Chemical Changes during Fermentation of Abhayarishta and its Standardization by HPLC-DAD

Abstract

Abhayarishta is an Ayurvedic formulation prepared traditionally by the fermentation of the decoction of Terminalia chebula (pericarp), Vitis vinifera (fruits), Embelia ribes (fruits) and Madhuca indica (flowers). In the present communication, chemical changes occurring during fermentation in Abhayarishta have been studied for the purpose of its standardization. An HPLC-DAD method for quantitative estimation of selected marker constituents in the formulation has been developed and validated. A comparison of decoction and final processed formulation revealed that major polyphenolics (chebulagic and chebulinic acid) of T. chebula were hydrolyzed to their respective monomers and, consequently, there was an increase in the amount of chebulic acid, gallic acid, ellagic acid and ethyl gallate after fermentation. 5-Hydroxymethyl furfural (5-HMF) was also found in the formulation. Thus, emphasis is laid upon consideration of processing methods of formulation which has been lacking in the standardization of most of Ayurvedic formulations.

Influence of intrinsic microbes on phytochemical changes and antioxidant activity of the Ayurvedic fermented medicines: Balarishta and Chandanasava

“…[50] In Abhayarishta , the major polyphenolics (Chebulagic and Chebulinic acid) were hydrolyzed to their respective monomers indicating biotransformation and consequently, there was an increase in the amount of chebulic acid, gallic acid, ellagic acid and ethyl gallate after fermentation. [18] In Jirakadyarishta , selective hydrolysis of 7-O-glucosides of luteolin and apigenin during fermentation resulted in an increase in the amount of luteolin and apigenin indicating biotransformation. [19] In Arjunarishta , the possible hydrolysis of ellagitannins and gallotannins during fermentation, resulting in an increase in the concentration of monomeric phenolics indicating biotransformation.…”

“…[1617] The situation in Arishta/Asava could be complex as microbial fermentation is involved and every feasibility of interaction of the herbal-oriented phytochemicals with the microbial catalyst exists. There are also few reports on the possibility of biotransformation of phytochemicals-phenolics biotransformation in Arjunarishta and Abhayarishta [1618] and glucoside biotransformation in Jirakadyarishta . [19] It is thus evident that microbiological studies in Ayurvedic Arishta and Asava are in the nascent stage.…”

Analytical Methods for Standardization of Ayurvedic Asavas and Aristas; A Review

“…A comparative study of Abhayarista formulations showed that the main polyphenolic compounds of Terminalia chebula (chebulic acid and chebulinic acid) were hydrolysed to their respective monomers and the amount of chebulic acid, gallic acid and ethyl gallate were increased after fermentation when compared to the decoction, which was estimated by HPLC (Jasco PU 1580, detector UV/Vis, Jasco UV 1575) method [23] . Ethanol content of four marketed Abhayarishta preparations were determined by GC method (Chemito GC 7610, Carbowax 20 M) [24] .…”

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“…[13,14] Various reports have been published which explained the degradation pattern of polyphenolics substances during fermentation. [15] Publication of these data promoted us to explore the effect of fermentation on chemical changes in V. vinifera fruits.…”