The Journal of Phytopharmacology, 2015;4(3):152-156 ; DOI:10.31254/phyto.2015.4305
Preparation of Tuvaraka Taila by classical method and quality specifications thereon
Sunil Kumar KN1 , Ravindra Angadi2 , Shridhara Bairy3
1. Senior Research Officer, Department of Pharmacognosy, SDM Centre for Research in Ayurveda and Allied Sciences, Kuthpady, Udupi, Karnataka574118, India
2. Associate Professor, SDM College of Ayurveda, Kuthpady, Udupi574118
3. Professor, SDM College of Ayurveda, Kuthpady, Udupi574118.
*Author to whom correspondence should be addressed.
Seed oil extracted from matured fruits of Hydnocarpus pentandra known as Tuvaraka taila is one among the most trusted Ayurvedic treatment for all types of kushtha roga (skin diseases). The oil also known as chaulmoogra oil is a potential healer in modern therapeutics also. H. pentandra is an evergreen deciduous tree found in the Western Ghats. Extraction of the oil from dry seeds of Tuvaraka has been well documented in classical references. Proper extraction of oil from the seeds is essential to promote its therapeutic use. In this article, standard operating procedure for extraction of Tuvaraka taila and its chemical analysis as per prescribed analytical parameters is reported with suitable discussion. The method of extraction of oil in comination with the chemical analyses thereof will serve as quality control parameters to conclude standard operating procedures for Tuvaraka taila of Ayurveda.
Analytical standardization, Chaulmoogra oil, Hydnocarpus pentandra, standard operating procedure, skin diseases, Tuvaraka.
Creative Commons (CC) License-
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY 4.0) license. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. (http://creativecommons.org/licenses/by/4.0/).
Copyright
Copyright © 2015 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0.