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Published in:

Volume 5 Issue 4
April-2018
eISSN: 2349-5162

Unique Identifier

JETIR1804212

Page Number

1057-1059

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Title

EXTRACTION OF CAFFEINE FROM CAFEA ARABICA AND TASTEMASKING BY INCLUSION COMPLEXATION OF BETACYCLODEXTRINE OPTIMIZE BIOAVAIBILITY

ISSN

2349-5162

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"EXTRACTION OF CAFFEINE FROM CAFEA ARABICA AND TASTEMASKING BY INCLUSION COMPLEXATION OF BETACYCLODEXTRINE OPTIMIZE BIOAVAIBILITY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 4, page no.1057-1059, April-2018, Available :http://www.jetir.org/papers/JETIR1804212.pdf

Abstract

ABSTRACT: Caffeine is an xantheine derivative mild CNS activity largly found in Cofee Cafea Arabica , tea Thea sinsensis , which is the largest consumed drink after water in the world. Here the research work is an attempt to mask the taste of bitter tasted caffeine which is an anti psychotic drug and analgesic with antihypertensive and diuretic drug. In this innovative work betacyclodextrine was taken in different molecular weight ratio with caffeine in respective parameter . Pure drug was dissolute in distilled water and compared with physical mixture, kneading mixture. The solvent taken for the drug and betacyclodextrin complexation with comparison to phase solubility study with different solvent. After solvent optimization, temperature was optimized . The dissolution study was carried out and compared. The taste masking property was analyzed by scientific committee / ethical committee . Human volunteer was tasted the pure drug which was bitter in taste . After taste masking by beta cyclodextrine complexation , it was reported by volunteer to be masked bitter taste. The caffeine was extracted by the following method. First the leaves of coffee and fruit pulp, seeds were collected from medicinal/ herbal garden of Jeypore College of Pharmacy, which was confirmed by Swaminathan Research centre, Jeypore , as Cofea Arabica plant. It was percolated in hot water overnights and filtered . The collected sample was placed in separated funnel and added chloroform. After swirling it was stood for time till two phases separated and the chloroform was collected and evaporated till caffeine was found in crystal form. The complexed drug was found to have different improved physical characteristics like bulk density, tapped density, carrs’ index, angle of repose. XRD report shown the complexed drug to have more stabilized than pure drug. As the complex shows fuse peaks at low intensities indicating more stable and soluble, compare to the pure drug having intensed peaks showng crystalline nature which indicates its non soluble nature. Micromeritics study of pure drug measured by tapped density, bulk density, angle of repose, carr’s index , hausner’s ratio which found to be 0.1742,0.2632,33.82%,1.52,33.52 respectively. After complexation it optimized to 0.293,0.374,23.43%,30.064ᵒ,1.306 of above parameters respectively.

Key Words

Keywords : caffeine , comlecation, XRD, taste masking, kneading, partition coefficient

Cite This Article

"EXTRACTION OF CAFFEINE FROM CAFEA ARABICA AND TASTEMASKING BY INCLUSION COMPLEXATION OF BETACYCLODEXTRINE OPTIMIZE BIOAVAIBILITY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 4, page no. pp1057-1059, April-2018, Available at : http://www.jetir.org/papers/JETIR1804212.pdf

Publication Details

Published Paper ID: JETIR1804212
Registration ID: 181273
Published In: Volume 5 | Issue 4 | Year April-2018
DOI (Digital Object Identifier):
Page No: 1057-1059
ISSN Number: 2349-5162

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Cite This Article

"EXTRACTION OF CAFFEINE FROM CAFEA ARABICA AND TASTEMASKING BY INCLUSION COMPLEXATION OF BETACYCLODEXTRINE OPTIMIZE BIOAVAIBILITY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 4, page no. pp1057-1059, April-2018, Available at : http://www.jetir.org/papers/JETIR1804212.pdf




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