INTIMATION FOR BODHIKA SEMINAR - 31/08/2022
DEPARTMENT OF RASA SHASTRA & BHAISHAJYA KALPANA
Pancha vidha Kashaya kalpanas are five basic
preparations of Bhaishajya kalpana.and which includes swarasa, kalka, kwatha,
hima and phanta.Among them kwatha Kalpana is most significant and widely used
dosage form. This is prepared by boiling of herbal drugs with water in a
specific proportion .Pravahi kwatha is concentrated kashaya.It is obtained by
boiling the ingredients of a specified kwatha churna formulation in a given
amount of jala (API part 2 volumes 4).Addition of preservatives in pravahi
kwatha is permitted as per API. Nayopayam pravahi kwatha is a decoction
prepared with bala, jiraka, shunti in a ratio 10:2:2 (API Part 2 volume
4).Kwatha Kalpana has more chance to get contaminated with microbes as it is an
aqueous preparation. Also during boiling of kwatha starch from drugs gets
dissolved. Which provides media for the growth of micro organisms leading to
its decomposition. Preservatives are used to prevent microbial contamination.
As per the thesis “a study on the type and concentration of preservatives used
in kwathas by the leading GMP certified companies in kerala” done in Govt.
Ayurveda College, Trivandrum, it was noted that the amount of preservatives in
kwatha preparation is 10 times more than the permitted limit. So, through a long-term
shelf life study, an attempt was made to detect the microbial stability of
Nayopayam Pravahi Kwatha with the permitted amount of preservatives using
parameters such as microbial contamination, colour, odour, taste, moisture
content, pH, specific gravity, and total solid content. An online survey was
conducted among the GMP certified companies in kerala preparing concentrated
kashayas to collect the details of preservatives in pravahi kwatha.