Home | About JYP | Editorial board | Search | Current Issue | Archives | Instructions | Contact us |   Login 
Journal of Young Pharmacists Journal of Young Pharmacists
Search Article 
  
Advanced search 
 
PHARMACOGNOSY
Year : 2012  |  Volume : 4  |  Issue : 2  |  Page : 66-72

A novel extraction method and some physicochemical properties of extractives of Irvingia gabonensis seeds


1 Department of Pharmaceutical Technology, University of Jos, Jos, Plateau State, Nigeria
2 Department of Pharmaceutical Sciences, School of Pharmacy, University of Maryland, Baltimore, MD, USA

Correspondence Address:
Stephen W Hoag
Department of Pharmaceutical Sciences, School of Pharmacy, University of Maryland, Baltimore, MD
USA
Login to access the Email id


DOI: 10.4103/0975-1483.96612

Get Permissions

The plant Irvingia gabonensis contains lipids and polymer extractives that can be a good source of excipients for oral pharmaceutical formulations. These constituents are usually extracted from the seeds with the aid of either organic solvents or enzymes. The purpose of this paper was to describe a novel, simpler, cheaper, and safer method for the simultaneous extraction of lipids and gum from I. gabonensis. A 100.0 g of seeds of I. gabonensis in 200 mL deionized water was heated at 78°C in the presence of 2.0 g sodium chloride for 1 h, and the mixture was allowed to stand for the lipids to be separated and removed by filtration. The samples were air dried at 25-30°C. The liquid fraction was centrifuged at 3445 rpm for 30 min, and the supernatant portion containing the gum was freeze dried. The samples were investigated for their true, bulk, and tapped densities as well as particle size and particle size distributions. The rheological, and near infrared absorption spectra as well as thermal behavior of the samples were also studied. The lipid and the polymeric components of I. gabonensis seeds were successfully extracted simultaneously. The true densities of the fatty and gum components were, respectively, 1.000 and 1.544 g/cm 3 . The melting point of the fat was 40°C and Tg of the gum was 232°C. These values were similar to those described in the literature for the components using the traditional method, demonstrating the effectiveness and efficiency of this simple novel method.


[FULL TEXT] [PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed1435    
    Printed74    
    Emailed1    
    PDF Downloaded2    
    Comments [Add]    

Recommend this journal