukra.

Modern view: Yavakshara is white and possesses small granular powder form. It

contains mainly potassium chloride 50.8 % potassium sulphate 20.2%, potassium

bicarbonate 12.6% potassium carbonate 6.8%. Thus this is the mixture of potassium salts.

4) Tila118

Botanical name: Sesamum indicum

Family: Pedaliaceae

Synonym: Tila, Pitratarpana, Pavitra, Papaghna, Homadhanya.

Gana: Swedopaga, Purishaviranjaniya (Charaka); Dhanya varga (Bhavaprakasha);

Dhanya varga (Dhanvantari)

Vernacular names : Kan:Ellu; Hin:Til; Eng:Sesamum.

It is annual herb growing up to 1m bearing white or light pink coloured

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

or husked varieties. The black variety is considered as best. Tila consists of dried seeds of

Sesamum indicum Linn. ( Pedaliaceae), a herb extensively cultivated throughout the

plains of India for its seeds.

Description:

a) Macroscopic

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57

Seed white, brown, grey or black, flattened oval in shape, smooth or reticulate, 2.5 to

3 mm long and 1.5 mm broad, one side slightly concave with faint marginal lines and an

equally faint central line; taste, pleasant and oily.

a) Microscopic

Testa of seed shows single layered palisade-like, thin-walled, yellowish coloured

cells, and the rest of the testa composed of collapsed cells; endosperm 3 layered, rarely 2

layered, consisting of cellulosic polygonal cells of parenchyma containing fixed oils and

small aleurone grains; cotyledons two, externally covered with thin cuticle; single layered

epidermal cell, followed by a single row of palisade- like cells; rest of the tissues consist

of polygonal, parenchyma cells containing fixed oil and aleurone grains.

Powder - Blackish coloured; shows palisade-like cells in surface view, parenchyma

cells, aleurone grains and oil globules.


Foreign matter: not more than 2 percent; Total Ash: not more than 9 percent;

Acid-insoluble ash :not more than 1.5 percent; Alcohol-soluble extractive: not less than

20 percent; Water-soluble extractive :not less than 4 percent; Fixed Oil :not less than 35

percent.

T.L.C.

T.L.C. of alcoholic extract on Silica gel 'G' plate using Toluene: Ethylacetate (9 : 1)shows

under UV (366 nm) three fluorescent zones at Rf. 0.57, 0.64 (both light blue) and 0.72

(blue). On exposure to Iodine vapour five spots appear at Rf. 0.08, 0.57, 0.64, 0.72 and

0.94 (all yellow). On spraying with Vanillin-Sulphuric acid reagent and heating the plate

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for ten minutes at 1100 C seven spots appear at Rf. 0.08, 0.57, 0.64, 0.72 (all violet), 0.76,

0.84 (both light violet) and 0.94 (violet)

Types;

Charaka: shweta, Krishna

Shrutha: sita and asita

Bavaprakash niganthu : Krishna, sita, rakta and vanya

Pharmacodynamics:

Rasa: Madhura, Kashaya, Tikta

Guna: Snigdha, Guru

Veerya: Ushna

Vipaka: madhura

Doshakarma : Tridosha shamaka


:Fat-43.0-56.8%, protein – 16.6-26.4, fibrous matter- 2.9-8.6,

carbohydrates-9.1-25.2, calcium-1.06-1.45, phosphorous-0.47-0.62, Vitamin A,B,C

Sesamin , Sesamol(phenol compound) -12-14%, Sesaminol, Sesamolinol, Phynoresinol

Oleic, linoleic acid-70% , 85% total fatty acids(trigiycerides), myristic -0.1-0.3,

Palmatic-7.8-9.4, Stearic- 3.6-5.7, Arachidic -0.4-1.2, Hexadecenoic- 0.4-0.5,Oleic-35.0-

49.4 and linoleic – 37.7- 48.4%

Indication: vataroga, grahani, agnimandya, yoniroga.

Therapeutic use: Vata roga, grahani, yoniroga, anti bacterial, bahumutra, analgesic,

bhagandhara, antiviral, anti inflammatory, anti hepatitis, etc

Drug Review……


59

Karma: Vranaghna, keshya, balya, snehana, yogavahi, vranashodana ropana, deepana,

grahi, shoolaprashamana ,twachya, balya, Keshya, shukrala

Part used: seeds, oils

Dose: Seeds powder 3-6 gm, seeds oil 10-20ml

Formulation: Tiladi gutika, tiladi lepa, tilastaka

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

varieties of sesamum seeds that is black taste. Its density may vary between 0.916-0.920.

It solidifies at 50 C and forms a buttery mass. Sesame oil is a mixture of olienic, stearine

and other compounds of glycerine with acids of the fatty series. The oil contains 1%

sesamin and sesamolin. Later breaks up into a phenolic substances sesamol and sesamin.

It also contains sesaminol, sesamolinol, gama tocopherol, phynoresinol. It contains

saturated fatty acids like palmitic and non saturated fatty acids like linoleic and oleic

acid.

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

It also contains a potent anti-oxidant principle 7- tocopheral. Hence oil penetrates the

tissues beneath the skin and neutralizes oxygen radicle and encircles the blood stream

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

deeply in to the skin. On the way it gathers oil soluble toxins and takes them into the

blood stream to be eliminated by the body waste. Sesame oil also contains large quantity

of the essential polyunsaturated fatty acids which are supposed to be responsible for

effect of the oil on blood pressure, vit E, fat, nitrogen, linoleic acid , in the form of

trigiycerides. The anti neoplastic properties of many PUFA such as linoleic acid and their

Drug Review……


60

ometabolities are known120

.There are two types of fats in tila .They are liquid fat and

solid fat. Liquid fats are glycerides ,oleic and linoleic and Solid fats are Sterin

,palmitin,myristin, sesamin , sesamol and phenol

5) Ksheera:

In Ayurveda cows milk is highly appreciated for the therapeutic point of value. The

properties and the usage of cows milk are described under the subclass gorasa varga.

Because of its guna and mahabhootas .cows milk is described as the best among the

tonics and as a rejuvinator

Table 16: Showing the guna and mahabhoota of ksheera121

:

Guna Mahabhoota

Swadu Prithvi, jala

Sheeta Vayu, jala

Mrudu Jala,akasha

Snigdha Jala

Bahala Prithvi

Slakshana Akasha

Pichila Jala

Guru Prithvi

Manda Prithvi, jala

Sanskrit names:

Godugdha, goksheera, payah, sthanya, balajivan

Drug Review……


61

It possess the qualities like madhura(sweet) ,sheeta(cold), mrudu(soft) ,snigdha

( unctuous) and Sandra(denser) properties.

Rasa panchaka122

:

Rasa: madhura

Guna: snigdha, guru, Sara, mrudu, slakshna, picchila, manda, oja gunas

Veerya: sheeta

Vipaka: madhura

Doshaghnata: vatapitta nashaka

Karma: Dugdha is jeevaneeya, brimhaniya, stanya vardhaka, balya, snehaniya,

dahanashaka, ojovardhaka, vishanashaka, shukrajanaka, agnideepaka, ayurvardhak,

tarpaka, jeevaneeya, hrudya, ahladakara, and buddhi prabodhaka, medovardhaka,

rasayana, mrudu rechak, abhishyanda karaka.

Modern view123,124

:

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, because of

suspended fat globules present in it.Milk is viscous than the water, taste is sweet, odour

is faint and characteristic. It is known as complete food, as it contains all the elements

necessary for the growth of various tissues of our body. Milk also contains 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%).

Pharmaceutical study…..

“Evaluation of anti fungal activity of Yashtimadhuka taila prepared with different contents” 73

PHARMACEUTICAL STUDY

Introduction:

Pharmaceutical study deals with the details of steps involved in the preparation of

various dosage forms. Its main objective is to present drug in the most acceptable form

with maximum benefits without any complication. It deals with the modification of the

natural products into therapeutically potent dosage forms, which is easily absorbable in to

the biological system by specific processing method resulting in the assimilation of newer

properties. Taila kalpana is a technique of fractional isolation of water and fat soluble

active principles in to the oil media. The potency of oil will be enhanced or modified

according to the properties of ingredients.

3.1A) Materials and method:

Source of the drugs:

Raw drugs were collected from S.D.M Ayurveda pharmacy Udupi and

pharmaceutical study was conducted in the Dept of Rasa shasthra and Bhaishajya kalpana

S.D.M college of Ayurveda and hospital, Hassan.

Amalaki was collected from the local farm in Arsikere, Hassan district. For milk

packed milk (Nandini brand) available in local market was taken.

The Authentification(Annexure I) of drugs was done in the Dravya guna

department, Shree Dharmasthala Manjunatheshwara college of Ayurveda and Hospital,

Hassan, Karnataka.



Method of preparation: Two samples of Yashtimadhuka taila were prepared as per the

guidelines available in authoritative literatures of Ayurveda. The preparation was done

based on the concepts put forth by the commentators of the following samhita:

Sharangadhara Samhita

Chakradatta

Steps of preparation:

Name of the Formulation: Preparation of Yashtimadhuka taila

Date of starting : 04/01/2013

Date of completion : 07/01/2013

References : Sharangadhara samhita

Month of preparation : January

Material

a) Instruments: The drug enumerated in the formulation, wide mouthed steel vessel,

Khalwa yantra for powdering the drugs, spatula with long handle, heating aids like gas

stove, A clean cloth for filtering.

b)Table 19 :Ingredients of Yashtimadhuka taila

Sl.no Sanskrit name Quantity Specification

1 Yashtimadhu 39gm Kalka

2 Yavakshara 39gm

3 Water 78ml

4 Tila taila 1250 ml Sneha

5 Nava dhathri phala swarasa 5 lit Drava dravya



As swarasa is drava dravya kalka was taken 1/8 part of sneha as per the rule130

1) Specification of the vessel:

Type of vessel: Iron vessel is used

2) Specification of the heat:

Source of heat: Gas stove

Type of fire: Mandagni

3) Specification of sneha dravya:

Type of oil: Tila taila

Colour of the oil: dark yellow

Consistency of the oil : liquid, oily

Opalescence of the oil: clear

4) Specification of kalka dravya:

Equipments for kalka nirmana: khalwa yantra

Colour of kalka dravya: light yellowish

Liquid used of kalka nirmana: Swarasa

5) Specification of drava dravya:

Type of drava dravya used: Swarasa

` Colour of Swarasa: Light green




The medium sized variety of Amalaki weighing approximately seven grams was

taken It was collected from local farm, and washed under tap water in order to remove

physical impurities from the drug. Then it was deseeded and cut into small pieces to

facilitate the easy removal of the juice. The drug was grinded in a grinder for easy juice

extraction; 300ml of water was added for easy extraction. The quantity of swarasa

obtained was 5.6 liter from eight kg of the Amalaki. The time taken for extraction of juice

was 3: 42 min .The thick swarasa was obtained, the TSS of the swarasa for found to be

twelve. After keeping for fifteen minutes sedimentation of particles was seen in the

prepared swarasa. Then the swarasa was filtered through a single folded clean cotton

cloth. After filtration five liter of swarasa was taken for sneha paka. To this other

ingredient as mentioned in table 19 are added and kept on heating device. Heating was

continued on mandagni. Heating was continued for one hour on the first day allowed for

cooling and covered it with plate to avoid any kind of dirt. Second day heating was

continued for four hours and allowed for cooling and later covered with the plate. In the

same way on the third day heating was continued for one hour, later on the fourth day it

was continued for one hour till the samyak paka lakshana obtained. Filtration was done

in warm condition itself. Later it was bottled and named as Yashtimadhuka taila.

