ABSTRACT
Objective: Diverse studies have demonstrated that no single method of dissolution testing is suitable for different types of suppository dosage forms by either current USP and Ph.Eur methodologies. The objective of the research work was to overcome the methodological problem and limitations by a novel modified basket method
Materials and Methods: USP dissolution apparatus-I was modified by placing a dialysis membrane of specific molecular weight cut off to prevent any kind of clogging which may give irreproducible, inconsistent results. Physical properties like melting range, liquefaction and solidification time, disintegration time and mechanical strength were studied as per Ph.Eur III
Results: The amount of drug released from water soluble bases were fast with 94.5 1.8 %, 96.8 2.2% during 1h and slow with lipophilic bases with 91.6+/-2.3% and 92.7%+/-3.7% respectively during 6h. There was no significant difference between the dissolution profiles by flow through cell and modified basket method [P>0.005]. Average lag time was 8.2, 9.8 min for water soluble suppositories and 14.4 and 11.8 min for lipophilic suppositories respectively. Release kinetics showed first order release rate for water miscible suppositories and zero order release profiles for lipophilic suppositories till 3 h and first order release after this time interval. Disintegration time of water soluble suppositories was 12-15 min but lipophilic suppositories demonstrated an extended disintegration time of 20-22 min Determination of plastic viscosity versus temperature indicated higher yield value for fatty bases compared to water soluble bases
Conclusion: Based on the data, it was concluded that proposed method could be used as a substitute for flow through cell of Ph.Eur. We further hypothesized that change in viscoelastic behavior due to the variation in temperature and aging may be responsible for the differences in the dissolution behavior between different suppositories bases
ABSTRACT
Objective: The Primary objective of the present investigation was to stabilize ascorbic acid by blocking its irreversible conversion to biologically inactive form. Further aim of the project was to disperse stabilized ascorbic acid in internal aqueous phase of multiple emulsions and deliver it in a suitable base for topical application and enhanced transdermal permeation
Materials and Methods: The o/w/o emulsions were formulated by a two-step emulsification procedure, with different types and ratios of surfactant and oil using sodium oxalate as a stabilizer. Physical and chemical stability of the optimized formulation was evaluated at 8[degree sign]C, 25[degree sign]C, 40[degree sign]C and 40[degree sign]C /75% relative humidity. Physical stability of the formulation was determined by organoleptic characteristics, globule size, viscosity, pH and conductivity. Ascorbic acid release profile was measured with Franz diffusion cell using sigma membrane
Results: There was no change in color or liquefaction was observed in primary or multiple emulsion stored at 8[degree sign]C, 25[degree sign]C, 40[degree sign]C and 40[degree sign]C/75% relative humidity for a period of 6 months. Physical stability studies revealed change in globule size, phase separation and increase in pH for all primary and multiple emulsions kept at 40[degree sign]C and 40[degree sign]C/75% relative humidity. But there was only marginal change in pH and conductivity, globule size, and rheological parameters for multiple emulsions stored at 25[degree sign]C. In vitro release study showed that multiple emulsions followed a zero order release rate with an average flux value of 0.125 micro g/cm[2] /min
Conclusion: Based on the data, it was proved that multiple emulsion using sodium oxalate as a stabilizer remarkably improved the stability of ascorbic acid in aqueous solutions. The data given in this research led us to conclude that stabilized multiple w/o/w emulsion could be employed as a potential prolonged release vehicle for topical application of ascorbic acid
ABSTRACT
To investigate arsenic [As] content in eleven randomly selected brands of rice consumed in United Arab Emirates [UAE]. The arsenic content of different rice brands was analyzed by acid digestion method in combination with the hybrid interface-atomic absorption spectrophotometer [AAS]. All the samples showed elevated concentrations of inorganic As [As]. The maximum As concentration was observed in rice sourced from the USA [0.925 +/- 0.017mg /kg], followed by US style parboiled rice from Thailand [0.852 +/- 0.056mg/ kg] and rice from Kolkata, India [0.808 +/- 0.018 mg/kg]. The rice sourced from the other countries that were studied showed a rather similar pattern in arsenic content. Exposure to As was found to depend on consumption, with higher consumption of rice contributing to higher As exposure and vice versa. Populations generally consume rice sourced from their country of origin. Hence based on published rice consumption patterns, we made an attempt to extrapolate this population-wise consumption pattern to the provisional maximum tolerable daily intake [PMTDI] of arsenic i.e. is 0.147mg /kg for an individual. The PMTDI standard established for food guidelines of the WHO is 0.0021 mg/ kg/ d As [equal to 0.14 mg/ 70 kg individual]. Our findings revealed arsenic contamination, above the PMTDI of all the rice brands investigated. Hence, the population is potentially at the risk of suffering from arsenic-related diseases due to the high consumption of rice. The results of our study are alarming and necessitate the need for immediate implementation of food standards and guidelines in the UAE as the population which sources its rice and rice based products from varying regions of the world may remain innocuous to the impending threat posed by As in rice. Concern must be expanded to include products and foods that contain rice and rice-derived ingredients, such as brown rice syrup, breakfast cereals, infant cereals, rice cakes, and rice beverages
ABSTRACT
To study the preference, awareness, and percentage consumption of health drinks and energy drinks among University students in Ajman, UAE. A cross-sectional study was carried out among 125 Gulf Medical University Students. Self-administered structured questionnaires were used for data collection. Data and statistical analysis was done using SPSS version 11.0. Chi square test was used to detect significant differences between frequencies. It was found that 92% of the students take energy drink while only 8% take health drinks. Among the energy drinkers, 95% preferred the brand 'Red bull' while only 5% preferred 'Effect'. Among the health drinkers takes it regularly at least once a day but energy drinkers take at least 2 cans per day. It was found that 64% of the students start taking health drinks from the age of 3-5 yrs. And more than 92% of students start taking energy drinks from 15yrs onwards. It was also observed that 72% of the students were influenced by advertisements in television and retail outlay. Around 85% of energy drinkers thought that it would enhance their brain development while 10% preferred it due to its taste. 5% thought that it would increase their height. Majority of the students [95%] were ignorant about the high calorie and caffeine content in these energy drinks. From the survey and the data analysis, it was observed that the majority of students preferred energy drinks over health drinks. Students thought that energy drinks can boost their mental energy. One can of an energy drink contain more than 80 mg of caffeine. As a result, energy drinkers may experience adverse effects of overuse like headache, irritability, inability to concentrate, drowsiness, insomnia, etc. It is also important to note that 'Red Bull' had been banned in France for a decade due to health department's concerns about high caffeine and sugar content, glucuronlactone and taurine, an aminoacid the company claims can actively stimulates body metabolism and mental alertness. Therefore, proper health education regarding nutritional benefits as well as adverse effects of energy drinks should be taught to the students at the entry level in the University