1
|
Hussain A, Attique F, Naqvi SAR, Ali A, Ibrahim M, Hussain H, Zafar F, Iqbal RS, Ayub MA, Assiri MA, Imran M, Ullah S. Nanoformulation of Curcuma longa Root Extract and Evaluation of Its Dissolution Potential. ACS OMEGA 2023; 8:1088-1096. [PMID: 36643543 PMCID: PMC9835792 DOI: 10.1021/acsomega.2c06258] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Accepted: 12/14/2022] [Indexed: 06/17/2023]
Abstract
Medicinal plants have been widely used for therapeutic purposes for a long time, but they have been found to have some major issues such as low water solubility and bioavailability. In the present study, the nanoformulation of Curcuma longa L. plant extract was prepared to enhance its dissolution potential and biological activities. For the formulation of the nanosuspension, an ethanolic extract of C. longa was prepared through Soxhlet extraction using the nanoformulation technique. The nanosuspensions were formulated using four different stabilizers, namely sodium lauryl sulfate (SLS), hydroxy propyl methyl cellulose (HPMC), poly(vinyl alcohol) (PVA), and polysorbate-80 (P-80). The scanning electron microscopy (SEM), polydispersity index, and ζ potential were used for characterization of the nanoformulation. Among all of these, the surfactant stabilizer SLS was found to be the best. The average particle size of the selected optimized nanosuspension was found to be 308.2 nm with a polydispersity index (PDI) value of 0.330. The ζ potential value of the optimized nanosuspension was recorded at -33.3 mV. The SEM image indicated that the particles were slightly agglomerated, which may have occurred during lyophilization of the nanosuspension. The highest dissolution rate recorded at pH = 7 was 192.32 μg/mL, which indicates pH = 7 as the most appropriate condition for the dissolution of the C. longa nanosuspension. The antioxidant, antimicrobial, and antifungal activities of the optimized nanosuspension were also determined with regard to the coarse plant extract. The study findings suggested that the nanoprecipitation approach helps in enhancing the dissolution potential and biological activities of C. longa root extract.
Collapse
Affiliation(s)
- Amjad Hussain
- Department
of Chemistry, University of Okara, Okara 56300, Punjab, Pakistan
| | - Faisal Attique
- Department
of Chemistry, University of Okara, Okara 56300, Punjab, Pakistan
| | - Syed Ali Raza Naqvi
- Department
of Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan
| | - Akbar Ali
- Department
of Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan
| | - Muhammad Ibrahim
- Department
of Applied Chemistry, Government College
University, Faisalabad 38000, Punjab, Pakistan
| | - Hidayat Hussain
- Department
of Bioorganic Chemistry, Leibniz Institute
of Plant Biochemistry, Weinberg 3, D-06120 Halle (Saale), Germany
| | - Fatiqa Zafar
- Department
of Chemistry, University of Sahiwal, Sahiwal 54000, Punjab, Pakistan
| | - Rana Saqib Iqbal
- Department
of Chemistry, University of Okara, Okara 56300, Punjab, Pakistan
| | - Muhammad Adnan Ayub
- Department
of Chemistry, University of Sahiwal, Sahiwal 54000, Punjab, Pakistan
| | - Mohammed A. Assiri
- Research
Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61514, Saudi Arabia
- Department
of Chemistry, Faculty of Science, King Khalid
University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Muhammad Imran
- Research
Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61514, Saudi Arabia
- Department
of Chemistry, Faculty of Science, King Khalid
University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Shaheed Ullah
- Department
of Chemistry, University of Okara, Okara 56300, Punjab, Pakistan
| |
Collapse
|
2
|
Almeida FLC, Oliveira ENA, Almeida EC, Silva LN, Polari IDLB, Magalhães Cordeiro AMT, Albuquerque Meireles BRL, Sousa Guedes JP, Souza WFC. Mangaba (
Hancornia speciosa
Gomes) beverage as an alternative wine. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Francisco Lucas Chaves Almeida
- School of Food Engineering (FEA) University of Campinas (UNICAMP) Campinas Brazil
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | | | - Elisândra Costa Almeida
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | - Luana Nascimento Silva
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agriculture (DA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | - Isabelle de Lima Brito Polari
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | | | | | - Jossana Pereira Sousa Guedes
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| | - Weysser Felipe Cândido Souza
- School of Food Engineering (FEA) University of Campinas (UNICAMP) Campinas Brazil
- Center for Human, Social and Agrarian Sciences (CCHSA), Department of Agro‐Industrial Management and Technology (DGTA) Federal University of Paraíba (UFPB) Bananeiras Brazil
| |
Collapse
|