Rohit Thakkar et al / Journal of Pharmacy Research 2017,11(7),887-894

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Physicochemical screening of Godanti Bhasma : An effort to Pharmaceutical Standardisation

Rohit Thakkar, Dileep Singh Baghel*, Saurabh Singh

School of Pharmaceutical Sciences, Lovely Professional University, Jalandhar, Punjab, India

Received on:14-05-2017; Revised on: 24-06-2017; Accepted on: 08-07-2017

ABSTRACT
Rasashastra is branch part of Ayurveda that deals with the purification and formulation of herbo-mineral compounds. Bhasmas cover one
of the major part of Rasashastra which are prepared through calcination of metal/mineral further it is treated with Swarasa (Self-expressed
juice) or kwath (Decoction) and exposed for certain agnipraman (Quantum of heat) know as Puta; the traditional procedure followed for
the manufacturing of Bhasmas has so many hurdles such as difficulty in controlling temperature, excess human effort, consumption of
large quantity of fuel, space, time etc. So in the present work the contemporary method was used with reference to the conventional
method for the preparation of Godanti Bhasma and an effort has been done for the pharmaceutical standardization of the Godanti Bhasma
prepared by contemporary and conventional method.

KEY WORDS: Bhasma, Puta, Rasashastra, Godanti

1. INTRODUCTION
Rasashastra, an integral part of Ayurveda science which deals with
the drugs of mineral origin, and details theirvarieties, characteristics,
processing techniques, properties, therapeuticuses, possibilities of
developing adverse effects and theirmanagement, etc. in a
comprehensive way.[1-5] Godanti (Gypsum-CaSO4 7H2O) is well known
therapeutic rasadravya and it is commonly used in the form of
bhasma. It has been formed naturally either by the evaporation of
enclosed or partly enclosed basin of sea water or by the chemical
action of sulphuric acid, produced by the weathering of pyrites on
limestone, present in clays. [6-9] Till 20th century, description of
Godanti(named due to resemblance from cow teeth) was not available
in Ayurvedic classics, Shri Sadananda Sharma was first who
described its acceptable qualities and given Shodhana and Marana
process, Bhasma pariksha (Quality check parameters) in Rasa
Ttarangini. The present work is hypothesize to prepare the Godanti
Bhasma by conventional method which involves shodhana, marana
and agni samskar (Puta method) and contemporary method were
agni samskar was carried out in muffle furnace method and puffing
method. Afterward bhasma prepared by mentioned method compare
on the basis of Physicochemical parameters, Infrared spectroscopy
was done for identification of functional group.
*Corresponding author
Dileep Singh Baghel
School of Pharmaceutical Sciences,
Lovely Professional University,
Punjab - 144411, India
Journal of Pharmacy Research Vol.11 Issue 7 July 2017
2. MATERIAL AND METHOD:
2.1. Procurement of raw material:
Ghritkumari(Aloevera) were collected from the herbal garden of the
Lovely Professional University.Nimbu and Godanti was purchased
from the local market of Jalandhar. The plant samples was identified
and authenticated by Dr.Satiwinderjeet Kaur, Head, Department of
Botanical and Environmental Sciences, Guru Nanak Dev University
Amritsar, Punjab with reference number 1456, dated 08.01.2016 and
Godanti was identified and authenticated by chemist in-charge,
Herbal Health Research Consortium, Amritsar under reference number
01/2016/MIS/005 dated 10/02/2016.
2.2 Pharmaceutical processing:
2.2.1 Shodhan of Godanti[1]:
Small pieces of Godanti were prepared and hanged into a vessel
named as dolayantracontaining Nimbu swarasa (lemon juice) with
the help of iron/wood rod. Then it was boiled (Swedana process) for
one and half hour and after that put off from heating device for
swangsheetikaran (self-cooling). Pieces were separated from cloth,
washed properly with the help of water and allowed to air dry
completely.
2.2.2 Maran (Preparation of Godantibhasma)[1]:
2.2.2.1 Classical method:
Purified Godanti were triturated with Ghritkumari swarasa for three
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days (Six hours in a day). After subhavitlakshan, Chakrikas (pellets) 2.3. Characterization of formulation:
were prepared, shade dried and kept in between two Sharaws (earthen Determination of organoleptic characteristics such as colour, odour,
saucer), sealed with the help of clay dipped cloth and kept it for taste and touch of prepared formulations was carried out shown in
drying. Then subjected for Gajaputaagni and after cooling the [Table 1]. All the Ayurvedicbhasmapariksha and physicochemical
Shoraws, Chakrikas (Pellets) was separated and triturated with parameters of prepared formulations was carried out and results of
Ghritkumari iswarasa for three days. Pellets were formed again kept the experiment are shown in Table 3 and 4.[10-19]
in Gajaputa for heating. After repeating same procedure for 2nd
time, Godanti bhasma was prepared. 2.4. Infrared Spectroscopy (Shimadzu)
Infrared Spectroscopy was performed and observed major peaks are
2.2.2.2 Muffle furnace method: in the same range which confirm the presence of calcium sulphate
Entire procedure adopted was same as classical method, but here but the liquid mediums used were not differentiated by the IR, may
Samputawas subjected to heat in electric muffle furnace, the be due to the evaporation of added liquid mediums during lavigation
temperature was allowed to rise up to 6500C and then it was and heat treatment process Table 5 and spectra of IR spectroscopy
maintained for 4.5 hrs.Thereafter the furnace was switched off and was shown in Fig 1 to Fig 9.[20]
allowed for self-cooling. Next day sample were the separated and
triturated with Ghritkumariswarasa for three days. Pellets were 2.5. Determination of physical characteristics of Godanti bhasma
formed again kept in muffle furnace for heating. After repeating same powder [21-24]
procedure for 2nd time, Godantibhasma was prepared. Physical characteristics like bulk density, tapped density, Carr’s
compressibility index, Hausner ratio and angle of repose for the
2.2.2.3 Puffing method: prepared GodabtiBhasma powderwas carried out and results of the
Entire procedure adopted was same as classical method, but here experiment are asserted in Table 6.
prepared pellets was kept in iron vessel and subjected to tivragni for
4.5 hrs. Thereafter the gas bhatti was switched off and allowed for 2.6. Qualitative test for calcium, carbonate and sulphate Table 7[6]
self-cooling. Next day sample were the separated and triturated with
Ghritkumari swarasa for three days. Pellets were formed again kept 2.6.1. Test for calcium: Take a sample solution in a test tube and
in gas bhatti for heating. After repeating same procedure for 2nd time, treated with ammonium oxalate solution. A white coloured precipitate
Godanti bhasma was prepared. was obtained which is soluble in Hcl and insoluble in acetic acid
which indicates the presence of calcium.

