Production, Characterization and Optimization of Pharmaceutical Grade Modified Potato Starch for Tablet Formation
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Date
2021-08
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Addis Ababa University
Abstract
Pharmaceutical technologies restrict in all ingredient of the drugs but native starches are structurally weak and functionally so its needs to add values for application. The Objective is synthesis, characterize, and optimize pharmaceutical-grade potato starch from local potato and identify the physicochemical property of native, cross-linked and acetylated for formation of tablet by direct compression. Modified starch production was carried out by cross-linked and acetylated methods using modified agents of Sodium-hexa-meta phosphate and acetic-anhydride respectively. Full factorial methodology was applied to investigate and find optimum modified starch synthesis parameters. Reaction temperature (45-75) ℃, modified agent concentration (100 -300) % and Time (30-90 min) have been selected as the major study parameters. Peak viscosity and degree of cross-linked for Cross-linked potato starch and acetyl content and degree of acetylation for Acetyl potato starch have been examined as experimental response. A total of 27experiments were conducted, besides the proximate and compositional analysis of the raw-material. The important synthesis parameters, which affect the responses, were investigated during the analysis of variance (ANOVA). The regression analysis showed good fit of the experimental data to the second-order polynomial Quadratic model. A temperature of 45 ℃, modified agent concentration of 300 and reaction time of 30 min was found to be the optimum conditions. FTIR result confirm the presence of conjugated phosphate and acetyl groups at a band intensity of (1243 and 1748) cm-1 which implies that the starch was modified. Finally, the tablet containing APS need more lubricant for simplification of compression process and less compression force due to less density than Cross-linked potato starch.
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Keywords
Acetylation, acetyl starch, Cross-linked potato starch, Characterization, optimization