Effect of thermal and chemical modifications of excipients on the compressional properties of paracetamol tablet formulations containing Corn, Cassava and Sweet Potato starches as filler-binders

  • Mariam V Lawal University of Ibadan, Ibadan Nigeria
  • Michael A Odeniyi University of Ibadan, Ibadan Nigeria
  • Oludele A Itiola University of Ibadan

Abstract

The effects of thermal and chemical modifications of cassava and sweet potato starches on the properties of directly compressed paracetamol tablets in comparison with official corn starch were determined. Fresh tubers of cassava plant, Manihot esculenta Crantz (family Euphorbiaceae), and sweet potato plant Ipomoea batatas L. Lam (family Convolvulaceae) were sourced and the natural, acetylated and pregelatinised forms of the botanical starches were prepared with Corn starch BP as the standard.  Paracetamol tablet formulations (500mg) were prepared by direct compression using the starches at various concentrations. The compressional properties of the tablets were evaluated using Heckel, Kawakita and Gurnham equations. Modification of the starches produced a reduction in Pk (an inverse measure of plasticity) values in the paracetamol formulations at low starch concentrations (10.0% to 25.0%), indicating an increase in the total amount of plastic flow. The Pk values increased with starch modification at higher starch concentrations (≥ 50.0%). Tablets containing corn starch showed higher c values of the Gurnham equation suggesting greater densification. Thermal and chemical modification of the experimental starches improved the compressional properties of directly compressed paracetamol tablet formulations, and thus they can be developed for use as pharmaceutical excipients.

Author Biographies

Mariam V Lawal, University of Ibadan, Ibadan Nigeria
Doctoral candidate, Dept. of Pharmaceutics & Industrial Pharmacy
Michael A Odeniyi, University of Ibadan, Ibadan Nigeria
Senior Lecturer, Dept. of Pharmaceutics & Industrial Pharmacy
Oludele A Itiola, University of Ibadan
Professor, Department of Pharmaceutics & Industrial Pharmacy
Published
2015-09-27
How to Cite
LAWAL, Mariam V; ODENIYI, Michael A; ITIOLA, Oludele A. Effect of thermal and chemical modifications of excipients on the compressional properties of paracetamol tablet formulations containing Corn, Cassava and Sweet Potato starches as filler-binders. Journal of Excipients and Food Chemicals, [S.l.], v. 6, n. 3, p. 65-82, sep. 2015. ISSN 21502668. Available at: <https://ojs.abo.fi/ojs/index.php/jefc/article/view/928>. Date accessed: 22 dec. 2024.
Citation Formats
Issue
Vol 6 No 3 (2015)
Section
Original Research Articles

Keywords

Starch excipients; acetylation; pregelatinisation; direct compression; compressional properties
Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).