PHARMACEUTICAL PREPARATION OF PAMANTHAKA TAILA WITH NARIKELA GHRITA

Dr.RenjuS.

ABSTRACT

Bhaishajya kalpana is the science which deals with process of preparation of single or compound formulations. Different dosages are introduced to get better therapeuticefficacytoincreasepalatability,potencyandshelflife. Snehakalpana inAyurvedicpharmaceuticsissopeculiarbecauseofitspropertyofabsorbingthe principles of drug and stores it for longer periods without losing its own property Pamantaka taila is one of the unique formulations with minimum ingredients mentionedinbookofAyurvedayogasangrahaforskindisorders. Pamantaka taila,preparedusing Keraajya,isaneffectivemedicineinmanytypesofskindiseases whereitchingisamainsymptom.Keraajyaispreparedfromcoconutmilk.ThepreparationofKeraajyaisastrenuousandtime-consumingprocessanditsyieldisalso very less. In clinical practice prescribing tailas depends upon various symptoms of the patient. There comes the need of analysis of pharmacological properties, methodofpreparation,characteristics,probablemodeofactionandrecentworksonscabieswhichcanincreaseitsscopeforfurtherstudies.

INTRODUCTION:

ThejudicialprocessingortheSamskarasdonetothedrugswillrenderthemfit for therapeutic administration and make them more potent. The knowledge of conversionofarawmaterialintoadesirablemedicineordosageformisknown asBhaishajyaKalpana

Sneha kalpana may be defined as a pharmaceutical process to prepare oleaginousmedicamentsfromthesubstanceslike kalka, kwatha and drava dravyas,in specificproportionsbysubjectingtoauniqueheatingpatternanddurationtofulfil the certain pharmaceutical parameters according to the need of the [1]therapeutics

Thisuniqueprocessofpreparationgiveswidescopeforsolubilityofactiveprinciplesintheformof kalka, churna etcin Sneha, takra, kanji and ksheera.Four typesofsnehasaredescribedinAyurvedicliterature,theseareghrita,taila,vasa [2] and majja Tailas are preparations in which oil is boiled with prescribed Kashayaandkalkadrugsaccordingtotheformulai.e.,ifkalkaisonepart,Sneha [3] shouldbefourtimesmoreanddravadravyasshouldbesixteenparts

METHODOLOGY:

The Pamanthaka taila ispreparedbyusing Keraajya Veryfewreferencesare available for Narikela Ghrita inAyurveda. Method of preparation of Narikela ghrita is mentioned in Nighantu Adarsa. In'kriyakaumudi', a text book on [8] Agadathantra, Narikela ghrita isindicatedfor dhara in sarpadamshta Extract milkfromcoconut.Keepthemilkinanearthenpotforonenightinopenair In morning time, churn it and separate butter Heat that butter to obtain Narikela Ghrita [4]

TableNo.1:Ingredientsof Pamanthaka taila

Sl. No. Nameof theDrug BotanicalName Properties Rogaghnatha

1 [5]

Brahmi Bacopamonnieri (Linn.)Pennel. Rasa–Katu,Thikta,Kashaya Guna–Laghu, Ruksha Virya–Usna Vipaka-Katu

2 [6]

Kaidarya Murrayakoenigii Linn. Rasa-Thikta.Kashaya Guna–Laghu, Ruksha Virya–Usna Vipaka-Katu

3 [7]

Keraajya Cocusnucifera L. Rasa–Madhura

Guna–Guru,Snigdha Virya–Sita Vipaka-Madhura

Agnideepana, raktasodhaka, raktapitta, santapam, krimi,kushta, kandu,garam

Agnideepana, raktasodhaka, raktapitta, krimi,kushta, kandu,garam

Keshya,pitta anilahara, hridya, kandu,kotha

Apparatusused:Vessel,gasstove,cloth,spoons,Khaja(churner)

Procedure:

15Narikela were cut and grated. Total 4200 gram of grated coconut obtained. Narikela ksheera extractedbypressingthegratedcoconutwithlittlequantityof water Obtained Ksheera wastransferredintoamudpot.Mouthofpotwastied with a cloth and kept in open air for one night. Next morning it became a sour thickfluidjustlikeDadhi.Dadhiwaschurnedwithachurnerbyaddingwaterlittlebylittle.Thickcreamappearedatthesurfaceoffluidwasseparatedcarefully byaspoon.Total1.850gramofcreamobtained.ObtainedNavaneethawastransferredtoathicksteelvesselandstartedtoheatunder Mandagni Itcontinuedtill wholeGhritawasseparatedfromNavaneetha.ThisGhritawasfilteredthrougha cleancloth.TheobtainedNarikelaghritawasmeasuredusingvolumetricflask.