Observation:

1) The swarasa obtained was light green with characteristic smell of Amalaki

2) It was Amla rasa pradhana

3) Day wise observation on taila paka are given in table below



Table 20: Day1 - 04/01/2013

Time Status of the

kalka

Status of

drava

Status of oil Temp Observation

Initial

30min

Kalka was

mixed with

drava dravya

Mixture of

swarasa,

kalka and

taila

yellowish tila

taila

860

C Smell of

ingredients ,

emulsion of

mixture was

observed

After 1

hr

It formed the

homogenous

mixture, frothing

was seen

Nothing

significant

Bubbles was

present , no

clear

demarcation

880C Vaporization

observed

Table 21 : Day2 - 05/01/2013

Time Status of the

kalka

Status of

drava


Initial half

an hour

Kalka was

uniformly

mixed

It was

thickening

No clear

demarcation

was seen

860C Nothing

significant

At 1 hour Kalka started to

settle

It was

thickening

No clear

demarcation

was seen

940C Nothing

significant

At 2 hour

Kalka bulk

increasing

It was

thickening

No clear

demarcation

was seen

980C Vaporization

started

It was

stopped

20min

later

continued.

(At 3

hour)

It became still

darker and

thicker and

started sticking

to the vessel

It had

reduced,

sound was

heard while

boiling

No clear

demarcation

was seen

940C Vaporization

present

At 4 hour The kalka was

very thicker

with increased

bulkiness

Reduction

of drava

dravya was

observed

Oil slightly

started

separating,

860C

Vaporization

found



Table 22 : Day3- 06/01/2013

Time Status of Kalka Status of

drava


Initial 1

hour

darker colour

and thicker in

consistency

More

bubbling

with

spilling was

observed

Oil was

separating

from kalka

920C Sound was heard

and smell was

present during

boiling

After 1

and half

hour

Kalka

completely

separated

Drava

evaporated

test of sneha

siddhi

slightly

positive

980C Clear appearance

of oil was

observed.

Table 23 : Day4: 07/01/2013

Time Status of kalka Status of

drava


First 1

hour

Kalka test –

positive

It was

reduced

Phena was

present ,

Sneha siddhi

lakshana is

positive

980C Complete oil

separation was

observed

Siddhi lakshana:

1) Sneha kalka become wick like structure when rolled between fingers

2) No cracking sound from oil and kalka when sprinkled over the fire

3) Appearance of white thick foam

4) Colour of oil -Golden yellow

5) Odour of ingredient found and characteristic taste.



Volume of tila taila taken : 1250ml

Volume of Yashtimadhuka taila obtained : 1115ml

Loss of of yashthimadhuka taila : 135ml

Volume loss : 10.8%

The observation of organoleptic character are given in a table

Table 24: Physical parameters Yashtimadhuka taila prepared

Organoleptic character:

Colour

Odour

Appearance

Touch

Light brown

Characteristic

Oily Viscous liquid

Oily, greasy

TSS of plain tila taila 73

TSS of Swarasa 12

TSS of finished taila 72.5

2) Name of Formulation: Yashtimadhuka taila

Date of commencement : 19/03/2013


Reference : Chakradatta

Month of preparation : March

Material:

a) Instruments: The drug enumerated in the recipe, Wide mouthed stainless steel vessel,

khalwa yantra for powdering the drugs, spatula with long handle, heating aids such as

gas stove, a clean cloth for filtering.



b) Table 25: Ingredients of yashtimadhuka taila

Sl. No Sanskrit name Quantity Specification

1 Yashtimadhu 39g Kalka

2 Amalaki 39gwith

3 Water 78ml of water


5 Ksheera 5 lit Drava dravya

6 Water 5lit

Specification of water has not been mentioned so as per the general rule for samyak

pakartha four times of water was added131

. Addition of water also helps in proper

extraction of active principle into the sneha dravya. Kalka was taken 1/8 part of sneha as

per the rule


Type of the vessel used: Stainless steel


Source of heat-Gas stove

Type of fire-Mandagni


Type of the oil: Tila taila

Consistency of the oil: liquid, oily

Appearance of the oil: oily




4) Specification of kalka dravya

Colour of kalka dravya: light brownish

Liquid of kalka dravya: ksheera

Odour of kalka : Yashtimadhu odour


Types of drava dravya used: milk and water


Procedure: A clean and dry stainless steel was taken with 1250 ml of oil, heated on the

mild fire for 10 min and allowed to cool down. Quantity of Yashtimadhu and Amalaki as

given in table was prepared with addition of water. The above kalka was added to the tila

taila which was previously heated and cooled. To this five liters of milk and five liters of

water were added. Heating was continued on mandagni over gas stove for five hours on

the first day and allowed to cool and later covered with the plate to avoid the dirt. Second

day heating was continued three hours and kept for cooling and later covered with the

plate. Later third day taila was heated and paka was continued and completed. As

Ksheera is drava dravya paka was completed in two nights. Filtration was done in warm

condition only and later labeled and stored.



Observation: Day wise observation on taila paka are given in table below

Table 26 : Day 1 observation - 19/03/2013


dravya

Status of oil Temperature Observation

Initial Light reddish

coloured kalka

Cream of

milk

floated on

the surface

Dark red

colour and

aromatic

smell of

milk

- Smell of the

ingredient was

smelled

After 30

min

Kalka seen on the

surface

Boiling of

drava

started and

slight

bubbles of

milk

appeared

on the

surface

Specific

demarcation

of oil and

milk layer

620C No

Vaporization

After 1

hour

It started mixing

to the drava

dravya

Boiling

continued

Cloudiness

on the

surface

800C Vaporization

After 2

hour

Kalka started

mixing in to the

taila and started

accumulating

Slight

yellowish,

The milk

started

converting

to Khova

consistency

Cloudiness

was present

860 C Vaporization

present

After 3

hour

Kalka was

uniformly mixed

in the taila

It thickened

more

Cloudiness

was present

920C Vaporization

present

After 4

hour

Kalka was

uniformly mixed

in taila

It was

turning

khova

consistency

because of

milk

Cloudiness

was present

940C Vaporization

present

After5hour Kalka was

turning to muddy

consistency

The milk

was turning

thicker

Cloudiness

present

960C Vaporization

present

After 5: 30 Muddy in

consistency

Thickening Cloudiness 960C Vaporization



Table 27: Day2 Observation: 20/3/2013

Time

Status ok kalka Status of

drava


Initial

half an

hour

Kalka was muddy

in consistency

On stirring

slight

brownish

change

was

observed

Cloudiness

present , oil

slightly got

separated

860C Volume

reduced

After

1hours

Kalka started

accumulating in

the centre due to

boiling

Large

bubbles of

milk with

brownish

colour was

seen

oil started

separating

from kalka

880C Sound was

heard while

boiling

After

2hours

Kalka settled at

the bottom

Globus of

milk

floated ,

and ghrita

started

separating

from milk

Red colour

of the oil

was seen

960C Reduction of

the volume

was seen and

the smell of

milk was

appreciated

After 3

hrs

Colour become

darker black ,

bulk of kalka

started increasing

Boiling

was there

with large

bubbles at

the centre

Oil started

separating

from kalka

960C Reduction

still

continued, it

became more

thicker like

Khova

After 4

hrs

Bulk of kalka

increased

Boiling

continued

Oil started

separating

from kalka

920C Reduction

continued

After 4:30

hrs

Bulk increased Boiling

continued

Oil quantity

increased

880C Reduction

continued



Table 28: Day 3 observation- 21/3/2013


drava


Initial

half hour

Colour was

darker and more

thicker in

consistency, bulk

of kalka

increasing

More

bubbling

with

reduction

of drava

dravya was

seen

Oil was

separating

from kalka

960C Sound was

heard and

smell was

present

during

boiling

After 1

hour

Bulk started

increasing

Reduction

continued

oil content

increased

960C Sound still

persists

After 1

and half

hour

Kalka completely

separated ,

Drava

evaporated

Sneha siddhi

lakshana

was able to

appreciate

990C Clear

appearance of

oil was

observed.

Siddhi lakshana observed:




4) Light brown colour of oil was able to appreciated.

5) Odour of ingredient found

6) Taste characteristic



Observations of organoleptic characters are given below:



Colour

Odour

Appearance

Touch

Pale yellow

Not characteristic

Oily Viscous liquid

Oily, greasy


TSS of milk 11

TSS of Milk and water mixed in equal

quantity

7


Volume of tila taila :1250 ml

Volume of Yashtimadhuka taila obtained was : 1150 ml

Loss of Yashtimadhuka taila : 100ml

Volume loss :8%

Precautions taken for both samples:

1) Continuous stirring was done to avoid sticking of the kalka to the vessel



2) Mandagni was maintained throughout the process.

3) Observation was noted during the stage of paka .

4) During the filtration kalka was squeezed completely to drain out sneha.

