Tropical Journal of Pharmaceutical Research

Log in or Register to get access to full text downloads.

Remember me or Register

Evaluation of the Suspending Properties of the Coprecipitate of Irvingia gabonesis Gum and Gelatin

SO Eraga, MA Iwuagwu, MU Adikwu


Purpose: To evaluate the suspending properties of the co-precipitate from Irvingia gabonensis gum variety Excelsa (Fam: Irvingiaceae) and gelatin.
Methods: The gum from Irvingia gabonensis was extracted and co-precipitated with gelatin in gum/gelatin ratios of 1:1, 1:2, 1:3, 1:4, 1:0 and 0:1. The suspending ability of the different ratios was evaluated in magnesium trisilicate suspension, and compared with a suspension prepared with Compound Tragacanth Powder BP (CTP) as well as a commercially available magnesium trisilicate suspension (MTS). The parameters tested were sedimentation rate, flow rate, viscosity, and pH. The effect of mono- and divalent electrolytes on the sedimentation rate of the suspensions was also studied.
Results: In terms of suspending ability, co-precipitated gum-gelatin ratio of 1:2 was comparable to CTP while gum-gelatin ratio 1:3 was a superior suspending agent than CTP with regard to the parameters determined. At 2 % w/v concentration, the suspending ability of the suspending agents were in the rank order: 1:4 > 1:3 > 1:2 > CTP > 1:1 > 1:0 > MTS > 0:1. The 1:3 ratio suspensions also exhibited good stability following addition of mono- and divalent electrolytes although there was significant (p > 0.05) reduction in sedimentation volume.
Conclusion: It can be inferred from the results of this investigation that the suspension prepared with the co-precipitate of Irvingia gabonensis gum and gelatin as a suspending agent appears to be superior to those prepared with the gum or gelatin alone as well as MTS.

Keywords: Irvingia gabonensis, Gum, Gelatin, Co-precipitate, Suspending agent, Stability, Magnesium trisilicate, Electrolytes
AJOL African Journals Online