PHARMACEUTICAL STUDY OF MANDOORA W. S. R TO ITS …

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Bhat et al. World Journal of Pharmacy and Pharmaceutical Sciences

PHARMACEUTICAL STUDY OF MANDOORA W. S. R TO ITS

SHODANA AND MARANA PROCEDURES

Radhika Bhat1* and Ravindra Angadi

2

13rd year PG Scholar PG, Department of Rasashastra and Bhaishajyakalpana, Sri

Dharmasthala Manjunatheshwara College of Ayurveda and Hospital, Udupi – 574118.

2Professor and HOD, PG & Ph.D. Department of Rasashastra and Bhaishajyakalpana, Sri

Dharmasthala Manjunatheshwara College of Ayurveda and Hospital, Udupi – 574118.

ABSTRACT

Introduction: Formulations of Ayurveda consist of substances of

herbal, mineral or metal and animal origin. These raw drugs are

processed to have therapeutical values. The attribute of processing by

Shodana (Purification/Potentiation), Bhavana

(levigation/impregnation) and Marana (incineration/calcinations) of

Rasashastra which acclimatize these toxic industrial matter to a

effective remedies known as herbo mineral formulations i.e

rasoushadhis in Ayurveda. There is large number of formulations in

Rasashastra which are unexplored, un interpreted due to not being able

to understand or when done practically they are not giving expected

consistency. Sometimes when the steps are followed the drugs do not

change into form that is acceptable to the body. Hence pharmaceutical

study plays an important role to understand and discover the

unexplored areas of Shastra. Materials and Methods: Raw Drugs for the preparation was

obtained from S.D.M Ayurveda pharmacy Udupi. Processing of mandoora (shodana and

marana) was carried out in Rasashastra and Bhaishajya kalpana practical Hall, S. D. M.

College of Ayurveda, Udupi. Reference was taken from classical text Rasatarangini were in

grahya mandoora shodana is done by nirvapa procedure with gomuthra and repeated for 7

times. After sodhana, the mandoora is to be subjected to marana. For the process of marana

the reference was taken from the book Rasamritha. Observations and Results: Shodana was

carried out for mandoora 7 times during which there was significant decrease in the particle

WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES

SJIF Impact Factor 7.632

Volume 9, Issue 8, 2185-2196 Research Article ISSN 2278 – 4357

Article Received on

16 June 2020,

Revised on 06 July 2020,

Accepted on 26 July 2020

DOI: 10.20959/wjpps20208-16925

*Corresponding Author

Dr. Radhika Bhat

3rd year PG Scholar PG,

Department of Rasashastra

and Bhaishajyakalpana, Sri

Dharmasthala

Manjunatheshwara College

of Ayurveda and Hospital,

Udupi – 574118.


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size. Marana was carried out until the particles were abiding with all the bhasma pareeksha

which took about 25 puta for completion.

KEYWORDS: Puta, Grahaya mandoora, Bhasma pareeksha, bhavana.

INTRODUCTION

Ayurveda continues to be one of the world’s most sophisticated and powerful mind- body

health systems. It offers wisdom designed to help people stay vibrant and healthy while

realizing their full human potential. The herbal and mineral preparations are a significant part

of worldwide clinical practice. In therapeutics of Ayurveda, drug therapy is given the prime

importance. There is a well-established sub discipline known as “Rasashastra and Bhaishajya

kalpana”, which is entirely devoted to drug processing. Many unique classical techniques of

preparation are still unexplored.

Formulations of Ayurveda consist of substances of herbal, mineral or metal and animal

origin. These raw drugs are processed to have therapeutical values. The attribute of

processing by Shodana (Purification/Potentiation), Bhavana (levigation/impregnation) and

Marana (incineration/calcinations) of Rasashastra which acclimatize these toxic industrial

matter to a effective remedies known as herbo mineral formulations i.e rasoushadhis in

Ayurveda.

MATERIALS AND METHODS

Mandoora shodhana: Reference was taken from classical text Rasatarangini1 were in grahya

mandoora shodana is done by nirvapa procedure with gomuthra and repeated for 7 times.

