Physicochemical and antibacterial evaluation of herbal cough syrup containing combined stem bark extracts of Prosopisa fricana and Anogeissus leiocarpus
الموضوعات : مجله گیاهان دارویی
Olubunmi Jumoke Olayemi
1
,
Mercy Itohan Aboh
2
,
Rashida Abdullahi
3
,
Christianah Yetunde Isimi
4
1 - Department of Pharmaceutical Technology and Raw Materials Development, National Institute for Pharmaceutical Research and Development, Abuja, Nigeria;
2 - Department of Microbiology and Biotechnology, National Institute for Pharmaceutical Research and Development, Abuja, Nigeria;
3 - Department of Pharmaceutical Technology and Raw Materials Development, National Institute for Pharmaceutical Research and Development, Abuja, Nigeria;
4 - Department of Pharmaceutical Technology and Raw Materials Development, National Institute for Pharmaceutical Research and Development, Abuja, Nigeria;
الکلمات المفتاحية: Anogeissus leiocarpus, Cough, in vitro antibacterial evaluation, physicochemical evaluation, Prosopisa fricana, syrup,
ملخص المقالة :
Background & Aim: The use of medicinal plants in the treatment and management of various diseases is widely practiced in Nigeria. The stem barks of Prosopisa fricana and Anogeissus leiocarpus have been employed traditionally in the treatment of several respiratory diseases including cough. The aim of this study is to develop herbal syrup formulation from the combined aqueous stem bark extracts of Prosopisa fricana and Anogeissus leiocarpuswhich can be used in the treatment of cough.Experimental: Pulverized stem bark was extracted using distilled water by hot maceration for 24 h and concentrated over a water bath. The resulting extract was used to prepare syrups using either honey, sugar or combination of both (1:1) as vehicles in the presence of preservatives and sweeteners where needed. Organoleptic and physicochemical properties such as odor, color, taste, presence of froth, pH and density were evaluated. Stability of the syrups at room temperature, in the refrigerator and at accelerated temperature was also evaluated. Interaction studies was investigated using Fourier Transform Infra-Red (FTIR) spectroscopy while Differential Scanning calorimetry (DSC) was used to evaluate thermal properties of the prepared syrups.Results: The syrups were brown to dark brown in color, had characteristic smell with sweet to bitter taste. Viscosity was between 10.80 and 87.40 mpas, pH was between 3.92 and 4.90, density was between 1.39 and 1.52 mg/mL.No interaction was observed from FTIR spectra or DSC after thermal decomposition. In vitro antibacterial studies showed the syrups possess considerable inhibitory effect against tested microorganisms. Formulations PAH1 and PAH2 were found to be the most stable after 30 days’ storage at different temperatures.Recommended applications/industries: This study buttresses the potential of herbal extracts in developing stable syrup formulations using honey as a vehicle for treatment of cough and/or relieve of its associated symptoms.
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