Affiliation:
1. Polymer Science Laboratory, Department of Pharmacy, School of Medical & Allied Sciences, Galgotias University, Greator Noida, U.P, India
2. Siddarth Institute of Pharmacy, Dehradun, Uttarkhand, India
Abstract
Background:
Polysaccharide has been used as excipient in pharmaceutical and biomedical
sciences.
Objective:
Objective of present research was to characterize crude Neem Gum Polysaccharide (NGP)
for their possible applications in food, cosmetics and pharmaceutical industry.
Methods:
Purified NGP was characterized in terms of phytochemical screening, organoleptic properties,
solubility, micromeritic properties, TLC analysis, ash value, microbial load, molecular confirmation,
molecular weight, swelling behaviour, foaming ability, surface morphology, IR spectral analysis,
1H NMR and mass spectra analysis. Suspending properties of NGP was also evaluated using paracetamol
as model drug.
Results:
TLC analysis of NGP shows the presence of polar components in native polysaccharide.
Results showed that NGP exhibit pseudoplastic flow with 19.22 x103 kJ kg-1 activation energy and
0.013 Reynold’s number. Thermodynamic parameters i.e. change in enthalpy ΔHv and change in entropy
ΔSv was found to be 301.97 KJ/mol and 53.64 JK-1mol-1 respectively. Viscosity average molecular
weight of NGP polysaccharide was found to be 94750 D. Foam capacity and foam stability of 1
%w/v solution of NGP was found to be 41 % and 64 % respectively. Mathematical approach also determined
coiled conformation of NGP solution. Mass spectra of NGP shows characteristics fragmentation
pattern with initial cleavage of glycosidic bond. 1H NMR spectra reveal the presence of 1 alpha –
O-C- Methyl Hydrogen (CH3) and tetrahydropyran hydrogen.
Conclusion:
From the findings of the research it can be concluded that NGP can be used as excipient
in cosmaceuticals and pharmaceuticals and attract rheologist for its characteristics rheological behavior.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
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