Impact factor: 3.958/ICV: 4.10 55 Pharma Science Monitor 7(4), Oct-Dec 2016 PHARMA SCIENCE MONITOR AN INTERNATIONAL JOURNAL OF PHARMACEUTICAL SCIENCES Journal home page: http://www.pharmasm.com PHARMACEUTICAL ANALYSIS OF MUDGA, RAKTASHALI, GODHUMA AND MASHA W.S.R. TO NITYA SEVANIYA AND ASEVANIYA AHARA DRAVYA Saylee Deshmukh 1*, Vyas MK 2, Shukla VJ 3 1 Ph.D. Scholar, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India. 2 Professor& HOD, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India. 3 Head, Pharmaceutical Chemistry Laboratory, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India ABSTRACT In Ayurveda classics Nitya sevaniya (wholesome daily food) and Nitya asevaniya (unwholesome daily food) have described in detail. Present study aims at differentiation of characters of some of Nityasevaniya (Mudga, Raktashali, Godhuma) and asevaniya (Masha) aharadravya on the basis of pharmaceutical analysis. Loss on drying was found highest in Masha i.e. 11.65% and lowest in Mudga i.e. 7.6.Ash value of Masha found lowest i.e. 1.8 while Ash value of Raktashali found highest i.e. 21.85. water solubility was found maximum in Mudga i.e. 13.9 while minimum in Masha i.e. 6.5.Mudga, Raktashali and Godhumahave ph as 4 while Masha have ph as 5. Proteins were found maximum in old Mudga i.e. 25.45 g/100g while carbohydrates were found maximum in Raktashali i.e. 74.32 g/100g. All these parameters proves dominance of Prithvi and Jala Mahabhuta in Masha and Vayu-AkashaMahabhuta in other selected food items. KEYWORDS: Pharmaceutic, Nityasevaniya, Nitya asevaniya. INTRODUCTION In Ayurveda classics Nitya sevaniya (wholesome food items) and Nitya asevaniya (unwholesome food items) have described in detail. In the present study Mudga ( Vigna radiata L.), Raktashali ( Oryza sativum L.), Godhuma ( TriticumaestivumL.) were selected from Nitya sevaniya food items enlisted in Ayurveda classics. Masha ( Vignamungo) was selected from Nitya asevaniya food items list[1] as these are commonly used in India and easily available. Present study aims at differentiation of characters of selected of Nitya sevaniya and asevaniya ahara dravya on the basis of pharmaceutical analysis. Aims and Objectives: To analysis of selected food items on the basis of pharmacognostical characters compared with Mahabhuta predominance. MATERIAS AND METHOD Collection of raw drugs
Impact factor: 3.958/ICV: 4.10 56 Mudga, Godhuma and Masha were obtained from market of Jamnagar while Raktashali was obtained from Kerala. Pharmacetical evaluation: Pharmacetical analysis of Mudga, raktashali, Godhuma and Masha based on loss on drying, ash value, water soluble extracts, alcohol soluble extracts, ph was done. Procedure of each as mentioned below: Loss on drying (2): The loss on drying of the samples was determined by taking 2 g accurately weighed sample in a watch glass, previously weighed and drying in an oven at 110 C till constant weight. The weight after drying was noted and the loss on drying was calculated. The percentage was calculated on the basis of air dried samples. Ash value (3): The ash value of the samples was determined according to IP'85. About 2.028 g of the drug was accurately weight and taken in a silica crucible incinerated in a muffle furnace at a temperature not exceeding 450 C for about 4 hours, cooled and weighed. Water soluble extract (4): About 5.031 g, accurately weighed, powder sample was taken in a conical flask. 100 ml of distilled water was added to it, shaken well and kept overnight. Next day it was filtered. 20 ml of the filtrate was taken in a previously weighed, dried porcelain evaporating dish and evaporated on a hot water bath. It was dried to constant weight in an oven and weighed. From the weight of the residue the water-soluble extractive percentage was calculated on the basis of air-dried sample. Alcohol soluble extract (5): Methanol is having intermediate polarity. The methanol soluble extractive of the samples was determined in the similar way like water soluble extractive but by using methanol instead of water. The percentage of methanol soluble extractive was calculated. ph (6): 5g of sample of test drug was taken in a conical flask. Then 100 ml distilled water added to it and stirred well for few minutes; kept this solution for some time and then filtered through filter paper. The filtered solution was taken in a beaker. Standardize the ph meter and electrodes with buffer solution of known ph i.e. 7 ph. Rinse the electrodes with distilled water and introduce into the test solution contained in a small beaker. ph value of solution was noted.
