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Physicochemical and marker based optimization of fermentation process of <em>Drakshasava</em>, an Ayurvedic polyherbal formulation

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Title Statement Physicochemical and marker based optimization of fermentation process of <em>Drakshasava</em>, an Ayurvedic polyherbal formulation
 
Added Entry - Uncontrolled Name Vidhu, Aeri
-, Prerna
 
Uncontrolled Index Term API; Drakshasava; Fermentation; Grapes; HPTLC; Vitis vinifera
 
Summary, etc. <p><em>Drakshasava</em> a classical herbal formulation containing <em>Vitis vinifera</em> L. (grapes) as a chief ingredient. It is one of the best <em>asava</em> preparation, referred in Ayurvedic Formulary of India (AFI). The present study explores the changes brought by fermentation during the processing of <em>Drakshasava</em> with respect to physicochemical parameters using correlation marker based approach. The grapes were extracted to form decoction and further fermented with <em>Woodfordia </em>flowers along with <em>prakshepadravyas</em> (additional drugs in small quantity) and sugar source, as per AFI, part II. The fermented broth was analyzed daily for 14 days for various physicochemical parameters. Further marker based profiling was done by High Performance Thin Layer Chromatography (HPTLC) with respect to caffeic acid and kaempferol. The fermentation took 3 days lag period for generation of quantifiable alcohol (0.5%) on 4<sup>th</sup> day to 16.7% on 14<sup>th</sup> day. The admissible limit of alcohol for <em>Drakshasava</em> as per API (5-10%) has been reached on 9<sup>th</sup> day itself.The pH, specific gravity, solid content has been decreased from day 0 (5.12; 1.32; 28.25) to 14<sup>th</sup> day (4.35; 1.15; 22.81) respectively whereas phenolic content has been upgraded remarkably (0.040 to 0.165 g/100 mL) during the study. Kaempferol quantity was found to be decreased (0.186% to 0.0810%) after fermentation whereas caffeic acid quantity has been significantly increased in post fermented sample with respect to decoction (0.0168% to 0.0233%). The change brought in quantity of the phytochemicals, indicates the metabolic conversion during fermentation due to glycosylation or deglycosylation. The research limits the fermentation time for preparation of <em>Drakshasava</em> from 21 days to 8-9 days, saving time and money. The new optimized method adheres to the Ayurvedic principles and opens the scope for better quality industrial research and large scale production.</p>
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2019-12-27 15:01:53
 
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http://op.niscair.res.in/index.php/IJTK/article/view/30851
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 1, ##issue.no## 1 (2020): Indian Journal of Traditional Knowledge
 
Language Note en