scholarly journals ANALYTICAL STUDY OF SHATAHWADI GHRITA

2020 ◽  
Vol 8 (9) ◽  
pp. 4381-4384
Author(s):  
Renu Prasad ◽  
Gunjan Sharma ◽  
Radhika Menon ◽  
Aditi 4
Keyword(s):  
Refractive Index ◽  
Iodine Value ◽  
Peroxide Value ◽  
Physicochemical Parameters ◽  
Analytical Study ◽  
Classical Method ◽  
Chemical Study ◽  
Therapeutic Impact ◽  
Polyherbal Formulation

Shatahwadi ghrita is an Ayurvedic formulation mentioned in Ashtanga hridaya in the management of Timira. The main contents of this Ghrita are Shatahwa, Nalada, Kakoli, Ksheerakakoli, Yashtimadhu, Pra-poundarika, Sarala, Pippali, Devadaru. It’s prepared by classical method of Ghrita kalpana. Aim: To prepare and do the physio-chemical study of finished product. Materials and Methods: Shatahwadi ghrita is a polyherbal formulation which is formulated by classical method of Ghrita paka. It contains drugs having properties such as Tridoshahara, Chakshushya and Ra-sayana. Results: Standardization of Shatahwadi ghrita shows remarkable results regarding Refractive index, sapon-ification value, iodine value, peroxide value etc. Conclusion: The prepared Shatahwadi ghrita matches the physicochemical parameters and can impact good therapeutic impact.

scholarly journals COMPARATIVE PHARMACEUTICO ANALYTICAL STUDY TO EVALUATE THE CONCEPT OF AVARTANA WITH SPECIAL REFERENCE TO 1, 10, 50, 100 AVARTITA MADHUKA TAILA

2021 ◽  
Vol 9 (7) ◽  
pp. 1334-1343
Author(s):  
Anagha. V. G ◽  
Vikram. S
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Iodine Value ◽  
Peroxide Value ◽  
Milk Fat ◽  
Analytical Study ◽  
Acid Value ◽  
High Potency ◽  
Active Constituents ◽  
Rf Values

Avartana is a unique concept mentioned for Sneha Kalpana. The more the number of Avartana the more potent will be the formulation. “Shata Paka Madhuka Taila" is one such formulation that is explained in Charaka Chikitsa Vataraktha Adhikara. Samples were subjected to pharmaceutico - Analytical study to compare the probable changes that would have happened pharmaceutically & analytically. Shata paka Madhuka Taila was prepared as per reference & samples were Analysed. The change in the organoleptic characters of all the Avartita samples was noted. Consistency of taila to semisolid consistency of ghruta in proceeding Avartana was observed. A slight increase in specific gravity & Refractive index were noted, decrease in acid value & iodine value was observed. Rancidity test passed & peroxide value was nil. slight acidic pH was noted. The presence of more bands with different Rf values was seen towards 50th, 75th & 100th Avartita samples on TLC. Pharmaceutical procedure reveals that concentration of the Active bio constituents of yastimadhu & milk fat gets increased in each Avartana., And it was evident from organoleptic characters like conversion of liquid Consistency of taila to semisolid consistency of ghruta (on cooling) in proceeding Avartana. A slight increase in specific gravity & Refractive index suggests more active constituents, decrease in acid value & iodine value suggests products are more stable & less chance of rancid on successive avartana. Rancidity & peroxide value tells product are not rancid. pH changes indicate slight acidicnature & may be irritant due to high potency. TLC shows the presence of more bands towards 50th, 75th& 100th avarti samples shows more active constituents. Hence Avartana process helps for potentiating the formulation by adding active constituents. Keywords: Sneha Kalpana, Avartana, Shata Paka Madhuka Taila.

Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

2020 ◽  
pp. 108201322095673
Author(s):  
M Al-Bachir ◽  
Y Koudsi
Keyword(s):  
Refractive Index ◽  
Gamma Irradiation ◽  
Iodine Value ◽  
Peroxide Value ◽  
Research Work ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Thiobarbituric Acid Reactive Substances ◽  
Saponification Value ◽  
And Storage

This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g−1, 9.01 meq2 kg−1, 0.014 mg MDA kg−1, 99.48 KOH g−1 I2 100 g−1, 194.50 mg KOH g−1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes.

scholarly journals Chemical composition, oxidative stability, and sensory properties of Boerhavia elegana Choisy (alhydwan) seed oil/peanut oil blends