5) Oil was allowed to cool before packing.

Later the prepared drugs were named as

Sample 1 – taila prepared with Yashtimadhu , Amalaki and Ksheera.

Sample 2 – taila prepared with Yashtimadhu, Amalaki and kshara.

3.1B)Table 30: Results of pharmaceutical study

Sample Kalka Sneha Drava

dravya

Total

quantity

No of

days of

paka

No of

hours

Final

quantity

Sample 1 156g 1250ml 5 lit of

ksheera,

5lit of

water

11406ml 2 nights 11:50 1150ml


Swarasa

6404ml 3 nights 7:35 1115ml



Figure1: Yashtimadhuka taila – Sample1

Amalaki Yashtimadhu Kalka

Ksheera Paka Temperature

Siddhi Lakshana Finished product



Figure2: Yashtimadhuka taila – sample 2

Amalaki Yavakshara Yashtimadhu

Amalaki swarasa Kalka Temperature

Paka Siddhi Lakshana Finished Taila

62

Table 17: Morphological descriptions of drug

Drug Gana Botanical name,

Family name

Vernacular name Synonym Part

used

Yashtimadhu Shonitasthapana(Charaka),

Anjanadi(Sushruta)

Glycyrrhiza glabra,

Fabaceae

Eng:Liquorice,

Hin:Jethimadhu

Kan:Jestha madhu

Madhuyasti,Yashtimadhu,

Madhuka, Klitaka,

Klitanaka

Roots

Amalaki

Virechanopaga(caraka)

Parushakadigana(Susruta)

Emblica officinalis,

Euphorbiaceae,

Eng: Indian goose berry,

Hin:Amla,

Kan: Nelli

Amalaki, Dhartri,

Vayastha

Fruit

Yava - Hordeum valgare

Poaceae(graminae)

Hindi:Jou Medhya, Sakthu,

Sitasuka, Divya, Aksata,

kancuki,pavitradhanya,

Rajadhanya,tiksnasuka,

turanapriya.

Fruit

Tila

Charaka: Swedopaga,

Purishaviranjaniya

Bhavaprakasha: Dhanya varga

Dhanvantari nighantu: dhanya

varga

Sesamum indicum

Pedaliaceae

Kan: Ellu

Hindi: Til

Eng:Sesamum

Tila , Pitratarpana,

Pavitra,

Papaghna,Homadhanya

Fruit

63

Table 18:Pharmacological Properties of drugs

Drug Rasa Guna Virya Vipaka Karma Doshaghnata

Yastimadhu

Madhura Guru,

snigdha

sheeta Madhura Chedana,keshya,nadibalya,Vedanasthapana,dahashamaka,Kashar

a,Kanthya, Sonitasthapana,Chardinigrahana,trisnanigrahana,

shothahara,mutrala,mutravirajana,chakshushya

Vatapittasamak

a

Amalaki

Panchara

sa

(Lavana

varjitha,)

Laghu,

ruksha,

sheeta

sheeta Madhura Rasayana,Sarvadoshahara,medhya,Rocana,hurdya,kaphaghna,kus

htaghna,

Mutrala,Sramahara,Raktastambhaka,

Sandhaniya, Jvaraghna

Tridoshashama

ka,

vatapittasamaka

Yava

Kasaya,

madhura

Ruksha,

laghu

Sheeta Madhura Lekhana,Balya,varnya,

Kanthya,Medahara,Kasahara,Kanthya,Agnivardhana,

Chardinigrahana

Kaphapitta

shamaka

Tila

Madhura

kashaya,

Tiktha

Snigdha

,Guru

Ushna Madhura Vranaghna,keshya, balya, snehana, yogavahi, vranashodana

ropana,deepana,grahi,shoolaprashamanam,keshya. ,

Tridoshashama



PHARMACEUTICAL STUDY

Introduction:

Pharmaceutical study deals with the details of steps involved in the preparation of

various dosage forms. Its main objective is to present drug in the most acceptable form

with maximum benefits without any complication. It deals with the modification of the

natural products into therapeutically potent dosage forms, which is easily absorbable in to

the biological system by specific processing method resulting in the assimilation of newer

properties. Taila kalpana is a technique of fractional isolation of water and fat soluble

active principles in to the oil media. The potency of oil will be enhanced or modified

according to the properties of ingredients.

3.1A) Materials and method:

Source of the drugs:

Raw drugs were collected from S.D.M Ayurveda pharmacy Udupi and

pharmaceutical study was conducted in the Dept of Rasa shasthra and Bhaishajya kalpana

S.D.M college of Ayurveda and hospital, Hassan.

Amalaki was collected from the local farm in Arsikere, Hassan district. For milk

packed milk (Nandini brand) available in local market was taken.

The Authentification(Annexure I) of drugs was done in the Dravya guna

department, Shree Dharmasthala Manjunatheshwara college of Ayurveda and Hospital,

Hassan, Karnataka.



Method of preparation: Two samples of Yashtimadhuka taila were prepared as per the

guidelines available in authoritative literatures of Ayurveda. The preparation was done

based on the concepts put forth by the commentators of the following samhita:

Sharangadhara Samhita

Chakradatta

Steps of preparation:

Name of the Formulation: Preparation of Yashtimadhuka taila

Date of starting : 04/01/2013


References : Sharangadhara samhita

Month of preparation : January

Material

a) Instruments: The drug enumerated in the formulation, wide mouthed steel vessel,

Khalwa yantra for powdering the drugs, spatula with long handle, heating aids like gas

stove, A clean cloth for filtering.

b)Table 19 :Ingredients of Yashtimadhuka taila

Sl.no Sanskrit name Quantity Specification

1 Yashtimadhu 39gm Kalka

2 Yavakshara 39gm

3 Water 78ml


5 Nava dhathri phala swarasa 5 lit Drava dravya



As swarasa is drava dravya kalka was taken 1/8 part of sneha as per the rule130


Type of vessel: Iron vessel is used


Source of heat: Gas stove

Type of fire: Mandagni


Type of oil: Tila taila

Colour of the oil: dark yellow

Consistency of the oil : liquid, oily


4) Specification of kalka dravya:

Equipments for kalka nirmana: khalwa yantra

Colour of kalka dravya: light yellowish

Liquid used of kalka nirmana: Swarasa


Type of drava dravya used: Swarasa

` Colour of Swarasa: Light green




The medium sized variety of Amalaki weighing approximately seven grams was

taken It was collected from local farm, and washed under tap water in order to remove

physical impurities from the drug. Then it was deseeded and cut into small pieces to

facilitate the easy removal of the juice. The drug was grinded in a grinder for easy juice

extraction; 300ml of water was added for easy extraction. The quantity of swarasa

obtained was 5.6 liter from eight kg of the Amalaki. The time taken for extraction of juice

was 3: 42 min .The thick swarasa was obtained, the TSS of the swarasa for found to be

twelve. After keeping for fifteen minutes sedimentation of particles was seen in the

prepared swarasa. Then the swarasa was filtered through a single folded clean cotton

cloth. After filtration five liter of swarasa was taken for sneha paka. To this other

ingredient as mentioned in table 19 are added and kept on heating device. Heating was

continued on mandagni. Heating was continued for one hour on the first day allowed for

cooling and covered it with plate to avoid any kind of dirt. Second day heating was

continued for four hours and allowed for cooling and later covered with the plate. In the

same way on the third day heating was continued for one hour, later on the fourth day it

was continued for one hour till the samyak paka lakshana obtained. Filtration was done

in warm condition itself. Later it was bottled and named as Yashtimadhuka taila.

Observation:

1) The swarasa obtained was light green with characteristic smell of Amalaki

2) It was Amla rasa pradhana

3) Day wise observation on taila paka are given in table below



Table 20: Day1 - 04/01/2013

Time Status of the

kalka

Status of

drava


Initial

30min

Kalka was

mixed with

drava dravya

Mixture of

swarasa,

kalka and

taila

yellowish tila

taila

860

C Smell of

ingredients ,

emulsion of

mixture was

observed

After 1

hr

It formed the

homogenous

mixture, frothing

was seen

Nothing

significant

Bubbles was

present , no

clear

demarcation

880C Vaporization

observed

Table 21 : Day2 - 05/01/2013

Time Status of the

kalka

Status of

drava


Initial half

an hour

Kalka was

uniformly

mixed

It was

thickening

No clear

demarcation

was seen

860C Nothing

significant

At 1 hour Kalka started to

settle

It was

thickening

No clear

demarcation

was seen

940C Nothing

significant

At 2 hour

Kalka bulk

increasing

It was

thickening

No clear

demarcation

was seen

980C Vaporization

started

It was

stopped

20min

later

continued.

(At 3

hour)

It became still

darker and

thicker and

started sticking

to the vessel

It had

reduced,

sound was

heard while

boiling

No clear

demarcation

was seen

940C Vaporization

present

At 4 hour The kalka was

very thicker

with increased

bulkiness

Reduction

of drava

dravya was

observed

Oil slightly

started

separating,

860C

Vaporization

found



Table 22 : Day3- 06/01/2013


drava


Initial 1

hour

darker colour

and thicker in

consistency

More

bubbling

with

spilling was

observed

Oil was

separating

from kalka

920C Sound was heard

and smell was

present during

boiling

After 1

and half

hour

Kalka

completely

separated

Drava

evaporated

test of sneha

siddhi

slightly

positive

980C Clear appearance

of oil was

observed.

Table 23 : Day4: 07/01/2013


drava


First 1

hour

Kalka test –

positive

It was

reduced

Phena was

present ,

Sneha siddhi

lakshana is

positive

980C Complete oil

separation was

observed

Siddhi lakshana:




4) Colour of oil -Golden yellow

5) Odour of ingredient found and characteristic taste.



