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Ayurvedic Preservatives

The article reviews the use of preservatives in Ayurvedic formulations, highlighting the role of various natural ingredients such as honey, sugar, and salt that contribute to extending shelf life. It discusses how the preservation properties are influenced by the ingredients, preparation processes, and storage methods. The findings suggest that understanding these factors can enhance the efficacy and safety of Ayurvedic medicines.

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0% found this document useful (0 votes)
72 views5 pages

Ayurvedic Preservatives

The article reviews the use of preservatives in Ayurvedic formulations, highlighting the role of various natural ingredients such as honey, sugar, and salt that contribute to extending shelf life. It discusses how the preservation properties are influenced by the ingredients, preparation processes, and storage methods. The findings suggest that understanding these factors can enhance the efficacy and safety of Ayurvedic medicines.

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preservatives in ayurveda

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Journal of Ayurveda Physicians & Surgeons (JAPS)
(Peer Review International Journal, EISSN 2394-6350

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 | October 2017 | Volume 4 | Issue 4 67


Vinyasa T E, Sharma Govinda,Vinay Kadibagil. Preservatives in Ayurveda - A Review

Shelf life of a medicine4 Arista are preserved by self-generated alcohol. The


The time from the date of manufacturing of the percentage of alcohol extends from 9% to 12%
medicine to the time till which the medicine has which helps in preservation. It contains Madhu-½
sufficient potency to bring about the desired tola which act as self-preservative.
therapeutic action can be termed as shelf life or 4. Lavana (Salt)8
expiration date. Lavana is used as a preservative in Indian cuisine
Material & Methods: since time immemorial. Salt is considered to be
A detailed literature survey was made in present possessing Anti-bacterial activity. As bacteria needs
study to find out the natural preservative action of wet environment to grow, salt prevents the watery
common ingredients that are used in Ayurveda environment the bacteria needed to grow. This
formulations. The search was extended to all property is because the salt is very good at
literatures on print and digital media. The possible dehydrating and absorbing water from anything it
ingredients were listed out and the individual comes in contact with e.g. pickle and Lavana
ingredients were researched in detail for their Kalpana. Lavana Kalpana have infinite shelf life if
possible role as preservatives. During study stored properly.
following observation were made: 5. Desiccation9
Observations: Literally desiccation means ‘to dry out completely’,
After a detailed literary search, it is found that few or to preserve food by removing the moisture. Here
ingredients added in formulation as a part of the water and heat liable extractive are extracted by
preparation themselves act as a preservative. Few continuous heating to remove the complete water
method and modification in pharmaceutical process content e.g. Ghanasara and Kshara.
also contribute to preservation. 6. Anhydrous10
1. Madhu (Honey)5 Literally anhydrous means ‘without water or water of
In most of the formulations Madhu is used as an crystallization.’ Here the wet drugs or moderately
ingredient e.g. Avaleha and Ayaskriti. Honey is wet drugs are dried and powdered to remove the
active against bacteria, it creates viscous barrier moisture content e.g. Churna Kalpana.
against bacteria and infection i.e. it creates a sticky 7. Plant self preservation11
barrier between itself and other ingredients in the Guggulu contain resin and essential oil which act as
product. The acidic pH (4.0) of honey retards the preservative. It has healing property, antifungal and
growth of certain bacteria such as E. coli. Madhu has antiviral effect. The volatile oil present in it has anti-
a water content of 0.5-0.6 which retards bacterial microbial activity. Adding of Guggulu in preparation
growth. Honey contains glucose and an enzyme of Vati Kalpana, increases its shelf life to five years.
called Glucose oxidase, under the right condition the 7.a. Antioxidant12
glucose oxidase have an ability to break glucose to Auto oxidation causes rancidity and spoiling of
hydrogen peroxide and as high osmolality which formulation which leads to discoloration and change
renders the microbial growth. in taste, texture and odor. This leads to essential
2. Sugar6 ingredient loss and shorten shelf life. Antioxidants
Sugar is used in many of the Ayurvedic formulations which are present in pharmaceutical formulation
such as Sharkara Kalpana, Guda Kalpana and prevent oxidative degeneration of drug and thus
Khanda Kalpana. Sugar in high concentration causes prevent rancidity. The antioxidants have great
bacteria to lose water by osmosis and it doesn’t have affinity to oxygen and when added to formulation
any cellular mechanism to pump back the osmotic they offer protection to other oxygen sensitive drug.
gradient. Being partly hydrolyzed into reducing E.g. Amalaki, Shatavari, Haritaki, Vibhitaki,
sugar, it retards oxidation. In hypertonic solution Chandana, kumara. Tulsi, Brahmi,Yastimadhu,
sugar desiccates the cell retarding microbial growth Ashwagandha, Haridra, Lashuna.
and rendering potential pathogen inert. The sugar 7.b. Taila13
concentration is expected to be 66.7% in the solution It contains naturally occurring preservative sesamol
which is required for the prevention of growth of and sesamin. It contains Vit E which is rich in
microorganisms. Syrup of I.P concentration is 66.7% antioxidant. It contains high percentage of poly
w/w, syrup of U.S.P concentration is said to be 85% unsaturated fatty acid (PUFA) which helps to stay in
w/v. Both this concentration has inert microbial liquid state at room temperature by preventing
growth. In Ayurveda the ratio of sugar in Khanda rancidity.
Kalpana is 1:3-1:6, in Sharkara Kalpana is 1:2, in 7.c. Ghrita13
Guda Kalpana is 1:0.75 to1:1; all these It is used in many of formulations such as Sneha
concentrations have inert microbial growth. Kalpana, Malahara and Avaleha and so on. It is a
3. Self-Generated Alcohol7 rich source of antioxidant, it also contains beta
Fermentation is an incomplete oxidation of sugar into carotene, vitamin A, D, E and K. Because of its
ethanol and carbon dioxide in absence of oxygen antioxidant property it acts as a preservative. Ghritha
brought about by the enzyme invertase secreted by is not hydrogenated or oxidized at room temperature.
yeast cells. The drugs which are used in Asava 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
Vinyasa T E, Sharma Govinda,Vinay Kadibagil. Preservatives in Ayurveda - A Review

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Conflict of interest: not declared

Journal of Ayurveda Physicians and Surgeons (Peer Review International Journal), Oct 2017; Vol. 4 (4) 70

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