Charota (Cassia tora) Gum: A Potential Element as Suspending Agent, An Investigation of Suitability for Development of Paracetamol Suspension
DOI:
https://doi.org/10.35652/IGJPS.2022.12029Keywords:
Cassia tora, Suspension, Charota, Natural gum, Sedimentation volumeAbstract
Background: Charota (Cassia tora) gum is well reported as an additive for food product and generally recognized as safe” (GRAS). It is obtained from the seed of the herbaceous plants of the Caesalpiniaceae family. The plant's seed contains gluco-mannose polysaccharides, which swell in water and form a colloidal dispersion with increasing viscosity. This property of the gum was explored to use as a suspending agent for the preparation of paracetamol suspension. Result: In the present investigation, charota gum was extracted from the plant and used as a suspending agent in a range of 2-4% w/v in preparation of paracetamol suspension (5% w/v). The investigation has been performed compared with gum acacia, tragacanth, and gelatin at a similar range of 2-4% w/v. The parameters like sedimentation profile, rheological studies, redispersibility, pH, and dissolution rate were determined to evaluate suspending ability of Cassia tora gum. Conclusion: A comparative data with other gum reported a higher viscosity and lowest zeta potential for the suspension prepared with Charota gum. At different concentrations, it showed better suspending ability and redispersibility compare, and it was stable throughout the storage period of 6 weeks. The study's data conclude that charota gum produced flocculated suspension, redispersed in the least no of shakes post sedimentation. © 2022 iGlobal Research and Publishing Foundation. All rights reserved.
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