Journal of Ayurveda and Integrated Medical Sciences

Sample Preparation

1. Shunthi - Raw drug collected from local market were grind to fine power.

S1) 1. 50gm of Sunthi powder + (50ml of HCl+450ml Distil water {1N} Digested for 3 hrs. on heating mental. 2. After Digestion it was neutralize and distilled by the Clevenger apparatus. 3. Volatile oil was collected and residue was extracted with diethyl ether. 4. The matter does obtain was given to individuals for taste.

S2) 1. 50 gm of Sunthi powder + 500ml distil water digested for 3 hrs. on heating mental. 2. after digestion it was distillated by the Clevenger apparatus and oil was collected. 3. Residue was extracted with diethyl ether and ether extract evaporated. 4. The matter does obtain was given to individuals for taste.

S3) Raw Sunthi powder *Adaraka A1) 1. 100 gm of Ardrak Kalka + (50 ml of Hcl+450 ml of distil water {1N}) digested for 3 hrs. on heating mental. 2. After digestion neutralize it and distillated by the Clevenger apparatus. 3. Volatile oil was collected and residue was extracted with diethyl ether. 4. The matter does obtain was given to individuals for taste. A2) 1. 100gm of Adraka Kalka + 500ml distil water digested for 3 hrs. On heating mental. 2. Digested material was distillated by the Clevenger apparatus. 3. Volatile oil was collected and residue was extracted with diethyl ether. A3) Raw Ardraka Kalka.

2. Haridra

H1) 1. 50gm of Haridra powder + (50ml of HCl+450ml Distil water {1N} Digested for 3 hrs. on heating mental. 2. After Digestion it was neutralize and distilled by the Clevenger apparatus. 3. Volatile oil was collected and residue was extracted with diethyl ether. 4. The matter does obtain was given to individuals for taste.

H2) 1. 50 gm of Haridra powder + 500ml distil water digested for 3 hrs. On heating mental. 2. after digestion it was distillated by the Clevenger apparatus and oil was collected. 3. Residue was extracted with diethyl ether and ether extract evaporated. 4. The matter does obtain was given to individuals for taste.

H3) Raw Haridra powder - #S1 – Digested Sunthi #S2 – Undigested Sunthi #A1

Table 1: TLC of Sunthi (Ether extract)

Table 2: TLC of Volatile oil of Digested and Undigested Adraka

Table 3: TLC of Ether extract of Digested and Undigested Haridra

Thin layer Chromatography (TLC)

Thin layer Chromatography gives information regarding chemical components present in sample. Thus, here changes in the chemical composition due digestion with respect to undigested Dravya can be ascertained by TLC by comparing various

3. Vipaka refers to their actions or effects produced by Rasa in the Anna or Ahara Rasa. The outcome of the action of Jatharagni on food substance after their Parinamas or transformation. As stated By Acharyas; three types of Vipaka Madhur, Amla, Katu Rasas i.e., Madhur Vipaka has Snigdha, Shit, Guna like Madhur Rasa. Sneha, Meda, Pravardhan seen by the Madhur Rasa Sevan. While as Katu Vipaka has Ruksha, Ushana, Guna Jevagra Udvegati i.e., Pinching sensation on the tip of tongue.

In the experimental study three Dravyas were used - Shunthi, Ardraka, Haridra.

1. Shunthi - Zingiber officinale (Zingiberacceae)

As per modern text Shunti have described in following manner

After digestion of Shunti the total starch present in it was converted in to glucose. Hydrolysis of starch gives n+18 molecules of glucose. (n - no. of glucose molecules) 59% starch present in Shunti is converted into huge no. of glucose molecules, which finely gives the sweet taste. In the context of experiment obtain ether extract of digested Shunti did not given pungent taste on lips, while as undigested, ether extract was given pungent taste and burning sensation on lips and tongue. The residue of digested Shunti does not give any taste while as undigested Shunti residue gives pungent taste. The volatile oil of digested Shunti gives oily sensation without pungent taste. While as undigested Shunti’s volatile oil gives rough sensation and pungent taste on tip of tongue. TLC plate also showed remarkable difference in digested and undigested ether extract of Shunti. Hence, it can be concluded that the digestive end

Vitamins Present

After digestion of Ardraka the total carbohydrate present in it was converted into glucose. Hydrolysis of carbohydrate given n+18 molecules of glucose. The principal carbohydrate of rhizome is starch. The ether extract of digested Adraka gives a pungent taste on lips and tip of tongue. While as compare to digested Adraka ether extract; undigested Adraka ether extract gives more pungent taste and burning sensation on lips and tip of tongue. The residue of digested Adraka does not gives any taste; while undigested Adraka residue gives a pungent taste. The Volatile oil obtains from the distillation of digested Adraka gives oily sensation but doesn’t have pungent taste. Volatile oil obtains from undigested Adraka gives a pungent taste with a rough sensation on tongue. The above description shows resemblance with the textual reference of Adraka.

Taste of Residue

 Taste of Ether Extract

Taste of volatile oil

TLC of Volatile oil of Digested and Undigested Adraka

compound Haridra was not seen in TLC Of digested ether extract and volatile oil, but it markly noticeable in undigested volatile oil and ether extract of TLC. Haridra contains nearly half of carbohydrate as compare to Shunti. Hence it is concluded that digestive end product of Haridra gives pungent taste and pinching sensation. Experimental results show resemblance with the textual reference.