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Extraction Technologies for Medicinal and Aromatic ... - Capacity4Dev

Extraction Technologies for Medicinal and Aromatic ... - Capacity4Dev Extraction Technologies for Medicinal and Aromatic ... - Capacity4Dev

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6 AQUEOUS ALCOHOLIC EXTRACTION OF MEDICINAL AND AROMATIC PLANTS BY FERMENTATION Table 1: Major self-fermented Ayurvedic preparations Product No. of ingredients Indication Aravindasava 27 Pediatric tonic Arjunarishta 5 Cardiotonic Ashokarishta 14 Menstrual cycle regulator, especially to control excessive bleeding for prolonged periods during menstrual cycle Ashwagandharishta 24 General tonic Dashamularishta 67 Normalization of physiological processes after childbirth in women; also anti-infl ammatory Drakshasava 17 General tonic Jeerakadyarishta 13 Galactogogue Kumaryasava 46 Liver disorders Kutajarishta 6 Diarrhea and dysentery Lohasava 14 Anemia 6.4.1 Self-fermentation Process for Preparing Asava Arishta Preparation of asava arishtas involves complicated processes where the following factors play important roles: • Ingredients and their ratios • Process • Pot • Season • Place The method of preparing asava arishtas is known as sandhana kalpana in Ayurveda. Briefly, a decoction or cold infusion of several herbs is taken and a defi ned amount of jaggery (dried juice of sugarcane) is added along with fl owers of Woodfordia fruticosa as inoculum to initiate fermentation. It is kept for about four weeks for fermentation by anaerobic method to obtain a particular level of self-generated alcohol. The product is then kept for some time for maturation. Spices like cardamom and cinnamon are added as fl avoring agents. A brief outline of the process of preparing asava arishta is given in Figure 1. 110

EXTRACTION TECHNOLOGIES FOR MEDICINAL AND AROMATIC PLANTS Figure 1: The traditional process of preparing asava-arishtas A crude match-box method is applied to check whether fermentation has occurred. This method depends upon the release of carbon dioxide during the process. The major role in this dosage form is played by Woodfordia fruticosa, which is used as inoculum for fermentation but appears to play a role beyond that. 6.4.2 Merits of the Process Prahst has mentioned some of the benefi ts of fermented herbal products which are reproduced below: • Fermentation removes most of the undesirable sugars from plant material, makes the product more bio-available and eliminates side effects such as gas and bloating. • Fermentation extracts a wider range of active ingredients from the herb than any extraction method since the menstruum undergoes a gradient of rising alcohol levels. • Yeast cell walls naturally bind heavy metals and pesticide residues and, therefore, act as a natural cleansing system. • Not only does fermentation remove contaminants, it can also lower the toxicity of some of the toxic components in plants. • Fermentation actively ruptures the cells of the herb, exposing it openly to the menstruum and bacteria have enzymes that break down cell walls to further assist in the leaching process. Fermentation also creates an active transport system that moves the dissolved constituents from the herbal material to the menstruum. 111

6 AQUEOUS ALCOHOLIC EXTRACTION OF MEDICINAL AND AROMATIC PLANTS BY FERMENTATION<br />

Table 1: Major self-fermented Ayurvedic preparations<br />

Product<br />

No. of<br />

ingredients<br />

Indication<br />

Aravindasava 27 Pediatric tonic<br />

Arjunarishta 5 Cardiotonic<br />

Ashokarishta 14 Menstrual cycle regulator, especially to control<br />

excessive bleeding <strong>for</strong> prolonged periods<br />

during menstrual cycle<br />

Ashwag<strong>and</strong>harishta 24 General tonic<br />

Dashamularishta 67 Normalization of physiological processes after<br />

childbirth in women; also anti-infl ammatory<br />

Drakshasava 17 General tonic<br />

Jeerakadyarishta 13 Galactogogue<br />

Kumaryasava 46 Liver disorders<br />

Kutajarishta 6 Diarrhea <strong>and</strong> dysentery<br />

Lohasava 14 Anemia<br />

6.4.1 Self-fermentation Process <strong>for</strong> Preparing Asava<br />

Arishta<br />

Preparation of asava arishtas involves complicated processes<br />

where the following factors play important roles:<br />

• Ingredients <strong>and</strong> their ratios<br />

• Process<br />

• Pot<br />

• Season<br />

• Place<br />

The method of preparing asava arishtas is known as s<strong>and</strong>hana<br />

kalpana in Ayurveda. Briefly, a decoction or cold infusion of several herbs is<br />

taken <strong>and</strong> a defi ned amount of jaggery (dried juice of sugarcane) is added<br />

along with fl owers of Wood<strong>for</strong>dia fruticosa as inoculum to initiate fermentation.<br />

It is kept <strong>for</strong> about four weeks <strong>for</strong> fermentation by anaerobic method<br />

to obtain a particular level of self-generated alcohol. The product is then<br />

kept <strong>for</strong> some time <strong>for</strong> maturation. Spices like cardamom <strong>and</strong> cinnamon are<br />

added as fl avoring agents. A brief outline of the process of preparing asava<br />

arishta is given in Figure 1.<br />

110

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