Table 1 : Organoleptic characters of prepared Godanti Bhasma

Classical method Contemporary method
Puta method (C.M) Muffle furnace method (M.F.) Puffing method (P.M.)
Sr. No. Par am e te r s C.M 1 C.M 2 C.M 3 M.F 1 M.F 2 M.F 3 P.M 1 P.M 2 P.M 3

1 Colour Creamish Creamish Creamish Creamish Creamish Creamish Creamish Creamish Creamish
white white white white white White white white white
2 Odour Odourless Odourless Odourless Odourless Odourless Odourless Odourless Odourless Odourless
3 Tou ch Smo oth Smo oth Smo oth Smo oth Smo oth Smo oth Smo oth Smo oth Smo oth
4 Taste Tasteless Tasteless Tasteless Tasteless Tasteless Tasteless Tasteless Tasteless Tasteless

Table 2: Observation of GodantiBhasma weight after heating Treatment

Classical method Contemporary method
Puta method (C.M) Muffle furnace Puffing method (P.M.)
method (M.F.)
Sr. No. We ight (g m) C.M 1 C.M 2 C.M 3 M.F 1 M.F 2 M.F 3 P.M 1 P.M 2 P.M 3

1 Weight before 1st heating 83 .2 83 .2 83 .2 83 .2 83 .2 83 .2 83 .2 83 .2 83 .2

2 Weight after 1st heating 56 .2 62 .7 66 .5 65 65 65 67 .8 68 .2 66 .4
3 Weight loss 27 20 .7 16 .7 18 .2 18 .2 18 .2 25 20 .5 16 .7
M e an 21 .4 18 .3 20 .7
4 Weight before 2nd heating treatment 52 .3 54 .7 67 .1 70 66 .6 66 .3 67 .1 62 .4 69 .9
5 Weight after 2nd heating treatment 50 .7 51 .7 63 .7 59 .3 59 .3 61 .6 61 .7 59 .1 64 .8
6 Weight loss 1.6 2.9 3.4 10 .7 7.3 4.7 5.4 3.3 5.1
M e an 2.6 7.5 4.6
Total weight loss after
2 heat tr eatme nt (Me an) 24 25 .8 25 .3

