International Research Journal of Plant Science

Formulation And Development Of Herbal Jelly From Papaya Seeds For Anthelmintic Infection

Mrynal Chamoli^1* and Shaffi Khurana Tangri^{2 1}School of Pharmaceutical Sciences, SGRR University, Dehradun, India
²Assistant Professor, School of Pharmaceutical Sciences, SGRR University, Dehradun, India
^*Corresponding Author:
Mrynal Chamoli, School of Pharmaceutical Sciences, SGRR University, Dehradun, India, Email: mrynal088@gmail.com

Received: 29-Sep-2022, Manuscript No. 77297; Editor assigned: 01-Oct-2022, Pre QC No. 77297; Reviewed: 15-Oct-2022, QC No. 77297; Revised: 20-Oct-2022, Manuscript No. 77297; Published: 27-Dec-2022, DOI: http:/dx.doi.org/10.14303/irjps.2022.031

Introduction

Tropical plant Carica papaya Linn. A member of the Brassicales family and a member of the Caricaceae, is widely cultivated in tropical and subtropical regions. It is one of the most fertile fruits, the whole papaya includes the leaves, roots, barks, peels and seeds have the biological processes that include antioxidants, anti- inflammatory, anti-cancer, anti-bacterial and anti- fungal activity.( Gathuma et al., 2004), (Mhaskar et al., 2000), (Gill 1992), (Manivannan et al., 2009), (Adebiyi & Adaikan 2005), (Verma et al., 2006), (Cuña et al., 19997). The papaya fruits are tasty and healthy. Numerous amino acids and trace elements are present, Benzyl isothiocyanate (BITC), an active compound of papaya fruit, is an isothiocyanate (ITC). ITC are widely distributed naturally in cruciferous plant, including broccoli, watercress, and Brussels sprouts, cabbage, cauliflower, and sprouts. There are report of them, to possess qualities that benefit human health. These days BITC has also developed into a hub for its actions that are antibacterial, anticancer, and other. In 2017, in papaya, or study discovered that BITC had antifungal properties against Candida spp. In the course of ripening, papaya seeds and pulp undergo transformation.

The nutritional value and the action components of BITC are both significant. The amount of BITC present in papaya fruits must be closely monitored, Chromatography is the primary method used at the moment of analysis BITC in papaya fruits. In order to accomplish the goal of this approach, sample are often pretreated before examination technique such concurrent distillation and steam. There have been application of distillation and solvent extraction to papaya, extract BITC.(Arora et al., 2018), (Huang et al., 2019), (Azaiez et al., 2013), (Yang et al., 2020), (Nakamura et al., 2007), (He et al., 2017), (Almora et al., 2004), (Li et al., 2014), (da Rocha et al., 2017), (Soria et al., 2015), (Xie, Yu & Gong 2019) These techniques call for a lot of hazardous and hostile organic solvents and are typically time- consuming, labor-intensive, and poorly sensitive sensitive. To examine BITC in papaya pulp, headspace solid- phase microextraction (HS-SPME) has been used as an alternative. However, the material utilized in HS-SPME are pricy, transient, and frequently leave residuals behind. Therefore, creating a sample pretreatment procedure that is quick, precise, highly selective, and environmentally friendly is crucial for the determination of BITC in papaya fruits (Gimeno et al., 2018), (Khandelwal 1994).

Methodology

The papaya seeds were obtained from nearby market in premnagar, Uttarakhand. The gelatin, citric acid, methyl paraben, propyl paraben, dextrose was issued from the central store of our collage (SGRRU). All chemicals and reagents were used of analytical grade and were procured from authorized dealers

Extraction procedure

• The papaya seed was removed from the papaya fruit and rish it twice and dried in shade for 2 weeks.

• The dried seeds were grinded and then sieve through sieve no 40 and stored in air tight container separately for the further procedure.

• The powered seeds were filled in the thimble in the soxlet apparatus for the extraction process through hot percolation method.

• In this process methanol used as a solvent and reflux it for 3 hours.

• After 3 hours the obtained yellow color liquid extract was complete dried and stored in the air tight container for the further process and evaluation parameters testing (Nayak et al., 2016).

Preparation method of herbal jelly

i. The jellies were prepared by heating method using different polymers of different quantities.

ii. The sugar syrup will be prepared.

iii. To the sugar syrup the gelling agent is added with continuous stirring and heated.

iv. As the gelling agent dissolves completely, stabilizers and solubilizes are added to it and boiled for few min, thoroughly mixed.

v. When the mixture was completely dissolved with continuous stirring.

vi. Then, drug (herbal extract) was added to it with continuous stirring, colour and flavour was added, jellies could have settled down and thoroughly mixed.

vii. The final weight was adjusted with purified water

viii. Then, transferred into moulds and the mixture could cool to room temperature to form jelly (Dubey & Sheth 2015), (Ambedkar & Karthik 2015).

