REVIEW ARTICLE ISSN 2456-0170

EFFECT OF SAMSKARA (PROCESSING TECHNIQUES) ON HONEY – A CONTEMPORARY REVIEW 1Dr Sowmya H.Y 2Dr Satish pai 3Dr Manjula S.N 1PG Scholar, 2Reader & Head, Department of Dravyaguna, JSSAMC, Mysuru 3Professor & Head, Department of Pharmacology, JSS College of Pharmacy-Mysuru ABSTRACT Honey is the sweet yellowish liquid produced by honey bees. It is one of the most valued and appreciated natural substance known to mankind since ancient times. Honey is considered

synergistic, which can be compared to yogavahi property explained in classics. Samskara is one of the important concepts of and its significance has been elaborated even with

food as one among the factors of Ashta ahara-vidhi-vishesha-ayatanas. Concept of honey

turning into poison due to heating is highlighted in Ayurvedic litreture and therefore needs careful evaluation for its safety and efficacy. Madhu-Samskara is being explained in classics for specific outcomes in particular condition. Researches carried out on honey so far is primarily based on dosage, pharmacological activities and analytical procedures have thrown

some light on physico-chemical changes and related influence on efficacy. This review article aims at substantiating the concept of Samskara of Madhu (Honey). KEYWORDS: Samskara, Yogavahi, Hydroxy methyl forfurol, Maillard reaction, Poly phenols

INTRODUCTION Honey, a natural food product, is a an interesting source of natural macro and sweet, viscous substance that is formed from micro-nutrients, consisting of a saturated the nectar of flowers by honeybees (Apis solution of sugars, of which fructose and mellifera; Family: Apidae) 1. Both ancient as glucose are the main contributors, but also well as modern science has accepted honey of a wide range of minor constituents, as medicine and food. Honey has had a especially phenolic compounds5, 6. valued place in for has become a major focus of centuries2, 3. The ancient Egyptians, research involving Assyrians, Chinese, Greeks and Romans because a wide variety of well-known employed honey for wounds and diseases of preventive or curative methods from folk the gut. Honey was the most popular medicine use honey to treat different Egyptian drug being mentioned 500 times in ailments and the therapeutic properties of 900 remedies4. Honey is produced by bees honey have been increasingly documented from plant nectars, plant secretions and in the modern scientific literature7, 8, 9. For a excretions of plant-sucking insects. long time, it has been observed that honey According to nutrient profile, it represents can be used to overcome liver,

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Satish pai et al; Effect of Samskara (Processing Techniques) on Honey – A Contemporary Review cardiovascular and gastrointestinal Honey, which comprises predominantly problems10. monosaccharides and oligosaccharides, Ayurvedic literature emphasizes great contains at least 181 bio active importance to Madhu for its use as ahara constituents12. It is composed of 17% water and aushadha. It is well understood that the and 82% carbohydrates; honey has low success of the treatment lies in yukti- content of fat, dietary fibre and protein13. In pramana of the physician, who should a 100-gram serving, honey provides 304 decide specific medicine in suitable kilocalories with no essential nutrients in conditions by considering various factors of significant content.14 Honey is a mixture of both patient and medicine. Samskara is one sugars and carbohydrates mainly fructose such procedure greatly employed in (about 38%) and glucose (about 32%), with altering/modifying qualities of ahara and remaining sugars including maltose, sucrose, aushadha according to the need. Processing and other complex carbohydrates13. The of honey is much debated topic today as glycemic index ranges from 31 to 78, there are contradictory statements made in depending on the variety15. The specific different texts regarding its after effects. composition, colour, aroma, and flavour of Present review is based on various findings any batch of honey depend on the flowers observed as well as documented so far in foraged by bees that produced the honey16. public domain. In Ayurveda, Madhu is classified into Sources of data collection: eight types on the basis of type of honeybee Details of present study were collected from which secretes nectar among which different Ayurvedic treatises and bio-medical Makshika Madhu is considered best. The lexicon, research works, articles published classification along with their guna karma in various journals and from few search and roghagnatha are mentioned in (Table engines. No; 2). Madhu is having Madhura rasa with Physical and chemical properties Kashaya anurasa and is Guru, Rooksha, Depending on the type of floral origin Sookshma, Vishada, Sheeta Veerya and katu (Tabel 1), temperature, moisture content and Vipaka. Susruta opines is tridosha shamaka. proportions of specific sugars, physical The other properties of Madhu are Deepana, properties of honey varies. Honey in fresh Grahi, Lekhana, Balya, Sandhana, state is translucent, thick, syrupy liquid. The Srotovishodhana, Swarya, Varnya, Vrshya, colour is pale yellow or reddish–brown and Hrdya, Prasadajanaka, Soukumarya, it possesses pleasant odour and sweet taste Medhya and Ruchikaraka. It is good in which is dependent upon the floral source of alleivating the ailments of Netra, Chardi, the product. The specific composition, Visha, Hikka, Shwasa Kasa, Shosha, colour, aroma and flavour of honey depend Atisara, Raktapitta, Krimi, Trshna, Moha, on the flowers foraged by bees that Medoroga, Kushta, Arshas, Kshata and produced the honey11. Kshaya17. Madhu differs in its qualities based on the Nutrious content in honey duration of storage as storage has effect on

