A Comparative Pharmaceutico-Analytical Evaluation of Dhatryarista Prepared with Different Fermentative Initiators
Journal Title: International Journal of Ayurveda and Pharmaceutical Chemistry - Year 2019, Vol 0, Issue 0
Abstract
Sandhana Kalpana corresponds to alcoholic preparations using natural sources of drugs as ingredients. Dhataki Puspa (flower of Woodfordia fruticosa (L.) Kurz) is added as fermentative initiators in manyAsava-Arista preparations as per classical methods. But now-a-days for commercial purpose, yeast is used instead of these to initiate fermentation due to costeffectiveness and wide availability. To know the actual phyto-chemical difference if any between the Dhatryarista prepared from different fermentative initiators, it is necessary to carry out the pharmaceutical & physico-chemical analyses of the prepared samples.Hence a study was designed to evaluate the fact. Material &methods: Two samples of Dhatryarista were taken for the study. Sample–I was Dhatryarista prepared with Dhataki Puspa & Sample – II was Dhatryarista prepared with yeast as fermentative initiator. Then a comparative pharmaceutical & physico-chemical study of both samples were conducted. Results: Early onset & early completion of fermentation was recorded in Sample–II and late in the Sample–I. Both the samples had almost same analytical values except in total solid and total alcohol content which were slightly higher in Sample – II. Conclusion: There are no much difference in the role of Dhataki Puspa and yeast as fermentative initiators. Yeast has a capability of early onset and completion of fermentation and the sample prepared with it shows little bit higher total solid & total alcohol content.
Authors and Affiliations
Subhashree Moharana, Arun Kumar Das, RajibKishore Jena, Sushanta Kumar Meher
Keywords
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