Grahya Mandoora was taken in 2Kg in quantity, gomuthra was taken in the 7 liter in volume.

Instruments used: Weighing Machine, Holder, Measuring Jar, Iron Mesh, Stove with

Blower, Ulukhala Yantra, Pyrometer, Vessels.

Procedure: The Mandoora was collected. It was weighed using weighing machine. Amount

of mandoora obtained and taken for the study was 2 kg. It was in 3 pieces, very hard to break.

Heavy to lift and compactness was felt. Few wounds like, were on the surface of it but

hollows were not appreciated. Also it was light black in color. Hence taken as grahya

mandoora. Three pieces of grahya mandoora were kept for heating with the help of blower as

it emitted high intensity of heat compared to other heating sources that was available. Three

pieces were kept over the stove using iron mesh. Heating was applied and intensity of heat is


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increased using blower. It is done until the pieces of mandoora became red hot completely.

Temperature of mandoora was noted with the help of pyrometer when it was red hot.

Immediately it was dipped in 1 liter of Gomutra which was taken in a vessel by lifting the

pieces of mandoora with holder. It was then left to cool completely. This procedure is

repeated for 7 times. Each time fresh Gomutra is used for nirvaapa. After about 4 nirvapa

mandoora had reduced in size so much that it was then taken in a iron kadhai for heating over

blower instead of iron mesh. After 7 nirvapa the mandoora was taken in Ulukhala yantra and

pounded to reduce the size when it is hot.

Precautions: During the procedure blower should be handled with care. Heating should be

continued until the entire piece of mandoora turns red hot. Nirvapa should be done carefully

without spilling of gomoothra. Soon after nirvapa, the vessel of gomuthra and the gomuthra

as such will be hot Fresh gomuthra should be taken each time

Mandoora marana: After sodhana, the mandoora is to be subjected to marana. For the

process of marana the reference was taken from the book Rasamritha.[2]

For mandoora,

Shodhita Mandoora -1850g and Bhavana dravya Kumari Swarasa was taken in Quantity

sufficient quantity.

Instruments required: Sharavas, KhalwaYantra, Weighing Balance, Knife, Furnace, Cloth,

Trays, Measuring Jar.

Procedure

Extraction of kumari swarasa: Fresh Kumari leaves are collected and washed properly in

tap water. Outer peel is removed slowly with help of knife. The inner pulp was collected. The

swarasa of kumari was extracted by pounding of the pulp using kalwa yantra and then

measured using measuring jar.

Preparation of chakrika: Above mentioned quantity of Shodhita Mandoora is taken in clean

kalwa yantra and made into fine powder. Kumari swarasa was added to shoditha mandoora in

the kalwa yantra such that all the particles of mandoora gets soaked in it. Bhavana was done

in kalwa yantra with constant speed and pressure. This is continued until Subhavitha lakshana

is obtained. After completion of bhavana the chakrikas are prepared of 3cm in length, 0.25-

0.30cm – thickness. These chakrikas are kept over the steel tray and dried under sunlight till

chakrikas dries completely.


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Procedure of sharava Samputa and Puta: The chakrikas are placed in sharavas and closed

with another sharava, To this sandhibandhana was done using cloth smeared with multani

mitti. 7 layers of sandhibandhana is done. Then Sharava samputas were kept under sunlight

for the sandhibandana to dried completely. Later the samputas were subjected for

puta/marana. Gaja puta was applied by referring the standardization of temperature pattern

and time, in electric furnace.[3]

After Swanga sheetha the samputas are opened and chakrikas

were checked for bhasma lakshana.

The Procedure of extraction of kumari swarasa, preparation of chakrika and procedure of puta

was repeated for 25 times i.e. until a proper bhasma siddhi lakshanas were obtained.

Precautions: Care should be taken that, after shodhana the shodhitha Mandoora is made into

powder. Fresh Kumari is to be collected. Kumari leaves should be washed properly to remove

mud and dust over it which can easily mix with swarasa. Sufficient kumara swarasa should be

added such that all the shoditha mandoora particles should be properly soaked in kumari

swarasa. Bhavana should be done with constant pressure and force till Subhavitha Lakshana.

