Evaluation and Characterization of Tamarind Gum Polysaccharide: The Biopolymer

Porwal, Omji (2021) Evaluation and Characterization of Tamarind Gum Polysaccharide: The Biopolymer. Polymers, 13 (18). pp. 1-18.

[img] Text (Research Article)
polymers-13-03023-v2.pdf - Published Version

Download (21MB)
Official URL: https://www.mdpi.com/journal/polymers


Polymers from natural sources are widely used as excipients in the formulation of pharmaceutical dosage forms. The objective of this study was to extract and further characterize the tamarind gum polysaccharide (TGP) obtained from Tamarindus indica as an excipient for biomedical applications. Double distilled water was used as a solvent for the extraction of gum while Ethyl alcohol was used as an antisolvent for the precipitation. The results of the Hausner ratio, Carr’s index and angle of repose were found to be 0.94, 6.25, and 0.14, respectively, which revealed that the powder is free-flowing with good flowability. The gum was investigated for purity by carrying out chemical tests for different phytochemical constituents and only carbohydrates were found to be present. The swelling index was found to be 87 ± 1%, which shows that TGP has good water intake capacity. The pH of the 1% gum solution was found to be neutral, approximately 6.70 ± 0.01. The ash values such as total ash, sulphated ash, acid insoluble ash, and water-soluble ash were found to be 14.00 ± 1.00%, 13.00 ± 0.05%, 14.04 ± 0.57% and 7.29 ± 0.06%, respectively. The IR spectra confirmed the presence of alcohol, amines, ketones, anhydrides groups. The contact angle was <90°, indicating favorable wetting and good spreading of liquid over the surface The scanning electron micrograph (SEM) revealed that the particle is spherical in shape and irregular. DSC analysis shows a sharp exothermic peak at 350 °C that shows its crystalline nature. The results of the evaluated properties showed that TGP has acceptable properties and can be used as a excipient to formulate dosage forms for biomedical applications.

Item Type: Article
Uncontrolled Keywords: tamarind gum; polysaccharides; micromeritic properties; pharmaceutical excipients
Subjects: Q Science > QD Chemistry
Depositing User: ePrints deposit
Date Deposited: 23 Sep 2021 12:14
Last Modified: 23 Sep 2021 12:14
URI: http://eprints.tiu.edu.iq/id/eprint/754

Actions (login required)

View Item View Item