Pharmaceutico-analytical evaluation of Kushmanda Avaleha prepared as per Sharangadhara Samhita
Arvind Bishnoi1, Priyanka Verma2, Reetesh Ramnani3, Rajendra Prasad Sharma4,
Anupam Srivastava5
3Assistant Professor, Department of Rasashastra and Bhaishajya Kalpana, NIA, Jaipur, Rajasthan, India.
4Professor, Department of Rasashastra and Bhaishajya Kalpana, NIA, Jaipur, Rajasthan, India.
5 Professor & HOD, Department of Rasashastra and Bhaishajya Kalpana, NIA, Jaipur, Rajasthan, India.
*Corresponding Author E-mail: drarvind029@gmail.com
ABSTRACT:
Kushmanda Avaleha is a classical Ayurvedic Rasayana formulation described in the Sharangadhara Samhita, traditionally indicated in conditions such as Karshya (Emaciation), Raktapitta (Bleeding disorders), Kasa–Shwasa (Respiratory ailments), and general debility. Despite its well-documented therapeutic significance, scientific validation regarding its pharmaceutical and analytical standards has been limited. The present study aimed to prepare Kushmanda Avaleha as per the guidelines of Sharangadhara Samhita and to evaluate its pharmaceutical characteristics, organoleptic properties, and physicochemical parameters for establishing a comprehensive quality profile. The raw materials were procured from the NIA Pharmacy, Jaipur, and the formulation was prepared following the classical Avaleha Kalpana method. The process involved four main stages: preparation of Prakshepa Dravya, processing of Kushmanda pulp, Paka (Cooking) stage, and incorporation of Madhu (Honey) at a controlled temperature. Analytical evaluation was carried out in accordance with Ayurvedic Pharmacopeial procedures, which included determination of loss on drying, total ash, acid-insoluble ash, extractive values, pH, sugar content, and total fat. The final yield obtained was 590 g of Kushmanda Avaleha from 4 kg of raw fruit, prepared over a duration of six hours. Organoleptic evaluation revealed that the formulation was brownish-black in color, sweet in taste, semisolid in consistency, and possessed a characteristic odor. The analytical parameters showed that the loss on drying was 15.42%, total ash 0.76%, acid-insoluble ash 0.11%, alcohol-soluble extractive 74.23%, water-soluble extractive 79.08%, pH 4.3, total sugar 73.83%, reducing sugar 68.23%, and total fat 4.91%. All these values were within acceptable limits for Avaleha formulations, indicating good quality and stability. In conclusion, Kushmanda Avaleha prepared by classical methodology demonstrated ideal pharmaceutical and analytical characteristics, confirming its stability, purity, and palatability. These findings substantiate the traditional claims of Kushmanda Avaleha as a potent Rasayana and Balya formulation beneficial in conditions of debility, respiratory disorders, and metabolic disturbances. However, further pharmacological and clinical studies are recommended to strengthen the evidence for its therapeutic efficacy and safety.
Ayurveda, the ancient and enduring science of life, defines health as a state of dynamic equilibrium between body, mind, and spirit. Grounded in profound philosophical insight and experiential knowledge, it emphasizes both the preservation of wellness and the restoration of balance during illness. Over time, Ayurvedic scholars have developed a comprehensive range of formulations aimed at sustaining vitality, promoting longevity, and managing diseases. Among these, the Panchavidha kashaya kalpana1 (Five fundamental dosage forms) form the foundation of Ayurvedic pharmaceutics; however, they often present limitations such as poor palatability, short shelf life, and the need for frequent fresh preparation. To address these challenges, secondary formulations were introduced, offering improved stability, better compliance, and enhanced therapeutic efficacy. Avaleha kalpana represents one such refined dosage form—semisolid in nature, enriched with sugar, ghee, or honey2, and valued for its combined nutritive and therapeutic benefits. Within Ayurvedic tradition, Ahara (Diet) is regarded as a vital pillar of health, essential for tissue nourishment, immune enhancement, and maintenance of physiological balance. Improper diet or impaired digestion (Agnimandya) is recognized as a major factor contributing to Karshya (Emaciation), debility, and disease vulnerability. In such conditions, Rasayana (Rejuvenative therapy) formulations are advocated to restore strength, vitality, and immunity. Due to their agreeable taste, long shelf life, and suitability across age groups, Avaleha preparations are particularly beneficial in chronic weakness, nutritional deficiency, and degenerative disorders.
