Durio Zibethinus L. (Malvaceae) Seed Gum: Extraction, Characterization, And Evaluation As Paracetamol Tablet Binder

Durio zibethinus L. (Malvaceae) also known as “Durian” in the Philippines is an evergreen tropical tree found mainly in the regions of Mindanao and Sulu. One-fourth of the fruits' mass is composed of seeds which is usually discarded [1]. This study aimed to determine the binding efficacy of extracted Puyat variety of Durian seed gum in Paracetamol tablet formulation. Durian seed gum was extracted consecutively using petroleum ether, ethanol and 1% acetic acid. Yielded seed gum extract was characterized in terms of its physicochemical properties. An acute oral toxicity study was done. Differential scanning calorimeter was used to test the compatibility of Durian seed gum with Paracetamol and its excipient. Different batches of Paracetamol tablet was formulated using Durian seed gum, PVP K-30, Acacia, and Corn starch as binder. Physical evaluation was done on the Paracetamol granules and comparative analysis showing the effectiveness of Durian seed gum in contrast with standard binders was evaluated through quality control tests like hardness, friability, disintegration, and dissolution test. The result of the study showed that Durian seed gum possesses good physicochemical properties. It is non-toxic and compatible with Paracetamol and its excipient. The formulation containing 9% w/w of unheated Durian seed gum as binder showed good binding efficacy with a friability of 0.74%. It displayed the highest dissolution rate (101.3%) and shorter disintegration time (10.96 minutes) compared with Acacia (40.44) and PVP K-30 (41.35). The results suggest that it can be used as binder in immediate released tablets. Whereas, 9% w/w heated Durian seed gum exhibited highest binding efficacy with a friability of 0.15% and a hardness of 184.87 N. The result shows that it can be used as a binder for sustained released tablets.

Acknowledgements: We express our outmost gratitude to the Faculty of Pharmacy, University of Santo Tomas in España, Manila Philippines and to the College of Arts and Sciences, Department of Physical Sciences and Mathematics, University of the Philippines Manila in Ermita Manila, Philippines for giving access to the researchers to conduct their study in the school's laboratory and research facilities.

References: [1] Amid B, Mirhosseini H, et al. (2013) Food Chemistry, 132: 1258 – 1268