TableNo.2:Observations

Gratingof coconut Ÿ Whitishoilycoconutmeat(kernel)withpleasantsmell. Extracting thecoconut milk.

st Ÿ 1 milkwasthickwhitefluid. nd Ÿ 2 milkwasthincomparedto1stmilk. rd Ÿ 3 milkwasthinneralmostwateryconsistency

Extractionof Navaneetha Ÿ Thick layer of cream was floating on the surface of fluid beforechurning.

Ÿ When churned, frothy cream appeared at the surface of fluid.

Ÿ It was easy to extract the butter when Dadhi was kept in fridgeforsometimeorbyaddingcoldwater Ÿ

Ÿ

Preparation ofGhrita.

Ÿ

After separating Navaneetha, remaining fluid was thin sourinsmellandtasteresemblingtoddy

Color of cream changed to off white after 15 minutes of heating.

After 45 minutes it became a thick mass with slight brownishcolorandbubblesstartedtoappear Ÿ After1houritbecamethickerandwasfounddifficultyfor stirring.

Ÿ

Narikela ghrita

NarikelaGhrita

Ingredients:Narikela-15numbers(4.200kggratedcoconutobtained)

Ÿ

Colorchangedtobrownafter1hr 30minutesandGhrita startedseparatingfromthemass. Ÿ

After 1 hr 35 minutes the mass started to disperse into smallparticlesandmoreGhritastartedtoseparate. Ÿ WhentheGhritabecamedevoidofwatercontent,firewas putoff;Kalkawassoftlightbrownincolor

Ÿ

Clearwhitishyellowoilyfluidwithsweetcoconutaroma. Ÿ TasteresembledGhrita.

Ÿ When swallowed completely, there was no oily coating overthetongue.

Vessels were easily washed even without applying soap becauseoftheabsenceofoilycoating.

Pamantakatailapreparation

GeneralratioofSnehadravya,kalkaanddravadravyaare1:4:16

KEYWORDS:Keraajya,Pamathakatailam,Pama. Copyright©2022,IERJ.Thisopen-accessarticleispublishedunderthetermsoftheCreativeCommonsAttribution-NonCommercial4.0InternationalLicensewhichpermitsShare(copyandredistributethematerialinany mediumorformat)andAdapt(remix,transform,andbuilduponthematerial)undertheAttribution-NonCommercialterms.

AssistantProfessor,DepartmentofRasaSastra&BhaishajyaKalpana,S.C.P.MAyurvedaMedicalCollege&Hospital,Gonda,Uttar Pradesh

TableNo.3:IngredientsofPamanthakataila

Kalka Brahmi,kaidarya 192gm(1anjali) Snehadravya Keraajya 768ml(1prastha) Dravadravya Jala 3072ml(4prastha)

Apparatusused:Vessel,gasstove,cloth,spoons,container

Procedure:

Allthedrugswerewashedproperlypoundedwellin Khalwayantra tomakeinto Kalka.A bolus of Kalka was prepared by making it into fine paste by adding water Keraajyawastakeninastainlesssteelvessel,heatedonmildfiretowhich fourtimesofwaterand Kalka Dravya wasadded.Theheatingwascontinuedon mildfire with continuous stirring for homogenous mixing.The heating process was continued till the Taila becomes moisture free and siddhiLakshanas were attained.After attaining all the SiddhiLakshanas the heating was discontinued and Taila was filtered through clean cloth. It was allowed for self-cooling and coveredwithaplatetopreventanycontamination. Thenitwasstoredinanair tightcontainerandlabeled.

[10]

Confirmatorytestsdone :

1. VartiPareeksha- Kalka when rolled between fingers attained Varti form, whichwassoft,blackishcolour

2. AgniPareeksha-Nocracklingsoundwhenputintofire.

Observationsduringvariousstagesof Taila preparationisasshowninthe tablebelow.

