Background
Withania somnifera
(L.) (family-Solanaceae), known as ‘Indian ginseng’ or ‘
Ashwagandha
’ is acclaimed as an effective adaptogen, immunomodulator, aphrodisiac and sedative.
Ashwagandha
ghrita
is a recognized ghee based Ayurvedic formulation. Few ancient texts suggest
murcchana
process for preparation of
Ashwagandha ghrita
.
Objective
The study was undertaken to evaluate probable effects of
murcchana
process on
ghrita
preparation with reference to time and storage conditions.
Materials and Methods
Ashwagandha ghrita
samples were prepared separately using plain ghee (Indian cow's ghee) and
murcchana
ghee. These formulations were stored separately in different glass bottles at room temperature and 400C/75%RH. Organoleptic characters (colour, odour, taste, texture and touch) and physicochemical parameters (acid value, peroxide value, iodine value, saponification value, unsaponifiable matter, refractive index and specific gravity) were determined after 3, 6, 9 and 12 months. Plain ghee and prepared
ghrita
were subjected for antioxidant evaluation by various
in vitro
methods.
Results
Changes were observed in organoleptic characters and physicochemical parameters of plain ghee and
Ashwagandha ghrita
formulations. Alterations in these parameters were more pronounced at high temperature and on long storage.
Ashwagandha ghrita
prepared with
murcchana
process exhibited better antioxidant potential in all
in vitro
methods.
Conclusion
The
murcchana
process was found to be beneficial towards quality of
ghrita.
Hence,
Ashwagandha ghrita
may be prepared along with
murcchana
herbs and stored in a good quality glass bottle to ensure improved shelf life of
ghrita
.