Analytical Study of Ajmoda (Carum roxburghianum Benth.) Distillate by Traditional and Clevenger Methods

Introduction: Ajmoda (Carum roxburghianum Benth.), a valued Ayurvedic herb, is frequently used for its digestive and respiratory benefits. The present study was undertaken to bridge the gap between classical Ayurvedic knowledge and modern scientific validation by standardising and analysing Ajmoda Arka prepared by both traditional and Clevenger methods. Aim: To prepare and analyse the physicochemical and microbiological parameters in Ajmoda arka prepared by using traditional and Clevenger methods. Materials and Methods: The present experimental comparative analytical study was held in Rasashala of Mahatma Gandhi Ayurved College, Hospital and Research Centre Wardha, Maharashtra, India from October to November 2024. Ajmoda Arka was prepared by soaking Ajmoda seeds in water and distilling using both traditional and Clevenger apparatus. The resulting samples were analysed based on organoleptic, physicochemical, and microbiological parameters to ensure quality and efficacy. Results: Both samples (prepared by traditional and Clevenger methods) exhibited similar organoleptic properties: they were colourless, aromatic, and had a characteristic taste. Physicochemical analysis showed identical refractive indices (1.39) for both samples, with slight variations in specific gravity (0.981 for traditional and 0.958 for Clevenger) and pH (8.06 for traditional and 7.9 for Clevenger). Microbiological testing confirmed the absence of total viable count, Enterobacteriaceae, total fungus count, E.coli, Salmonella, Staphylococcus aureus, and Pseudomonas aeruginosa in both samples. Conclusion: Ajmoda Arka prepared by both traditional and Clevenger methods adhere to the quality standards expected of Ayurvedic formulations. This study not only validates traditional preparation methods but also provides a foundation for future standardisation and research in Ayurvedic pharmaceutics.