Hygeia.J.D.Med.9(1) July 2017 - December 2017

Abstract

Some Thoughts on improving the Manufacturing process of Ayurvedic Aristaa and Āsava

Hygeia.J.D.Med. 2016; 8 (2):11-18

DOI:10.15254/H.J.D.Med.8.2016.157

Alex Thomas1, Radha A2, and D. Suresh Kumar3*

Confederation for Ayurvedic Renaissance-Keralam Ltd, KINFRA Small Industries Park, Nalukettu Road, KINFRA Park P.O. 680 309, Koratty, Thrissur District, Kerala, India.

 

Present address:

1.International Institute of Biotechnology and Toxicology, Padappai- 601 301,Kanchipuram District, Tamil Nadu, India.
2.T.M.V. Aromatics Pvt Ltd, Plot No: 66 C, Industrial Development Plot,Kalamassery, Kochi – 682 109, Kerala, India.

3. Cymbio Pharma Pvt Ltd, 151, Industrial Suburb,Opposite to Metro Cash-and-Carry, Yeswanthpur, Bangalore- 560 022, India.

 

Received:12 August 2016,
Revised:30 August 2016
Accepted:30 September 2016,
Available online: 30 November 2016


Plan: To suggest some guidelines for improving the manufacture of ayurvedic āsava and ariṣṭa so thatthey conform to the specification set by Government of India.

Prologue: Ayurveda employs several classes of medicine in the treatment of diseases. Spirituous liquors(āsava, ariṣṭa) form an important one among them. Nearly sixty such fermented medicines are used in contemporary Ayurvedic practice. Āsava and ariṣṭa are traditionally prepared by mixing the decoction or juices with jaggery or honey, powders of specific herbs and flowers of Woodfordia fruticosa. It is believed that flowers of W. fruticosa are the source of the inoculum. The analytical laboratory of CARe Keralam Ltd has been estimating the alcohol content of commercial samples of āsava, ariṣṭa since 2012. A look at the results of more than 500 samples analyzed here reveals interesting information. According to Ayurvedic pharmacopoeia of India āsava and ariṣṭa should contain not less than 5% and not more than 11% alcohol. However, in reality commercially manufactured āsava and ariṣṭa have varying content of alcohol, many of them not conforming to the specifications set by Government of India.

Outcome: This problem can be solved by adopting fermentation method employed in the modern brewery science. Paying closer attention to factors like insoluble solids,available nitrogen, acid level, yeast and temperature control can improve the quality of the āsava and ariṣṭa.

Keywords: Ariṣṭa,Āsava,  Fermentation, Brewing,  Woodfordia fruticosa, yeast

 

Article citation

AlexThomas, Radha A, and D. Suresh Kumar. Some thoughts on improving themanufacturing process of ayurvedic ariṣṭa and āsava . Hygeia.J.D.Med.2016; 8 (2):11-18. Available from http://www.hygeiajournal.com / ArticleID-Hygeia.J.D.Med/157/16. DOI 10.15254/H.J.D.Med.8.2016.157.

 

Corresponding author email:dvenu21@yahoo.com , Phone: +91 9449348897
Hygeia.J.D.Med. Vol.8(2),November 2016©Allrightsreserved
Hygeiajournal for drugs and medicines,22293590,
Rid:D-2044-2014



Graphical representation of alcohol content of commercial samples of āsava and ariṣṭa


Hygeia J. D. Med.





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