Pharmaceutical-Analytical Study of Kajjalikodaya Malahara

Introduction

Classical texts of Rasashastra explains many malahara formulations. The Kajjalikodaya malahara mentioned in Rasatarangini was selected for the present study. This is indicated for vrana shodhana, vrana ropana, chronic vrana, nadi vrana, etc. The Kajjalokodaya malahara was prepared by Anagni siddha (classical) and also by modified Agni siddha methods. The Agni siddha Kajjalikodaya malahara was prepared using same ingredients and proportions given in classical reference. The only difference was that the ingredients were added when Siktha taila was on flame.

Materials and Methods

Collection of main drugs

• Parada, Gandhaka, Mriddarashringa, Kampillaka, Tuttha, Siktha, Tila taila were collected from DG drug store, Mumbai.
• Associated drugs like Lasuna, Saindhava lavana, Tila taila, Sudha churna, Godugdha, Goghrita were collected from local provisional store in Bidar.
• Manjishtha, Rakta chandana were collected from Bachha and son’s shop, Bidar.
• Authentication of all raw drugs was done in the Department of RS and BK, SSAMC, Bidar as per classical guidelines.

 Methods

• Samanya shodhana of Parada - 50 g was prepared with Sudha churna, Lasuna kalka, Saindhava lavana¹ and the total loss was 20 g.
• Gandhaka - 50 g was subjected for Godugdha dhalana² and after three times of dhalana, 35 g of Shodhita gandhaka was procured.
• Kajjali was prepared³ with equal quantities of Shodhita parada (30 g) and Shodhita gandhaka (30g) in equal proportions as per classical guidelines. Trituration for 14 hours was done to obtain 50 g of Kajjali.
• Kampillaka - 50 g Shodhana was prepared by mixing adequate amount of water and keeping stable for few minutes. The floating Kampillaka was collected as Shodhita Kampillaka (20 g).
• Mriddarashringa (50 g) was taken and pounded into fine powder, filtered through a clean cloth, subjected for Jala mardana⁴ in sunlight for 15 days. The quantity thus obtained weighed 40 g.
• Tuttha⁵ (50g) was taken and subjected for seven bhavana each, in Rakta chandana and Manjistha kwatha, respectively. The Bhavita tuttha gained weight and the obtained quantity was 55 g.

Preparation of Kajjalikodya malahara - Anagni siddha⁶ 

• Siktha taila (90 g) was taken in clean Khalva yantra.
• To this Siktha taila, Kajjali (5g), Shodhita Mriddarashringa (10 g), Shodhita Kampillaka (20 g), Shodhita Tuttha (0.05 g), were added one by one and triturated with the back of ladder till the whole mixture attained uniform texture and wax like consistency. 
• During initial trituration, the mixture turned to a semi liquid state and with the continuation of trituration, it attained waxy consistency.
• It took about 45 minutes to attain wax/butter like consistency.

Preparation of Kajjalikodya malahara - Agni siddha

• Siktha taila (90 g) was taken in a clean vessel and kept on gas stove.
• When Siktha taila got molten, the ingredients Kajjali 5 g, Shodhita Mriddarashringa 10 g, Shodhita Kampillaka 20 g, Shodhita Tuttha 0.05 g, were added and properly stirred.
• Then the vessel was taken out and stirred constantly with the back of the ladder till it attained homogeneous texture.
• About 25 min were needed to attain wax/butter like consistency. The Anagni siddha Kajjalikodaya malahara was softer in texture compared to Agni siddha Kajjalikodaya malahara.

Analytical study

The Kajjalikodaya malahara (KJM) prepared by both the methods were subjected for analysis of pH, total fat content, rancidity, spreadability, melting point, etc. and the results are as follows.

Results

Discussion

Color

Color of malahara was greenish brown in Anagni siddha and brownish in Agni siddha. The color change observed in Agni siddha method could be due to the addition of ingredients in Siktha taila on gas stove. The heat of flame keeping Siktha taila hot, and even rubbing the malahara after taking out from the gas stove might have been responsible for brown color.

Texture

Texture of Anagni siddha Kajjalikodaya malahara was smooth, while Agni siddha did not have much of a smooth texture, probably due to variation in the temperature of Sikha taila and ingredients.

pH

Low acidic value is known to aid wound healing by controlling wound infections, altering destructive enzyme activity, releasing oxygen and enhancing epithelization and angiogenesis. The lower acidic pH environment in the wound bed could improve wound healing. Among both the formulations, pH was lower in sa-Agni KJM.

Loss on drying (LOD)

Lesser the value, more is the stability of the drug, as the presence of moisture/volatile matter causes degradation of the product under specific conditions. Among both the formulations, Anagni KJM showed less LOD and therefore better therapeutic efficacy. The reason for less LOD in Anagni method could be attributed to the reason that it was prepared with mineral ingredients and no moisture or no liquid like water was used as media or ingredient. As the LOD value was least in both the formulations, the formulations were stable, and of genuine quality.

Fat content

The presence of fat content in both the formulations was found to be more than 50%, indicating better therapeutic efficacy. The presence of fat content has its own impact on wound healing process by stimulating dermal reconstruction, repairing the skin’s lipid barrier function.

As Anagni KJM had 53.29% and sa Agni had 52.24% fat content, Anagni could exhibit better therapeutic efficacy among both.

Spreadability

The spreadability was tested to evaluate if the agent when used for external application could be spread easily and if it is producing any friction when applied. The result for both the formulations was found to be 43 mm and 46 mm, indicating that it spreads easily causing no discomfort.

Melting point

The melting point of the trial formulations were found to be 104° C and 105° C, indicating that the KJM formulations prepared by both the methods retained their consistency at normal room temperature and will not lose their credibility up to 103-104° C.

Rancidity

Rancidity is the destruction or spoiling of fat or fat containing formulations, developing unpleasant odor, color, etc. thereby destroying the nature or properties of the formulation containing fats or oil as ingredient. Kajjalikodaya malahara prepared by both the methods showed negative rancidity, indicating genuine quality and good shelf life for both the formulations.

Conclusion

The results indicate that the KJM prepared with both the methods fulfil the standards in all the parameters tested, are fit for external application and retain their credibility. Their acidic pH, fat content are favorable for healing, presence of low moisture imparts better shelf life, and the consistency was retained at higher temperature. As a whole, the formulations were found to be of genuine quality. On comparing, among the KJM prepared by both the methods, classically prepared Anagni siddha was found superior as it was classically prepared, exhibited smoother consistency, with better fat content and LOD .

Conflict of interest

None