Comparative analytical evaluation of Pruthvisara taila prepared by two different methods

Abstract

Background: Pruthvisara taila is Niragni snehapaka (Aditya paka taila). It is indicated in Kushta and Vruna, mentionedby classical text Chakradatta. AIM: An attempt was made to prepare Pruthvisara taila by two methods and analyse the difference between both the samples on the basis of organoleptic characters and physico-chemical parameters. Methodology: In pharmaceutical study, the Pruthvisara taila was prepared by both methods; Niragni (Aditya paka-sunlight as source of heat)and Sagni) using fire as source of heat) & in analytical study both the samples were subjected for physicochemical analysis like pH, Viscosity, Refractive index, Specific Gravity, Acid Value, Iodine value, Saponification Value, Unsaponifiable matter,Peroxide value and Rancidity. Results: Results of the study on the parameters assessed on the samples after preparation by both the methods;duration required for the preparation of Aditya paka Pruthvisara taila is 24 days and for Sagni Pruthvisara taila is 5 days.Viscosity of NPT(Niragni Pruthvisara taila) was 127.1497 and SPT (Sagni Pruthvisara taila) 89.3996, refractive index was 1.47807 w/w and 1.47607 w/w respectively. The specific gravity of NPT and SPT were 0.9142w/w and 0.8866 w/w respectively. Acid value is more in SPT (108.46 w/w) as compared to NPT (62.76w/w). Iodine value is more in SPT (245.34w/w) as compared to NPT (58.37).The SPT(222.75 w/w) sample has got more saponification value than NPT (200.75w/w). The unsaponifiable matter in NPT has 1.84% and SPT has 4.80%. Conclusion: Acid value indicates about the short shelf life of the drug, which was comparatively more in Sagni Pruthvisara taila than Niragni Pruthvisara taila, hence the early chances of rancidity are more in SPT.Percentage of saturated and long chain fatty acids  are  more in Niragni Pruthvisara taila when compared to Sagni Pruthvisara taila which was revealed through iodine value and saponification value. Hence the NPT is less susceptible to oxidation and rancidity.