Open AccessISOLATION AND CHARECTERIZATION OF TAMARIND SEED POLYSACCHARIDES–A NATURAL RELEASE RETARDANT
Author(s) -
Trideep Saikia,
Jonab Ali,
Biswajit Das
Publication year - 2017
Publication title -
international journal of current pharmaceutical research
Language(s) - English
Resource type - Journals
ISSN - 0975-7066
DOI - 10.22159/ijcpr.2017v9i4.20972
Subject(s) - polysaccharide , chemistry , food science , acetone , fire retardant , organic chemistry
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 °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 °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 contaminationResults: 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.