Volume of tila taila taken : 1250ml

Volume of Yashtimadhuka taila obtained : 1115ml

Loss of of yashthimadhuka taila : 135ml

Volume loss : 10.8%

The observation of organoleptic character are given in a table



Colour

Odour

Appearance

Touch

Light brown

Characteristic

Oily Viscous liquid

Oily, greasy


TSS of Swarasa 12


2) Name of Formulation: Yashtimadhuka taila

Date of commencement : 19/03/2013


Reference : Chakradatta

Month of preparation : March

Material:

a) Instruments: The drug enumerated in the recipe, Wide mouthed stainless steel vessel,

khalwa yantra for powdering the drugs, spatula with long handle, heating aids such as

gas stove, a clean cloth for filtering.



b) Table 25: Ingredients of yashtimadhuka taila

Sl. No Sanskrit name Quantity Specification

1 Yashtimadhu 39g Kalka

2 Amalaki 39gwith

3 Water 78ml of water


5 Ksheera 5 lit Drava dravya

6 Water 5lit

Specification of water has not been mentioned so as per the general rule for samyak

pakartha four times of water was added131

. Addition of water also helps in proper

extraction of active principle into the sneha dravya. Kalka was taken 1/8 part of sneha as

per the rule


Type of the vessel used: Stainless steel


Source of heat-Gas stove

Type of fire-Mandagni


Type of the oil: Tila taila

Consistency of the oil: liquid, oily

Appearance of the oil: oily




4) Specification of kalka dravya

Colour of kalka dravya: light brownish

Liquid of kalka dravya: ksheera

Odour of kalka : Yashtimadhu odour


Types of drava dravya used: milk and water


Procedure: A clean and dry stainless steel was taken with 1250 ml of oil, heated on the

mild fire for 10 min and allowed to cool down. Quantity of Yashtimadhu and Amalaki as

given in table was prepared with addition of water. The above kalka was added to the tila

taila which was previously heated and cooled. To this five liters of milk and five liters of

water were added. Heating was continued on mandagni over gas stove for five hours on

the first day and allowed to cool and later covered with the plate to avoid the dirt. Second

day heating was continued three hours and kept for cooling and later covered with the

plate. Later third day taila was heated and paka was continued and completed. As

Ksheera is drava dravya paka was completed in two nights. Filtration was done in warm

condition only and later labeled and stored.



Observation: Day wise observation on taila paka are given in table below

Table 26 : Day 1 observation - 19/03/2013


dravya

Status of oil Temperature Observation

Initial Light reddish

coloured kalka

Cream of

milk

floated on

the surface

Dark red

colour and

aromatic

smell of

milk

- Smell of the

ingredient was

smelled

After 30

min

Kalka seen on the

surface

Boiling of

drava

started and

slight

bubbles of

milk

appeared

on the

surface

Specific

demarcation

of oil and

milk layer

620C No

Vaporization

After 1

hour

It started mixing

to the drava

dravya

Boiling

continued

Cloudiness

on the

surface

800C Vaporization

After 2

hour

Kalka started

mixing in to the

taila and started

accumulating

Slight

yellowish,

The milk

started

converting

to Khova

consistency

Cloudiness

was present

860 C Vaporization

present

After 3

hour

Kalka was

uniformly mixed

in the taila

It thickened

more

Cloudiness

was present

920C Vaporization

present

After 4

hour

Kalka was

uniformly mixed

in taila

It was

turning

khova

consistency

because of

milk

Cloudiness

was present

940C Vaporization

present

After5hour Kalka was

turning to muddy

consistency

The milk

was turning

thicker

Cloudiness

present

960C Vaporization

present

After 5: 30 Muddy in

consistency

Thickening Cloudiness 960C Vaporization



Table 27: Day2 Observation: 20/3/2013

Time

Status ok kalka Status of

drava


Initial

half an

hour

Kalka was muddy

in consistency

On stirring

slight

brownish

change

was

observed

Cloudiness

present , oil

slightly got

separated

860C Volume

reduced

After

1hours

Kalka started

accumulating in

the centre due to

boiling

Large

bubbles of

milk with

brownish

colour was

seen

oil started

separating

from kalka

880C Sound was

heard while

boiling

After

2hours

Kalka settled at

the bottom

Globus of

milk

floated ,

and ghrita

started

separating

from milk

Red colour

of the oil

was seen

960C Reduction of

the volume

was seen and

the smell of

milk was

appreciated

After 3

hrs

Colour become

darker black ,

bulk of kalka

started increasing

Boiling

was there

with large

bubbles at

the centre

Oil started

separating

from kalka

960C Reduction

still

continued, it

became more

thicker like

Khova

After 4

hrs

Bulk of kalka

increased

Boiling

continued

Oil started

separating

from kalka

920C Reduction

continued

After 4:30

hrs

Bulk increased Boiling

continued

Oil quantity

increased

880C Reduction

continued



Table 28: Day 3 observation- 21/3/2013


drava


Initial

half hour

Colour was

darker and more

thicker in

consistency, bulk

of kalka

increasing

More

bubbling

with

reduction

of drava

dravya was

seen

Oil was

separating

from kalka

960C Sound was

heard and

smell was

present

during

boiling

After 1

hour

Bulk started

increasing

Reduction

continued

oil content

increased

960C Sound still

persists

After 1

and half

hour

Kalka completely

separated ,

Drava

evaporated

Sneha siddhi

lakshana

was able to

appreciate

990C Clear

appearance of

oil was

observed.

Siddhi lakshana observed:




4) Light brown colour of oil was able to appreciated.

5) Odour of ingredient found

6) Taste characteristic



Observations of organoleptic characters are given below:



Colour

Odour

Appearance

Touch

Pale yellow

Not characteristic

Oily Viscous liquid

Oily, greasy


TSS of milk 11

TSS of Milk and water mixed in equal

quantity

7


Volume of tila taila :1250 ml

Volume of Yashtimadhuka taila obtained was : 1150 ml

Loss of Yashtimadhuka taila : 100ml

Volume loss :8%

Precautions taken for both samples:

1) Continuous stirring was done to avoid sticking of the kalka to the vessel



2) Mandagni was maintained throughout the process.

3) Observation was noted during the stage of paka .

4) During the filtration kalka was squeezed completely to drain out sneha.

5) Oil was allowed to cool before packing.

Later the prepared drugs were named as

Sample 1 – taila prepared with Yashtimadhu , Amalaki and Ksheera.

Sample 2 – taila prepared with Yashtimadhu, Amalaki and kshara.

3.1B)Table 30: Results of pharmaceutical study

Sample Kalka Sneha Drava

dravya

Total

quantity

No of

days of

paka

No of

hours

Final

quantity


ksheera,

5lit of

water

11406ml 2 nights 11:50 1150ml


Swarasa

6404ml 3 nights 7:35 1115ml



Figure1: Yashtimadhuka taila – Sample1

Amalaki Yashtimadhu Kalka

Ksheera Paka Temperature

Siddhi Lakshana Finished product



Figure2: Yashtimadhuka taila – sample 2

Amalaki Yavakshara Yashtimadhu

Amalaki swarasa Kalka Temperature

Paka Siddhi Lakshana Finished Taila

Analytical study…..


ANALYTICAL STUDY

Introduction:

In ancient days the drugs were prepared by the physician himself with the help of

experienced assistants in the small pharmacy attached to his clinic. The increasing need

for drugs have made it incumbent that some sort of uniformity in the manufacturing of

Ayurvedic medicines should be brought about.

Today, due to globalization of Ayurveda it is necessary to make the drug

standards by all possible means to find efficacious and safe medicine. It is a timely

necessity to go for quality control of finished products. For the standardization of the

finished products, it is essential to analyze the prepared drugs or to fix some standards so

that quality of the product can be established. It is a very tedious job to standardize

Ayurvedic herbal formulations especially compound drugs because of their complex

chemical nature. Analytical study provides the objective parameters to fix up the

standards for quality of raw drugs, in process as well as finished products. This will

generally help and develop few parameters by means of which the batch quality can be

maintained.

In the present study, analytical evaluation of Yashtimadhuka taila is carried out to

develop preliminary standards. Two samples of prepared medicine were analyzed using

following parameters as per the references available in protocol for testing published by

CCRAS132

1. Organoleptic characters : Colour, odour, appearance, taste, touch

2. Physical parameters : pH, Refractive index, Specific gravity and Viscosity.



3. Physico- chemical parameters : Iodine value, Saponification value, Unsaponifiable

matter, Acid value

4. HPTLC

Analytical study was carried out at SDM Research Centre of Ayurveda and Allied

Sciences, Udupi.

3.2A) Methodology:

Study was done in following samples

Sample1: Yashtimadhuka taila prepared by Yashtimadhu, Amalaki and Ksheera.

Sample2: Yashtimadhuka taila prepared by Yashtimadhu, Amalaki and Yavakshara

1) Organoleptic characters

Organoleptic characters of the test samples were documented by means of examination

using sensory organs.

2) pH133

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

hydrogen ion concentration

Material:

Yashtimadhuka Taila(Sample1, Sample2)

pH meter.



Method:

a) Preparation of buffer solutions: Standard buffer solution: Dissolved one tablet of pH

4, 7 and 9.2 in 100 ml of distilled water.

b) Determination of pH: Five ml of sample was taken in a beaker. The filtrate was used

for the experiment .Instrument was switched on, 30 minutes time was given for warming

pH meter. The pH 4 solution was first introduced and the pH adjusted by using the knob

to 4.02 for room temperature 30°C. The pH 7 solution was introduced and the pH meter

adjusted to 7 by using the knob. Introduced the pH 9.2 solution and checked the pH

reading without adjusting the knob. Then the sample solution was introduced and

reading was noted. Test was repeated four times and the average reading was taken as

result.

3) Refractive index134

:

When a ray of light passes from one medium to another of different density, it is

bent from original path. Refractive index of a compound varies with the wave length of

the incident light, temperature and pressure. 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.

Material:

Yashtimadhuka Taila( Sample1, Sample2)

Abbe‟s Refractometer



It consists of a stationary telescope and two prisms held in contact with each

other in a metal case. The prism is attached with an arm which moves over the scale to

read the refractive index. The Abbe‟s refractometer has a facility of controlling the

temperature of the prism by circulating water of constant temperature.

Method:

A drop of water is placed on the prism and adjusted the drive knob in such a way

that the boundary line intersects 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.

4) Viscosity135

:

It describes the internal friction of a moving fluid. A fluid with large viscosity

resists motion because it‟s molecular make up gives it a lot of internal friction. A fluid

with low viscosity flows easily because its molecular make up results in very little

friction when it is in motion.

Material:


Ostwald Viscometer

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

constructed in accordance with the dimensions specified.



