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ORIGINAL ARTICLE
Year : 2014  |  Volume : 6  |  Issue : 2  |  Page : 92-96

Studies on gum of Moringa oleifera for its emulsifying properties


Department of Pharmaceutics, Ibn Sina National College, Jeddah 21418, Kingdom of Saudi Arabia

Correspondence Address:
Dibya Sundar Panda
Department of Pharmaceutics, Ibn Sina National College, Jeddah 21418
Kingdom of Saudi Arabia
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/0975-7406.129173

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Background: Emulsion has been a form of presenting water insoluble substances for a long period of time. Now a day, it has been a way of presenting various intravenous additives and diagnostic agents in X-ray examinations. Various substances can be used as emulsifying agent, which can be operationally defined as a stabilizer of the droplets formed of the internal phase. Materials and Methods: Gum from Moringa oleifera was evaluated for its emulsifying properties. Castor oil emulsions 30 percent (o/w), containing 2 to 4% Moringa oleifera gum was prepared. Emulsions containing equivalent concentration of acacia were also prepared for comparison. All the emulsions prepared were stored at room temperature and studied for stability at various time intervals for 8 weeks. The prepared emulsions were evaluated for creaming rate, globule size and rate of coalescence. 23 factorial design was chosen to investigate the effects of centrifugation, pH, temperature changes and electrolytes on the creaming rate and globule size. Results: The results of the investigations show that the gum of Moringa oleifera possesses better emulsifying properties as compared to gum acacia. Conclusion: Gum of Moringa oleifera could be used in pharmaceutical and non-pharmaceutical preparation.


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