Article: A  COMPARATIVE STUDY ON SANDHANA PRADESHA (FERMENTATIVE AREA) WITH SPECIAL REFERENCE TO KUTAJARISHTA

Article Category: Original Research articles

DOI: 10.7897/2277-4343.1104110

Pages: 169-173

Author: Sridhar Gokhale *, Yeriswamy H.

Abstract: In the field of Ayurvedic pharmaceutics, Self-generated alcohol is regarded as very important due to their long shelf life, better absorption and for its efficacy. Process of fermentation should be carefully carried out to avoid various problems that can be encountered during preparation, which are widely used in clinical practice. Many factors influence the process of fermentation, Fermentative Area is one among, referred in various classical books. The Aim of this study is Influence of Fermentative area in the process of fermentation. Kutajarishta prepared as per the classical reference. Kept in three different places for the process of fermentation as per classical reference and studied on Pharmaceutical and Analytical aspect of them. The pot which is placed in heap of Shalidhanya is completed fermentation earlier than other two samples. Basic physical-chemical characters of the sample like specific gravity, PH, Brix value, Total Alkaloid, total solids and alcoholic content were compared. HPTLC study showed more peaks in the sample which is kept in heap of Shalidhanya. In UV- Visible spectrophotometery prominent peak was observed in all samples. As per the observation in the present study, fermentative area did not significantly influence the quality of the medicine.

Keyword: Preparation, Fermentative area, Fermentation, Temperature