Design, Development & Evaluation of Curcumin-Gallic acid complex based OTF and Formulation development of Amla sachet with special reference to Anti-oxidant activity

Abstract

Curcuma longa (Zingiberaceae) is a plant well known as a spice and colouring agent with having uses like Anti-inflammatory activity, Antioxidant activity, wound healing etc having an active constituents such as Curcumin which is reported as very poorly soluble in water. Plants belonging to Emblica officinalis (Euphorbiaceae) mentioned in many traditional literaturers for it’s as a wonder herb and a great source of Vitamin C. It is having Vitamin-C which is accepted by the human body and it is bonded with tannins that protect it from being destroyed by heat or light. Good source of tannins and polyphenols like Gallic acid, Ellagic acid etc are active constituents of Amla. Gallic acid is a trihydroxybenzoic acid, a type of phenolic acid, and a type of organic acid also known as 3, 4, 5-trihydroxybenzoic acid. It is found both in free and as part of hydrolysable tannins. It is having good water solubility. So, the major aim of this research was to “Design, Development & Evaluation of Curcumin-Gallic acid complex based OTF and Formulation development of Amla sachet with special reference to Anti-oxidant activity”. So, these present study focuses on the Solubility and Antioxidant Property of both the drugs. The samples were collected and identified for the mechanism of Antioxidant activity. Initial estimation, evaluation and optimization were conducted on the powder samples of Curcumin, Gallic acid and Amla extract powder. There was developed method for forming complex of Curcumin and Gallic acid to enhanced Curcumin solubility. Then a ratio was optimized C:GA(9:1) of 4th method. There were performed many Antioxidant assays on Curcumin, Gallic acid and C:GA(9:1) like DPPH, ABTS, TEAC etc. After observing the IC50 of all the drugs there was determined its Antioxidant Potential and the % Antioxidant Potential of C:GA(9:1) was more than Curcumin and Gallic acid. So, there was decided to make a formulation containing this C:GA(9:1) for increasing Bioavailability and Solubility of Curcumin in water. So, a Oral Thin Film was made by polymer PVA(4%), Plastzicer(PEG 20,000) 20% w/w of polymer with solvent ethanol and then it was evaluated by many parameters.There was to determine the Vitamin C content, Gallic acid and Antioxidant Potential of Fresh Amla Fruit and Amla extract. So, after estimation of all parameters there was observed that Amla extract is having more Vitamin C content, Gallic acid content and Antioxidant Potential the Fresh Amla fruits. So, there was to make a Antioxidant drink (Ready to drink) by using the Amla extract powder with some sweetening agent. By observing the calculations and trying three ratios 1:1, 1:1.5 and 1.2. the optimized ratio was 1:2 and the Amla sachet was made of 10grams. The 10 grams of Amla sachet is having more Vitamin C, Gallic acid content and % Antioxidant Potential then 10 Fresh Amla Fruits.