Pharmacognostical and Physicochemical Evaluation of Mudga (Phaseolusradiates Linn.)
Journal Title: International Journal of Ayurveda and Pharmaceutical Chemistry - Year 2014, Vol 1, Issue 1
Abstract
Phaseolus radiates is commonly known as Green gram (Mudga) belonging to family Fabaceae. Mudga (Phaseolus radiates linn) is described in Ayurveda under the classification of Shami Dhanya (Pulses). Mudga is considered best in the form of soup among all pulses. It is Kashaya (astringent) and Madhura (sweet) in taste, Katu (pungent) in Vipaka, Ruksha (ununctuous), Sheeta (cold), Laghu (light) and Vishada in properties. It alleviates the vitiated Khapha and Pitta. Mudga is one of the most cherished foods in the ancient holistic medicine practice. It is indicated for many diseases such as Agnimandya, Jwara (Fever), Prameha (Diabetes Mellitus), Sthaulya (obesity), Gulma, Kasa (Coughing), Atisara (Diarrhea) and Chhardi (Vomiting) etc. Hence, Mudga in the form of Yusha (soup) is selected for the management of Agnimandya. The present study was aimed at setting up a standard profile of Mudga through the Pharmacognostical and pharmaceutical analysis as per standard protocol. The observations were systematically recorded. Organoleptic features of coarse powder were harmonized with API. The pH value was 4, water soluble extract 13.9% w/w, methanol soluble extract 5.96%, ash value 3.7% and loss on drying 6.35%. HPTLC was carried out after organizing appropriate solvent system in which maximum6 spots were distinguished at 254 nm and 1 spots at 366 nm.
Authors and Affiliations
Kashyap Chauhan, Mahesh Vyas, Harisha CR, AS Baghel
Keywords
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