Abstract
BACKGROUND: Fruits of Opuntia elatior Mill. (OE) Cactaceae, commonly recognized as Red Prickly pear, is reported for multiple pharmacological actions, yet under-utilized due to its perishable nature and seasonal availability. Asava not only helps in elongation of shelf life but also offers continued extraction of the active compounds. Hence, the study has been carried out to develop and standardize a novel dosage form Nagaphani Phalasava (fermented preparation of OE fruits). MATERIALS AND METHODS: Asava was prepared in two seasons, that is, winter (December 2020–January 2021) and summer (April 2021–May 2021). A total of nine pilot batches were prepared in each season, that is, 7, 10, 12, 15, 18, 21, 24, 27, and 30 days, considering the duration of fermentation. Each batch was opened the next day, that is, 8th, 11th, 13th, 16th, 19th, 22nd, 25th, 28th, and 31st day, respectively, to observe the tests of perfectness and carry out physicochemical analysis including pH, specific gravity (Sp gr), density, total solids, alcohol percentage, and sugar analysis. The batch that showed all the tests of perfectness was considered ideal and repeated in triplicate. RESULTS: In both seasons, 30 days batch was considered ideal and repeated in triplicate. Yield was 68.73% in winter and 59.44% in summer season. Organoleptic features were more prominent in winter batch compared to summer batch. Average pH, Sp gr, density, total solids, alcohol percentage, total sugar, reducing sugar, and nonreducing sugar were 2, 1.0591, 1.0225, 20.48, 11, 17.56, 4.6, and 12.9 in winter and 2, 1.1198, 1.0707, 27.31, 4, 12.3, 7.5, and 4.8 in summer, respectively. CONCLUSION: Preparation of Nagaphani phalasava requires a duration of 30 days in both winter and summer seasons. The winter batch Asava possessed more evident organoleptic features compared to summer batch. Product yield was comparatively high in winter. The alcohol percentage was under the limits prescribed for Asavarishta in Ayurvedic Pharmacopoeia of India (API).
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