Ayurvedic Preservatives
Ayurvedic Preservatives
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preservatives in ayurveda
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Review Article
Preservatives in Ayurveda - A Review
Vinyasa T E1, Sharma Govinda2, Vinay Kadibagil3
1.M.D in Bhaishajyakalpana, Hassan, Karnataka state, India, email: vinyasasachin@yahoo.com, 2. Associate professor,
Dept of Rasashastra&Bhaishajyakalpana ,Sri DharmastalaManjunatheshwara College of Ayurveda and Hospital,
Hassan-573201, Karnataka state, India, email: govindasharmak@gmail.com, 3. Professor& Head, Dept of
Rasashastra&Bhaishajyakalpana ,Sri DharmastalaManjunatheshwara College of Ayurveda and Hospital, Hassan-
573201,Karnataka state ,India,email: drvinaykadibagil@yahoo.co.in
Corresponding author: Dr.Vinyasa T E , M.D ( Bhaishajyakalpana)
Sri DharmastalaManjunatheshwara College of Ayurveda and Hospital, Hassan
Karnataka state, India 573201, email: vinyasasachin@yahoo.com. Mob: +919164336814
Access this article on online: www.japs.co.in
Published by International-Academy of Ayurveda-Physicians (IAAP),
7HB, Gandhinagar, Jamangar-361 002, Gujarat, India
Date of submission: 11-06-2016; Date of Revision: 21-07-2016; Date of Acceptance: 20-8-2016
Abstract
Number of formulations (Kalpana) such as Svarasa, Kalka, Churna, Kashaya, Avaleha and Ghruta has been69
documented in authoritative books of Ayurveda. Each formulation has a period of optimum efficacy which is
termed as “Saveerytavadhi”. It is seen that some Kalpana like Svarasa, Kvatha etc have minimum shelf life and
are considered to be Sadyo-Sevaneeya. Few others such as Churna, can be stored for few months whereas the
formulations like Sandhana, retain their potency for many years. Considering these factors, a literary review is
carried out to find a reason behind the variation in shelf life. It is found that the few ingredients used in the
formulation themselves acts as preservatives. Ghrita, Madhu, Guggulu, Lavana and other such ingredients added
in the formulations show the property of preservative. Even some Samskara such as shoshana (drying) adds to
the property of preservation. It is pertinent to note that these ingredients and processes add preservative effect
apart from their pharmacological and therapeutic properties. Further it is observed that the factors like presence
and absence of moisture, the media of extraction of phyto-constituents, perfectness in the end stage of
preparation of formulation (Siddhi Lakshana) and time of adding the ingredients also plays a major role in
deciding the shelf life. This paper deals in detail about the preservative property of Ayurvedic formulations.
Keywords: Ayurveda formulations, Natural preservative, shelf life.
Introduction: fermented preparations have infinite shelf life1. So, a
During the Ancient time food storage was vital to logical approach about the ingredients and
society as the collection of the food was difficult processing techniques involved were made to
because of lengthy rainy seasons, thick forests, threat analyze the preservative action.
from wild animals and poor road connectivity and no Preservative is a substance which is added to a
mechanized transportation system. So effective formulation to prevent or inhibit the growth of
storage was very important and probably because of micro-organisms in the preparation2. When the
this, the concept of preservatives came into property of preservation is found in the substances
existence. seen in nature it can be termed as a Natural
Few of Herbal ingredients like curcuma, pepper, preservative. This type of preservatives also acts
cumin, mustard have also been used in food and against oxidation and mould formation of
folklore medicines since ancient time as flavoring preparation.
agent and food preservative. Apart from the above Ideally a preservative should have following
exclusive, use of herbal drugs in preparation of attributes3
medicine was also in practice. The medicines used to 1. Free from toxic irritants or sensitizing effect at
be prepared in different dosage forms depend upon any concentration used externally or mucous
multi factorial variations. However, it is observed membrane
that different dosage forms of same drug have 2. Stable to heat and also for prolonged storage
different shelf life which decides safety and efficacy 3. Free from gross incompatibility with other
of medicine. Basically, there are only five dosage ingredients in the formulation and with
forms (Pancha-Vidhi-Kashaya Kalpana) in packaging material
Ayurveda. Many other dosage forms under the 4. Active at low concentration and should retain its
heading of secondary are evolved with the intentions effectiveness for wide range of pH
of potentiating the drug and to increase shelf life. 5. Effect against wide range of microorganisms
Based on repeated observation and practical 6. Should be odorless and colorless
knowledge ancient scholars of Ayurveda could 7. Nonvolatile in nature
decide the shelf life of individual dosage forms. For 8. Able to retain its activity in the presence of
example, the powder of drugs has 2 months shelf life, metallic salts
tablets have 1 year, Oil and ghee have 16 months and
Journal of Ayurveda Physicians and Surgeons (Peer Review International Journal), Oct 2017; Vol. 4 (4)
68
Vinyasa T E, Sharma Govinda,Vinay Kadibagil. Preservatives in Ayurveda - A Review
8. Others Conclusion
8.a. Arka14 After detailed literature search about preservatives in
Arka is used as preservative in primary Kalpana like Ayurveda formulations, it can be concluded that
Kvatha. It is unique preparation in which essential oil The preservative action of preparation is because of
from herbal drugs are extracted through distillation three important factors,
method. The essential oils and flavonoids present on 1. Ingredients used in formulation
the distillate act as a preservative. 2. Process involved in preparation
8.b. Rasa Aushadhi15 3. Methods of storage of medicine.
Addition of Kajjali in various herbal powders along The shelf life of the formulation depends on
with triturating under pressure will make to enhance following factors,
storage by increasing shelf life of the respective 1. The quality of the herbs and ingredients used in
herbs. In clinical observation it is noted that the drug medicine
effect is more after addition of micro quantum of 2. Nature of the herbs used (Wet or Dry) in the
well-prepared Kajjali. It is also helpful in reducing formulation
the dosage of herbal compound. Addition of Rasa 3. Dosage form (Primary/Secondary) of medicine
Bhasma and Sindura in Churna helps in preservation 4. Processing techniques like Agni sannikarsha
action. (Heating), Bhavana (Grinding),Vasana
8.c. Panchabhoutka Sanghatana16: (Flavanoids), Kala Prakarsha (Time factor),
The strong bond made between similar Mahabhutas Desha (Place) and Bhajana (Vessel)
of two Rasas act as preservative bond. 5. Ingredient that usually contribute as natural
Madhura rasa - Prithvi + Apa preservative e.g., Sugar
Lavana rasa - Agni+ Apa 6. Additive that usually contributes as natural
If this bond breaks, the Prithvi and Agni in above two preservative eg: Honey
Rasa would combine to produce Amla Rasa; this is References
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Journal of Ayurveda Physicians and Surgeons (Peer Review International Journal), Oct 2017; Vol. 4 (4) 69
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