2020 ◽  
Vol 71 (3) ◽  
pp. 367
Author(s):  
A. Al-Farga ◽  
M. Baeshen ◽  
F. M. Aqlan ◽  
A. Siddeeg ◽  
M. Afifi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Refractive Index ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Peanut Oil ◽  
Oil Blends ◽  
Saponification Value

This study investigated the effects of blending alhydwan seed oil and peanut oil as a way of enhancing the stability and chemical characteristics of plant seed oils and to discover more innovative foods of high nutraceutical value which can be used in other food production systems. Alhydwan seed oil and peanut oil blended at proportions of 10:90, 20:80, 30:70, 40:60 and 50:50 (v/v) were evaluated according to their physi­cochemical properties, including refractive index, relative density, saponification value, peroxide value, iodine value, free fatty acids, oxidative stability index, and tocopherol contents using various standard and published methods. At room temperature, all of the oil blends were in the liquid state. The physicochemical profiles of the blended oils showed significant decreases (p < 0.05) in peroxide value (6.97–6.02 meq O2/kg oil), refractive index at 25 °C (1.462–1.446), free fatty acids (2.29–1.71%), and saponification value (186.44–183.77 mg KOH/g), and increases in iodine value and relative density at 25 °C (98.10–102.89 and 0.89–0.91, respectively), especially with an analhydwan seed oil to peanut oil ratio of 10:90. Among the fatty acids, oleic and linoleic acids were most abundant in the 50:50 and 10:90 alhydwan seed oil to peanut oil blends, respectively. Oxidative stability increased as the proportion of alhydwan oil increased. In terms of tocopherol contents (γ, δ, and α), γ-tocopherol had the highest values across all of the blended proportions, followed by δ-tocopherol. The overall acceptability was good for all blends. The incorporation of alhydwan seed oil into peanut oil resulted in inexpensive, high-quality blended oil that may be useful in health food products and pharmaceuticals without compromising sensory characteristics.

scholarly journals QUALITY CHARACTERISTICS OF CASSIA SIEBERIANA L.SEED OIL

2016 ◽  
Vol 3 (3) ◽  
pp. 293-297
Author(s):  
A. A. Warra
Keyword(s):  
Refractive Index ◽  
Chemical Analysis ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Acid Value ◽  
Quality Characteristics ◽  
Saponification Value ◽  
Physico Chemical ◽  
Soxhlet Apparatus

Oil was extracted from the seed of Cassia sieberiana Lusing soxhlet apparatus. The oil yield was 9.26±0.01% and the colour of the seed oil was dark yellow. The results of the physico-chemical analysis revealed the following; acid value, iodine value, saponification value, peroxide value, relative density and refractive index of 0.35±0.01 mgKOH/g , 135.60 ±0.10 gI2/100g, 235.62 ±0.01 mgKOH/g, 1.8 ±0.10meq H2O2 , 0.8185±0.00 (g/cm3) and 1.4415 ±5.77 respectively indicating the suitability of the seed oil for pharmaceutical and cosmetic applications.

Evaluation of Physicochemical and Biodegradability Properties of Selected Nigerian Non-Edible Oilseeds as Potential Cutting Fluids

2015 ◽  
Vol 58 (3) ◽  
pp. 122-129
Author(s):  
Titilope John Jayeoye ◽  
Mary Bosede Ogundiran ◽  
David Abimbola Fadare ◽  
Adeniyi Adewale Ogunjobi
Keyword(s):  
Specific Gravity ◽  
Iodine Value ◽  
Peroxide Value ◽  
Physicochemical Parameters ◽  
Extraction Process ◽  
Mineral Oil ◽  
Oil Extraction ◽  
Cutting Fluid ◽  
Cutting Fluids ◽  
Saponification Value

This paper reports evaluation of physicochemical and biodegradability properties of selected non edible Nigerian oilseeds as a potential cutting fluid. Oil extraction process was carried on the oilseeds, with physicochemical parameters and biodegradability of the extracts were equally assessed. The established physicochemical parameters were percentage oil yield (5.58-61.8%), specific gravity (0.86-0.94), acidvalue (2.89-18.2 mgKOH/g), iodine value (15.7-104 mg iodine/g), peroxide value (1.35-10.9 mg/g oil), saponification value (173-286 mg KOH/g) and viscosity (37.9-53.1centipoises), while biodegradabilityranged between (50.0-63.8%) in comparison with the mineral oil with values less than 20%. Based on this study, the oil extracts of Caesalpinia bonduc and Calophyllum inophyllum appeared to be the most suitable as potential cutting fluids for further formulation studies and machining trials. 

