Background: Ayurveda recommends different types of processing techniques for certain drugs of herbomineral origin either to increase their therapeutic efficacy or to reduce reported adverse effects, under the title shodhana samskara. Charaka Samhita recommends using Danti, categorized under the semi-poisonous group of drugs, only after shodhana samskara. The present article reports the changes made in the physicochemical and phytochemical properties of raw Danti root after shodhan samskara (classical processing).
Materials and Methods: Danti (Baliospermum montanum Willd.) root and other accessory ingredients like Pippali (Piper longum Linn.) fruits, honey, and leaves of Kusha (Desmostachya bipinnata Stapf.) were procured after proper authentication. Danti root were cut into small pieces (8 to 10 cm long) and Pippali fruits were mechanically powdered (mess no -80). A homogenous mixture was prepared by mixing honey with pippali powder. The roots of Danti were subjected for swedana (fomentation) being smeared with dry fruit powders of Pippali, honey and wrapped with Kusha at a temperature of 125° Celsius following the classical recommended guidelines of Charaka samhita.
Results: The light brown colour of raw Danti root changed to deep brown in processed Danti, fibrous and subjective irritation properties (perceived by olfaction) of classical processed Danti root was found to be decreased as compared to raw Danti. There were changes in the values of loss on drying, water-soluble extract, alcohol soluble extract and pH values in processed sample in comparison to raw Danti root.
Conclusion: Raw Danti root when processed through classical shodhana samskara changes its organoleptic characters and physico-chemical properties.
Keywords: Baliospermum, Danti processing, Samskara, Shodhana, Swedana.
