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Effect of Temperature Change on the Physicochemical Properties of Taila Preparations with Special Reference to Masha Taila

Effect of Temperature Change on the Physicochemical Properties of Taila Preparations with Special Reference to Masha Taila

Articles
* Anushree H.S., Research Assistant, ALNRMAMC, Koppa*Corresponding author: anushreegowda134@gmail.comPaper Received: 08-04-2021 Paper Corrected: 21-05-2021 Accepted: 05-06-21 Abstract: Taila preparations (medicated oils) are one of dosage forms used in Ayurveda with tila taila as base in maximum cases. In Masha taila, tila taila (sesame oil) works as base. Tila taila contains 14% saturated fatty acids, 33-54% oleic acid and 35-59% linoleic acids. Temperature affects the quality of oil by interfering with physical, chemical and compositional compositions. 1.5-2% of total saturated fatty acids are observed converted to alkanes at temperature of 140-160°C for 8 hours.Materials and Methods: The Masha Taila was heated separately at 40°C, 80°C, 120°C, 160°C and 200°C. This was done for 10 sampl...