Abstract
COMPARATIVE PHYTO-CHEMICAL SCREENING OF LASHUNA KALKA PREPARED WITH AND WITHOUT SHODHANA

Sujatha K.* and Shashanka Parameshwara Bhat

ABSTRACT

Acharya Sharaghadhara states the internal administration of Lashuna kalka along with tilataila is beneficial in Vatavyadhi. He also mentions that before preparation of Lashuna kalka, shodhana of Lashuna is must to make it free from its extreme pungent odour and taste. This study was conducted to know the difference between properties of Lashuna kalka prepared with and without shodhana. Lashuna shodhana was done by peeling the outer covering, inner green sprout and soaking it in buttermilk for one whole night and kalka was subjected to organoleptic evaluation, preliminary phytochemical screening, pH and TLC. The organoleptic evaluation has resulted in reduced pungent taste and odour of shodhitaLashunakalka. Phytochemical evaluation showed the addition of two chemical components i.e., Triterpinoids and Steroids. Whereas pH and TLC did not had any marked variation between shodhita and ashodhitaLashunakalka. Therefore the concept put forthby AcharyaSharangadharais said to be precise.

Keywords: Lashuna, Shodhana, Organoleptic evaluation, Phytochemical screening, PH, TLC.


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