Formulation and Evaluation of Herbal Food Supplement Containing Lettuce Leaves (Pisonia Grandis R.BR) Extract

  • P Sathish Kumaran Department of Food Science and Technology, College of Food and Dairy Technology, Chennai
  • D Saranyambiga Tamilnadu Veterinary and Animal Sciences University
Keywords: Diabetes, PisoniagrandisR. Br, tablets, Anti-diabetic activity, CMC sodium salt, MCC, HPMC k4 and Vanilla essence, Herbal formulation

Abstract

Medicinal plants have curative properties due to the presence of various complex chemical substance of different composition. PisoniagrandisR.Br belongs to family Nyctaginaceae is widely distributed throughout India, commonly known as ‘Leechaikottaikeerai’ and extensively used in different disease conditions. The present paper deals with formulation and evaluation (colour, moisture, weight variation, hardness, thickness, diameter and disintegration time) of herbal food supplement in the form of tablets prepared from herbal leaves extract of the selected plant. A solid pharmaceutical dosage formulation with leaves extract using various excipients by direct compression and optimization and standardization of control was performed. The present study design the concentration/activity of D-pinitol, an anti-diabetic agent present in the food supplement and physical parameter was determined at different intervals for 1 month. The physical parameters results that it has hardness of >5 kg/cm2, water absorption ratio of 65% to 80%, weight variation, thickness and diameter are within the IP limits (±5). Then the moisture and microbial analysis shows the stability of the tablet prepared using extract remains good at room temperature for 1month. The antidiabetic activity was analysed using HPTLC method which shows that the drug rate was high in PGPET than PGEET.

Published
2015-04-27
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