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2. Contents
1. Introduction
2. Preparation of Asava and Arishta
3. Procedure
4. Calculation
5. Skills required

3. INTRODUCTION -
Asava and Arista
 They are the medical preparation processed by soaking the drug [in thepowdered
form or in the form of their decoction(known as Kasaya)] in a solution of sugar
honey ,jaggery. For a specified period of time.
 During soaking it undergoes fermentation generating alcohol and in process
facilitating extraction of active constants containing in the drug. Alcohol so
generated also serve as preservative in the products.
 Examples : Madhukasava Punarnavasava Arvindasava Lohasava Ashokarishta.

4. PROPERTIES OF ASAVA AND ARISHTA
1. These formulations are very stable the bioactive products of fermentation are continuously
exposed to low concentration of alcohol. Indeed, the medicinal properties of Asava and Arishta
are thought to increase with time.
2. The constant presence of alcohol in these formations may detoxify certain phytochemicals and
increase the potency of others.
3. These fermented extract rapid therapeutics effects at low doses. Thus, the aqueous nature of
the extract may promote increase uptake of the drug by the target organs. Improvement in the
efficiency the extraction of drug molecules from the herbs and it also improves in drug delivery
in the human body sites.
4. They are moderately alcoholic (up to 12 % by Volume) and mostly sweetish with slight acidic
and agreeable aroma.

5. Preparation :Arista
 Herbs or drug converted into powder (Yavakuta ,churna)
 Decoction is prepared (Kashya/Kwatha)
 It is then is strained and kept in safe place in the fermentation vessel or pot.
 Then jaggery or honey according to the formula is separately dissolved filter and added to the
fermenting vessels.
 Then Prakahupa dravya and Dhataki puspha added and made into find powder then added to
vessel .
 Mouth of vessel is completely covered with an earthen lid edges are sealed with clay smeared
cloth wrapped in seven consecutive layer container is kept in a heap of paddy ( to maintain a
constant temperature during fermentation process).

6. After a specified period of time the earthern lid is removed carefully and the content of vessel or
examined to ascertain the process of fermentation is completed or not.
Fluid is decanted strained kept as it for two or three days it is again a strain to mix sentiments
properly and packed in bottom.
Preparation: Asava (no decoction process )
Sugar jaggery honey is taken dissolved boiled and then cooled
Transferred to the fermenting vessel herbs added as mentioned in the formula
Container is covered with lid and edges are sealed with clay smeared cloth
wrapped in seven consecutive layered place in a heap of paddy
After a time it is checked that the fermentation process is completed or not then
packed in bottle.

7. Procedure
1. Measure 25 ml of formulation by measuring cylinder and transfer to distillation flak having capacity of
500 ml.
2. Wash the measuring cylinder with 150 ml of water and add it to the flask. Add some porcelain pieces to
the flask and distilled them.
3. Collect about 90 ml of distillate from this take 25 ml of distillate and dilute it to 100 ml with water and
with the help of a specific gravity bottle determine the specific gravity of liquid at 25°C.
4. Follow the alcohol content table with specific gravity and determine the V/V alcohol content in the
sample.
5. Calculate the % alcohol content by using the multiplication factor.
Determine the Specific Gravity: A tube of known weight (W) was filled first with essential oil and then with
water and the respective weight w1 and w2 was determined. Then, the specific gravity was calculated using
the following formula:
d = (w1-w)/(w2-w)

9. Calculation
Weight of empty specific gravity bottle (w) = 21.12g
Weight of water and RD bottle (w2) = 45.26g
Weight of 25 ml alcohol and RD bottle (w1) = 45.79g
d = (w1-w)/(w2-w)
d = 45.79 – 21.12/ 45.26 – 21.12
d = 24.67/24.14
d = 1.021
= 2.7%

10. SKILL REQUIRED -
 Ash value is useful in determining authenticity and purity of sample and also these values are important
qualitative standards. The total ash value, acid insoluble ash, water soluble ash was found to be 11.75%,
7.45% and 7.85%. This percentage clearly indicates that the root is best for drug action and effects.

11. PAPER CHROMATOGRAPHY - paper chromatography, in analytical chemistry, technique for
separating dissolved chemical substances by taking advantage of their different rates of
migration across sheets of paper.

12. THIN LAYER CHROMATOGRAPHY - is a chromatography technique used to separate non-volatile mixtures. Thin-
layer chromatography is performed on a sheet of an inert substrate such as glass, plastic, or aluminium foil, which is
coated with a thin layer of adsorbent material, usually silica gel, aluminium oxide, or cellulose.

13. COLUMN CHROMATOGRAPHY - The principle
behind column chromatography is adsorption, in
which a mixture of components dissolved in the
mobile phase is introduced in to the column and the
components move depending on their relative
affinities.

14. REFERENCES FROM ARTICLES
Lal, Uma & Tripathi, Shailendra & Jachak, Sanjay & Bhutani, Kamlesh & Singh, Inder Pal.
(2009). HPLC Analysis and Standardization of Arjunarishta–An Ayurvedic Cardioprotective
Formulation. Sci Pharm. 77. 605-616. 10.3797/scipharm.0906-03.
Sayyad, S. F., et al. "Preparation and evaluation of fermented Ayurvedic formulation:
Arjunarishta." Journal of Applied Pharmaceutical Science Issue (2012): 122-124.