Evaluación del extracto hidroalcohólico de Passiflora tripartita. y pre formulación de jarabe.

Abstract

The objective of this research was to evaluate the hydroalcoholic extract of Passiflora tripartita (Juss.) Poir, and to elaborate a syrup. A specific quality control and accelerated stability test for phytopharmaceuticals, described in (Hossein Ahdno, 2016) which revealed that it complies with the specifications according to the Ecuadorian Standard for phytopharmaceuticals. Stability results demonstrate that extreme conditions such as temperature, extremely acidic, basic and oxidative media directly affect the concentration of flavonoids. By means of spectrophotometric techniques the amount of total flavonoids and phenols of the extract was determined. The evaluation of free radical scavenging capacity was based on the method proposed by BrandWilliams. While

in the preparation of the syrup at pH 4, 5 and 6 the cold method was used in which the vegetable extract was incorporated in a volume of 8.9mL per 5 mL of syrup at a concentration of total flavonoids of 23.56 mg / mL, the organoleptic results determine that it complies with the quality characteristics established by the USP 30. To the syrup formulations, a forced stability was performed at a temperature above 45ºC, in which the concentration of total flavonoids, pH and organoleptic characteristics. The total flavonoid result determined a concentration of 22.48 mgQ / mL. The pH used in the formulations was maintained during the 30-day test. These results demonstrate that the best formulation of syrup is the one that maintains a pH 5, since its concentration of flavonoids is conserved and the temperature does not generate alteration in its chemical structure just as the excipients maintains a good homogeneity and dissolution in the mixture. Long-term stability studies and the therapeutic activity of syrup are recommended.