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Estabilidad en estante de tabletas de las hojas de Tamarindus indica L

Keywords: stability, tamarind, tablets, microbiological quality.

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Abstract:

objective: to evaluate the physical stability, chemical and microbiological stability of the tamarindus indica l tablets on shelf. methods: the physical and mechanical properties, the polyphenol concentrations, the dissolution profiles and the microbiological quality were evaluated for two years. tablets were packed in high density pvp flasks and were stored in a dry and fresh place. each of the properties was determined every three months. results: throughout the study, the tablets kept their characteristic light brown color, the same odour resembling ripe fruit and the same physical appearance. the physical properties remained unchanged during two years: hardness was higher than 5 kg/f (monsanto), friability lower than 1 %, mass and height were within the allowable variability. disintegration time was less than 10min. the released percentage of polyphenols in 30 min was over 87% in the course of study. conclusions: it was demonstrated that 120mg tamarind tablets can keep their physical-mechanical properties, the polyphenol concentrations and the microbiological and biopharmaceutical quality for 2 years. thin layer chromatographic studies are currently conducted to assure more precisely the chemical stability of the tablets.

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