Ayurvedic hydro-alcoholic anti-asthmatic medicine Vasarishta built upon Mritasanjeevani Sura: Development and evaluation
Authors
Asmita Wele
Department of Rasashastra and Bhaishajya Kalpana Vigyan, Bharati Vidyapeeth Deemed University, Pune, Maharashtra, India
Nikhil Pendse
Vivswan Ayurvedic Wellness Center, Pune, Maharashtra, India
Shrikant Takle
Department of Alcohol Technology, Vasantdada Sugar Institute, Pune, Maharashtra, India
Raghunath Burase
Department of Alcohol Technology, Vasantdada Sugar Institute, Pune, Maharashtra, India
Sanjay Patil
Department of Alcohol Technology, Vasantdada Sugar Institute, Pune, Maharashtra, India
Supriya Bhalerao
Cell and Molecular Biology Laboratotry, Interactive Research School for Health Affairs, Bharati Vidyapeeth Deemed University, Pune, Maharashtra, India
Abhay Harsulkar
Cell and Molecular Biology Laboratotry, Interactive Research School for Health Affairs, Bharati Vidyapeeth Deemed University, Pune, Maharashtra, India
Keywords:
Distillation, fermentation, furfural, gas chromatography, Mritasanjeevani Sura, Mayurakhyayantra, Sandhana
Abstract
Introduction:
Vasarishta built upon Mritasanjeevani Sura (MS) is a polyherbal hydro-alcoholic anti-asthmatic formulation which is administered in a dose of 1 ml instead of standard dose 40 ml, generally advocated for any “Asava–Arishta” in Ayurveda.
Aim:
The present study was aimed at finding out rationale for the peculiar distillation process to manufacture MS followed by Sthapana process to make Vasarishta. It was further aimed to find out difference in Vasarishta samples manufactured by purely fermentation process and the peculiar method mentioned above.
Materials and Methods:
Three batches of MS and subsequently three batches of Vasarishta were prepared. Basic standardization and development of standard operating procedure for the same were achieved by doing pH, percentage of alcohol and total reducing sugar, specific gravity on both MS and Vasarishta, during and after completion of process. Finally, MS and Vasarishta (built upon MS) made in laboratory were compared with marketed samples of MS and Vasarishta using gas chromatography.
Results:
The types of alcohols and volatile acids in MS and Vasarishta, prepared in laboratory, are similar but the proportions differ, which is taken as an indicator of process standardization. Values of furfural, ethyl acetate, and 1-butanol in lab samples are within permissible limits as against the values of the market samples.
Conclusions:
The textual process for the production of Vasarishta proved to produce organoleptically acceptable product which is virtually free of toxic compounds such as furfural.
Keywords: Distillation, fermentation, furfural, gas chromatography, Mritasanjeevani Sura, Mayurakhyayantra, Sandhana
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