ISOLATION AND CHARECTERIZATION OF TAMARIND SEED POLYSACCHARIDESâ€“A NATURAL RELEASE RETARDANT

Trideep Saikia; Jonab Ali; Biswajit Das

doi:10.22159/ijcpr.2017v9i4.20972

Authors

Trideep Saikia Girijananda Chowdhury Institute of Pharmaceutical Science, Azara, Guwahati, Assam 781017
Jonab Ali Girijananda Chowdhury Institute of Pharmaceutical Science, Azara, Guwahati, Assam 781017
Biswajit Das Girijananda Chowdhury Institute of Pharmaceutical Science, Azara, Guwahati, Assam 781017

DOI:

https://doi.org/10.22159/ijcpr.2017v9i4.20972

Keywords:

Tamarind seed polysaccharides (TSP), Freeze drying, Differential Scanning Calorimetry (DSC), Acute Toxicity

Abstract

Objective: The main objective was to isolate and characterise a naturally obtain polysaccharides which have the property to formulate sustain release product.

Methods: Tamarind Seed Polysaccharides (TSP) was isolated from seed of Tamarindus indica by crushed the seed into powder and boiled with water at 45 Â°C to extract the polysaccharides. After boiling for 12 h the supernatant liquids were collected and stored in cool place. After the liquids become cooled acetone was added and freeze at-40 Â°C. Freeze materials then lyophilized to extract out the Tamarind seed polysaccharides. After that polysaccharide was evaluated for organoleptic, micromeritic and other characterization parameter along with microbial contamination

Results: Yield of polysaccharides was found to be 16.85%. As per the micromeritic property flow of polysaccharides, tapped and bulk density was found in acceptable range. Microbial studies confirmed that TSP doesn't support microbial growth.

Conclusion: The polysaccharides were isolated, extracted and characterized. The characterization was carried out for different physiochemical properties and powder properties.

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