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World Journal of Pharmaceutical
and Medical Research

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Medical Research and Technology
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
ISSN 2455-3301
IMPACT FACTOR: 5.922

ICV : 78.6

Abstract

KSHEEROTHA AND DADHYOTHA GHRITA – A SCIENTIFIC EVALUATION ON SUBMISSIVE FACTS

*Dr. Ananyakadambini, Dr. Roopini T., Dr. Sangeeta Rao and Dr. Vikram S

ABSTRACT

In Ayurveda, acharyas have quoted different dosage forms for prevention and curative purposes. Sneha kalpana, being one among them plays a vital role in treating various diseases. Ghrita (ghee) is said to be Ajanmasatmya and considered as best among Chatu-sneha. Action of Ghrita (ghee) in kalpanas depends on its source and its preparation, which is clearly mentioned in the classics. Two different methods of Ghrita (ghee) was prepared out of Ksheera (milk) and Dadhi (curd). These were analyzed for their Organoleptic and Analytical parameters. Values of Ksheerotha and Dadhyotha Ghrita are Acid value-3.86, 5.89, Iodine value -32.25, 33.34, Saponification value 233.09, 233.51, free fatty acids 1.93, 2.94, Peroxide value- Nil in both samples. Dadyotha Ghrita holds well in dietary regimen as well as therapeutic aspects. The method of preparation of Ghee in market is similar as that of Ksheerotha Ghrita, So Selection of Ghrita (ghee) plays a major role in preparing formulations with respect to specific conditions.

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