scholarly journals A physico-chemical study for some edible oils properties

2013 ◽  
Vol 24 (2) ◽  
pp. 121-126 ◽  
Author(s):  
Anişoara-Arleziana Neagu ◽  
Irina Niţa ◽  
Elisabeta Botez ◽  
Sibel Geaca
Keyword(s):  
Iodine Value ◽  
Peroxide Value ◽  
Corn Oil ◽  
Edible Oils ◽  
Acid Value ◽  
Chemical Study ◽  
Saponification Value ◽  
Proposed Model ◽  
C 50 ◽  
Oil Density

AbstractIn the present paper we have experimentally determined the density, saponification value, iodine value, acid value, peroxide value for four different edible oils: sunflower oil, corn oil, rapeseed oil and peanut oil. Density was determined in the temperature range of 20 °C - 50 °C, with a 10 degree step increase. The physicochemical properties of the investigated oils were within the requirements of food domain: saponification value varied from 164.84 to 206.45 mg KOH/g, peroxide value varied from 9.99 to 24.49 mEg O2/kg of sample, acid value varied from 0.22 to 3.97 mg KOH/g, iodine value varied from 94.35 to 102.02 g I2/100 g sample, and density varied from 0.9031 to 0.9208 g/cm3. Based on experimental data, density were correlated with others properties of edible oils. An empirical model was proposed to correlate oil density with iodine value and temperature. The results of the proposed model were compared with a model from literature. The accuracy of the proposed model was very good, the AAD varying in the range of 0.078 % to 0.092 %. The proposed model can be recommended for density of vegetable oils evaluation based on their IV, at different temperatures in the range of 20 °C to 50°C.

scholarly journals PHARMACEUTICAL AND ANALYTICAL STUDY OF TRINETRA RAS – HERBO-MINERAL FORMULATION

2020 ◽  
pp. 1-10
Author(s):  
Nandurkar Vishal Marotrao ◽  
V. M. Ramteke ◽  
S.G. Jyotishi
Keyword(s):  
Physicochemical Parameters ◽  
Analytical Study ◽  
Classical Method ◽  
Analytical Studies ◽  
Three Samples ◽  
Standard Profile

Trinetraras is a Kharliya Rasayan mentioned in Yogratnakar for the treatment of Hridroga (Yogratnakar Uttarardha Hridroga Chikitsa 1,2). It consists of Shuddha Parad, Shuddhagandhak and Abhrakbhasma where Bhavanadravya is Arjuna bark decoction. Aim: Pharmaceutical and analytical study of Trinetraras. Materials and methods: Paradshodhan, Gandhakshodhan, Vajrabhrakshodhan, Dhanyabhraknirmana, preparation of Abhrakbhasma, preparation of Kajjali are the procedures required to be performed before the preparation of Trinetraras. Total 40 times Abhrak was subjected to Maransanskar in Gajaputa (40 puti Abhrakbhasma). Trinetraras can be prepared from Shuddha Parad, Shuddhagandhak and Abhrakbhasma, Arjuna bark decoction is needed for 21 Bhavana. Total three batches of Trinetra Ras were prepared as per the classical method mentioned in the reference. Observations and results: Prepared samples of Trinetraras and Abhrakbhasma were tested on the basis of organoleptic and physicochemical parameters. Along with Ayurvedic parameters modern parameters such as L.O.D., L.O.I., pH, conductivity, successive solubility, elemental assay of Hg, S and Fe, TLC, phenolic assay etc. were applied to the samples of Trinetraras. Conclusion: Analytical study of Trinetraras revealed the uniformity of the procedures in the three samples of Trinetraras, as evidenced by the observations of the analytical values of the three samples were not much variation found. Analytical profile showed the presence of the ingredients used. Data generated from pharmaceutical, analytical studies can be used to develop a preliminary standard profile for the formulation of Trinetra Ras.

scholarly journals PHYSICOCHEMICAL PROPERTIES OF TEA (Camellia sinensis) SEED OIL AND ITS APPLICATIONS

2017 ◽  
Vol 7 (2) ◽  
pp. 111-115
Author(s):  
Sahrial Sahrial ◽  
Emanauli Emanauli ◽  
Meri Arisandi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Physicochemical Properties ◽  
Camellia Sinensis ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Oil Yield ◽  
Tea Seed Oil

