FORMULATION AND EVALUATION OF EFFERVESCENT GRANULES PREPARED BY USING MORINGA OLEIFERA (LAM) LEAF EXTRACT
AbstractMoringa oleifera leaves, have a high antioxidant content, which is beneficial for overcoming free radicals in the body. The leaves contents have the potential to be developed into a functional drink in the form of effervescent granules. The important aspects influencing the acceptability of granule is the type and ratio of the effervescent agent. In this study, citric acid and sodium bicarbonate were used as effervescent agents because they both provide acceptable texture and mouth feel. This study aimed to develop an effervescent granules formulation of Moringa oleifera leaf extract and to optimize the molar ratio of citricacid and sodium bicarbonate as the effervescent agent. Three formulations using different ratios of citric acid and sodium bicarbonate were selected, namely F1, F2 and F3. These formulations were developed using the wet granulation method. The results showed by effervescent granules of the three formulations exhibited good flow ability and good particle size distribution. The organoleptic and sensory evaluation results showed formulation F3 was the most acceptable in terms of colour, taste, aroma, and texture. In addition, Moringa oleifera extract showed IC50 values of 320µg/ml.
Article Information
23
1203-1208
571 KB
471
English
IJPSR
S. Amudha *, V. Vijaya Kumar, G. Sharmila and K. Pradeep
Department of Pharmaceutics, School of Pharmacy, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, India.
amudhakrishnakumar@gmail.com
25 August 2023
25 November 2023
30 December 2023
10.13040/IJPSR.0975-8232.15(4).1203-08
01 April 2024
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