Extraction Technologies for Medicinal and Aromatic ... - Capacity4Dev
Extraction Technologies for Medicinal and Aromatic ... - Capacity4Dev Extraction Technologies for Medicinal and Aromatic ... - Capacity4Dev
6 AQUEOUS ALCOHOLIC EXTRACTION OF MEDICINAL AND AROMATIC PLANTS BY FERMENTATION Chakradutta (9 th century AD) Sarngadhara (14 th century AD) Bhaishajya Ratnavali (18 th century AD) 90 dosage forms 75 dosage forms 98 dosage forms The evolutionary phases of dosage forms followed by Ayurveda starting from crude plant material are mentioned in the following paragraphs. 6.2.1 Swarasa (Fresh Juice) The evolution of liquid orals started from the administration of freshly obtained juices of plant material. To obtain fresh juices, green herbs are crushed and the juice is expressed by squeezing the crushed material. The product is referred to as swarasa. 6.2.2 Kalka (Wet Bolus) In this method, the crushed fresh plant material is administered as such, without expressing the juices. 6.2.3 Kwatha (Decoction) One part of coarsely powdered herb is boiled with 16 times its weight of water in an earthen pot over a mild fi re until the liquid is reduced to one-fourth or one-eighth of the original quantity, depending upon the nature of the plant material. 6.2.4 Hima (Cold Infusion) The plant material is dried and coarsely powdered. As and when required, the powder is soaked in plain water for a defi ned period. Then it is fi ltered, the marc is squeezed, and the combined fi ltrate is used. 6.2.5 Phanta (Hot Infusion) As a further advancement of hima, the phanta method was adopted. This method uses boiled water for obtaining a hot infusion. 6.2.6 Solids Anjana, Churna, Mansa potli, Utkarika, Kshara, Gutika, Guda, Dhumravarti, Puplika, Prithuka, Mandura, Modaka, Rasakriya, Vati, Varti, Shashkuli, Saktu, Bhasmas, Rasaushadhis. 108
EXTRACTION TECHNOLOGIES FOR MEDICINAL AND AROMATIC PLANTS 6.2.7 Semisolids Oral: odana (rice preparation), kalka, krishara, avaleha. Topical: lepa, upnaha (poultice), tilapishta, patrasveda, madhucchishta (beeswax). 6.2.8 Liquids Oral: taila, ghrita, asava/arishta, arka, kwatha, kshirapaka, takra, phanta, him, swarasa, peya, phanita, manda, manasa rasa, yusha, vesavara, vilepi, madya 6.2.9 Fumes Topical: ashchyotana, karna purana. Dhumrapana, dhupana. 6.3 Shelf Life of Dosage Forms Sarngadhara Samhita gave the shelf life of various dosage forms. In ancient times, Ayurvedic physicians themselves prepared the recipes for patients. In ancient times, Ayurvedic physicians themselves prepared the recipes for patients; during the fourteenth century AD, they became aware of the problem of poor shelf life of the botanicals in some dosage forms, such as powder and decoction. This led to the discovery of novel dosage forms termed asava and arishtas, which are self-fermented preparations having approximately 10%-12% alcohol. These are similar to medicated wines. In the preparation of asava cold infusion of unprocessed plant material is used, whereas for the preparation of arishta decoction of the plant material is used for fermentation. 6.4 Asava and Arishta: Self-fermented Products This unique dosage form discovered by Ayurveda is supposed to have indefi nite shelf life and it was said that the “older the better it is”. In terms of current understanding, this phrase assumes more importance because this dosage form has an inherent attribute of continuous hydro-alcoholic extraction and probably formation of natural analogues of the chemical compounds present in the medicinal plants. Some of the major self-fermented Ayurvedic preparations are given in Table 1. 109
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6 AQUEOUS ALCOHOLIC EXTRACTION OF MEDICINAL AND AROMATIC PLANTS BY FERMENTATION<br />
Chakradutta (9 th century AD)<br />
Sarngadhara (14 th century AD)<br />
Bhaishajya Ratnavali (18 th century AD)<br />
90 dosage <strong>for</strong>ms<br />
75 dosage <strong>for</strong>ms<br />
98 dosage <strong>for</strong>ms<br />
The evolutionary phases of dosage <strong>for</strong>ms followed by Ayurveda<br />
starting from crude plant material are mentioned in the following paragraphs.<br />
6.2.1 Swarasa (Fresh Juice)<br />
The evolution of liquid orals started from the administration of<br />
freshly obtained juices of plant material. To obtain fresh juices, green herbs<br />
are crushed <strong>and</strong> the juice is expressed by squeezing the crushed material.<br />
The product is referred to as swarasa.<br />
6.2.2 Kalka (Wet Bolus)<br />
In this method, the crushed fresh plant material is administered<br />
as such, without expressing the juices.<br />
6.2.3 Kwatha (Decoction)<br />
One part of coarsely powdered herb is boiled with 16 times its<br />
weight of water in an earthen pot over a mild fi re until the liquid is reduced to<br />
one-fourth or one-eighth of the original quantity, depending upon the nature<br />
of the plant material.<br />
6.2.4 Hima (Cold Infusion)<br />
The plant material is dried <strong>and</strong> coarsely powdered. As <strong>and</strong> when<br />
required, the powder is soaked in plain water <strong>for</strong> a defi ned period. Then it is<br />
fi ltered, the marc is squeezed, <strong>and</strong> the combined fi ltrate is used.<br />
6.2.5 Phanta (Hot Infusion)<br />
As a further advancement of hima, the phanta method was<br />
adopted. This method uses boiled water <strong>for</strong> obtaining a hot infusion.<br />
6.2.6 Solids<br />
Anjana, Churna, Mansa potli, Utkarika, Kshara, Gutika, Guda,<br />
Dhumravarti, Puplika, Prithuka, M<strong>and</strong>ura, Modaka, Rasakriya, Vati, Varti,<br />
Shashkuli, Saktu, Bhasmas, Rasaushadhis.<br />
108