Analytical Study of Different Samples of Naveena Guda, Purana Guda, and Suryatapi Guda

Dr. Kumari Triveni, Dr. Rajashekar S Ganiger, Dr. Dharani, Dr. Shivanand Karigar

Abstract: Background: In Ayurveda, Guda (jaggery) is used both as a dietary sweetener and as a pharmaceutical base. Classical texts describe Naveena Guda (fresh jaggery) as Kaphakara and Agnimandyakara, whereas Purana Guda (aged jaggery) is considered Laghu, Anabhishyandi, and Hridya, making it therapeutically superior. However, procuring Purana Guda is difficult due to prolonged storage requirements and risk of contamination. Abhavaprakarana of Bhaishajya Ratnavali mentions that Suryatapi Guda (sun-exposed jaggery) attains properties similar to Purana Guda. This study aimed to analytically compare Naveena, Purana, and Suryatapi Guda to evaluate whether Suryatapi Guda can serve as a substitute for Purana Guda. Methods: Guda samples were collected from five districts of Karnataka and categorized into three groups: Naveena (fresh), Suryatapi (sun-exposed for 12 hours: 4 hours/day for 3 days), and Purana (stored for one year). Organoleptic evaluation and analytical assessment of physicochemical parameters (moisture, ash values, pH, extractive values, sugar profile), phytochemical constituents, and inorganic mineral content were performed. Statistical analysis included ANOVA/Kruskal?Wallis test, Mann-Whitney U test, and effect size (η²) was done. Results: No significant differences were found for between Suryatapi and Purana Guda texture, fracture, alcohol-soluble extract, reducing and non-reducing sugars, and thermolabile phytochemicals. Significant differences were noted for taste, odour, moisture, water-soluble extract, total sugar, and minor minerals (Na, NO?^- Cl^-). Highly significant differences were observed for colour, total ash, acid-insoluble ash, pH, and major minerals (Ca, Mg, K, Fe, PO₄^3-, SO₄^2-). Conclusion: Suryatapi Guda demonstrates analytical characteristics comparable to Purana Guda in several key parameters and can be considered a suitable partial substitute when Purana Guda is unavailable.

Keywords: Guda, jaggery, Naveena, Purana, Suryatapi, analytical study

How to Cite?: Dr. Kumari Triveni, Dr. Rajashekar S Ganiger, Dr. Dharani, Dr. Shivanand Karigar, "Analytical Study of Different Samples of Naveena Guda, Purana Guda, and Suryatapi Guda", Volume 15 Issue 2, February 2026, International Journal of Science and Research (IJSR), Pages: 198-203, https://www.ijsr.net/getabstract.php?paperid=SR26203165528, DOI: https://dx.doi.org/10.21275/SR26203165528