Key points are not available for this paper at this time.
Introduction: Different types of Snehapaka have been mentioned in Sarangdhar Samhita such as Mrudu Paka, Madhyama Paka, Khara Paka, Dagdha Paka, Ama Paka, and Gandha Paka. Further, different uses of sneha according to its paka had been mentioned in which Madhyama Paka and Khara Paka are stated to be used for internal (Pana) and external (Abhyang), respectively. Aim: The present study was carried out to discriminate type of paka in Katupila taila on the basis of classical and modern parameters, namely, Paka pariksha, organoleptic-physicochemical parameters, and chromatography. Results: Average 934.8 g (93.48% yield) and 845.33 g (84.53% yield) of Katupila Taila madhyama paka (KPTM) and Khara paka, respectively, was obtained from batch size of, 1 L of Tila Taila with 212 g of Kalka dravya and 4 L of Kwatha of Katupila stem. Temperature reached up to 92°C and 97°C, respectively, for completion of Madhyama Paka and Khara Paka. Heating was carried out for 3 consecutive days for both Paka. Discussion: Average duration between initiation of Madhyama Paka and end of Khara Paka was 1 h and 44 min. Here, temperature and duration of heating play a major role in the type of Paka. It showed difference in the values of physicochemical parameters of both Paka. KPTM and Khara paka were having specific gravity (0.9179 ± 0.0050 and 0.9294 ± 0.0067), refractive index (1.449 ± 0.009 and 1.474 ± 0.015), acid value (2.908 ± 0.0538 and 1.809 ± 0.0472), iodine value (108.075 ± 2.9793 and 72.875 ± 3.2548), saponification value (169.66 ± 8.9132 and 226.64 ± 6.1567), and BTTT value (19.6 ± 0.3, 28.5 ± 0.5), respectively.
Shah et al. (Mon,) studied this question.