Abstract:
INTRODUCTION :
Malahara kalpana comes under bahya kalpana (external applications). The word malahara was derived by Yogaratnakara from the word malaham or marham, from unani system of medicine. This is called as malahara because it removes mala. This is similar to ointment in modern pharmaceutics.
The Sarjarasa malahara is potential medicament in condition of agni dagdhavrana and its complications but to retain the malahara in its supposed to be state is impossible till date without interventions (to add water for every 3-4 days).
Sarjarasa is exudate of the Shala vruksha. Sarjarasa malahara is a handmade preparation with simple ingredients. After preparing the malahara, it has to be kept in water and the water has to be changed once in 7 days. But here the shelf life of the product is questionable. The shelf life of the product has to be increased to get the market value. So in the present study a sincere attempt will be made to develop suitable preservative technique of classical Sarjarasa malahara by its shelf life study.
AIM AND OBJECTIVES:
• To develop SMP of Sarjarasa malahara.
• To develop herbal preservative techniques.
• To evaluate shelf life of different samples of Sarjarasa malahara.
MATERIALS AND METHODS
The study was carried out in following phases:
• Conceptual study
• Pharmaceutical study
• Pharmacognostical study
• Analytical study
RESULT:
In this study shows that raw drug, finished product, analytical parameter, special parameter, TLC, stability study, antimicrobial study, heavy metal, etc parameters normal range of API.
Rancidity – The Rancidity test of all the 3 samples were negative.
After the stability study, any bad smell or fungus was not present in any sample of Sarjarasa Malahaa.
Sample 2 shows lowest viscosity from all sample
Sample 2 highest spreadability as it easily spreadable beacause of low viscosity
No heavy metal deteated any sample
Microbial growth not found any sample
CONCLUSION:
From this study, it can be concluded that Sarjarasa malahara prepared from Haridra is superior as compared to other media because it has more shelf life and more active principles.
The alternate hypothesis is accepted as there is definite role of preservatives in the shelf life of Sarjarasa malahara.
Important part of this techniques was to improve the shelf life of Malahara and no need to change the water.
The shelf life of the product has to be increased to get the market value. This final product maximum 3 yr to stable. In malahara finale product tube packing so it use to easy.
Our main aim is full fill to this increase the time of periode of malahara and it packing in tube filling so is attractive.