OPTIMIZATION AND DEVELOPMENT OF CHAMOMIL DROP FORMULATION

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GHASEMI DEHKORDI N.A.; ASLANI ABOU ALFAZL; GORDAN POUR N.

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Journal: Year:2007 | Volume:20 | Issue:2 (75 IN NATURAL RESOURCES) Page(s): 146-151

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Information Journal Paper

Title

OPTIMIZATION AND DEVELOPMENT OF CHAMOMIL DROP FORMULATION

Author(s)

GHASEMI DEHKORDI N.A. | ASLANI ABOU ALFAZL | GORDAN POUR N. | Issue Writer Certificate

Keywords

MATRICARIA CHAMOMILLA L.Q3

SWEETNERQ3

FLAVORING AGENTQ3

CHAMOMILL DROPQ3

Abstract

More attention to consumption of herbal drugs are cost – effective and adverse effect of herbal drugs are may be lesser than chemical drugs. This formula CHAMOMILL DROP is prescribed for prevention and treatment of peptic ulcer, gastritis and spastic condition of GI tract and also has significant antimicrobial effect. Despite its useful therapeutical properties, the prepared formula has a bitter taste so that it cause unaceptable for patients. After maturation , the obtained flower were dried. The amount of volatile oil existing in flower and amount of chamazulene and other effective components in plant were determined qualitatively and quantitively by the hydrodistillation method, UV/Vis spectrophotometry, TLC, GC/MS and also the dry plant weight percentage to its fresh weight were measured. Then 10% ethanol to make the extract with perculation procedure and solvent to flower ratio (8:1) choosed. Then by use of suitable SWEETNER and FLAVORING AGENT and with regard to maintance of characteristics and used dose in chamomille was tried to modulate chamomille’s taste. Several formulations prepared and examined with sensation test and statistics test. The best formulation selected by volunteers as final formulation prepared with the extract and the amount of volatile oil, chamazulene and other effective components were measured. The best SWEETNER is saccharin sodium to prepared formulation and cherry flavor selected as the best FLAVORING AGENT to cover bitter taste of formulations. finally prepared formulation of matricaria extract contained 0.1% of cherry flavor and 1% sodium saccharin and 10% sucrose (for cover bitter taste) choosed as best formalation, that is also better and more acceptald statically than other formulations (p<0/05).

Cites

THE EFFECT OF BIOLOGICAL AND CHEMICAL FERTILIZERS ON QUANTITATIVE AND QUALITATIVE YIELD OF SHIRAZIAN BABOONEH (MATRICARIA RECUTITA L.)

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APA: Copy

ASLANI, ABOU ALFAZL, GORDAN POUR, N., & GHASEMI DEHKORDI, N.A.. (2007). OPTIMIZATION AND DEVELOPMENT OF CHAMOMIL DROP FORMULATION. PAJOUHESH-VA-SAZANDEGI, 20(2 (75 IN NATURAL RESOURCES)), 146-151. SID. https://sid.ir/paper/18910/en

Vancouver: Copy

ASLANI ABOU ALFAZL, GORDAN POUR N., GHASEMI DEHKORDI N.A.. OPTIMIZATION AND DEVELOPMENT OF CHAMOMIL DROP FORMULATION. PAJOUHESH-VA-SAZANDEGI[Internet]. 2007;20(2 (75 IN NATURAL RESOURCES)):146-151. Available from: https://sid.ir/paper/18910/en

IEEE: Copy

ABOU ALFAZL ASLANI, N. GORDAN POUR, and N.A. GHASEMI DEHKORDI, “OPTIMIZATION AND DEVELOPMENT OF CHAMOMIL DROP FORMULATION,” PAJOUHESH-VA-SAZANDEGI, vol. 20, no. 2 (75 IN NATURAL RESOURCES), pp. 146–151, 2007, [Online]. Available: https://sid.ir/paper/18910/en

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