Method:

The sample is filled in a U tube viscometer in accordance with the expected

viscosity of the liquid so that the fluid level stands within 0.2 mm of the filling mark of

the viscometer when the capillary is vertical and the specified temperature is attained by

the test liquid. The liquid is sucked or blown to the specified height of the viscometer and

the time taken for the sample to pass the two marks is measured. Viscosity is measured

using the formula

η1 = ρ1t1 X η2

ρ2t2

η1 – Viscosity of sample

η2 - Viscosity of water

t1 and t 2- Time taken for the sample and water to pass the meniscus

ρ1 and ρ2 – Density of sample and water.

5) Specific gravity136

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.

Material:


Pycnometer



Method:

Cleaned a specific gravity bottle by shaking with acetone and then with ether.

Dried the bottle and noted the weight. Cooled the sample solution to room temperature.

Carefully filled the specific gravity bottle with the test liquid, inserted the stopper and

removed the surplus liquid. Noted the weight. Repeated the procedure using distilled

water in place of sample solution.

6) Saponification value137

:

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.

Material:


Round bottom flask, reflux condenser, water bath, burette, Alcoholic potash,

Phenolphthalein, hydrochloric acid

Method:

Weighed two gram of the Oil / Fat into a 250 ml Round Bottom flask fitted with

a reflux condenser. Added 25ml of 0.5M Alcoholic Potash. Refluxed on a water bath

for 30 minutes. Cooled and added 1 ml of Phenolphthalein solution and titrated

immediately with 0.5 M Hydrochloric acid (a ml). Repeated the operation omitting the

substance being examined (blank)(b ml). Repeated the experiment twice to get

concordant values.

Calculated the saponification value from this expression



Sponification value: (b-a) x Normality of hydrochloric acid x 56.10

Weight in sample in g

7) Determination of Unsaponifiable matter138

:

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.

Material:


Conical flask, funnel, reflux condenser, desiccators, ethyl alcohol, petroleum ether,

Phenolphthalein indicator, acetone.

Method:

Weighed five gram of the taila into the flask. Added 50ml alcoholic KOH into

the sample. Boiled gently but steady 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 tared 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

desiccator to remove last traces of moisture and then weighed.

8) Acid value139

:

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.

Material:


Conical flask, burette, 0.1M potassium hydroxide, phenolphthalein.

Method:

Weighed 2- 10g of oil in a conical flask. Added 50 ml of acid free alcohol-ether

mixture (25 +25ml) previously neutralized with the 0.1M potassium hydroxide solution

and shaken well. Added One ml of Phenolphthalein solution and titrated against 0.1M

Potassium hydroxide solution. End point is the appearance of pale pink colour. Repeat

the experiment twice to get concordant values.

Acid value =a x 0.00561 x 1000

W



Where „a‟ is the number of ml of 0.1 N potassium hydroxide required and „W‟ is the

weight in g of the substance taken. The Acid number is used to quantify the amount of

acid present.

9) Iodine value140

:

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.

Material:


Iodine flask, burette, Carbon tetra chloride, Iodine monochloride, Potassium iodide,

sodium thiosulphate

Method: Wijs /Iodine monochloride

The sample was accurately weighed in a dry iodine flask. Dissolved with 10ml

of CCl4 , 20ml of iodine monochloride solution was added. Stopper was inserted, which

was previously moistened with solution of potassium iodide and flask was kept in a dark

place at a temperature of about 170 C for 30 min. 15ml of potassium iodide and 100ml of

water was added and shaken well. This was titrated with 0.1N Sodium thiosulphate,

starch was used as indicator. The number of ml of 0.1N sodium thiosulphate required (a)

was noted. The experiment was repeated with the same quantities of reagents in the same

manner omitting the substance. The number of ml of 0.1N sodium thiosulphate required

(b) was noted. The experiment was repeated twice to get concordant values.



10) Sample preparation for HPTLC141

:

Sample obtained in the procedure for the determination of unsaponifiable matter is

dissolved in 10 ml of chloroform.

HPTLC:

Material:


Weighing balance, Toluene, ethyl alcohol, water bath, HPTLC applicator.

Method:

5 and 10µl of the above sample was applied on a precoated silica gel F254 on

aluminum plates to a band width of 8 mm using Linomat 5 TLC applicator. The plate was

developed in Toluene – Ethyl acetate (9:1) and the developed plates were visualized

under UV 254 and 366 nm, and after derivatisation in vanillin-sulphuric acid spray

reagent and scanned under UV 254 and 366 nm. Rf, colour of the spots and densitometric

scan were recorded.



3.2 B) RESULTS OF ANALYTICAL STUDY:

Table 31: Results of organoleptic study shown in table below

Organoleptic characters

Sample 1

Sample2

Colour Pale yellow Light brown

Odour Not characteristic Characteristic

Appearance Oily Viscous liquid Oily viscous liquid

Touch Greasy Greasy

Table 32:Results physical and physico chemical parameter are given below

Parameter Sample1 Sample2

Refractive index 1.46882 1.47032

Specific gravity 0.9079 0.9198

Saponification value 156.92 165.19

Acid value 2.78 3.78

Iodine value 6.44 6.90

Unsaponifiable matter 3.85 3.51

Viscosity 71.105 76.796

pH 6.55 4.49



TLC was carried out for both the samples. The readings were taken at two different

concentrations. The details are given in tables figures and graph

Figure 3: TLC photodoccumentation of Yashtimadhuka taila 1 & 2

At 254 nm At 366 nm Post derivatisation

Track 1 - Sample 1 - 5 µl




Solvent system : Toluene: Ethyl acetate (9:1)

1 2 3 4 1 2 3 4 1 2 3 4



Table 33 :Rf values of TLC

At 254 nm

At 366 nm Post derivatisation

Sample 1 Sample 2 Sample 1 Sample 2 Sample 1 Sample 2

- - - - 0.04 Brown 0.04 L brown

0.08 Green - - - - -

- - - - 0.06 Brown 0.06 L brown

0.12 Green - - - 0.11 Brown -

- - - - 0.27 Violet 0.27 Violet

0.33 Green 0.33 Green - - - -

- - 0.36 F violet 0.36 F violet 0.35 Purple 0.35 Purple

0.46 Green 0.46 Green - - - -

- - - - 0.48 Blue 0.48 Blue

- - 0.51 F blue 0.51 F blue - -

- 0.55 D green - - - -

- - - - 0.57 Violet -

0.59 D green - - - - -

- - - - 0.65 Blue 0.66 Pink

- - - 0.68 F green - -

- - 0.70 F green - - -

- - - - 0.75 Blue -

- - 0.88 F violet 0.88 F violet - -

- - - - 0.90 Blue 0.90 Blue

- - 0.97 F blue 0.97 F blue - -



Figure 4. HPTLC Densitometric scan at 254 nm

Yashtimadhuka taila – 1




Figure5: HPTLC Densitometric scan at 366 nm





Figure 6: Display of all tracks

At 254 nm Sample 1 Sample 2

At 366 nm Sample 1 Sample 2

After analyzing of HPTLC report the comparative view of Rf values in between the

samples

Table 34: HPTLC densitometric scan at 254 nm

Yashtimadhuka taila sample 1 Yashtimadhuka taila sample 2

Peak Max position Rf % area Peak Max position Rf % area

1 0.04 36.38% 1 0.04 17.76%

2 0.14 8.26 2 0.14 5.15

3 0.18 5.64 3 0.17 5.90

4 0.25 0.95 4 0.26 3.53

5 0.28 3.69 Absent

5 0.31 1.71

6 0.39 6.11 6 0.39 15.21

7 0.43 3.98 Absent

Absent 7 0.53 11.73

8 0.53 6.25 Absent

Absent 8 0.65 29.88

9 0.67 26.69 Absent

Absent 9 0.75 7.44

10 0.82 0.70 Absent

Absent 10 0.97 1.69



Table 35: HPTLC Densitometric scan at 366 nm

Yashtimadhutaila sample1 Yashtimadhutaila sample 2

Peak Max position

Rf

% area Peak Max position Rf % area

1 0.04 19.28 1 0.04 3.49

2 0.21 4.57 Absent

Absent 2 0.41 5.72

3 0.43 10.28 Absent

3 0.61 83.65

4 0.61 60.06 Absent

Absent 4 0.68 2.30

5 0.78 4.17 5 0.77 4.84

6 0.98 1.63 - - -

Experimental study…..

“Evaluation of antifungal activity of Yashtimadhuka taila prepared with different contents”

106

EXPERIMENTAL STUDY

Introduction:

Ayurvedic books specially related to Rasa Shastra and Bhaishajya kalpana

advices the use of various plant and mineral products as medicines for the cure of the

diseases. In this present scientific era, scientific validation of the medicine prepared is a

prime requisite with the techniques available in the modern science. To ensure safety and

efficacy, different experimental models are developed in Pharmacology and

Pharmacognist research. In-vitro and in- vivo are two common experimental models

which are used for the research. In- vivo technique is used for the medicine used

internally and in-vitro technique is used to see the microbial susceptibility of medicine.

For validation of Yashtimadhuka taila prepared by two different methods, In-

vitro study is done by using the Dermatophytes for checking its efficacy. The genera

Tricophyton, Microsporum and Epidermaphyton are the principle etiologic agents of the

Dermatophytes. The common species of Dermatophytes recovered in the clinical

specimens, includes Tricophyton rubrum ,Tricophyton mentogrophytes, Epidermophyton

floccosum, Tricophyton tosurans, Microsporum canis, and Ricophyton verrucosum.