Kushmanda Avaleha stands out among Rasayana formulations, being traditionally recommended in weakness, hemorrhagic conditions, respiratory disorders, and emaciation. It is listed in both the Ayurvedic Formulary of India (AFI) and the Ayurvedic Pharmacopeia of India (API) under the name Kusmandaka rasayana. A detailed review of classical compendia reveals nearly twenty references under twelve different nomenclatures—such as Kushmanda Rasayana3,4, Kushmandaka Rasayana5, Khanda Kushmandaka6,7,8,9, Khanda Kushmanda10, Khanda Kushmandaka Avaleha11, Kushmanda Avaleha 12,13,14,15,16,17,18, Kushmanda Khanda19,20, Brihat Kushmanda Avaleha21, Kushmanda Paka Brihat22, and Kushmanda Paka Mahan23. Among these, Kusmandaka Rasayana is the standard reference recognized in both AFI24 and API25.
The pharmacological attributes of Kushmanda Avaleha can be understood through the framework of Rasapanchaka—comprising rasa (Taste), guna (Properties), virya (Potency), vipaka (Post-digestive effect), and prabhava (Specific action). Predominantly sweet and pungent in taste, light and dry in qualities, hot in potency, and sweet in post-digestive effect, its ingredients exhibit multifaceted actions such as Balya (Strength-promoting), Brimhana (Nourishing), Medhya (Cognitive-enhancing), Rasayana (Rejuvenative), and Raktasthambhaka (Hemostatic). It is indicated in Kasa, Shwasa, Hikka, Raktapitta, Kshata, Kshaya, as well as various gastrointestinal and psychological disorders. The prescribed dose ranges from 6–12g with milk or water as adjuvant, while some texts recommend goat milk or honey for enhanced efficacy.
In the present era, where emphasis on evidence-based validation of traditional medicines is paramount, establishing the pharmaceutical and analytical profile of classical formulations like Kushmanda Avaleha is essential. The pharmaceutical evaluation focuses on the stepwise method of preparation, sequence and temperature of ingredient addition, and observation of Avaleha siddhi lakshanas—ensuring a standardized, reproducible product. The analytical study involves assessment of physicochemical parameters such as loss on drying, total ash, acid-insoluble ash, pH, extractive values, total sugar, reducing sugar, and fat content. These parameters serve as reliable indicators of quality, purity, stability, and potency, confirming the formulation’s compliance with acceptable pharmaceutical characteristics. Integrating such analytical findings with classical pharmaceutical principles bridges the gap between traditional Ayurvedic wisdom and modern scientific validation. Therefore, the present pharmaceutico-analytical study was undertaken to evaluate Kushmanda Avaleha prepared as per Sharangadhara Samhita, with the objective of establishing a comprehensive profile encompassing its pharmaceutical characteristics, organoleptic features, and analytical parameters. This study not only preserves the authenticity of the classical preparation but also reinforces its relevance as a Rasayana formulation beneficial in managing debility, emaciation, respiratory disorders, and metabolic imbalances in contemporary clinical practice.
MATERIALS AND METHOD:
Procurement of Raw Drug:
Raw drugs such as Dhanyaka, Pippali, Twaka, Ela, Tejapatra, Maricha, Shunthi, Jeeraka, Sharkara, Go-Ghrita, Madhu were procured from the NIA Pharmacy, Jaipur. Kushmanda fruits were collected from a local vegetable market.
Pharmaceutical study:
The pharmaceutical study was conducted in the practical laboratory of Department of Rasashastra and Bhaishajya Kalpana, NIA, Jaipur.
Method:
The current formulation of Kushmanda Avaleha is taken from Sharangdhar Samhita 26 and it contains a total of 12 ingredients [Table 1]. The general process of preparation of Avaleha was followed for Kushmanda Avaleha . The preparation of Kushmanda Avaleha was divided into four steps as follows: Preparation of powder (Prakshepa dravya), Preparation of Kushmanda pulp [Table 2], Paka preparation, Preparation of Kushmanda Avaleha.
