Rasanirdharana (Taste Determination) Of Solanum Torvum Sw. — An Unexplored Bruhati Bheda: A Preliminary Study

Abstract

Background: Solanum torvum Sw. (Solanaceae), known in Ayurveda as Bruhati bheda or Vatvarangi, is a closely related species of Bruhati (Solanum indicum L.). Though widely used in traditional medicine for its anti-inflammatory, analgesic and bronchodilatory properties, its pharmacological properties have not been systematically assessed from an Ayurvedic pharmacological perspective. Rasanirdharana constitutes the foremost step in evaluating the Ayurvedic pharmacological profile of any drug.

Objectives: To assess the Rasa (taste) of fruit and root powder of S. torvum  by Nipata method (direct taste by tongue) in healthy volunteers; and to determine the intensity of perceived Rasa through Taste Threshold (dilution) method.

Materials and Methods: Authenticated fruit and root powder of S. torvum  were subjected to Rasanirdharana study involving 30 healthy volunteers using a structured proforma based on classical Rasa Lakshanas. Taste threshold was assessed in 10 volunteers using cold and hot infusion through the ascending dilution technique as per SC Dhyani's method with modifications.

Results: Rasanirdharana study revealed Tikta (bitter) and Katu (pungent) as the Pradhana Rasa (primary taste) of both fruit (51.66% and 46.66%) and root (58.33% and 41.10%) powder, with Kashaya (astringent) as Anurasa (secondary taste). Taste threshold study corroborated the above findings; threshold point was 320–360 ml for fruit and 380–420 ml for root, with Tikta-Katu Rasa perceived at higher dilutions confirming their dominance.

Conclusion: The Rasa of S. torvum  is Tikta-Katu with Kashaya as Anurasa, which corresponds to the pharmacological property of Bruhati (Solanum indicum) documented in classical Ayurvedic texts. These findings suggest that S. torvum may share similar Dravyaguna properties viz. Kapha-Pitta shamaka, Deepana, and anti-inflammatory activities, and may serve as a functional substitute for Bruhati in formulations.