Publication: Physical, chemical, and microbiological stability of mucuna pruriens effervescent powders and suspension
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Issued Date
2020
Resource Type
File Type
application/pdf
ISSN
10139826
Other identifier(s)
2-s2.0-85090356664
Rights Holder(s)
Scopus
Bibliographic Citation
Key Engineering Materials. Vol 859 KEM, (2020), p.145-150
Suggested Citation
Chittasupho C., Tadtong S., Vorarat S., Kamkaen N. Physical, chemical, and microbiological stability of mucuna pruriens effervescent powders and suspension. Key Engineering Materials. Vol 859 KEM, (2020), p.145-150. doi:10.4028/www.scientific.net/KEM.859.145 Retrieved from: https://hdl.handle.net/20.500.14740/4729
Author(s)
Abstract
Mucuna pruriens is a tropical leguminous plant containing L-dopa which is the main active ingredient for Parkinson’s disease therapy. The objective of this study was to investigate the physical, chemical, and microbiological stability of M. pruriens seed extract effervescent powders and suspension. The effervescent powders and suspension were prepared using freeze dried M. pruriens seed extract and were stored at 4 °C, 30 °C, and 45 °C. Physical stability was evaluated by observing appearance and determining rheological behavior. Chemical stability was evaluated by HPLC assay of L-dopa content in the formulation. Bacterial, fungal and mold contaminations were assessed by 3MTM PetrifilmTM count plates. Both formulations showed good physical stability. The degradations of L-dopa in effervescent powders and suspension were fitted to pseudo-zero order and second order kinetic models, respectively. M. pruriens seed extract effervescent powders was found to have the longest half-life, about 112 days, when it was stored at 4 °C. The results suggested that M. pruriens seed extract should be formulated in effervescent powders and stored at 4 °C to prevent physical and chemical degradation. © 2020 Trans Tech Publications Ltd, Switzerland.