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

* Anushree H.S., Research Assistant, ALNRMAMC, Koppa
*Corresponding author: [email protected]
Paper 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 samples. Each sample was evaluated for refractive index, specific gravity, saponification value, acid value, ester value and iodine value.
Result and Discussion: The color of oil was noted darker with increasing temperature with burnt smell. The means of moisture percentage, refractive index, saponification value, ester value and iodine values revealed decreasing trends with increasing temperature while the mean of acid value of samples was noted increasing with temperature increase.
The saponification value changes from 188.15 (40°C) to 157.25 (200°C). The saponification value is related with neutral fats and free fatty acids. High temperature causes degradation of saturated fatty acids and that is reflected in saponification value and ester value. The degradation process is also related to ester bond cleavage.
Conclusion: The results revealed changes in physicochemical properties with increasing temperature.
Key Words: Taila preparations, medicated oil, masha taila, physicochemical properties…………………