The interplay between yam (Dioscorea sp.) starch botanical source, micromeritics and functionality in paracetamol granules for reconstitution
| Autor: | Sarafadeen A. Adebayo, Cliff K. Riley, Helen N. Asemota, Andrew O. Wheatley |
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| Rok vydání: | 2008 |
| Předmět: |
Surface Properties
Starch Chemistry Pharmaceutical Dioscoreaceae Pharmaceutical Science Excipient Excipients chemistry.chemical_compound medicine Surface Tension Technology Pharmaceutical Food science Particle Size Acetaminophen Chromatography biology Dioscorea Viscosity Chemistry Granule (cell biology) food and beverages General Medicine Analgesics Non-Narcotic biology.organism_classification Micromeritics Kinetics Plant Tubers Solubility Powders Swelling medicine.symptom Water binding Porosity Biotechnology medicine.drug |
| Zdroj: | European Journal of Pharmaceutics and Biopharmaceutics. 70:326-334 |
| ISSN: | 0939-6411 |
| Popis: | A comparative investigation of the interplay between starch botanical source, micromeritics and their functionality in formulated paediatric paracetamol granules for reconstitution was conducted using starches extracted from five local yam (Dioscorea spp.) species. Significant differences were observed in the physicochemical properties of the different starches studied (p0.05). The observed differences in paracetamol dissolution correlated well with the physicochemical properties of the starches. Granules formulated with Chinese yam and Bitter yam starches showed the fastest rate of paracetamol dissolution with T(80) of 2.2 and 2.6 min, respectively, at 2.5%w/w, and 3.75 and 4.00 min, respectively, at 10% w/w binder concentrations. Those formulated with Round leaf yellow yam starch had the slowest dissolution rate with T(80) of 4.5 and 8.75 min, respectively, at 2.5% and 10% binder concentrations. The results generally indicate a significant dependence of the rate of paracetamol dissolution from granules on starch surface tension, viscosity, swelling power and water binding capacity, particle size distribution, specific surface and porosity. These, in turn, were found to be starch botanic source-dependent suggesting careful consideration of botanic source when substituting one starch product for another in granule formulation. |
| Databáze: | OpenAIRE |
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