Evaluation parameter

The oral jelly was evaluated for clarity, odor, and color.

Weight Variation: This variable is based on the average weight of 10 jellies after they have been removed from their moulds, weighed, and mixed separately in a beaker.

To Determine Stickiness And Grittiness, Rub The Jelly Between Two: Fingers It is visually determined how sticky and gritty it is (Anand et al., 2015).

Pourability of The Mixture: The major characteristic of jelly is that it can be readily poured into the moulds by adding buffer salts that function as retardants, such as trisodium citrate. These retardants often elevate the pH of the formulation before the addition of acid, halting pregelation. As the retarder concentration is high, the lower the setting temperature and longer the setting time, which aids in setting and pouring the jelly.

pH Determination: The pH is determined by digital pH meters as jelly is dispersed in distilled water (50%) and 1%solution is prepared, the pH was noted.( Kumar et al., 2018), (Jadhav et al., 2017).

Content Uniformity: This assessment is carried out for each dosage form to guarantee the consistency of the drug substance's content. The jelly is crushed and then mixed, the extraction of this combination is carried out using appropriate media, and the amount of drug was calculated using an analytical approach (Ahire et al., 2016), (Prakash 2014).

Viscosity: A Brookfield viscometer is used to test viscosity, and a new sample is used each time (Nayak 2016).

It is computed as follows: Dial reading factor+viscosity in centipoise 2

Spreadability: Spreadability is assessed by sandwiching jelly between two glass slides, which is then uniformly flattened with a weight of 1000gm. The Spreadability of the two slides' separation time was calculated. it is determined by

a. S=m × L/T

b. Where m=weight tide to upper slide

c. T=time taken

d. L=length moved on glass slide (Prakash 2014)

Stability studies: Stability studies are carried out in accordance with ICH criteria and may be evaluated by storing the produced jelly for 90 days at room temperature and analyzing the physical changes that occur (Mathew 2015).

Syneresis: This process involves the separation of liquid by the contraction of a gel, and the jelly preparation was assessed after 24 hours at room temperature

Microbial investigations: These studies are critical in establishing the microbial composition of jellies. since jellies' high-water content makes them more susceptible to microbial development. E. coli, S. aureus, and P. aeruginosa were examined in the jellies' ability to cultivate infections on a particular medium.

The consistency of the gel was created by compressing 20 jellies. A predetermined amount of gel equal to 50mg of the medicine is added, and this is well mixed with the necessary amount of water. The solution was sonicated for 45 minutes, followed by the preparation of a 50ml volume, a filter, and a dilution. UV spectroscopy is used to verify the absorption as a result.

Invitro Taste Analysis: Prepared jelly's taste competence was evaluated using a 5-cc simulated salivary pH. One jelly from each batch is added to 5 ml of solution in a 50 ml beaker and stirred for 60 to 120 seconds before the solution is filtered. The presence of drugs was checked in filtrates using UV.

Dissolution Studies: Using a USP paddle device type 2 and 900 ml of phosphate buffer 6.8 as the dissolution medium at 50 rpm, jelly was successfully drug-dissolved in vitro. The temperature was maintained at 37 C plus or minus 0.5 C. At predetermined intervals of 5, 10, 15, 20, 25, 30, 35, and 40 minutes, 5 ml of sample was removed from the dissolving equipment and replaced with new dissolution medium. A U.V spectrometer was used to identify the release method, and the release study was computed using kinetic models.

Result and Discussion

Organoleptic properties of Herbal powder was observed by physical and visual method. The observed properties were matched with the given standard observed data. (Table 1)

Table 1. Qualitative chemical tests for extracts of Anthelmintic drugs.

As per the observation Herbal powder is sparingly soluble in water, soluble in ethanol and soluble in phosphate buffer 6.8. (Table 2)

 Table 2. Organoleptic properties.

The standard calibration of Herbal powder was prepared in phosphate buffer 6.8: (Table 3-14)

Table 3. Solubility studies.

Table 4. Calibration Curve of Herbal Powder.

Table 5. The standard calibration of Herbal powder was prepared in water.

Table 6. The standard calibration of Herbal powder was prepared in ethano.

Table 7. Interpretation data.

Table 8. Formulation composition of Herbal Jelly.

Table 9. Various evaluation parameters of Herbal Oral Jelly.

Organoleptic properties:

Table 10. Observation.

Table 11. In-vitro drug release studies.