Table No.1: Showing Ingredients of Kushmanda Aavleha
|
S. N. |
Ingredients |
Scientific name |
Part used |
Quantity |
|
1. |
Kushmanda |
Benincasa hispida Thum. |
Fruit |
2.6 Kg |
|
2. |
Dhanyaka |
Coriandrum sativum Linn. |
Fruit |
4.6 g |
|
3. |
Pippali |
Piper Longum Linn. |
Fruit |
18.4 g |
|
4. |
Twak |
Cinnamomum Zeylanica Blume |
Bark |
4.6 g |
|
5. |
Ela |
Elettaria cardamoum Maton |
Seed |
4.6 g |
|
6. |
Tejapatra |
Cinnamomm tamala Iners |
Leaf |
4.6 g |
|
7. |
Maricha |
Piper nigrum Linn |
Fruit |
4.6 g |
|
8. |
Shunthi |
Zinziber officinale Ros |
Rhizomes |
18.4 g |
|
9. |
Jeeraka |
Cuminum cyminum Linn |
Fruit |
18.4 g |
|
10. |
Sharkara (Suger candy) |
- |
- |
460 g |
|
11. |
Go-ghrita (Cow’s Butter) |
- |
- |
73.6 g |
|
12. |
Madhu (Honey) |
- |
- |
36.8 g |
Preparation of Choorna (powder):
All the herbal drugs except Kushmanda were dried, powdered individually in a mixer, and sieved through mesh no.80 to obtain a fine powder27.
Preparation of Kushmanda pulp:
The freshly collected Kushmanda fruits [Figure 1] were thoroughly washed with water to eliminate any physical impurities. They were then sliced into smaller pieces [Figure 2], with the hard outer layer and seeds carefully removed using a knife. The cleaned pieces were placed in a vessel with twice the amount of water and steamed [Figure 3]. After cooling, the mixture was filtered, and the softened Kushmanda pieces were transferred to a stainless-steel vessel. The pulp was mashed into a smooth consistency [Figure 4] and strained through a clean cloth to extract the water. The separated water was kept aside for paka preparation, while the dried pieces were collected separately. The pulp was then fried in Go-ghrita (cow’s ghee) [Figure 5] over moderate heat until it turned brownish and the ghee separated [Figure 6].
Table no. 2: Sequential Weight Observations During the Preparation of Kushmanda pulp
|
Process / Parameter |
Observation (Weight Variation) |
|
Initial wt. of raw Kushmanda fruit (Before removal of physical impurities) |
4 kg |
|
Wt. of raw Kushmanda fruit (After removal of physical impurities) |
2.6 Kg |
|
Wt. of Kushmanda pulp (After boiling) |
920 g |
|
Loss of weight |
3.380 kg |
|
Loss in percentage |
84.5% |
Figure 1: Kushmanda Phala (fruit)
Figure 2: Kushmanda Phala (fruit) slices
Figure 3: Boiling Kushmanda pieces
Figure 4: Mashed pulp
Figure 5: Ghrita in pan
Figure 6: Pulp in Go-Ghrita
Preparation of Kusmanda Avaleha:
Sugar candy is an equal quantity of paste was added to the squeezed water and heated over moderate heat, maintaining a temperature between 85°C and 95°C, until the sugaar candy syrup reached a one-thread consistency [Figure 8]. The fried paste was then incorporated, followed by the addition of Prakshepa dravya. The mixture was stirred vigorously and continuously until the avaleha confirmatory tests were met. Once the preparation cooled to room temperature, the prescribed amount of honey was added and thoroughly mixed. The final product, a semisolid dosage form, was identified as Kushmanda Avaleha [5] [Figure 9 and Table 3].
Figure 8: Sugar candy syrup
Figure 9: Kushmanda Avaleha
Table no. 3: Pharmaceutical processing observations during the preparation of Kushmanda Avaleha
|
S. N |
Parameter / Observation |
Result |
|
1. |
Kushmanda pulp |
920gm |
|
2. |
Fried kushmanda paste |
280gm |
|
3. |
Kushmanda Swaras (Juice) |
280ml |
|
4. |
Sugar candy added |
280gm |
|
5. |
Temperature observed |
80-900C |
|
6. |
Temperature when Prakshep dravya is added |
680C |
|
7. |
Temperature when honey is added |
350C |
|
8. |
Total duration required |
6hr |
|
9. |
Total yield |
590 gm |
Analytical Study:
Kushmanda Avaleha was analytically evaluated using appropriate criteria to assess raw material quality and sfinal formulations. Parameters for the various studies were taken according to API28.
