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Anuj Kumar*, Varun Desale, Akanksha Thakur, Prashant Bedarkar and Harisha C. R.


Background: Turmeric (Curcuma longa linn.) is ethno medicine used in various treatment like wounds, fever, diarrhea, diabetes, urinary disorders, poisoning, cough etc. Although it is nonpoisonous but various classical texts like Chakradutta, Bhaisajyaratnavali, Harmekhala mentioned its shodhana specified in Vatavyadichikitsa. Aim: To develop the Standard manufacturing procedure for shodhan process of pilot batches of turmeric fresh rhizomes in context to real time documentation. Materials and Methods: Turmeric Raw cleaned rhizomes dried, pulverized and sieved simultaneously fresh cleaned rhizomes processed by dipping in Buttermilk prepared with different ratio of water as Takra and Chhachh as well as fresh rhizomes were also processed by boiling in water in a Dola Yantra then both type shodhita rhizome, dried under sunlight then pulverized and sieved. Comparative sensory and physicochemical of medias and final powders were evaluated. Result: Color, odor, texture, taste and physicochemical constants like pH, extractive values, Ash value, acid-insoluble ash value was found varied after shodhana as well as colour, odor, taste and specific gravity, pH and Total solid content of medias also found different after shodhana. Conclusion: Variation in the sensory and physicochemical constant of raw and shodhita Haridra shows changes in the physical and chemical states of rhizome after shodhana.

Keywords: Turneric, Shodhana, Buttermilk, Physicochemical analysis, SMP.

[Full Text Article]

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