*Dr. Bhanupriya Bhat, JRF, PPvC, ALNRMAMC, Koppa
Dr. Milind Hukkeri, Professor, Dept. of RS & BK, ALNRMAMC, Koppa
Dr. Prashant Kumar Jha, Head, Quality Control Laboratories, ALNRMAMC, Koppa
*Corresponding Author: [email protected]
Received on: 24-03-2023 Accepted: 24-04-2023 Corrected: 15-05-2023
Abstract: Background: Salt is important composition of food. Many of its medicinal uses are mentioned in Ayurveda. Charak Samhita considers Saindhava lavana as most appropriate for health in Panchlavana. The prime constituent of all these lavana is sodium, an important electrolyte essential for body. The quantity of sodium and other constituents vary based on the type of lavana.
Materials and Methods: Ten samples of each lavana were collected from different region of India. The percentage of sodium and potassium were measured using flame photometer while percentage of calcium, magnesium and iron were measured through titrimetric techniques.
Result: The maximum and minimum mean percentage of sodium were noted respectively in Sauvarchala lavana and Vida lavana. Sample-wise variation of sodium percentage was noted in range of 45.25-52.59. Mean of percentage of potassium was in range of 0.11-29.88.
Discussion and Conclusion: The variations in percentage of sodium, potassium, calcium, magnesium and iron were commonly noted in individual lavana based on region as dealers used to collect from nearby sources. Even percentage was different according to the types of lavana. Maximum percentage of potassium was seen in Vida lavana. It is evident as ashes of plant are one of components.
Keywords: Panchlavana, Saurvachala, Saindhava, Vida, Audbhida, Samudra, Sodium, Potassium………