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Table 3: Ayurvedic parameters for Godanti Bhasma pariksha
Classical M ethod Contemporary method
Sr. Puta method (C.M) Muffle furnace method (M.F.) Puffing method (P.M.)
No. Par am e te r C.M.1 C.M.2 C.M.3 M.F.1 M.F.2 M.F.3 P.F.1 P.F.2 P.F.3

1 Rekhapurnatva +ve +ve +ve +ve +ve +ve +ve +ve +ve
2 Nirdhoomatva +ve +ve +ve +ve +ve +ve +ve +ve +ve
3 Sukshvatavam +ve +ve +ve +ve +ve +ve +ve +ve +ve
4 Varan +ve +ve +ve +ve +ve +ve +ve +ve +ve
5 Gatarasatva +ve +ve +ve +ve +ve +ve +ve +ve +ve
6 Avami +ve +ve +ve +ve +ve +ve +ve +ve +ve
7 Akashrasatava +ve +ve +ve +ve +ve +ve +ve +ve +ve

Table 4 : Physicochemical Parameters

Classical M ethod Contemporary method
Sr. Puta method (C.M) Muffle furnace Puffing method (P.M.)
No. Par am e te r method (M.F.)
C.M.1 C.M.2 C.M.3 M.F.1 M.F.2 M.F.3 P.F.1 P.F.2 P.F.3

1 L.O.D(W/W) 0.6 0.2 0.8 1.6 1.2 1.8 0.6 1 1.2

2 T.A. (W/W) 92 .2 90 .6 91 .2 88 .6 90 .3 89 .2 87 .3 90 .8 91 .2
3 A.I.A.(W/W) 90 .6 88 .2 87 .6 85 .5 87 .3 86 .3 85 .3 86 .3 87 .6
4 A.S.E.(W/V) 0 0.8 0 2.4 3.2 2.4 1.6 0 0
5 W.S.E.(W/V) 2.4 2.4 3.2 11 .2 12 8.8 7.2 6.4 6.4
6 pH (10 % Solution in water) 12.52 12 .5 12.52 12.43 12.45 12.47 12.49 12.47 12.45
6 Acid Neutralization value 18 18 .1 18 .4 17 .5 17 .8 17 .7 18 .1 18 .4 18 .2
(0.5 N NaOH to neutralize 1gm
of GodantiBhasma.)
7 Complexometric titration 0.3 0.4 0.7 0.7 0.7 0.4 0.4 0.4 0.3

Table 5 : Infrared spectroscopy (Major peak)

Classical M ethod Contemporary method
Sr. Puta method (C.M) Muffle furnace method (M.F.) Puffing method (P.M.)
No. Par am e te r C.M.1 C.M.2 C.M.3 M.F.1 M.F.2 M.F.3 P.F.1 P.F.2 P.F.3

1 Infrared spectroscopy 1 15 5.4 1 15 5.4 1 15 5.4 1 15 9.2 1 15 7.3 1 15 7.3 1 11 1.8 1 12 2.8 1 11 6.1

Table 6 :Physical characteristics of prepared Godanti Bhasma powder

Sr. Classical method Contemporary method
No. Par am e te r s Puta method (C.M) Muffle furnace method (M.F.) Puffing method (P.M.)
C.M.1 C.M.2 C.M.3 M.F.1 M.F.2 M.F.3 P.F.1 P.F.2 P.F.3

1 Bulk density 0.8 0.8 0.9 0.5 0.5 0.7 0.6 0.5 0.5
2 Tapped density 1.3 1.4 1.4 1.05 1 1.7 1.25 1 0.9
3 Compressibility index 0.5 0.6 0.5 0.5 0.5 0.9 0.6 0.5 0.4
4 Hausner ratio 1.6 1.17 1.15 2.1 2.1 2.2 1.17 1.17 1.16
5 Angle of repose 35 .5 43 46 .2 23 29 .7 32 31 .5 31 .4 32

Table 7 : Qualitative Test for prepared Godanti Bhasma 2.6.3 Test for sulphate: 0.5g of sample is taken in a test tube. 10-15ml
of Dil.HCL added and boil and 10% of barium chloride solution is
Sr.No Qualitative te st O bse r v atio n R e su l t added drop wise. White precipitate of barium sulphate is observed.
1 Calcium White ppt. appears Positive
2 Carbonate No effervescence Negative 3. RESULT AND DISCUSSION
3 Sulphate White ppt.a ppea rs Positive Godanti bhasma prepared by contemporary and conventional
method was not differs in colour. The colour of the prepared Godanti
2.6.2. Test for carbonate: Take a small amount of sample and treated Bhasma was creamish white, it may be due to equal heat distribution.
with dil. HCL. An effervescence produced due to release of carbon Odour and touch remains same as in contemporary and conventional
dioxide and due to this white precipitates forms in calcium hydroxide method [Table 1]. Weight loss during manufacturing of Godanti
solution, this shown the presence of carbonate in it. Bhasma was observed maximum when it prepared by classical method