3.3A)Methodology:

Anti microbial study types142

:

1. Diffusion test

2. Dilution test



107

1) Diffusion test142

:

Diffusion consists of two method i.e. Agar well diffusion, Agar disc diffusion

a) Agar well diffusion142

:

The Agar diffusion assay is one method for quantifying the ability of antibiotics,

to inhibit microbial growth against the test drug. A known quantity of microorganism is

grown on agar plate. The well is bored with help of borer, standard drug and test drug of

desired concentration is poured in well. If the organism are susceptible to a particular

antibiotics or a test drug , an area of clearing zone where organism are not capable of

growing will be noted i.e. called a zone of inhibition. If the compound is effective against

an organism at a certain concentration, no colonies will grow and this is called the zone

of inhibition. In general, larger zones correlate with smaller minimum inhibitory

concentration (MIC) of antibiotic for that organism. Inhibition produced by the test is

compared with that produced by known concentration of a reference compound.

b) Agar disc diffusion142

:

It is same as the previous method instead of wells, the disk are placed in agar media

(both standard and test drug disk) later zone of inhibition is noted. The disc should not be

placed closer than 24 mm in the agar plate. Not more than 12 discs should be placed on a

150 mm plate. The disc must be pressed down with forceps to ensure complete contact

with the agar surface.

http://en.wikipedia.org/wiki/Minimum_inhibitory_concentration





108

2) Dilution method:

Here, serial dilution of the drug is prepared and inoculated with the test microbe.

In the tube dilution method, serial dilutions of the drug in broth are taken in tubes and a

standardized suspension of the test microbe inoculated. After overnight incubation, the

minimum inhibitory concentration (MIC) is read by noting the lowest concentration of

the drug that inhibits growth.

Aim and objective of study:

In this study Antifungal susceptibility assessment of Yashtimadhuka taila is done against

Tricophyton tonsurance, Microsporum canis.

Sample 1 – Yashtimadhuka taila prepared by Yashtimadhu, Amalaki, Ksheera method

Sample 2- Yashtimadhuka taila prepared by Yashtimadhu, Amalaki, Kshara method

3.3A)Material and method:

Materials:

A)Drugs:

Sample1

Sample2

B) Micro- organism:

Fungal organism: Dermatophytosis is a superficial fungal infection of keratinized

tissues. The dermatophytes produce infection that involves the superficial layer of the



109

body, including areas of the body, including the hair, skin and nails. Among them the

organisms used for the study are

Tricophyton tonsurance-MTCC CODE-2820

Microsporum canis-MTCC CODE-8475

C) Reagents:

1. Potato dextrose agar media

2. Sabouraud’s agar media

3. Surgical sprit

D) Equipments:

1. Incubator

2. Laminar air flow (with flame)

3. BOD incubator (cooling)

4. Autoclave (vertical)

5. Digital colony counter

6. Water bath

7. pH meter

8. Magnetic bead

9. Inoculation loop

10. Borer

11. Hot air oven

12. Pipette (1ml, 20- 200µl, 2-20µl)



110

E)Glass ware:

1) Petri dish

2) Beaker

3) Conical flask

4) test tube (10ml, 15ml,)

5) Stirrer

Methods:

Anti microbial activity was done by Agar – well diffusion method. Assessment through

Disc diffusion study was measured by following zones:

Sensitive zone

Intermediate Zone

Resistant Zone

A) Antimicrobial susceptibility test against Trichophyton tonsurans:

Date of Commencement: 20/11/2013

Culture media for the organism:

Preparation of Sabouraud’s broth:

Glucose (40 g) and peptone (10 g) were dissolved in 990 ml of distilled water .

The pH was adjusted to 5.5 using digital pH meter and make up the volume to 1000 ml.



111

Then broth was autoclaved at 121˚C for 20 minutes. 10 ml of broth was taken; a loop of

the Tricophyton tonsurans was added and kept ready.

Preparation of Sabouraud’s agar:

Glucose (40 g) and peptone (10 g) was dissolved in 990 ml distilled water. The

pH was adjusted to 5.5 using digital pH meter and make up the volume to 1000 ml.

Finally add 20 g of agar to the media and autoclave at 121˚C for 20 minutes.

Standard drug:

In this study the Amphotericin B was used as a standard drug143

.

For the present study the 25µg/100µl concentration was used as the standard

concentration.

Agar well diffusion method of Sample 1 on Trichophyton tonsuranans:

The work place was cleaned in laminar air flow by using 70% ethyl alcohol and

UV light was switched on for 20 minutes. One loop of Trichophyton tonsurans was

inoculated from culture into 10 ml of sabouraud’s broth and mixed well.15 ml of the

sabouraud’s agar media was poured uniformly over the sterile petridish. 1 ml of

sabouraud’s broth containing the organism was added uniformly over petridish, mixed

well and allows the media to solidify. Five equidistant wells on the plate were made. 100

µl of the standard Amphotericin B (25µg/100µl) was added, oil sample 1 to the wells.

Test were conducted for different volume of samples (2, 5, 10, 15, 25, 50, 100 and 150

µl) separately. Incubation of all the petridishes at 300 C for 7 days was done. After the



112

incubation period, the zone of inhibition was measured. Experiment was carried out in

duplicate

Agar well diffusion method of Sample 2 on Trichophyton tonsuranans:

The work place was cleaned in laminar air flow by using 70% ethyl alcohol and

UV light was switched on for 20 minutes. One loop of Trichophyton tonsurans was

inoculated from culture into 10 ml of sabouraud’s broth and mixed well. 15 ml of the

sabouraud’s agar media was poured uniformly over the sterile petridish. 1 ml of

sabouraud’s broth containing the organism was added uniformly over petridish, mix well

and allow the media to solidify. Five equidistant wells on the plate were made. 100 µl of

the standard Amphotericin B (25µg/100µl) was added, oil sample 2 to the wells. Test

were conducted for different volume of sample (2, 5, 10, 15, 25, 50, 100 and 150 µl)

separately. Incubation of all the petridishes at 300 C for 7 days was done. After the


duplicate.

B) Antimicrobial susceptibility test against Microspora Canis

Date of Commencement: 30/11/2013

Culture media for the microorganism

Preparation of Potato dextrose broth:

24g of potato dextrose was dissolved in 1000ml distilled water. Broth was

autoclaved at 1210 C for 20 min. 10 ml of potato dextrose agar was taken and a loop of

Microspora canis is dissolved and kept ready.



113

Preparation of Potato Dextrose Agar media:

24g of potato dextrose was dissolved in 1000ml distilled water and 15g of agar

was added and media was autoclaved at 1210 C for 20 min.

Standard drug:

In this study the Amphotericin B was used as a standard drug .

For the present study the 25µg/100µml was taken and tried, it did not show zone

of inhibition, hence the concentration was increased to 1mg/ml and used as the standard

concentration.

Agar well diffusion method of sample 1 on Microspora canis

The work place was cleaned in laminar air flow by using 70% ethyl alcohol

and UV light was switched on for 20 minutes. One loop of Microsporum canis was

inoculated from culture into 10 ml of potato dextrose broth and mixed well. 15 ml of the

potato dextrose agar media was poured uniformly over the sterile petridish. 1 ml of potato

dextrose broth containing the organism was added uniformly over petridish, mix well and

allow the media to solidify. Five equidistant wells on the plate were made. 100 µl of the

standard Amphotericin B (1 mg/ml) was added, oil sample 1 to the wells. Test were

conducted for different volume of sample (2, 5, 10, 15, 25, 50, 100 and 150 µl)

separately. Incubation of all the petridishes at 25˚C for 10 days was done. After the


duplicate.

Agar well diffusion method of sample 1 on Microspora canis:

The work place was cleaned in laminar air flow by using 70% ethyl alcohol

and UV light was switched on for 20 minutes. One loop of Microsporum canis was

inoculated from culture into 10 ml of potato dextrose broth and mixed well. 15 ml of the



114

potato dextrose agar media was poured uniformly over the sterile Petridish. 1 ml of

potato dextrose broth containing the organism was added uniformly over petridish, mixed

well and allow the media to solidify. Five equidistant wells on the plate were made. 100

µl of the standard Amphotericin B (1 mg/ml) was added and oil sample 2 to the wells.

Test were conducted for different volume of sample (2, 5, 10, 15, 25, 50, 100 and 150 µl)

separately. Incubation of all the petridishes at 25˚C for 10 days was done. After the


duplicate.

Figure 7:In vitro study of Yashtimadhuka taila against Tenia capitis:

Agar media Broth Organism

Inaculum Inaculation Media

Pouring taila to wells Incubation



115

3.3B) OBSERVATION AND RESULTS:

Based on zone of inhibition seen in above experiment the result are tabulated as follows

Table 36: In vitro antifungal activity test for oil Sample 1 and sample2 against

Trichophyton tonsurans and Microsporum canis.

Zone of inhibition of test standard drug in Tricophyton tonsurans organism:

Average Zone of inhibition for standard drug Amphotericin B (positive control) was 07

mm at 25 µg/100 µl concentration for both the sample 1 and 2.

Zone of inhibition of test standard drug in of Microsporum canis

Average Zone of inhibition for standard drug Amphotericin B was 5.5 mm at 1 mg/ml

concentration for the sample1 and 2

¤ Tricophyton tonsurans Microsporum canis

Volume

Zone of Inhibition (mm) Zone of inhibition(mm)

Sample 1 Sample 2 Sample1 Sample2

2 µl - - - -

- - - -

5 µl - - - -

- - - -

10 µl - - - -

- - - -

15 µl - - - -

- - - -

25 µl - - - -

- - - -

50 µl

- - - -

- - - -

100 µl - - - 07

- - - 07

150 µl - - - 08

- - - 08



116

Figure 8: Tricophyton tonsurans zone of inhibition of sample1 and sample2:

(2,5, 10, 15µl ) (25,50,100, and 150µl) (2,5, 10, 15µl ) (25,50100and150µl)

Figure 9: Microsporum canis zone of inhibition of sample1 and sample2:

(2,5,10,15µl) (25,50,100 and 150µl) (2,5,10,15µl) (25,50,100and150µl)

Results:

1. It is observed that the oil Sample 2 at volume 100µl and 150µl showed moderate

activity against fungus Microsporum canis . The zone of inhibition was more than

the positive control used.

2. Sample1 did not show any antifungal activity against Microsporum canis.

3. It is observed that Sample 1 and Sample 2 did not show any antifungal activity

against Trichophyton tonsurans.

Sample 1 Sample 2

Sample 1 Sample 2

Discussion…..

“Evaluation of antifungal activity of Yashtimadhukataila prepared with different contents” 117

DISCUSSION

The pharmaceutical techniques which convert the natural products into

therapeutically potent dosage form, which is easily absorbable in the biological system,

can be termed as pharmaceutical processing. Ideal medicine, which alleviates the

sufferings of patients without complications of any kind, is desired out of this processing.