After complete drying of Chakrika Sharava Samputa should be done. Overlapping of

chakrikas are avoided during arrangement of chakrika in sharava Procedure of Marana

continued till Bhasma passes Bhasma pariksha.

Graph 1: Temparature pattern followed for mandoora bhasma preparation.


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Procedure for bhasma pareeksha

Rekhapurnatva[5]

: A pinch of the Bhasma was taken and rubbed in between the thumb and

index finger. The particles of Bhasma should enter the skin creases of finger and should not

come out from creases even after rubbing.

Nischandrata[5]

: After Rekhapurnatva Pariksha, thumb and index finger was observed in

sunlight for metallic lustre (Chandrika). There should not be metallic luster or shiny particles

in Bhasma. This suggests that bhasma has passed Nischandratva Pariksha.

Varitaratva[5]

: A pinch of the sample was sprinkled over the surface of still water taken in

transparent container. The particles of the Bhasma should float over the surface of water. No

particle should sink in water. This suggests that Bhasma has passed Varitaratva Pariksha.

Unama[5]

: After Varitaratva Pariksha, a Dhanya or rice grain has to be kept on the floating

particle of the Bhasma over water surface. Even after keeping grain the particles should not

sink and dhanya should float over bhasma like a swan which floats over water. This suggests

that Bhasma has passed Unama Pariksha.

Apunarbhava[5]

:The Dravyas of Mitrapanchaka i.e. Guda, Gunja, Madhu, Ghrita,Tankana

were taken in quantity 1gm each and mixed properly with equal quantity of Bhasma. A

Chakrika was prepared by mixing all these ingredients. The chakrika after drying was kept in

a Musha and sandhi bhandhana was done. This apparatus was then dried under sunlight. This

Musha is subjected for Puta with same temperature as the one used for preparation of

bhasma. After Swangasheetha material inside the musa was observed for that metallic

particles.

Nirutha[5]

:Same Quantity of Bhasma and silver sheet is weighed and is kept in a Musha.

This subjected for Puta. After Swanga sheetha the Samputa is opened and the weight of silver

has to be checked. The weight of Silver should not change, which suggest that Bhasma has

passed Nirutha Pariksha.

Ayaskanta pareeksha: A magnet piece is taken near the Bhasma and should observe

whether the magnet attracts the Bhasma If it Doesn’t attracts the Bhasma and no bhasma has

stucked to Magnet suggests that Bhasma has passed Ayaskanta Pariksha. It is specially done

for Loha and Mandoora Bhasma.


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OBSERVATIONS

Observation of mandoora shodana

Hissing sounds were heard on nirvapa i.e during dipping of red hot mandoora into gomuthra.

There was breaking of mandoora sample with breaking sounds during each nirvapa. Size

reduction was very evident after each nirvapa. Colour of Gomutra became more darker

(brownish) after each nirvapa. Duration of shodhana reduced from 50 min to 20 min

gradually from 1st to 7

th nirvapa. Detailed observation regarding temperature required for

attaining red hotness, temaparature of gomuthra after nirvapa, total duration required for

shodana and observations during each is given in the Table 1.

Table 1: Observations during shodhana of mandoora.

Shodhana

Sankhya

Temperature

required for

attaining red hot

Temparature

of Gomutra

After nirpava

Total durations

required for

shodana

Observations

1 475°c 228°c 50 min Mandoora started breaking

with sound, started poping

when it became red hot.

Hissing sound with fumes

when dipped in gomutra

Color of gomutra turned

into reddish brown

2 478°c 250°c 35 min Breaking with sound was

less as it was already in

pieces after 1st nirvapa

3 476°c 235°c 35 min Size of mandoora reduced

4 480°c 247°c 35min Size of mandoora reduced

5 496°c 252°c 25 min Size of mandoora reduced

6 476°c 228°c 25min Size of mandoora reduced

7 376°c 230° c 20 min Size of mandoora reduced

to small pieces.

Results of mandoora shodhana

Characteristics of the obtained shodhitha mandoora are given in the following table number 2

Table no 2: Characteristics of shoditha mandoora.

