ArticleJournal of Ayurveda and integrative medicine
Effect of infusing ghee with Ayurvedic herb mix (Murchana) on its oxidative stability and its comparative analysis with medicated ghee (Siddha Ghrita).
Article in Journal of Ayurveda and integrative medicine. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThe preparation of medicated ghee, known as siddha ghrita in Ayurveda, faces significant challenges due to lipid susceptibility to oxidation, which reduces shelf life and potentially leads to the loss of bioactive compounds. A popular lipid-stabilization process, murchana, has been recommended in Ayurveda as a pre-treatment for ghee with an Ayurvedic herb mix, which may improve its stability.
objectiveThis study investigates the effect of murchana process on the oxidative stability of Centella asiatica (CA) ghee. MATERIALS AND
methodsPlain ghee (PG), murchit ghee (MG), CA with PG (PGCA), and CA with MG (MGCA) were assessed for their oxidative stability via peroxide value (PV) and Rancimat induction time. Physicochemical properties (granulation, saponification value, color, free fatty acids), antioxidant capacity (DPPH-RSA), and Total Polyphenolic Content (TPC) were evaluated over 160 days at 45 °C, 85% RH.
resultsMGCA showed higher oxidative stability (PV: 6.49 vs. safe limit of 10 m.eq. O
conclusionThe results indicated that the murchana process delayed rancidity and enhanced the oxidative stability of the medicated ghee. However, the underlying phytochemical changes were not directly investigated in this study. Further studies are warranted to elucidate the contribution of these changes to the oxidative stability and therapeutic potential of Ayurvedic medicated ghee preparations.
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