It also helps in making the drug potent and to make acceptable to the patients. Sneha

kalpana is one such dosage form in which water and fat soluble constituents present in

the drug are extracted.

Generally sneha kalpana is prepared by including kalka, sneha and dravya dravya

respectively at a ratio of 1:4:16. This ratio varies on the basis of nature, number, quantity

of drugs used for kalka and drava dravya. Authoritative books of Ayurveda however have

stressed more on the nature of drugs, because there are variations in the method, form and

time required for preparation. Depending upon this, if the drava dravya used for

preparation is Kashaya, then quantity of water should be four, eight and sixteen times

respectively for mrudu, madhyama, or atyanta Kathina drug. The idea behind this may

be by increasing the quality of kashaya, by increasing the time duration of contact of drug

with water.

Yashtimadhuka taila will be discussed in following samples:

Sample1-Yashtimadhuka taila prepared by Yashtimadhu,Amalaki, Ksheera

Sample2-Yashtimadhuka taila prepared by Yashtimadhu, Amalaki, kshara

Discussion…..


4.1) Discussion on pharmaceutical study:

In the present work pharmaceutical study had two steps

1) Extraction of Amalaki swarasa

2) Preparation of Yashtimadhuka taila in two methods.

1) Extraction of Amalaki swarasa:

Amalaki swarasa was used as drava dravya in Sample 2. Attempt to extract

swarasa from eight kg of Amalaki was done. For easy facilitation of grinding 300ml of

water was added, which yielded 5.6 ltrs of swarasa. The swarasa was thick, as T.S.S

(Total solid substance) was found to be 12. There was presence of more sediment in the

swarasa it may be due to presence of more suspended particles than soluble particles.

2) Preparation of Yashtimadhuka taila:

a) Volume of the end product:

The volume of the end product was 1150ml of the sample1 and 1115ml of the

sample 2. As ksheera was the drava dravya in the sample 1 the addition of fat globules

from the ksheera may have led to increase in the end product. In the sample 2, where

Amalaki Swarasa was the Drava dravya , the consistency of paka was thicker which may

be attributed to the presence of resinous matter in the Amalaki.

b) Organoleptic features:

There was presence of smell of milk during the preparation of sample 1.The end

product of the preparation of the taila was yellowish brown. The colour may be due to

Discussion…..


addition of fat globule from the milk. The colour of the sample 2 was light brown which

may be due to Amalaki swarasa. Slight Madhura rasa was appreciable in both the

samples which can be linked to presence of Yashtimadhu in both samples. Among the

two samples, the consistency of sample 1 was found to be more viscous. This could be

due to the influence of heat and contact of drug with taila is for longer duration. The

release of fat globule from ksheera to the taila also would have contributed to the

thickness and Viscosity

c) Changes during the paka and status of kalka:

In the sample 2 as yava kshara was one of the ingredient foaming was

appericiated in the intial stage of the paka. Since Amalaki swarasa was used as drava

dravya, the bulk of the kalka had increased due to the presence of resinous particle from

the Amalaki swarasa. Later during the paka stage the bulk became more and finally

become waxy in consistency.

Sample 1 took 11.50 hours for completion of the preparation against 7.35 hours in

Sample 2. The more time required in sample 1 is because of more drava dravya. Drava

used in Sample 1 was ten liters and Sample 2 was five liters. The kalka after filtration

was sticky and resinous in Sample 2 where as in sample 1 it was soft like khova. The

reason behind this may be the presence of milk in sample 1 and presence of Amalaki

swarasa in Sample 2.

The changes in the duration of the preparation of the taila indicate the different chemical

changes occurring during the transferring of the properties from drava medium into the

Discussion…..


taila medium. The aqueous medium in the preparation of taila facilitates the imbibitions

of the water soluble extracts into the oil medium.

e) Temperature:

The intensity of agni for preparation of taila was found to be maintained at 96-980

C by using mandagni for both the samples. This is because the boiling point of water

being 1000 c and sesame oil being 216

0C . Here the temperature is maintained below it.

By this the reaction between the water molecule and the fat molecule occurs in a

consistent manner over a specific duration of time. This temperature facilitates easy

evaporation of the water molecule remaining water soluble extractives which is slowly

imbibed into the oil medium by loosening the bondage in between the fat molecule.

Hence mandagni could have been explained in books of Ayurveda for preparation of

sneha kalpana. Also guna sanchaya in the sneha with longer duration take place as

explained in books of Ayurveda. Temperature range of previous research

Hingusauvarchaladi ghrita was maintained at 950C and 98

0C

144. The temperature range

of present study matches with previous research. General Temperature range required

for proper paka of taila and ghrita is 500C to 90

0 C

145 .

Discussion….

“Evaluation of anti fungal activity of yashtimadhukataila prepared with different contents” 121

Discussion on 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 preliminary

standards quality control over a drug, analytical study is necessary. Hence analytical

study of Yashtimadhuka taila was carried out. The main aim of the analysis is to check

the quality of Yashtimadhuka taila, in order to obtain desired therapeutic effect. To

maintain batch to batch stability, which is possible only through standardized protocols.

Finished products are standardized on the grounds of organoleptic characters, physical

and physico chemical parameters.

Yashtimadhuka taila will be discussed in following samples:

Sample1-Yashtimadhuka taila prepared by Yashtimadhu,Amalaki, Ksheera

Sample2-Yashtimadhuka taila prepared by Yashtimadhu, Amalaki, kshara

1) Physical parameter:

a) Refractive index:

Refractive index of sample1 is 1.469 and sample 2 is 1.470. It indicates density of

sample compared to air and liquid media. There is no much difference in refractive index

in both the sample. However increase of 0.001of refractive index in sample2 may be due

to addition of active component from swarasa to taila which have led to increase in the

density of the oil.

Discussion….


b) pH:

Sample1 has showed the pH of 6.55 and sample 2 has pH of 4.49. Acid base

balance is an important factor that determines the health of an individual. It is observed

that the pH between 6.2-6.8 is ideal to the body. More pH value of sample1 may be due

to presence of Gallic acid, tannic acid, ellagic acid which is present in the Amalaki

Swarasa which had made it acidic in nature. Hence considering only this parameter as an

indicator it can be said that the presence of milk is important in reducing the acidity of oil

in Sample1.

c) Viscosity:

Quantitatively, viscosity is an index of a liquid to flow. The higher the viscosity

of a liquid, the greater is the resistance to flow. If viscosity of the oil is increased, the rate

of absorption decreases. If the oil is less viscous this means rate of absorption is very

high. Hence, the oil is better absorbed into the skin. In this study, during analysis it is

found that the Viscosity of sample 1 is 71.105, and of Sample2 is 76.796. With this it can

be understood that sample 1 shows better absorption than sample 2.

However the interpretation of viscosity in Ayurvedic terms can be linked with

Snigdha & Picchila guna. More viscosity should indicate more snigdhata and Vice versa.

Hence it cannot be said that more viscosity is a bad indicator which differs from the

modern point of view.

Discussion….


d) Specific gravity:

The Specific gravity of sample 1 is 0.908 and sample 2 is 0.920. The specific

gravity indicates the presence of solute content in the solvent. Here the solvent is oil and

the solute refers to the extraction of active principles from the oil. There is no much

difference in specific gravity in both the samples. Marginal rise in specific gravity in

sample2 may be due presence of more solute particles of swarasa which have led to

increase in specific gravity.

2) Physico- chemical parameter:

a) Saponification value:

The Saponification value of sample 1 is found to be 156.92 and sample 2 was

165.19. Saponification value is the amount of Alkali needed to saponify a given quantity

of fat which usually depends upon number of COOH group present .The Saponification

value indicates the average molecular weight /chain length of all fatty acids present. The

long chain fatty acids found in fats have a low saponification value because they have a

relatively fewer number of carboxylic functional groups per unit mass of the fat as

compared to short chain fatty acids. Saponification value of tila taila lies between188-

195. Sample 1 have low saponification value compared to sample2, which may be due to

the presence of ksheera. During the time of paka the addition of fat globules from ksheera

may have lead to long chain fatty acid in sample 1. These values may be considered as

preliminary standard for study drug samples.

Discussion….


b) Unsaponifiable matter:

Unsaponifiable matter of sample 1 is 3.85, sample 2 is 3.51 .The unsaponifiable

matter indicates the non-fatty matter of the substance present in a given sample other than

fats or oils .In this work sample 1 has more unsaponifiable matter. More the

unsaponifiable matter the greater the possibility of other substances addition to the taila,

which is usually due to release of particle from drava dravya and kalka.

c) Acid value:

The acid number is a measure of the amount of carboxylic acid groups in a

chemical compound. The acid value indicates the presence of free fatty acids in the oil

sample. The free fatty acid is responsible for rancidity of the compound. Higher the free

fatty acid makes them more rancid. Less percentage of free fatty acid or no free fatty

acids decreases the rancidity of the compound. The Acid value of sample 1 is 2.78 and

sample2 is 3.78. Difference in Acid value seen in the present samples may be due to

Amalaki swarasa in sample 2. The Acid value of taila which are mentioned in A.P.I like

Mahanarayana taila,and Irimedadi taila found to be 6 and 11 respectively. Out of

interest, After 1 year of manufacturing, both the samples were assessed for organoleptic

characters specially the smell to rule out rancidity. There was no much change observed

in the parameters which suggests that the acid value is within permissible limit.

Discussion….


d) Iodine value:

The iodine value indicates the degree of unsaturation, which in turn denotes the

rancidity of the oils. The more the iodine number, the more the unsaturated fatty acid

bonds present. If the iodine value is less it indicates the degree of saturation. That

indicates more number of double bonds in the oil. As sample 1 contain ksheera as drava

dravya , due to addition of fat globule from ksheera had lead to lesser Iodine

consumption, which in turn lead to short chain fatty acids. Probably during the time of

paka the long chain fatty acid have split into short chain in the presence of mandagni

which may be reason for more double short chain fatty acids. The Iodine value of sample

1 is 6.44 and sample 2 is 6.9. As sample 1 contain ksheera as drava dravya , due to

addition of fat globule from ksheera had lead to lesser in Iodine consumption. Which in

turn lead to short chain fatty acids.

