Preliminary analytical study of Ashvagandhadyarishta prepared from madhu and guda as sweetening agents
Introduction: Asava and arishta are medicinal preparations mentioned in Ayurvedic texts during which it undergoes a process of fermentation generating alcohol thus facilitating the extraction of the active principles contained in the drugs. Ashvagandhadyarishta is a type of arishta preparation where madhu (honey) is mentioned as madhura dravya (sweetening agent) in the formulation. So in this study an attempt is made to prepare Ashvagandhadyarishta in two batches by adding madhu as madhura dravya in one batch and guda (jaggery) as madhura dravya in another batch and to compare their organoleptic and analytical parameters. Materials and Methods: Study includes two batches of Ashvagandhadyarishta preparation followed the method as per Ayurvedic Formulary of India. Observations and Results: Analytical study of both the batches was done and their parameters were compared and analyzed including organoleptic features. Discussion: Both batches differ in the properties of final product as the sweetening agents used are different. Ashvagandhadyarishta containing guda as madhura dravya has greater values of analytical parameters comparatively, infers the influence of components present in guda. Conclusion: Change in the analytical and organoleptic characters were observed owing to the changes in the sweetening agents. Further research works has to be carried out to understand the clinical efficacy.
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