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STANDARD ANALYTICAL PARAMETERS OF SNEHA KALPANA -A

PROSPECTIVE STUDY

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Gupta, WJPRT, 2020, Vol. 9(1)

Review Article ISSN: 2347-4882

WORLD JOURNAL OF PHARMACOLOGICAL
RESEARCH AND TECHNOLOGY

STANDARD ANALYTICAL PARAMETERS OF SNEHA KALPANA – A

PROSPECTIVE STUDY
Laxmi Narayan Gupta1*
1
Department of Rasashastra and Bhaishjya Kalpana, Faculty of Ayurveda, Institute of
Medical Sciences, Banaras Hindu University, Varanasi- 221005

ABSTRACT
Standardization is the need of the hour in the Ayurvedic pharmaceutical industry presently.
Several works are going on towards Ayurvedic drug standardization to prove its
reproducibility, compatibility and safety as per the contemporary parameters. Concept of
medicated taila and ghrita is well recognized in Ayurvedic pharmaceutics under Sneha
Kalpana for therapeutic purposes. The implication of the latest analytical techniques is the
demand of time to standardize different formulations of taila and ghrita. It includes analysis
of Organoleptic parameters, Rancidification, Viscosity, Refractive index, Iodine value, Acid
value, Saponification value, Free fatty acids, Peroxide value, Thin Layer Chromatography
(TLC), High-Performance Thin-Layer Chromatography HPTLC. Thus, accurate
implementation and documentation of the above set-forth parameters would result in
maintenance of quality, safety and efficacy of the formulations described under Sneha
Kalpana.
Keywords: Standardization, Sneha Kalpana, Rancidification, Refractive Index, Acid Value,
TLC, HPTLC.

Received 12 January 2020, Revised 20 February 2020, Accepted 28 February 2020

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INTRODUCTION
Ayurveda is one of the ancient Indian system of medicine. Its history of origin started almost
from vedic period. Acharya Charaka had stated that the main aim of Ayurveda is the
maintenance of homeostasis in the functioning of the body tissues. To fulfill the aforesaid
aim, many dosages forms are described in Ayurveda i.e. Swarasa, Kalka, Kwatha, Hima &
Phanta. These are used since thousands of years to treat various diseases and the term Pancha
Vidha Kashaya Kalpana mentioned by Acharya Charaka [1]. Acharya Charaka has given the
opinion that the drug having the quality to produce arogya is the best drug [2]. Keeping all
these view several preparations have been derived from these basic preparations e.g. Sneha
Kalpana, Asava-Arishta, Vati, Churna etc. While in Sneha Kalpana various things like
kwatha, kalka, swarasa and perfuming substances are employed for the preparation of
oleaginous medicaments.
GENERAL METHOD OF PREPARATION OF SNEHA
Murcchana: [3]
It is a process adopted for enhancing the potency of ghrita or taila and to remove the bad
odour and amadosa. Because of murchana, sneha will get such a capability to receive more
active principles while the veerya of sneha is enhanced. Murcchana was first time introduced
in Bhaisajjaya Ratnavali. According to several researches it is found that there is decrease in
the acid value and increase in the saponification value in the process of murcchana. Reduced
acid value indicates less percentage of free fatty acids and increased saponification value
indicates higher content of low molecular weight fatty acids. Medicated ghrit/ taila
preparations containing low molecular fatty acids are absorbed fast.[4]
For the preparation of any medicated ghrita or Taila, 1 part of kalka dravya, 4 parts of
ghrit/taila and 16 parts of drava dravya are to be mixed together and put them on mandagani.
After finally prepared ghrita or taila is filtered and stored for medicinal uses. [5]
Vessel used for Sneha paka: Copper or Iron pan or earthen vessel are generally used for
sneha paka. Usually in pharmacies wide mouthed and less depth having tin coated copper
vessel is used.
Agni used for Sneha paka: Basically there is a use of Mridu and mdhyamagni (gentle to
medium heat).
Duration of Sneha paka: The duration of preparation of medicated ghrita and taila should
not be complete within a day in order to increase the absorption of fat soluble constituents of
the drugs and to increase potency of the sneha. Its duration also depends on the nature of the