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Satish pai et al; Effect of Samskara (Processing Techniques) on Honey – A Contemporary Review the properties of Madhu. The details have of honey along with anti-diabetic agents will been mentioned in (table 4). Samskara is the prevent the complications of disease and process to modify the natural properties of modern drug23-26. This synergistic activity the substances. It is interesting fact that can be attributed to the concept of when honey is processed its Yogavahitwa of Madhu27. Yogavahi property pharmacological activity changes. Samskara of honey is because it is produced from is one of the important concepts of different vareities of dravyas (Kaiyadeva Ayurveda. Samskara as transformation of nighantu)28. This may be the reason for inherent attributes of a substance. The usage of Madhu with different drugs in concept of Samskara according to Acharya different condition, example in case of all Charaka emphasizes increasing useful gunas types of prameha, honey is adviced as and removing harmful . Kala can also anupana almost with many drugs and be considered as one of the samskara preparation as it imbibes the qualities of explained in Ayurveda18. substance with which it is combined and kaiyadeva nighantu, rajanighantu and enhances the action29. contemporary sciences have supported the Madhu samskara vidhi30 view of samskara of Madhu. In kaiyadeva Eight parts of Madhu has to be mixed with nighantu, under ausadha varga, honey is one part of water and must be heated/boiled explained to be beneficial in different till the quantity of honey is reduced to its condition if it is used in different forms and original volume. While explaining also advices Madhupaka (processing of madhupaka with other liquids such as honey) in which processed honey is used Triphala kashaya, dugdha, Haridra jala and along with different substances in different Gomutra, specific quantity is not mentioned conditions. Along with cows urine in hence taken in equal quantity. Durmamsa (tumours), with triphalakwatha Pasteurization in sthoulya (obesity), with milk for Vrana Processing is carried out in temperature ropana, with turmeric juice for Vrana- 161 °F (72 °C) or higher. Pasteurization and finally along with jala it is destroys yeast cells and liquefies any micro advised in all diseases19. The concept of crystals in the honey, which delays the onset yogavahi which is explained in Ayurveda of visible crystallization. Heating of honey can be correlated to the concept of is done at particular temperature however; bioavailability enhancers20,21. On the basis excessive heat exposure also results in of traditional use, honey is considered the product deterioration, as it increases the best Yogavahi by many authors in level of hydroxyl methyl forfurol Ayurveda. Honey is considered as one of (HMF) and reduces enzyme (e.g. diastase) best yogavahi dravya22. It is regarded to be activity. Appearance (darkens the natural having synergistic activity when used along honey colour), taste and fragrance are all with other substances as per earlier studies affected by heat31. conducted. In case of diabetes, various Effect of heat on honey: experimental studies have proved that usage