TableNo.4:Showingvariousstagesof Tailapaka

VariousstagesofTailaPaka Observations

Keraajyakeptonmildfire yellowishwhitecolour KalkaaddedtoKeraajya WhileaddingKalkafinebubblesappearedwith peculiarsound

Started to boil after adding jala Kalkasinktothebottomofthevessel

MruduPaka

Colour-greenish,Kalkabecomeslightstickyin consistency, with more amount of moisture content and produces crackling sound when keptonfire.

MadhyamaPaka

Bubblesstartedtoappear Kalka became dark and started to stick to the bottomofvesselandwassoftinconsistency Vartipareeksha- Kalka can be made into soft varti Agnipareeksha-Nosound

TableNo.5:Showingobservationsoforganolepticcharactersof pamantakaTailapreparedfromkeraajya

Precautions:

Continuousstirringwascarriedouttoprotecttheburningof Kalka especiallyin laststage.Whenfroathappearsinthe Taila, thetemperaturewasmaintainedto avoidspillingofTaila

TableNo.6:Showingresultobtainedinpamantakatailapreparedfrom keraajya

Brahmi

Kaidarya

Fig.No.3:StagesofPreparationofpamantakataila

DISCUSSION:

Sneha kalpanas are the only dosage form which can be administered convenientlybothinternallyaswellasexternallyaspertheneedandtheseverity ofdiseases.As sneha kalpana ispreparedbyusing Kalka, Kwatha and Sneha,it extracts all the water and fat soluble active ingredients to it and increases its shelf-life.

Changesduringthepakaandstatusofkalka: Colourofthe taila graduallychangesduringthe paka. Boththesample1and2 took3hourstocompletethepreparationasweusedwaterasdravadravyainthe same ratio both samples Phenodgama in taila was observed during the paka lakshana and kalka pareeksha was done to evaluate the moisture content as a Siddhilakshana.

Thechangesinthedurationofthepreparationofthetailaindicatethedifferent chemicalchangesoccurringduringthetransferringofthepropertiesfromdrava mediumintothetailamedium.Theaqueousmediuminthepreparationoftaila facilitatestheimbibition'softhewatersolubleextractsintotheoilmedium.

Temperature: The intensity of agni for preparation of taila was found to be 0 maintainedat90-95Cbyusing mandagni forboththesamples.Thisisbecause 0 0 the boiling point of water being 100 c and coconut oil being 171C. Here the temperature is maintained below it. By this the reaction between the water molecule and the fat molecule occurs in a consistent manner over a specific duration of time. This temperature facilitates easy evaporation of the water moleculeremainingwatersolubleextractiveswhichisslowlyimbibedintothe oil medium by loosening the bondage in between the fat molecule. Hence mandagni could have been explained in books ofAyurveda for preparation of sneha kalpana Also gunasanchaya inthe sneha withlongerdurationtakeplace asexplainedinbooksofAyurveda.

Difficultyfoundinpreparingkeraajya:

1. Thepreparationof Keraajya isastrenuousandtimeconsumingprocessand itsyieldisalsoveryless.

2. Itisverycostly

st nd rd

3. Extraction of coconut milk was performed by taking its 1 2 and 3 milk (ksheera)

4. The step that taken for ksheera was transferred into a mud pot and kept it undisturbedforonenight.

5. Extracting of navaneetha – need to be commenced in the early morning otherwisetheyieldgettingwillbeveryless.

6. Duringthechurningprocessweneedtoaddcoldwaterlittlebylittletoget navaneetha

7. At the final stage of preparation of ghritha the vessel should be thick and heat in mandaagni and careful observation and proper stirring should be doneorelsetherewillbeachancesofspilling.

Probablemodeofaction:-

* Brahmi,Kaidaryaandkeraajyaarehavingkandughnaandkushtaghnaaction

Inutkleshaavasthaofkaphaandkandu,skininfectionslikeatopicdermatitisetc, Pamanthakatailaiseffective.

CONCLUSION:

Theprocessofpharmaceuticalpreparationofpamanthakatailawithkeraajyais very much strenuous as well as costly in case of large-scale production. So by considering this fact, there is a scope for pharmaceutical preparation of pamanthaka taila with coconut oil and further studies should be carried out to provetheefficacyofthesameinkapharelatedskindiseases.

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nd

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