Colour of shoditha mandoora Blackish brown

Odour Gomuthra smell

Consistency Powder

Taste Alkaline

Touch Gritty

Weight of Mandoora after Shodhana 1860g = 1.86kg

Weight loss in percentage 7%


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Observations during mandoora marana: Smell of burning of cloth used for sandhi

bandana was observed at around 230°c to 300°c during every puta. Gradual reduction in size

of mandoora was seen. Gradual colour change to raktha chandna varna after each puta was

observed. Mild colour differences, in the chakrikas of a sharava were observed. Details of

quantity of kumari swarasa requied, weight of chakrika before and after each puta, number of

chakrikas obtained, temperature and its time duration were observed and noted as per the

following table number 3.

Table no 3: Observations during marana of mandoora

Puta

sankhya

Quantity

of kumari

swarasa

Weight of chakrika No of

chakrika

Temperature and duration

Before

puta

(after

bhavana)

After

puta Temperature Total duration

in hours

1 300ml 1790g 1830g 138 1000°c for 10min 29

2 300ml 1720g 1700g 134 750°c for 5 min 26

3 300ml 1692g 1670g 132 750°c for 5 min 26

4 300ml 1650g 1669g 122 750°c for 5 min 26

5 300ml 1635g 1628g 123 750°c for 5 min 26

6 300ml 1605g 1590g 135 750°c for 5 min 26

7 300ml 1568g 1507g 123 750°c for 5 min 26

8 300ml 1508g 1527g 101 750°c for 5 min 26

9 300ml 1502g 1495g 105 750°c for 5 min 26

10 280ml 1475g 1435g 98 650°c for 5 min 23

11 270ml 1460g 1420g 100 650°c for 5 min 23

12 270ml 1350g 1419g 98 650°c for 5 min 23

13 250ml 1388g 1377g 80 650°c for 5 min 23

14 250ml 1330g 1340g 82 650°c for 5 min 23

15 250ml 1280g 1323g 80 650°c for 5 min 23

16 250ml 1285g 1299g 79 650°c for 5 min 23

17 220ml 1255g 1272g 66 550°c for 5 min 20

18 220ml 1238g 1243g 66 550°c for 5 min 20

19 200ml 1215g 1217g 63 550°c for 5 min 20

20 200ml 1201g 1190g 60 500°c for 5 min 20

21 200ml 1195g 1179g 58 500°c for 5 min 20

22 200ml 1160g 1155g 59 500°c for 5 min 20

23 180ml 1077g 1119g 54 400°c for 5 min 17

24 150ml 1080g 1083g 59 400°c for 5 min 17

25 150ml 1055g 1050g 51 400°c for 5 min 17

In the table above we can infer, Reduction in amount of kumari swarasa required for bavana.

Gradual reduction in weight of chakrika resulting in the decrease in the number of chakrika.

Gradual reduction in the temperature required for puta. Gradual reduction in the time taken

for puta can be inferred.


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Results of mandoora marana

Characteristics of the obtained maritha mandoora is given in the following table number: 4

Table no 4: Results of mandoora marana.

Colour Rakta chandana like color

Consistency Powder

Touch Smooth

Taste Characteristic/ No taste

Odour Characteristic

Weight 1050g

Weight loss in percentage 43.5%

Bhasma pariksha: Following Bhasma pariksha were done as per classical references to

assess of the mandoora bhasma has attained bhasma siddhi lakshanas. Detailed characteristics

of the Bhasma pariksha of mandoora given in table number 5.

Table no. 5: Bhasma pariksha of mandoora bhasma.

Bhasma Pariksha Result

Varna Raktha Chandanavat Varna

Rekhapurnatva +

Varitaratva +

Nischandratva +

Avami +

Apunarbhava +

Nirutha +

Gallery

1.Gomuthra 2.Mandoora


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3.Nirvapa 4.Mandoora After 3 Nirvapa

5.Shoditha Mandoora

6.Kumari for Bhavana 7.Bhavana of mandoora with kumari

rasa


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8.Chakrikas kept for drying 9.Puta in Furnace

10.Rekha poorna pareeksha 11.Varithara pareeksha

DISCUSSION

Shodhana is a compulsory step for any metallic component of preparation, maybe in single

form or as an ingredient in formulation it must undergo shodana. For mandoora shodana

among different options of shodana dravya gomuthra was used for nirvapa in this study.

