Abstract
BACKGROUND: Shrungatakadi Taila is a Ayurvedic herbo-mineral hair oil mentioned in classical text Rasaratnasamucchaya. Murchhana (processing of base oil before taking into preparation) is a specific process of Sneha (oil) indicated as a prerequisite for Sneha Paka (oil processing). Murchhana is indicated to remove Amadosha (early rancidity factor) of Sneha, which has both pharmaceutical and therapeutic significance. AIM: An attempt has been made to determine the importance of Murchhana on the stability of Shrungatakadi Taila prepared by using Murchhita Tila Taila (processed sesame seed oil) and Amurchhita Tila Taila (Unprocessed sesame seed oil) on the basis of changes in their organoleptic characters and other analytical studies. METHODOLOGY: In pharmaceutical study, special emphasis was given to Paka Lakshanas of Sneha (i.e. stage detection of completion of oil formulation) during preparation & in analytical study both the samples were subjected for physicochemical analysis like refractive index, specific gravity, saponification value, acid value, unsaponifiable matter, iodine value and peroxide value. RESULTS: On the parameters assessed of the sample made after Murchhana process revealed increase of saponification value and decrease of iodine and peroxide value. This suggested that the application of Murchhana process on the base oil; Tila Taila enhanced the properties and stability of Shrungatakadi Taila. CONCLUSION: Sneha Murchhana concept enhances the good smell, odour and stability of the Sneha Kalpa & Sneha takes up the active principles present in the Murchhana Dravyas also thereby improves the efficacy of Sneha Kalpa.

Key words: Murchhana, Shrungatakadi Taila, Tila Taila, Pharmaceutical and analytical study