Table no. 4: Organoleptic characteristics of Kushmanda Avaleha
|
S. No |
Parameter |
Observation |
|
1 |
Texture |
Sticky and semisolid |
|
2 |
Color |
Brownish black |
|
3 |
Taste |
Sweet |
|
4 |
Odor |
Characteristic |
Table no. 5: Physicochemical parameters of raw ingredients used in the preparation of Kushmanda Avaleha
|
S. No |
Drug name |
Foreign matter (%) |
Loss on drying at 105°C |
Total ash value (%) |
Acid-insoluble ash (%) |
Water-soluble extractive (%) |
Alcohol-soluble extractive (%) |
|
1. |
Kushmand |
NIL |
3.64 |
1.13 |
- |
- |
- |
|
2. |
Dhanyaka |
1.34 |
4.29 |
3.38 |
1.14 |
25.38 |
17.67 |
|
3. |
Pippali |
1.23 |
6.02 |
3.45 |
0.26 |
10.78 |
9.55 |
|
4. |
Twak |
NIL |
5.39 |
1.58 |
0.62 |
7.27 |
5.33 |
|
5. |
Ela |
1.33 |
4.86 |
4.31 |
1.10 |
14.55 |
5.29 |
|
6. |
Tejapatra |
1.64 |
4.17 |
3.10 |
0.73 |
15.83 |
11.55 |
|
7. |
Jeerak |
1.48 |
4.93 |
5.17 |
0.58 |
20.76 |
12.55 |
|
8. |
Maricha |
1.47 |
3.93 |
3.37 |
0.28 |
12.89 |
10.41 |
|
9. |
Sunthi |
Nil |
4.04 |
4.39 |
0.42 |
20.47 |
8.20 |
|
10. |
Sharkara |
NIL |
0.83 |
1.03 |
0.48 |
- |
- |
Table no.6: Showing physiochemical parameters of Madhu (Honey)
|
S.N. |
Drug name |
Wt. per ml at 250 C |
Moisture content |
Acidity |
Fiehe’s test |
Furfural Test |
Aniline Chloride Test |
|
1. |
Madhu |
1.37 |
18.92 |
0.13 |
Negative |
Negative |
Negative |
Table no.7: Showing Physicochemical analysis of Kushmanda Avaleha
|
S.N. |
Parameter |
API standard |
Observation |
|
1. |
Loss on drying at 105°C |
- |
15.42% |
|
2. |
Total ash |
Not more than 1.0% |
0.76% |
|
3. |
Acid-insoluble ash |
Not more than 0.2% |
0.11% |
|
4. |
Alcohol-soluble extractives |
Not less than 45% |
74.23% |
|
5. |
Water-soluble extractive |
Not less than 75% |
79.08% |
|
6. |
pH |
4.0–4.5 |
4.3 |
|
7. |
Total sugar |
- |
73.83 |
|
Reducing sugar |
67%–70% |
68.23% |
|
|
Nonreducing sugar |
5.6%–5.8% |
5.6% |
|
|
8. |
Total fat |
- |
4.91 |
The pharmaceutical preparation of Kushmanda Avaleha was undertaken in accordance with the classical guidelines described in Sharangadhara Samhita, Madhyama Khanda. The process involved sequential stages beginning with the selection of raw materials, preparation of Kushmanda pulp, incorporation of Sneha Dravya (Go-Ghrita), addition of Prakshepa dravyas, and finally the blending of Madhu at a controlled temperature. Fresh Kushmanda fruit weighing approximately 4 kg was cleaned, peeled, and boiled to obtain the pulp, which on reduction yielded around 920 g. The reduction in weight was primarily due to the removal of fibrous matter and evaporation of moisture. The pulp was then fried in Go-Ghrita until the characteristic Manda paka lakshana appeared—indicated by a brownish hue, pleasant aroma, and absence of stickiness—signifying completion of the Paka stage. The total yield of the finished Kushmanda Avaleha was 590 g, with a total processing time of approximately six hours. Prakshepa dravyas were added at around 68 °C, and Madhu was incorporated at approximately 35 °C. The final formulation exhibited a semisolid, smooth consistency with a brownish-black color, sweet taste, and characteristic aroma, fulfilling all organoleptic parameters prescribed for a classical Avaleha kalpana.
