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ORIGINAL ARTICLE
Year : 2019  |  Volume : 4  |  Issue : 2  |  Page : 60-65

Stability study of Kumari (Aloe vera [L.] burm.) Swarasa (juice) with respect to baseline microbial diagnostic modalities


1 Department of Rasashastra and Bhaishajya Kalpana, Institute for Post Graduate Teaching and Research in Ayurveda, Jamnagar, Gujarat, India
2 Head, Microbiology Laboratory, Institute for Post Graduate Teaching & Research in Ayurveda, Gujarat Ayurved University, Jamnagar, Gujarat, India
3 Departments of Rasashastra and Bhaishajya Kalpana, Institute for Post Graduate Teaching and Research in Ayurveda, Gujarat Ayurved University, Jamnagar, Gujarat, India

Correspondence Address:
Dr. Pravin Jawanjal
Department of Rasashastra and Bhaishajya Kalpana, Institute for Post Graduate Teaching and Research in Ayurveda, Jamnagar, Gujarat
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/bjhs.bjhs_50_19

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BACKGROUND: Swarasa, one of the most popular Kalpana among five basic Kalpana, is widely used therapeutically as well as pharmaceutically. A clear description of Swarasa is available in all Samhitas regarding its preparation, and utility. AIMS: This study aims to carry out the stability of Kumari Swarasa with respect to its microbial profile. MATERIALS AND METHODS: Sample of Kumari Swarasa was prepared and studied to check microbial contamination at regular intervals. RESULTS: Five samples were subjected to the microbiological study from the date of the preparation to the date of last microbiological study. No, any contaminations were found in the microbiological study in the range of minimum of one day and a maximum of three days after preparation of sample. DISCUSSION: Hence, the present study was carried out to observe the stability study of Kumari Swarasa with respect to microbial contamination of samples prepared and preserved in different climatic and temperature conditions. Thus, a baseline microbial profile was studied at regular intervals. At the end of the study, it was found that shelf life of Aloe vera juice was varied as per humidity and temperature. CONCLUSION: The microbiological study of Kumari Swarasa shows its stability in the range of a minimum of one day and maximum of three days after the preparation of the sample.


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