Quality Assurance and Stability of Asava & Arishta

Abstract

Plants/herbs are main source of synthesizing the organic compounds generally used in the modern medicine in curing various forms in the most ancient system of therapy known as Ayurveda. A scientific approach for the preparation of Asavas/Arista, which is a fermented product with so many plant origin drugs along with jaggary was first described by Acharya Sharangdhar. In the present research paper the worked out values for the quality control and the stability of Asavas/Arishta were discussed for the two Asavas and two Arishtas. The observations are made for pH, percentage alcohol, percentage sugar etc. of the respective formulations. The observed values conclude that there is not any specific change in the findings that prove the version of textual reference that Asavas and Arishtas didn’t lose their efficacy for longer period. The pH of Asavas and Arishtas used in this study is found to be in the range of 3.60 to 4.30 which clearly indicated that the preparation is acidic where as the alcohol range from 5% to 8% indicated that the organic compounds concerned to the ingredients present in the formulation are well protected in its self-generated alcohol produced during the preparation under fermentation process. The worked out parameters for transmittance also concludes its longer stability.