Aims: To evaluate the effect of mucilages of natural and pregelatinized forms of trifoliate\r\nyams, rice and official corn starch binders on a paracetamol tablet formulation.\r\nMethodology: Natural starches from two trifoliate yam varieties, and rice were isolated\r\nand pregelatinized. Both starch forms were then incorporated into a paracetamol tablet\r\nformulation as binders. The influence of the binders on compaction of granules and quality\r\nof tablets was assessed. Particle, bulk and tapped densities were measured for all the\r\nbatches of the prepared paracetamol granules. The Heckel and Kawakita plots from which\r\nmean yield pressure, Py and another pressure term Pk, which indicates the pressure\r\nrequired to reduce the volume of the granule bed by 50%, were derived respectively. Both\r\nwere employed to assess the compaction behaviour of the granules. Quality of the\r\ncompressed tablets was studied using tensile strength, friability, disintegration time and\r\ndissolution properties as evaluation parameters.\r\nResults: Pregelatinized starch mucilages generally show lower values of both Py and Pk\r\nthan natural starch mucilages. Increased concentration of starch mucilage binder also\r\nyielded lower values of both Py and Pk. Tablets containing natural starches exhibitedhigher Tensile strength and lower friability than those formulated with pregelatinized\r\nstarch binders. Generally, Disintegration time (Dt) and the time taken for 80 %\r\nparacetamol to be released (t80) were higher for formulations containing natural starch\r\nbinders than those containing pregelatinized binders The drug dissolution rate constants\r\nk1 and k2, were higher for formulations containing pregelatinized binders.\r\nConclusion: The results obtained are suggestive of the fact that the use of mucilage of\r\npregelatinized starch (rather than natural starch), as well as increase in concentration of\r\nthe material, would yield formulations with faster onset of plastic deformation as well as\r\nhigher total plastic deformation. The experimental starches compared well with the\r\nstandard official corn starch and may thus be developed as substitutes in some tablet\r\nformulations.
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