A Comparative HPLC Quantification of  Vatsanabha (Aconitum ferox Wall ex Seringe.) Root Processed in  Cow's Urine and Cow's Milk

Vatsanabh mula (Aconitum ferox Wall ex Seringe root); is toxic due to its chief active principle an alkaloid named as Aconitine. According to Ayurveda and modern science; it is included in one of the most poisonous plants known till today to mankind. Despite it is used widely in Ayurvedic treatment in various diseases. So its use in medicinal preparation should be done only after proper processing termed as Shodhan (purification) procedures. These processings are done in specific media. Shodhan procedures enhance therapeutic properties of Vatsanabha, reduce its toxicity & convert it into medicine. In Ayurvedic literature, media like Gomutra (Cow’s urine), Godugdha (Cow’s milk) and Ajadugdha (Goat’s milk) has been mentioned for Shodhan procedures of Vatsanabha. This study focuses on effect of two Shodhan procedures of Vatsanabha Mula by using Gomutra (cow’s urine) and Godugdha (cow’s milk) on HPLC quantification of Aconitine while the raw roots were taken as control. Changes in HPLC chromatogram confirm the effect of Shodhan procedure on Vatsanabha. In HPLC analysis, peaks were observed at retention time 30.1. Areas under the curve were less in the samples after purification with cow’s urine compared to purification with cow’s milk, indicating denaturation of some component after purification. Hence, Vatsanabha mula purified by Gomutra (cow’s urine) may be regarded as better method of purification as far as toxic alkaloids are concerned.

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Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow’s milk

Czech Journal of Food Sciences ◽

10.17221/177/2008-cjfs ◽

2009 ◽

Vol 27 (No. 5) ◽

pp. 379-385 ◽

Cited By ~ 7

Author(s):

P. Navrátilová ◽

I. Borkovcová ◽

M. Dračková ◽

B. Janštová ◽

L. Vorlová

Keyword(s):

High Performance ◽

Hplc Analysis ◽

Solid Phase ◽

Rapid Test ◽

Cow’S Milk ◽

Tetracycline Antibiotics ◽

Cow's Milk ◽

Antibiotics Residues ◽

Liquid Chromatographic ◽

Raw Cow’S Milk

The objective of this study was the detection of tetracycline, chlortetracycline and oxytetracycline residues in raw cow’s milk. When analysing bulk milk (<i>n</i> = 57) and tanker trailer’a (<i>n</i> = 113) samples, two methods were used simultaneously: a specific rapid test Milk Tetrasensor Kit and high performance liquid chromatography (HPLC) with ultraviolet detection and isocratic elution. For HPLC analysis, Breeze (Waters, USA), a liquid chromatographic system, was used. The samples underwent solid phase extraction before the HPLC analysis. The Nova Pack C8 column (3.9 × 150 mm, 4 μm, Waters) and mobile phase (0.8 ml/min) consisting of acetonitrile, methanol, and 0.05 mol/l of oxalic acid in a 13:13:74 ratio were used. None of the samples analysed with the use of the specific rapid test displayed the presence of tetracycline antibiotics. In all of the samples analysed by means of HPLC, low concentrations of tetracycline antibiotics residues were detected. None of the samples displayed the presence of chlortetracycline. All of the analysed samples displayed residues of tetracycline. Oxytetracycline residues were detected only in 50.6% of analysed samples.

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Digestibility and Assimilation of Cow's Milk

Scientific American ◽

10.1038/scientificamerican03151884-6833csupp ◽

1884 ◽

Vol 17 (428supp) ◽

pp. 6833-6833

Keyword(s):

Cow’S Milk ◽

Cow's Milk

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Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

International Journal of Business and Applied Social Science ◽

10.33642/ijbass.v6n3p3 ◽

2020 ◽

pp. 33-39

Author(s):

Prof. Asoc. Dr. Shurki MAXHUNI ◽

Prof.Asiss.Dr.Nerimane BAJRAKTARI

Keyword(s):

Milk Fat ◽

Economic Indicator ◽

Peculiar Feature ◽

Cow’S Milk ◽

Fat Percentage ◽

Cow's Milk ◽

Physical Chemical ◽

Heated Milk ◽

Sweet Whey ◽

Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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