ASSESSMENT OF EFFECT OF PROCESS OF MURCCHANA ON STABILITY OF ARKA TAIL

Neha Mulik and Piyush Gandhi*

ABSTRACT

Introduction: Stability is a period during which formulations remain physical, chemical and biologically stable. Ayurveda has mentioned special process on sneha (Oleaginous substances) to remove its unpleasant properties like odor, to enhance its action and to enhance shelf life of sneha formulations (Medicated Oils). Aim: To evaluate the effect of process of Murcchana on shelf life of Arka Tailam (Medicated oil). Material and Methods: Three batches of Murcchita (MAT) and Amurcchita Arka Tailam (AMAT) was prepared by using Murcchita and Plain sarshap tailam.(Mustard Oil). Shelf life of MAT and AMAT was carried out as accelerated study (for 3 months) by storing at 40˚C±2˚C, 75±5% RH. The organoleptic parameters (Taste, Color) and physicochemical parameters like Specific Gravity, Refractive Index, Acid Value (AV), Saponification Value (SV), Peroxide Value (PV) and Iodine Value (IV) were tested. The sampling was done at 0, 1, 3 months interval. Results: Both MAT and AMAT undergoes changes in physicochemical parameters after 3rd month of storage in accelerated type of study. But process of undesirable changes due to hydrolysis or oxidation seems to be faster in AMAT than MAT. Conclusion: Process of Murcchana may enhance the shelf life of medicated oil. But there is need to analyze by using more sophisticated techniques and to assess biological action to reconfirm the shelf life of medicated oils after process of Murcchana.

Keywords: Murcchita (MAT) and Amurcchita Arka Tailam.