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Honey is thermally treated for several of heat treatment40. However, high- reasons. Viz., molecular-mass melanoidins have also been 1. Heating eases the processing of bottling identified as the main components by reducing the viscosity of honey32, but responsible for radical scavenging capacity also reduces the water content in honey to of unheated and heat-treated honey41. prevent fermentation33 Hydroxymethylfurfural (HMF): 2. Dissolves the sugar crystal nuclei to retard Hydroxymethylfurfural (HMF), also 5- granulation34 (hydroxymethyl) furfural, is an organic 3. Homogenizes honey colour for the compound formed by the dehydration of preference of consumers 35 certain sugars42. 4. Destroys the sugar tolerant osmophilic Hydroxymethylfurfural is a marker of poor yeasts to prolong the shelf life of honey 36 or overlong storage of foods such as honey. 5. Both diastase and invertase activities are The less HMF in honey is better honey commonly used in Europe as an indicator quality43. HMF is practically absent in fresh for honey freshness37. Processing exhibited food, but it is naturally generated in sugar- higher invertase activities than diastase containing food during heat-treatments like activities. drying or cooking. Along with many other Maillard reaction - It is a non-enzymatic flavor- and colour-related substances, HMF interaction between reducing sugar and is formed in the Maillard reaction as well as amino acid, peptide or protein, resulting in a during caramelization. In these foods it is variety of by-products, intermediates and also slowly generated during storage. Acid brown products (melanoidins), which conditions favour generation of HMF44. contribute markedly to the aroma, taste and HMF can be found in low amounts in honey. colour, as well as to the antioxidant potential Here HMF can be used as an indicator for of stored and processed foods38 Maillard excess heat-treatment. fresh honey contains reaction-like products, phenolic content and less than 15 mg/kg—depending on pH-value honey colour may suggest that these and temperature and age45 . The codex compounds represent the same chemical standard requires that honey have less than entity and exert their antioxidant activity 40 mg/kg HMF to guarantee that the honey while being part of a higher molecular mass has not undergone heating during structure39. Natural nutrients can be lost to a processing, except for tropical honeys which significant degree during thermal processing must be below 80 mg/kg. HMF content and due to the fact that most of the bioactive enzymatic activity are the indicators for compounds are relatively unstable at higher honey freshness 33 .The HMF content will temperatures. However, heat treatment increase, whereas the diastase activity of sometimes causes no change or it increases honey will decrease for over-heated, aged the antioxidant activity of selected food. and poorly stored honey samples HMF, a Moreover, novel compounds having an compound found in heated honey has been antioxidant property, such as Maillard found to possess antitumor properties. Thus, reaction products, can be formed as a result

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Satish pai et al; Effect of Samskara (Processing Techniques) on Honey – A Contemporary Review overheated honeys could potentially it an ideal sweetener of herb infusions. The compensate the loss of quality by winning antioxidant activity of honey was not anti-cancer properties46. Heating honey influenced after digestion49. above 90° C could result in caramelization Effect of storage on honey of sugar47. Since the effect of heating Factor of time brings about changes in the duration was found to be more adverse than inherited properties of a Dravya, where as heating temperature. The water content less the Kaala Prakarsha refers to a particular than 20% is required in order to reduce the time duration which will be considered as a rate of fermentation and to increase the part of Samskara that brings transformation stability of honey33.The results found that gradually in due course of time18. Concept honey samples was reduced to less than 20% of Purana Aushadhies (old drugs) described of water content after 30 min of heating at in Ayurveda are usually advised to be used 90o C47 . after one year of collection, for example Antioxidant capacity can be increased by Vidanga, Pippali, Jaggery, Dhanyaka, thermal treatment. This may be due to Ghrita, and Honey. This indeed leads to occurrence of some other compounds at enhancement of their potency and when higher temperatures other than flavonoids or co-administered with other drugs, they other phenolic compounds, which are known might increase the bioavailability of those to be susceptible to thermal degradation. drugs. The concept of Purana Aushadies, Based on different research it can be are not applicable to all the drugs which are concluded that changes in the antioxidant kept for a long time (for 1 year or more)but activity commonly depend on two important are applicable in reference to certain factors: chemical composition of the honey drugs/class of drugs like mentioned and temperature and duration of heat above50. Honey storage has remarkable treatment. Heating honey at 95°C for 5 min influence on increase in invert sugar does not affect its antioxidant activity and content51. Honey diastase activity is a total phenolic content has been established quality factor influenced by storage, heating from studies48. Honey seems to potentiate and thus an indicator of honey freshness and the antioxidant action of herbs, thus making overheating52 . Table 1; Types of Honey acc to modern science53 Type of Honey Description Blossom honey Obtained predominantly from the nectar of flowers Honeydew honey Produced by bees after they collect “honeydew” (secretions of insects belonging to the genus, Rhynchota), which pierce plant cells, ingest plant sap and then secrete it again Monofloral honey In which the bees forage predominantly on one type of plant and which is named according to the plant; Multifloral honey In which the bees forage from several botanical sources, none of which is / polyfloral53 predominant, e.g., meadow blossom honey and forest honey.