Dravya for shodhana is choosen as per the action that is expected from drug. As this

mandoora was going into a formulation which had main indication in shoola, quick action is

expected. Gomuthra having theekshna property is expected to act faster. Even though base

material of TMG is gomuthra, when it is used for shodana there can be additive action. On

observation during shodana mainly there was a decrease in the size of mandoora. The rock

like hard mandoora broke down into powder form gradually during the 7 nirvapas that was

carried out. Also time taken for getting red hot, temperature required for getting red hot on

the whole the time taken for each nirvapa considerably decreased as the particle size

decreased.


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Shodhitha mandoora was then subjected to marana. Kumari swarasa was selected for marana

process. For marana, selection of dravya depends on availability of the material, therapeutical

applicability, ease of preparation. 25 puta with a controlled temperature pattern was required

to attain basma siddhi lakshana. Temparature to be given was decided based on trial and

error. If the temperature given was high then the chakrikas would get very hard and color

darker. Then a ladder down temperature was chosen for next puta. Also if the chakrika were

kept one above the other the temperature distribution was not uniform. This was detected by

observing the colour change of different chakrikas inside the same sharava. On complete

marana raktha chandana vath colour was observed. Also the amount of bavana dravya,

amount of temperature requirement was decreased after each puta due to decrease in the size

of particles. Weight too decreased may be due to loss during preparation. Smaller the particle

size more was the losses as it used to get stuck in kalva yantra and hands. On 25th

puta,

mandoora bhasma which passed bhasma pareekshas was obtained.

CONCLUSION

Mandoora one among the metallic compound explained in Rasashastra. It is “rust of iron”

with chemical formula Fe2O3.[5]

It is formed by the reaction of iron and oxygen in presence of

water or moisture in air. As per Ayurveda When iron is heated or red hot and hit with

hammers in factories or in blacksmiths shop, the rust which gets formed on the surface of

iron falls off in the earth. On exposure to time it gets solidified into a bolus form which is

called as loha mala or mandoora.[6]

This is made into bhasma form for ingestion purpose. For this Grahya or Suitable mandoora

is first subjected to shodana15

then into maarana or bhasma form. Properly prepared

mandoora bhasma has aphrodistic action. Has seetha virya, it increases the palatability. It also

increases the digestive capacity. Pitta dosha will be mitigated. It has the main role in

increasing the raktha dhatu i.e. increases the hemoglobin content of the body. It is indicated

in disorders like pandu (anemia), kamala (jaundice), shotha (inflammation) and Pliha vruddhi

(spleenomegaly).

Harmful effects of consuming asuddha mandoora[7]

The signs and sympotoms on consuming Asuddha madoora can be same as that of loha

toxicity as they are having similar guna (Ayu. Prakasha). Consuming asuddha mandoora can

cause Panduta (Anemia), Kusta (skin disorders), Hridroga (diaseases related to heart), shoola

(pain, specifically in abdomen), Ashmari (renal stone), Hrillasa (nausea, discomfort),


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Mruthyu (can even lead to death). Hence a proper shodana and marana is essential for using

of mandoora for treatment.

REFERENCES

1. Sharma S, Shastri K. Rasatarangini. Delhi: Motilal Banarasidas, 2016; 11: 516.

2. Acharya Y.T. Joshi D. Rao. P. Rasamrutham. Caukambha Samskrith Samsthan. Varanasi,

2007; 95.

3. Pathiraja P, Herapathdeniya S, Gunawardane S. Investigation of temperature pattern of

traditional puta in ayurvedic bhasma preparation. SLJIM, 2016; 04(1): 224-229.


5. Vagbhatta, Mishra S. Rasaratna samuchchaya. Varanasi: Chaukhambha orientalia, 2011;

212: 213.


7. Tagade J. Preparation and physic chemical characterization of mandoora bhasma,

EJPMR, 2017; 4(4): 338-348.

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PHARMACEUTICAL STUDY OF MANDOORA W. S. R TO ITS …