Tea (Camellia sinensis) is widely grown for its leave sand is commercialized as black tea. Product diversification and value addition are currently are of great interest. This study provides data on the physicochemical properties of tea seed oil from Kayu Aro, Jambi Province. Extraction using-hexane was employed to obtain tea seed oil followed by physical-chemical analysis to assess its properties. Physicochemical properties, namely oil yield, density, refractive index, viscosity, turbidity, color, and melting point, as well as free fatty acid, iodine value, peroxide value, and saponification were determined. The oil yield is up to 14% (dB), density is 882.5±5.5kg/m3, refractive index is 1.48±0.20, viscosity is 64.1±0.2 Pa.s, turbidity is 0.88, color 47.0 (L),34.6 (C) and 95.3 (h) as well as free fatty acid 0.39-0.92%, iodine value 29.63-30.87gI2/100g, peroxide value 0.019-0.417 meq O2/100g, and saponification 127.721-168.382. Tea seed oil is stable and can be a potential source of edible and non-edible applications, such as natural nutraceutical,  pharmaceutical, and cosmetic products

scholarly journals Pharmaceutico-Analytical Study of Vatavidhvamsana Rasa

2020 ◽  
Vol 11 (2) ◽  
pp. 235-240
Author(s):  
Mahesh S ◽  
Neethu S Pillai ◽  
Praveen Kumar K S ◽  
Dilip Prajapati ◽  
Patgiri B J
Keyword(s):  
Physicochemical Parameters ◽  
Analytical Study ◽  
Classical Method ◽  
Standard Procedure ◽  
Water Soluble ◽  
Average Increase ◽  
Analytical Studies ◽  
Standard Profile

Vatavidhvamsana rasa (VVR) is a well-known herbo-mineral formulation explained in classical ayurvedic text Yogaratnakara and also quoted in Ayurveda Formulary of India (AFI) and is mainly indicated for Vatika disorders. There is a lack of data regarding the standardization of pharmaceutical process and analytical profile of VVR. Aim: To prepare vatavidhvamsana rasa and analyze it using various physicochemical parameters. Materials and methods: Total three batches of Vatavidhvamsana Rasa was prepared as per the classical method explained in the reference to evaluate the standard procedure. During the pharmaceutical process, all ingredients were mixed thoroughly and triturated thirty times with ten bhavana drugs for an average of 90 hours. The pharmaceutical and analytical parameters were completed and the data was recorded. Results: Three batches of Vatavidhvamsana Rasa after preparation showed an average increase of 12.93% yield. Pharmacognostical evaluation showed the presence of the ingredients used. Average values of physicochemical parameters of Vatavidhvamsana Rasa were as follows: loss on drying 6.19, pH 7, total ash value 36.46, acid insoluble ash 7.16, water soluble extractive value 17.24, alcohol soluble extractive value 7.13.  HPTLC of Vatavidhvamsana Rasa revealed a total of 11 and 12 bands at 254 nm and 366 nm. Conclusion: Data generated from pharmaceutical, analytical studies and HPTLC can be used to develop a preliminary standard profile for the formulation Vatavidhvamsana Rasa.

Impact of Potato Chips Frying on the Quality Characteristics of Rapeseed Oil

2011 ◽  
Vol 7 (2) ◽  
Author(s):  
Xiuzhu Yu ◽  
Shuangkui Du ◽  
Jianxin Zhang ◽  
Lijuan Song
Keyword(s):  
Refractive Index ◽  
Sodium Silicate ◽  
Iodine Value ◽  
Peroxide Value ◽  
Rapeseed Oil ◽  
Bleaching Earth ◽  
Potato Chips ◽  
Polar Materials ◽  
Total Polar Material

The quality of rapeseed oil, as affected by potato chips frying at 180°C for 14 h, was investigated. The purpose of the study was to find out the quality deterioration of rapeseed oil with respect to time as affected by potato chips frying and to find the treatment that can be used for quality control. The parameters evaluated were refractive index, color, total polar material, free fatty acids, iodine value and peroxide value. There was a gradual increase in refractive index and color with time of frying which was found to be significant (P < 0.05) in the latter. Iodine value decreased significantly (P < 0.05) with time of frying. Peroxide value increased significantly (P < 0.05) with time of frying. After 14 h of frying, the total polar materials were 20.7 percent, indicating the need for replenishment or refinement of rapeseed oil. The refinement condition was realized when the excessive sodium silicate and activated bleaching earth added was 9 percent, the weigh ratio of excessive sodium silicate to activated bleaching earth was 1:4, the reaction temperature was 90°C, the reaction time was 35 min, and the rate of refining was 86.3 percent. It was found a new way to recover the frying oil.

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