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Table 2; Different types of Honey as well as their guna karma and roghagnatha54 SL.No Types of Madhu Guna and karma Rogagnatha 1 MAKSHIKA Taila varna Netrarogas, Madhura rasa; Laghu, Rooksha guna; Kamala, Arshas, Sheeta veerya ,Vata Shamaka Vrana, Kshaya and Shwasarogas. 2 BRAHMARA Shweta- collieries coloured Madhura Raktapitta, rasa; Madhura vipaka; Guru, Rooksha, Mukhajadya, Picchila, Abhishyandigunas and Mootrajadya and Sheetaveerya. Atyantajadyahara. 3 POUTTIKAM Ghritam varna Mootrakrchra, Laghu, Rookshaguna; Ushnaveerya Granthi, Kshata and Kaphasamaka,Pittavatavardhaka Shosha. thereby causes Raktapitta and Daha. 4 KSHOUDRAM Kapila varna, It has Laghu, Rooksha, pramehahara and Sookshma, Abhishyandi, Picchilagunas netramayahara. ,Sheetaveerya acts as Pitta Vata Shamaka and is lekhaneeya, 5 CHATRAM Apeeta Varna, It has Madhura rasa; Krimi, Shwitra and Madhura vipaka; Guru, Picchila Prameha but guna;Sheeta veerya; allievates Rakta, aggravates Vata Pitta vikaras, dosha. 6 AARGHYAM Pingala varna, It possess Kashaya, Balapushtikaraka Tikta, Madhurarasa; Katuvipaka; and Chakshushya. alleviates Kaphaand Pitta. 7 UDDHALAKA Suvarna varna, It possess Kashaya, Kushta, Visha, Amla, Tikta rasa; Katuvipaka, Aruchi and Ushnaveerya and aggravates Pitta. Swarya. 8 DALAM Peetala varna, Katu, Amla, Madhura rasa; Chardi, Aruchi and Kashaya anurasa; Vatala; Lekhaneeya. Prameha.

Table 3; Components of Honey55 Sl.no COMPOUNDS QUANTITY PER 100 gms 1 Carbhohydrates 82.14gm 2 Sugars 82.12gm 3 Dietary fibre 0.2gm 4 Protein 0.3gm

5 Riboflavin (Vitamin B2) 0.038mg

6 Niacin(Vitamin B3) 0.121mg

7 Panthothenic acid(Vitamin B6 0.068mg

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8 Vitamin B6 0.024mg

9 Folate(VitaminB9) 2µg 10 Vitamin C 0.5mg 11 Calcium 6mg 12 Iron 0.42mg 13 Magnesium 2mg 14 Phosphorous 4mg 15 Pottasium 52mg 16 Zinc 0.22mg 17 Sodium 4mg 18 300Kcal (1270KJ)

Table 4;Classification of honey on the basis of duration of storage56 Type of Madhu Guna Karma Nava Madhu / Fresh Madhura bhooyishta; - Abhisyandi,NatiShleshmahara, honey Guru, Snigdha, and Sara Pushtikaraka, Sthoulyakara Purana Madhu/ Stored Rooksha,Laghu Anabhishyandi, Grahi, Atilekhana honey i.e for one year Medohara and Sthoulyagna. Tridosha shamaka DISCUSSION and Vayu are responsible for Every dravya has a specific pancabhautika transformations or changes taking place in a composition. At every moment alteration in substance. So, in any Pancabhautika pancabhautika composition is taking place, substance also, continuous changes or due to Agni Mahabhuta present in it. But transformations are taking place due to rate of transformation or alteration is too presence of Agni Mahabhuta in it. But the slow to identify and can be identified rate of transformation may differ according through potency expressed in terms of to quantity of Agni Mahabhuta present in it karma. and other helpful conditions. By providing The factors outside like desa, kala etc, are Agni from outside, one can increase the rate also affecting the pancamahabhutas present of transformation, Followed by Vayu and in a dravya. So, it is clear that after change Jala Mahabhutas respectively. That’s why in dravya in the form of alteration in in all the process mentioned as a Samskara, pancabhautika composition Change in Toya Sannikarsa and/or Agni Sannikarsa is gunas takes place, which is called as Mandatory18. In kaiyadeva nighantu, gunantaradhana. Except Pruthvi and akasa samskara of Madhu has been specified in remaining three Mahabhutas, namely Jala, treating various conditions through paka 721 www.ayurpub.com Jan-Feb 2018 Vol III, Issue 1

