Cargando…

Accelerated Stability and Chemical Kinetics of Ethanol Extracts of Fruit of Piper sarmentosum Using High Performance Liquid Chromatography

The extracts of Piper sarmentosum, a medicinal plant, are being used to prepare phytopharmaceuticals while the information about chemical kinetics of constituents of the extract is unavailable to assign precise shelf life (t(90)) and find optimum storage conditions of the product for patient safety,...

Descripción completa

Detalles Bibliográficos
Autores principales: Khalid, Hussain, Zhari, Ismail, Amirin, Sadikun, Pazilah, Ibrahim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Shaheed Beheshti University of Medical Sciences 2011
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3813043/
https://www.ncbi.nlm.nih.gov/pubmed/24250372
_version_ 1782289035935350784
author Khalid, Hussain
Zhari, Ismail
Amirin, Sadikun
Pazilah, Ibrahim
author_facet Khalid, Hussain
Zhari, Ismail
Amirin, Sadikun
Pazilah, Ibrahim
author_sort Khalid, Hussain
collection PubMed
description The extracts of Piper sarmentosum, a medicinal plant, are being used to prepare phytopharmaceuticals while the information about chemical kinetics of constituents of the extract is unavailable to assign precise shelf life (t(90)) and find optimum storage conditions of the product for patient safety, and to avoid economic repercussions of launching an unstable product. The extract was exposed to three different conditions of high temperature and relative humidity (RH) for six months. The samples were then analyzed at 0, 1, 2, 4 and 6 months by high performance liquid chromatography (HPLC) using pellitorine, sarmentine and sarmentosine as markers. Different chemical kinetic parameters of the markers were evaluated by Arrhenius equation to predict shelf life (t(90)) at different storage conditions and at room temperature. The markers in the extract followed the zero order degradation, and the activation energy, pre exponential factor and rate constant of the reaction of the markers were found to be varying in samples stored at different conditions. The contents of the markers were found to be decreasing at high temperature and humidity with the passage of time. The predicted shelf life (t(90)) of the markers at room temperature was found to be 16 months approximately. Results of this study indicate that extracts of the plant are stable at room temperature for 16 months. Moreover, the chemical kinetic data of the markers and the analytical method used to quantify the markers may be useful for phytopharmaceutical industry to produce efficacious and stable products from extracts of the plant.
format Online
Article
Text
id pubmed-3813043
institution National Center for Biotechnology Information
language English
publishDate 2011
publisher Shaheed Beheshti University of Medical Sciences
record_format MEDLINE/PubMed
spelling pubmed-38130432013-11-18 Accelerated Stability and Chemical Kinetics of Ethanol Extracts of Fruit of Piper sarmentosum Using High Performance Liquid Chromatography Khalid, Hussain Zhari, Ismail Amirin, Sadikun Pazilah, Ibrahim Iran J Pharm Res Original Article The extracts of Piper sarmentosum, a medicinal plant, are being used to prepare phytopharmaceuticals while the information about chemical kinetics of constituents of the extract is unavailable to assign precise shelf life (t(90)) and find optimum storage conditions of the product for patient safety, and to avoid economic repercussions of launching an unstable product. The extract was exposed to three different conditions of high temperature and relative humidity (RH) for six months. The samples were then analyzed at 0, 1, 2, 4 and 6 months by high performance liquid chromatography (HPLC) using pellitorine, sarmentine and sarmentosine as markers. Different chemical kinetic parameters of the markers were evaluated by Arrhenius equation to predict shelf life (t(90)) at different storage conditions and at room temperature. The markers in the extract followed the zero order degradation, and the activation energy, pre exponential factor and rate constant of the reaction of the markers were found to be varying in samples stored at different conditions. The contents of the markers were found to be decreasing at high temperature and humidity with the passage of time. The predicted shelf life (t(90)) of the markers at room temperature was found to be 16 months approximately. Results of this study indicate that extracts of the plant are stable at room temperature for 16 months. Moreover, the chemical kinetic data of the markers and the analytical method used to quantify the markers may be useful for phytopharmaceutical industry to produce efficacious and stable products from extracts of the plant. Shaheed Beheshti University of Medical Sciences 2011 /pmc/articles/PMC3813043/ /pubmed/24250372 Text en © 2011 by School of Pharmacy, Shaheed Beheshti University of Medical Sciences and Health Services This is an Open Access article distributed under the terms of the Creative Commons Attribution License, (http://creativecommons.org/licenses/by/3.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Khalid, Hussain
Zhari, Ismail
Amirin, Sadikun
Pazilah, Ibrahim
Accelerated Stability and Chemical Kinetics of Ethanol Extracts of Fruit of Piper sarmentosum Using High Performance Liquid Chromatography
title Accelerated Stability and Chemical Kinetics of Ethanol Extracts of Fruit of Piper sarmentosum Using High Performance Liquid Chromatography
title_full Accelerated Stability and Chemical Kinetics of Ethanol Extracts of Fruit of Piper sarmentosum Using High Performance Liquid Chromatography
title_fullStr Accelerated Stability and Chemical Kinetics of Ethanol Extracts of Fruit of Piper sarmentosum Using High Performance Liquid Chromatography
title_full_unstemmed Accelerated Stability and Chemical Kinetics of Ethanol Extracts of Fruit of Piper sarmentosum Using High Performance Liquid Chromatography
title_short Accelerated Stability and Chemical Kinetics of Ethanol Extracts of Fruit of Piper sarmentosum Using High Performance Liquid Chromatography
title_sort accelerated stability and chemical kinetics of ethanol extracts of fruit of piper sarmentosum using high performance liquid chromatography
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3813043/
https://www.ncbi.nlm.nih.gov/pubmed/24250372
work_keys_str_mv AT khalidhussain acceleratedstabilityandchemicalkineticsofethanolextractsoffruitofpipersarmentosumusinghighperformanceliquidchromatography
AT zhariismail acceleratedstabilityandchemicalkineticsofethanolextractsoffruitofpipersarmentosumusinghighperformanceliquidchromatography
AT amirinsadikun acceleratedstabilityandchemicalkineticsofethanolextractsoffruitofpipersarmentosumusinghighperformanceliquidchromatography
AT pazilahibrahim acceleratedstabilityandchemicalkineticsofethanolextractsoffruitofpipersarmentosumusinghighperformanceliquidchromatography