Abstract

COMPARATIVE ANALYSIS OF UTPALASHATPALA GHRITA PREPARED BY USING PLAIN VS. MURCHITA GHRITAM

Dr. Abhishek Ravindra Malandkar*, Dr. Satyanarayan Bhat, Dr. J. Dinesh Nayak, Dr. Vatsala Nayak

ABSTRACT

Utpalashatpala ghritha is herbal preparation mentioned in Bhaisajya Ratnavali Arsha chikitsa. It has broad indication such as Pleeha, Jwara, Arsha, Kasa. Before doing snehapaka, the snehas subjected Murchana process with view to remove Aamadosha to ensure maximum acceptability, stability, & better shelf life of ghritha preparation. There has been constant debate regarding the need of Murchana process, especially with respect to ghritam. Even though, A few studies have been carried out in this regard they are inconclusive. The changes occurring are yet to be ascertained. So, this study done to compare the physicochemical properties of Utpalashatpala Ghrita samples prepared with Murchita and plain Ghrita. The study showed Murchana process positively impacts acid and free fatty acid values and increases the iodine value; However, it did not significantly affect piperine content or fatty acid composition and did not improve shelf life. Overall, Murchana enhances ghee quality, but does not impact allcomponents equally.

Keywords: Sneha kalpana; Ghrita murchchana; Utpalashatapala ghrita; Piperine.