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42) Rosatella, Andreia A.; Simeonov, Svilen antioxidant activity in honey after heat P.; Frade, Raquel F. M.; Afonso, Carlos A. treatment. Czech J. Food sci., 31:601-606. M. (2011). "5-Hydroxymethylfurfural 49)Pereira, C; Barreira; J Calhelha; R Lopes, (HMF) as a building block platform: M; Queiroz, M; Vilas-Boas, M; Barrosa L; Biological properties, synthesis and Ferreira I (2015) Is honey able to potentiate synthetic applications". Green the antioxidant and cytotoxic properties of Chemistry. 13 (4):754. doi:10.1039/c0gc medicinal plants consumed as infusions for 00401d. ISSN 1463-9262. hepatoprotective effects? Food & Function 43) S Nuray, G Aziz,Effect of Heating and DOI: 10.1039/C4FO01206B storage on Honey Hydroxy Methylfurfural 50)Murthy PM, editor. Sharangadhar and Diastase Activity; Journal of Food Samhita of Sharangadhara, Poorva Khanda, Technology 3(2):152-157,2005 Ch. 1, Veer. 44. 1st ed. Varanasi: 44) Arribas-Lorenzo, G; Morales, FJ (2010). Chaukhambha Sanskrit Series Office; 2001. "Estimation of dietary intake of 5- p. 8. hydroxymethyl-furfural and related 51)White, J.W., M. L. Riethof and L. substances from coffee to Spanish Kushnir, 1961. Composition of Honey 6 the population". Food and Chemical Effect of Storage on Carbohydrates, acidity Toxicology. 48 (2): 644–9. doi:10.1016 /j. and Diastase concent, Journal of Food fct. 2009.11.046. PMID 20005914. Science,26:63-66. 45) Ruiz-Matute, AI; Weiss, M; Sammataro, 52)S Nuray, G Aziz, Effect of Heating and D; Finely, J; Sanz, ML (2010). storage on Honey Hydroxy Methylfurfural "Carbohydrate composition of high-fructose and Diastase Activity; Journal of Food corn syrups (HFCS) used for bee feeding: Technology 3(2):152-157,20 effect on honey composition". Journal of 53)Jump up^ "Varieties of honey: Polyfloral Agricultural and Food Chemistry. 58 (12): honey". The Honey Book. Retrieved 10 731722. doi:10.1021/jf100758x. PMID 2049 November 2007. Honey that is from wild or 1475. commercialized honeybees that is derived 46) Michail, K; Matzi, V; Maier, A; from many types of flowers is a resulting Herwig, R; Greilberger , J; H.Juan, H; Polyfloral honey. Kunert, O; R. Wintersteiger, R (2007) 54) Sharma PV, Guruprasad Sharma, Hydroxymethyl furfural: an enemy or a editors. Kaiyyadeva Nighantu of friendly xenobiotic? A bioanalytical Kaiyyadeva, 1st edition, Varanasi, approach. Analytical and Bioanalytical Chaukamba Orientalia, 1979; P37-41 Chemistry 387: 2801-2814. 55)Honey. Available at: http://en.wikipedia. 47) Yener, E., Ungan, S. and Ozilgen, M. org/wiki/Honey; visited 26 June 2012 1987. Drying behavior of honey-starch 56) Sharma PV, Guruprasad Sharma, mixtures. Journal of Food Science 52: 1054- editors. Kaiyyadeva Nighantu of 1058. Kaiyyadeva, 1st edition, Varanasi, 48) S Aric G., Markovic K., Vukicevic D., Chaukamba Orientalia, 1979; Shloka; 199- Hruskar M., Vahcic N. (2013): Changes of 202;P;41

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57) S Nuray, G Aziz, Effect of Heating and ischemia/reperfusion injuries in rats. Rev. storage on Honey Hydroxy Methylfurfural Col. Bras. Cir. 2011, 38, 422–428. and Diastase Activity;Journal of Food 62) Rodrigo, R.; Prat, H.; Passalacqua, W.; Technology 3(2):152-157,20 Araya, J.; Bächler, J.P. Decrease in 58) Erejuwa OO, Sulaiman SA, Wahab MS, oxidative stress through supplementation of et al. Antioxidant protective effect of vitamins C and E is associated with a glibenclamide and metformin in reduction in blood pressure in patients with combination with honey in pancreas of essential hypertension. Clin. Sci. 2008, 114, streptozotocin-induced diabetic rats. Int J 625–634 Mol Sci. 2010; 11: 2056-66. 59) Erejuwa OO, Sulaiman SA, Wahab MS, CORRESPONDING AUTHOR et al. Comparison of antioxidant effects of Dr Satish Pai honey, glibenclamide, metformin, and their Reader & Head, Department of combinations in the kidneys of Dravyaguna, JSSAMC, Mysuru, streptozotocin-induced diabetic rats. Int J Karnataka -India. Mol Sci. 2011; 12: 829-43. E-mail: [email protected] 60) Erejuwa OO, Sulaiman SA, Wahab MS, et al. Antioxidant protection of Malaysian Source of support: Nil, tualang honey in pancreas of normal and Conflict of interest: None Declared streptozotocin-induced diabetic rats. Ann Cite this article as Endocrinol (Paris). 2010; 71: 291-6. Satish pai: Effect of Samskara (Processing 61) Köhler, H.F.; Delucca, I.M.; Sbragia Techniques) on Honey – A Contemporary Neto, L. Enteral antioxidants in Review. ayurpub;III(1): 715-726

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