COMPARATIVE EVALUATION OF PAPAYA AND BANANA STARCH AS DISINTEGRANT IN DICLOFENAC SODIUM TABLET FORMULATION

Author(s): Abhijeet V. Puri* and Amol D. Gholap

Abstract: Objective: The objective of this research was to characterize, formulate, evaluate and compare the disintegration properties of natural excipients alike papaya and banana starch in tablet formulation. Methods: The starch was isolated from unripe papaya and banana fruit and used as a disintegrant in diclofenac sodium tablets. Isolated starch from papaya and banana was subjected to evaluation of physicochemical properties like melting point, solubility, iodine test, paste clarity, moisture content, swelling capacity and ash value. Flow properties of starch were determined as an angle of repose, bulk density, tapped density, Carr’s index, Hausner’s ratio etc. Tablets were then formulated by direct compression method using disintegrant and In-vitro release characteristic of the prepared tablets was analyzed. The disintegration time of the formulated tablets was then compared to determine the disintegration properties of starches. Results: The result showed that the disintegration rate of tablet formulations by using starch from different sources decreased in the following order Corn>Banana>Papaya. The physicochemical properties showed by all starches passed prescribed evaluation test for tablets viz. weight variation, hardness, friability, and content uniformity. Conclusion: Studies indicated that starch so obtained from banana shows qualitatively and quantitatively good disintegration characteristic as compared to papaya starch. These tablets also confirmed significant degree dissolution as per the standards. Evaluations also indicated that banana starch showed adequate disintegrating characteristics in comparison to corn starch and can be used as a disintegrant in tablet formulation.

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