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Fig. no. 1 IR GodantiBhasma (C.M.1)

Fig. no. 2 IR GodantiBhasma (C.M. 2)

Fig. no. 3 IR GodantiBhasma (C.M. 3)

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Fig. no.4 IR GodantiBhasma(M.F. 1)

Fig. no. 5 IR GodantiBhasma (M.F. 2)

Fig. no.6 IR GodantiBhasma (M.F. 3)

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Fig. no.7 IR GodantiBhasma (P. M 1)

Fig. no.8 IR GodantiBhasma (P. M 2)

Fig. no.9 IR GodantiBhasma (P. M 3)

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after first heat treatment (Puta) and it is minimum in muffle furnace
method. After second heat treatment (Puta) weight loss of prepared
GodantiBhasma was observed minimum in classical method and
maximum in muffle furnace method. Total weight loss after 2 heat
treatment (Mean) was observed nearly to same which shows uniform
heating treatment in contemporary and conventional method
[Table 2]. Prepared Godantibhasma was evaluated on Ayurvedic
parameters mentioned for bhasmapariksha and the prepared bhasma
was pass the test [Table 3]. Loss on drying of was observed minimum
in bhasma prepared by classical method and maximum in with muffle
furnace method as compare to classical method and puffing method.
Total ash value is observed maximum in bhasma prepared by classical
method and is minimum in bhasma prepared by puffing method as
compare to classical method and muffle furnace method. Acid
insoluble ash value is observed maximum in bhasma prepared by
classical method is minimum in bhasma prepared by puffing method
as compare to classical method and muffle furnace method. Alcohol
soluble extractive value is observed maximum in bhasma prepared
by classical method in conventional method both the values are
nearly the same. Water soluble extractive value is observed minimum
in bhasma prepared by classical method and is maximum in bhasma
prepared by muffle furnace method as compare to classical method
and puffing method [Table 4]. Infrared spectroscopy was carried out
for the bhasma samples prepared from contemporary and
conventional method using KBr pellet method. The IR spectra for all
the samples states that the major vibration frequency peaks of all the
samples are matching as they lie nearly within the same frequency
range [Table 5]. Bulk density was observed minimum in bhasma
prepared by puffing method and maximum in classical method. Tapped
density is observed minimum in puffing method and maximum in
classical method. Compressibility index value is observed minimum
in puffing method and maximum in Muffle furnace method. Hausner
ratio value is observed minimum in classical method and maximum in
Muffle furnace method. Angle of repose value is observed maximum
in classical method and minimum in Muffle furnace method.
[Table 6]. Qualitative test for presence of calcium ions was observed
positive, carbonate test was observed negative and sulphate test
was observed positive for all the prepared samples of Godanti
bhasma prepared by contemporary and conventional method.
[Table 7]. Godantibhasma contains 42.30 % Calcium (Ca) as calcium
oxide (CaO) when analysed by gravimetric method.
4. CONCLUSION
Traditional method for the preparation of bhasma had many hurdles
like difficulty in arranging the cow dung cakes which is used as fuel,
space for procurement of fuel material, expensive labour cost, time
consuming, climatic factors, difficulty in maintaining size, shape and
weight of used fuel material. So in the present work contemporary
Journal of Pharmacy Research Vol.11 Issue 7 July 2017
and conventional method was used for the preparation of Godanti
Bhasma. Shodhan (purification), Bhawna (wet trituration) and
Chakrikanirman (palletisation) process adopted for the preparation
was same for all the prepared samples of Godanti Bhasma but input
way of Agni Samsakar (Quantum of heat) was different.After the
preparation of Godanti Bhasma by contemporaryand conventional
method the Ayurvedic and modern parameters were carried out for
testing the quality of prepared Godanti Bhasma. The GodantiBhasma
prepared by using different Agni Sanskar have shown slightly
variations in terms of physicochemical parameters but not significant
variation was reported during the study. Thus based on Ayurvedic
concept and modern instrumental techniques it is concluded that we
can use both contemporary and conventional method for the
preparation of Godanti Bhasma.
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Source of support: Nil; Conflict of interest: None Declared

Journal of Pharmacy Research Vol.11 Issue 7 July 2017 887-894