3)TLC, HPTLC :

TLC was done as preliminary standards before HPTLC, by visualizing in different nano

meter UV rays

In 254nm: 0.33 green and 0.46green Rf value was seen in both the sample. It may be due

to same ingredient Yashtimadhu , Amalaki. 0.08green, 0.12green ,0.33green and 0.59D

green was seen in sample 1.It may be the ingredient ksheera present in it. 0.55d green Rf

is the addition present in sample2.

In 366nm: 0.36 F Violet, 0.88F green, 0.97F blue and 0.51F blue are the common Rf

value seen in the both samples , It may be due to common ingredient Yashtimadhu,

Discussion….


Amalaki present in it. 0.70f green is the addition present in the sample1, and 0.68F green

present in the sample 2.

Post derivative: 0.04brown, 0.06brown,0.27Violet,0.35purple,0,48 blue,0.65blue, 0.90

blue are the common pecks present in the both the samples .In sample1 the addition peaks

like 0.11brown, 0.57violet, 0.75 blue are present in the sample 1.It may be due to

Ksheera present in it. One addition of peak is present in the sample 2 i.e. 0.66 pink.

No apparent changes were found in the TLC done at different Rf value. This may be due

to the similar ingredient and the base used.

HPTLC: Some additional peaks are found in sample 1 it may be due to ksheera present

in it. Both the sample have show minimal changes in HPTLC, but it is difficult to

interpret without the standard markers. Due to unavailability of standard markers and also

the requirement of much detailed study with the trial and error, it is difficult to comment

on the HPTLC pattern observed in the present study. Hence HPTLC done can be

considered as a fingerprint to develop the preliminary standards. If the same taila is

prepared in different batches using same ingredients and methods same pattern of spots

shall be available for which this can be used as a standard reference value.

Discussion….

“Evaluation of antifungal activity of yashtimadhukataila prepared with different contents” 127

DISCUSSION ON EXPERIMENTAL STUDY

The drugs prepared out of Herbo-mineral combination contain a number of

chemical compounds, which are responsible for medicinal activity of the drug. In

addition to this secondary metabolites like Alkaloid, Tannins, Safonins, and Sterols are

present in the drug which have a role in defense mechanism against pathogens .

Yashtimadhuka taila which is used in the present study is indicated in khalitya and

palitya. Fungal infection is the chief causative factor for the hair fall. One such fungi

which affect the scalp are Tenia capities. By considering the classical text reference and

its indication, samples was subjected for the anti-microbial activity to check there

efficacy. The discussion of Experimental study is given below

In the present study, the antifungal activity of the Yashtimadhuka taila was

analyzed against Tenia capities. Tenia capities is a condition caused by Dermatophytes.

The genera Tricophyton, microsporum and Epidermaphyton are the principal etiologic

agents of the Dermatophytes. Among them Tricophyton tonsurans and Microsporum

canis are used as test organism for the study. The assay was done at different

concentrations of the Taila to understand effective activity. Here anti – microbial study is

done by Agar well diffusion method. Both the study samples were used for the checking

the activity against the organism.

Results on Microspora canis:

Sample 1 did not show any zone of inhibition at 2,5,10,15,25,50,100,150 µl

concentration on Microspora canis. The sample 2 did not show the zone of inhibition at

Discussion….


the concentration of 2,5,10,15,25,50µl. But there was 7mm and 8mm zone of inhibition

seen at the concentration of 100µl and 150µl respectively. It is observed that sample 2

activity at these concentrations is more than the positive control used i.e Amphotericin B. Standard drug did not show the zone of inhibition at 25µg/100µl, later it was changed to

1mg/ml. Average zone of inhibition of standard drug (Amphotericin B) is 5.5mm.It is

observed that the effect of sample 2 at a concentration of 100µl and 150µl is more than

the effect of standard drug .

By previous researches It has been established that Yashtimadhu ,and Amalaki are

having Antimicrobial and antifungal activity. Yava kshara is found to have krimighna

and kapha chedana property. Here in this study fungal infection is taken as a causative

factor for the hair fall. The sign and symptoms of Tenia capities can be probably assumed

to be kapha pradhana tridoshaja condition. Tenia capities is ring worm infection of scalp

.The presence of Yava kshara is one of the probable reason for the appearance of zone of

inhibition. Therefore this study was done to comparatively assess the antifungal effect

of Yashthimadhu taila prepared by both methods. However the positive results were seen

only in higher concentration. This may be because of microorganism was procured from

the institute of microbiology, Chandigarh which may be genetically resistant or virulent.

Results on Tricophyton tonsuranas:

Sample 1 and sample2 did not show any zone of inhibition at the concentration of

2,5,10,15,25,50,100,150µl concentration. Later it was tried at the concentration of 200µl ,

but zone of inhibition was not observed in both the sample. The zone of inhibition of

Discussion….


Amphotericin B is found to be 7mm in both the samples. The reason for negative result

of antimicrobial susceptibility test would be due the fact that microorganism was

procured from the institute of microbiology, Chandigarh which may be genetically

resistant or virulent.

Standard drug Amphotericin B used in the present study is an established anti-fungal

drug. The standard dose of Amphotericin B is 25µg/ml which indicates that with this

dosage the drug is effective against fungal infection. While caring out the in – vitro

experiment on procured samples of pathogens it is found that the standard drug with its

normal dosage is not capable of inhibiting the growth of pathogens. Later the dosage was

increased to 1mg/ml which is four fold more to that of required dosage. This puts a light

on possibility of more potent/ virulent laboratory sample of pathogens used in the study.

The study drug Yashtimadhuka taila probably could not produce any zone of inhibition

because of Virulence of pathogens. Further it is pertinent to note that the study drug

showed zone of inhibition of 7mm and 8mm against to 5.5mm inhibition seen in standard

drug on Microsporum canis. This strongly suggests that the Yashtimadhuka taila

prepared by using kshara is effective against fungal infection at higher doses. This opens

a new scope for clinicians in management of Khalitya and palitya.

Conclusion….


CONCLUSION

The present study entitled “Evaluation of anti fungal activity of Yashtimadhuka Taila

prepared with different contents” was planned with intension of evaluation of four

important objectives. First objective was to prepare Yashtimadhuka taila with

Yashtimadhu , Amalaki and ksheera . Second objective was to prepare Yashtimadhuka

taila with Yashtimadhu, Amalaki and Yavakshara. Third was analytical study of both

these Yashtimadhuka taila and fourth was In – vitro study to assess anti – fungal activity

of both these Yashtimadhuka taila. After fulfilling the above objective based on the data

obtained from the study following conclusion were drawn:

1. Yashtimadhuka taila is an easily preparable medicine as the ingredients are easily

available

2. Among the two samples, the consistency of taila prepared by ksheera was found

to be more viscous than the taila prepared by kshara

3. Yield after preparation was more in Yashtimadhu taila prepared with ksheera than

the taila which was prepared with kshara.

4. Analytical study conducted on the study drug have helped to postulate

preliminary standards

5. The organoleptic character of both the taila was similar in nature except colour

The colour of taila prepared by ksheera was pale yellow, where as taila prepared

by kshara was light brown.

6. Refractive index, Specific gravity, Saponification value, Viscosity, Acid value,

Iodine value are greater in taila prepared by kshara compared to ksheera.

Conclusion….


7. Taila prepared by kshara is more acidic than taila prepared by ksheera.

8. Un-saponifiable matter is more in taila prepared by ksheera than kshara.

9. Both samples do not have any antifungal action on Trichophyton tonsurans.

10. Taila prepared with ksheera(sample 1) do not have any antifungal activity on

Microsporum canis

11. Taila prepared using Yavakshara (sample 2) have anti –fungal activity against

Microsporum canis at concentration of 100µl and 150µl.

12. It can be concluded that taila prepared by Yavakshara is more therapeutically

significant than taila prepared by ksheera.

LIMITATIONS OF THE STUDY

Identifying and quantifying exact constituents in the study drug was not possible

by HPTLC. GLC would be a better choice.

All the 4 Species of dermatophytis could not be studied for antifungal activity.

SCOPE FOR FURTHER STUDY

Same formulation can be assessed by doing different paka samaya for its efficacy

More higher concentration can be tried in in- vitro study to check the efficacy

The organism from the hair follicle can be cultured to check the efficacy of taila

Summary….


SUMMARY

The present dissertation is entitled “Evaluation of Anti-fungal activity of

Yashtimadhu Taila prepared with different content”. Here attempt has been made to

prepare Yashtimadhu taila with different methods and to check their anti-fungal activity

against disease causing Tenia capities. This study is divided into following chapters -

Review of literature, Methodology, Discussion, Conclusion, Summary and Bibliography.

Introduction: It includes brief description which gives idea about Bhaishajya kalpana,

importance of Ayurveda, Rasashastra, Bhaishajya kalpana, relevance of study, aim and

objectives, review of previous work done, concept of Sneha kalpana, preparation of

Yashtimadhuka taila and its utility.

Review of literature:

This section includes Historical review , Review of sneha kalpana Sources and

properties of sneha dravya, pharmaceutical procedure, sneha murchana, sneha paka, drug

review, disease review , and review of organism has been described.

Methodology:

It is divided into three parts:

1. Pharmaceutical study

2. Analytical study

3. Experimental study

Each study involves the introduction, methodology, observation and results.

Summary….


Pharmaceutical study:

Deals with the preparation of Yashtimadhuka taila by two different methods.

Extraction of Amalaki swarasa . The method has been explained with procedure,

observation, precautions and test of perfectness and results.

Analytical study:

Deals with subjecting drug with different Analytical parameters mentioned for

Taila . It consists of organoleptic characters, physiochemical parameters and

chromatograms and tabulation of their results.

Experimental study:

Deals with the antimicrobial susceptibility test involving In-Vitro study of

Yashtimadhu taila prepared by two different methods against the fungi Tricophyton

tonsurans and Microscopra canis . The method followed was Agar well diffusion method

using different concentration of drugs and Amphotericin B as standard. The test is done

on both MTCC Strain .The results have been tabulated.

Discussion: In this part, an attempt has been made to discuss the data obtained from the

study.

Conclusion:

It is done by highlighting the outcome obtained along with the limitation of the

study and scope for further study. Here conclusive remarks have been made on each

study i.e. Pharmaceutical study, Analytical study and Experimental study.

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