Impact factor: 3.958/ICV: 4.10 57 OBSERVATION AND RESULT Sample Loss on Ash value Water Alcohol ph drying (%) (%) soluble soluble extract (%) extract (%) Mudga 7.6 11.25 13.9 5.96 4 Raktashali 10.15 21.85 11.8 3.12 4 Godhuma 10.85 14.6 11.6 3.8 4 Masha 11.65 1.8 6.5 4.68 5 DISCUSSION a) Loss on drying The loss on drying of any sample is directly related to its moisture content. So it can be correlated with presence of Jala Mahābhūta. It was found highest in Masha i.e. 11.65% and lowest in Mudga i.e. 7.6. Properties of Masha have described as Snigdha (Ch.Su.27) etc while Mudga is Ruksha (Ch.Su.27). As Snigdha is a property of Jala mahabhuta dominant substances (Ch.Su.26), it can be said that Masha contains more proportion of Jala mahabhuta as compared to Mudga. Prameha is the disease where Kapha increases by Drava guna which reflects dominance of Jala mahabhuta in body. Acharyas have described Masha as a cause of Prameha, which increases Jala mahabhuta in body due to its regular and excess intake. b) Ash value The ash value indicates the presence of inorganic and salt materials in the sample. As among the 5 mahabhutas only 2 mahabhutas (Prithvi and Jala) are Murta i.e. in material state while other 3 mahabhutas (Agni, Vayu, Akash) are not in material state. So Ash value represent presence of Prithvi mahabhuta in particular sample. Less Ash value indicates presence of more Jala mahabhuta as compared with Prithvi mahabhuta. In present study, Ash value of Masha found lowest i.e. 1.8 while Ash value of Raktashali found highest i.e. 21.85 which clearly indicates presence of more Jala mahabhuta in Masha. In classics also Masha has been described as Snigdha due to presence of Jala mahabhuta in more proportion while Raktashali is Ruksha due to presence of Jala mahabhuta in less proportion. c) Water solubility- Water solubility is a reflection of the extent of which the drug spreads in body. Sthira and Guru are guna of Prithvi mahabhuta while Manda is guna of Jala mahabhuta. Vayu is Chala and Akash is Laghu. Among them a substance with Prithvi and Jala mahabhuta predominance will not
Impact factor: 3.958/ICV: 4.10 58 spread easily in body while substance with Vayu and Akash mahabhuta will spread easily in body. In present study water solubility was found maximum in Mudga i.e. 13.9 while minimum in Masha i.e. 6.5. Therefore it can be said that Mudga spreads easily in the body i.e. it has highest bioavailability as compared to the Masha. d) phph of the substance is useful to determine whether the solution is acidic or alkaline. It can be correlated as Tikshna or Manda. Alkaline ph is expected in Jala mahābhūta dominant dravyas and acidic ph is expected in Agni mahābhūta dominant dravyas. As acidic solution (ph < 7) is subjected to dilution its ph changes to alkaline (ph > 7). So it can be said that as proportion of Jala mahabhuta increases ph tends towards alkaline as compared. In present study, Mudga, Raktashali and Godhumahave ph as 4 while Masha have ph as 5. It shows presence of Jala mahabhuta in more proportion in Masha. f) Nutritional analysis: Nutritional analysis of all the samples was done to evaluate difference between nutritional value of the samples. Proteins were found maximum in old Mudga i.e. 25.45 g/100g while carbohydrates were found maximum in Raktashali i.e. 74.32 g/100g. Energy value was almost same of all the entities. Antioxidants were found maximum in Raktashali and Masha i.e.>1000. CONCLUSION Loss on drying was found highest in Masha i.e. 11.65% and lowest in Mudga i.e. 7.6.Ash value of Masha found lowest i.e. 1.8 while Ash value of Raktashali found highest i.e. 21.85. water solubility was found maximum in Mudga i.e. 13.9 while minimum in Masha i.e. 6.5.Mudga, Raktashali and Godhumahave ph as 4 while Masha have ph as 5. Proteins were found maximum in old Mudga i.e. 25.45 g/100g while carbohydrates were found maximum in Raktashali i.e. 74.32 g/100g. All these parameters proves dominance of Prithvi and Jala Mahabhuta in Masha and Vayu-AkashaMahabhuta in other selected food items. REFERENCES 1. Agnivesh, Charaka Samhita with Ayurvedadipika commentary by Chakrapani, Reprint edition, Varanasi; Chaukhambha Surbharati Prakashan, Varansi; 2008. 45. 2. Anonymous (1999), The Ayurvedic Pharmacopoeia of India, edition 1 st, Govt. Of India, Ministry of Health and Family welfare, Department of I.S.M. & H., New Delhi, Part-I, Volume-I.
Impact factor: 3.958/ICV: 4.10 59 3. Method Reference - **The Ayurvedic Pharmacopoeia of India, Ministry of health & family welfare, Gov. Of India, Part 1, Vol. I, 1 st edition -1999, Appendix -2, pg. 214 (2.2.9) 4. Method Reference - ** Ibid, Appendix -2, pg. 213 (2.2.3) 5. Method Reference - ** Ibid, Appendix -2, pg. 214 (2.2.7) 6. Method Reference - ** Ibid, Appendix -2, pg. 214 (2.2.6)