Analytical evaluation of the prepared Kushmanda Avaleha was performed following the Ayurvedic Pharmacopeia of India guidelines. The loss on drying was found to be 15.42%, indicating optimal moisture content for long-term preservation. The total ash and acid-insoluble ash values were 0.76% and 0.11%, respectively, reflecting minimal inorganic impurities and confirming the purity of ingredients. The alcohol-soluble extractive value was 74.23%, while the water-soluble extractive value was 79.08%, demonstrating a rich presence of both polar and non-polar phytoconstituents. The formulation’s pH was recorded as 4.3, denoting a slightly acidic nature favorable for stability and palatability. The total sugar content was 73.83%, including 68.23% reducing sugar and 5.6% non-reducing sugar, which accounts for the natural sweetness derived from Kushmanda and Madhu. The total fat content measured 4.91%, confirming proper incorporation and uniform distribution of Go-Ghrita within the matrix. All these analytical parameters fall within the acceptable limits for Avaleha Kalpana, validating the formulation’s stability, reproducibility, and compliance with standard Ayurvedic pharmaceutical characteristics.
The pharmaceutical process of Kushmanda Avaleha highlights the critical importance of controlled heating and sequential addition of ingredients in achieving an optimal, standardized formulation. The significant reduction in pulp weight after boiling reflects the elimination of excess moisture and fibrous material, leading to concentration of active constituents. The frying of Kushmanda pulp in Go-Ghrita converts aqueous-soluble principles into a lipid-compatible form, thereby improving both bioavailability and shelf life. The observed organoleptic features—brownish color, characteristic aroma, and semisolid consistency—align with the Avaleha siddhi lakshanas described in the classics, confirming attainment of the proper Paka avastha.
Analytical results substantiate these pharmaceutical observations. The moderate moisture content (loss on drying 15.42%) ensures an optimal balance, preventing microbial growth while maintaining pliability. Low total and acid-insoluble ash values confirm the purity of raw materials and absence of adulteration. High water- and alcohol-soluble extractive values indicate the presence of diverse phytoconstituents such as glycosides, flavonoids, alkaloids, and sugars—supporting the formulation’s Rasayana and Balya attributes. The slightly acidic pH (4.3) contributes to both palatability and natural preservation, enhancing storage stability. Furthermore, high sugar content acts as a self-preservative and flavor enhancer, while the lipid fraction from Go-Ghrita facilitates improved absorption of fat-soluble bioactives.
From a pharmacodynamic standpoint, Kushmanda Avaleha harmonizes the Madhura Rasa, Sheeta Virya, and Balya qualities of Kushmanda with the Deepana-Pachana and Yogavahi actions of Pippali, Shunthi, Maricha, and Twak. This synergistic interplay enhances digestive fire, nourishes tissues, and fortifies immunity, thereby validating its classical indication in Kshaya, Kshata, Raktapitta, and general debility. The present pharmaceutico-analytical findings thus provide scientific substantiation for the classical principles of Avaleha Kalpana and reaffirm the formulation’s stability, efficacy, and therapeutic potential.
The pharmaceutico-analytical evaluation of Kushmanda Avaleha prepared according to Sharangadhara Samhita confirms that the classical method yields a stable, palatable, and pharmaceutically consistent formulation meeting modern quality benchmarks. The ideal physicochemical parameters—including balanced moisture content, suitable pH, low ash values, and high extractive yields—ensure its purity, stability, and therapeutic reliability. These findings validate that classical Ayurvedic methods, when followed with scientific precision, can produce formulations compatible with contemporary analytical standards without compromising traditional integrity. The results reaffirm Kushmanda Avaleha as a robust Rasayana and Balya preparation in chronic weakness, respiratory disorders, and metabolic imbalances, emphasizing its continued relevance in modern clinical practice. Further pharmacological and clinical investigations are warranted to substantiate its safety, potency, and therapeutic spectrum.
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Received on 02.11.2025 Revised on 28.11.2025 Accepted on 19.12.2025 Published on 31.01.2026 Available online from February 07, 2026 Asian J. Research Chem.2026; 19(1):13-18. DOI: 10.52711/0974-4150.2026.00004 ©A and V Publications All Right Reserved
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