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liquid substances added to the sneha.[6] Whereas Acharya Harita precisely stated that taila
paka should be completed in fifteen days, ghrita paka should be completed in seven days and
kashaya paka should be prepared in one prahara.
Precautions: During preparation of Sneha kalpana precautions should be taken according to
different stages of preparation.
(i) Before processing: Snehas, such as ghrita or taila should not be impure, unclear and
slurry. Old ghrita and new taila are preferably used but before the use they should be
properly murcchita.
(ii) During the processing: Intensity of heat should be uniformly mmaintained
throughout the process to find the expected quality of the products. The mixture is stirred
constantly and carefully to ensure that the kalka does not stick to the bottom of the vessel.
(iii) After completion of process: In order to obtain optimum quantity of ghrita or taila,
the kalka should be squeezed at hot state. The container which is used for storage should be
free from moisture, and perfuming drugs should be added gently with stirring when the ghrita
or taila is luke warm.
Standardization of sneha kalpana requires some standard processes like standard
specification, standard test method, standard definition, standard procedure, etc. The process
of standardization includes development and implementation of concepts, doctrines,
procedures and designs. The purpose of standardization of sneha kalpana is to achieve and
maintain the required levels of compatibility, interchangeability in the operational,
procedural, material, technical and administrative fields to attain interoperability.
The Analytical Parameters to Standardize Sneha Kalpana
Colour and Odour
The examination of Colour and odour of finished product usually check by the sense organs.
Any deviation from the normal colour and any unpleasant smell in the sample signify that
due to some chemical reactions in the sample change its normal phenomenon [7].
Rancidification
The rancidification is a general process of oxidation or hydrolysis of sneha kalpana which
occurs resulting the decomposition of fats, oils and other lipids. Hydrolysis will split fatty
acid chains away from the glycerol backbone in glycerides. These free fatty acids can then
undergo further auto-oxidation. Oxidation primarily occurs with unsaturated fats by a free
radical-mediated process. These chemical processes can generate highly reactive molecules
in rancid foods and oils, which are responsible for producing unpleasant and noxious odours

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and flavours. Rancidification can be avoided, also by storing fats and oils in a cool, dark
place with little exposure to oxygen or free-radicals, since heat and light accelerate the rate of
reaction of fats with oxygen [8].
Viscosity
Viscosity is a measure of the resistance of a fluid which is being deformed by either shear
stress or extensional stress. The viscosity of fluid varies with temperature and pressure. The
viscosity of simple liquids decreases with increasing temperature & increases under very high
pressures. As an example, honey and syrups can be made to flow more readily when heated.
[9].
Refractive index
The Refractive index is a fundamental physical property of a substance often used to identify
a particular substance, confirm its purity, or measure its concentration. Most commonly it is
used to measure the concentration of a solute in an aqueous solution. A refractometer is an
instrument used to measure the refractive index. For a solution of sugar, the refractive index
can be used to determine the sugar content [10].
Iodine value
The iodine value is the mass of iodine in grams that is consumed by hundred grams of a
chemical substance. One application of the iodine number is the determination of the amount
of unsaturation contained in fatty acids. This unsaturation is in the form of double bonds
which react with iodine compounds. The higher the iodine number, the more unsaturated
fatty acid bonds are present in the fat. It decreases its stability [11].
Acid value
Acid value is the mass of potassium hydroxide (KOH) in milligrams that is required to
neutralize one gram of chemical substances. The acid number is a measure of the number of
carboxylic acid groups in a chemical compound, such as a fatty acid, or in a mixture of
compounds, as oil-fats rancidify, triglycerides are converted into fatty acids and glycerol,
causing an increase in acid number [12].
Saponification value:
The saponification value represents the number of milligrams of KOH or NaOH required
saponifying one gram of fat under the conditions specified. It is a measure of the average
molecular weight (or chain length) of all the fatty acids present[13].
Free fatty acids:
The free fatty acids result from hydrolysis of fats due to the action of the lipase enzyme. The

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more number of free fatty acids in ghrita or taila preparations indicates that ghrita or taila
preparations are damaged or become moist [14].
Peroxide value
The peroxide value of an oil or fat is used as a measurement of the extent to which rancidity
reactions have occurred during storage. It is defined as the amount of peroxide oxygen per
kilogram of fat or oil. The double bonds found in fats and oils play a role in autoxidation.
Oils with a high degree of unsaturation are most susceptible to autoxidation. Autoxidation is
a free radical reaction involving oxygen that leads to deterioration of fats and oils which form
off-flavours and off-odours. Peroxide value, the concentration of peroxide in an oil or fat, is
useful for assessing the extent to which spoilage has advanced [15].
Thin Layer Chromatography
TLC is used to support the identity of a compound in a mixture when the Rf of a compound
is compared with the Rf of a known compound (preferably both run on the same TLC plate).
The Rf value is the retention factor, or how far up a plate the compound travels [16].
High-Performance Thin-Layer Chromatography
HPTLC utilizes a column that holds chromatographic packing material (stationary phase), a
pump that moves the mobile phase(s) through the column, and a detector that shows the
retention times of the molecules. Retention time varies depending upon the interactions
between the stationary phase, the molecules being analyzed, and the solvent(s) used [17].
DISCUSSION
Several developments have been made in herbal drug dosage form researches. With the
example of Tinospora cordifolia, many dosage forms of this drug are explained in Charaka
Samhita signifying the importance of that particular dosage form in the given disease, the
same has been validated by many scientific studies [18-34]. It also highlighted the necessity
of that dosage form in the extraction of the active principles required in that disease [35-37].
Researchers have tried to gain further concentrated fat-soluble constituents from the raw
material into Ghrita or Taila [38, 39]. The herbal materials are rich in active bio-
phytoconstituents [40, 41] which is transferred to fatty media by Ayurvedic pharmaceutical
process of Sneha Kalpana.
For every preparation in Ayurveda standardization is necessary. It provides optimal
concentration of known active constituents. It also preserves the activities on various
physicochemical parameters which mentioned in this paper. Analyzing the above said
parameters there is the knowledge related to various aspects of formulations prepared from

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ghrita or taila. Any change in the actual colour and odour in the sample shows that sample is
changing its normal phenomenon due to some chemical reaction. The level of decomposition
of ghrita/taila by hydrolysis or oxidation, or both is expressed by Rancidification. Viscocity
of ghrita or taila represents the resistance of the fluid. Refractive index represents to identify
a particular substance, confirm its purity and concentration. Whereas Iodine value, Acid
value, Saponification value, frees fatty acid and peroxide values show the quality and potency
of the drugs. To know about the components of formulation of ghrita or taila TLC and
HPTLC are performed. Similar to Ghrita/Taila based Ayurvedic formulations; several other
dosage forms have been developed and scientifically validated on therapeutic grounds [40-
48].
CONCLUSION
It is necessary to follow all the standard procedures and standard precaution which is termed
as standerdazation. Standardization is the process of developing and agreeing upon technical
standards. It could be a standard specification, standard procedures, standard test method, etc.
The need for the quality control methods for the Ayurvedic drugs must be implemented to
curtail the deterioration of the quality, safety and efficacy of formulations. Sincere attempts
to implement the following parameters as advised by Government of India would enhance the
quality of the Sneha Kalpana and in turn its efficacy as well.
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*Correspondence Author: Laxmi Narayan Gupta, Department of Rasashastra and

Bhaishjya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu
University, Varanasi.

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