Journal of Scientilic & Industrial Research

Vol. 62. M,lrch 2003. Pi' I<)X-20(1

Studies on Lellcaena iellcocephaia Seed Gum: Emulsifying Properties

P R P Verma '" and Balkishen Razdan

Departlllent of Pharmaceuti cal Sciences. Bida In stitut e of Technology. Ranchi X35 2 15

Received: m: July 2002 ; accepted : 01 November 20D2

Leucaena gum derived from seeds of Lel/cael/a /{'I/C()cefl/w/II was evaluated as an emul sifying agen t. Liq uid paral"lin emul sions (o/w) cont,lini ng 30 per cen t liquid paraffin in water were funnulated using leucaena seed gUIll hetween concentrat ion range of I to 4 per cent w/v. Emul siun cunt ain ing equivalent concentrati on uf acacia were also prepared for co mpari sun. Al l the e lllui s i o n ~ prepared were stored at room temperature and ~ tudi ed for stab il ity at various time interva ls for X weeks. In assess ing the emul sifying properties of leucaena seed gum the creaming rate, globuh' .' ize analysis , and rate of coalescence were eva IU 'lled. The ellects of centrifugati on . pH. temperature changes. and electro lytes on the st;l bilit y of emulsion were investigated. The result of these in ves ti g;lliom show th at leucaena seed gUIll possesses hetter emu lsifying properties as compared to gu m acac ia and could he used to formulate pharmaceutica l preparation req uiring thi s prope rt y.

I n trod uction

Emu lsion has been a form or presenting water­in so lu ble substances ror a long period or time. Now­a-days, it has been a way of presentin g va ri ous intravenous additives and diagnosti c agents in x-ray examinati ons. Various substances can be used as emul sirying agent , whi ch can be ope rati onall y defined as a stabili ze r or the drop lets formed of the interna l phase u Stabil ity of emulsion could then be used ror determining the e rficacy of an emulsifyin g agent. Stability can be es timated by the late or coa lescence of the dispersed g lobu les. For this purpose, usuall y long storage tes ts arc empl oyed and the deteri orati on is exa mined either week ly or monthl y. The breakdown of an emu lsion is usuall y s low. Attempts ha ve been made to dev ise means of evaluating the stability rapidly and thi s includes add iti on or electro lytes, acids or alka li es wh ich results in increase in breakdown rate of ail emulsi on. Some times e levated temperatures ha ve also bet.:n used in eva lu ating the emu lsion stabi lit y'. Coek ton and Wynn~ ha ve used centrifugal force as standard artificia l breakdown stress.

Polysacc haride gum derived from seeds of LCIICOCIIO lellcocep/wlo has been in ves t igated for it s pote nti a l as a pharmaceuti ca l adjuvant for the

" For correspondence FAX: <) 1-65 1-27540 1 E-mail - prp verma275730 @yahoo.com

formulation of emul s ion dosage form. The isolated and purifi ed Leucaena seed gum is kn own to be non­tox ic . Gum samp le wh en admi nistered orally indicated a hi gh LDso of 1850 .23 mg/kg in mices

We recentl y reported the poss ib le utiliti es o r leucaena seed gum as sllspending agent"" as binding agen t in granu les and tab lets(" and as d isintegrat in g agent7

. The rheo log ica l properti es of gum were also stud ied

g

In the present work , in order to assess the emu lsifying properti es or gum, the crea ming rat e, globu le size analysis and rate of coalescence were eva luated . The eCfects of centrifugation, change in pH , temperature, and e lectro lyte on the stabi lity of emu lsion have also been in vestigated .

Materials and Methods

Materials

Light liquid paraffin , IP (Aggra wa l Pharmaceuti ca l, Delhi ), acac ia (S D Fi nes CheJl1 . Ltd , Bombay) , benzo ic acid , ferric chl or ide (Loba Chemi c, Bombay), calcium chl oride (BD H, Bombay), sodiul11 chl oride (E Merck India Ltd , Bombay) were used in thi s study. All so lvents and reagents u:->t.:d were AR grade.

Leucaena seeds were obtained !"rom institute's l11edicinai garden and processed. LClIcaena seed gum), prepared and stored in vacuum ue.- iccator after isola ti on and puri ri ca ti on in our laboratory, was used in thi s study.

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VERMA & RAZDAN: STUDIES 0 LEUCAENA LEUCOCEPHALA SEED GUM 199

Methods

Formulation of Emulsion

Batches o f liquid paraffin e mul sions containing 30 per cent of liquid paraffin in water were formulated using leucaena seed gum at the concentration range o f I , 1.5 , 2 and 4 pe r cent w/v. The calculated amount of gum was sprinkled onto the measured volume of oil. To thi s was added water containing enough benzoi c acid to g ive 0 . 1 pe r cent wlv concentration of the preservative iil the fini shed product. The mixture was bl ended in a mixe r (Mode l SP-16 Sumeet Electronic Mixe r, Bombay) fo r 2 min at speed 2 . The speed and time required fo r emulsificati on was optimised after eva lu ating a seri es of emul sion s made primarily on the basis of degree of creaming and oil separation . The rlmin of thi s mixe r at speed 2 was about 14,000 which was de te rmined with the he lp of Di gital Tachomete r (M ode l TM 30 II , Saiki , Japan). For compari son, batches of emul sions we re s imilarl y prepared with I , 1.5,2 and 4 per cent acac ia . All the emul sions prepared with e ithe r leucaena seed gum or acac ia were subj ec ted to uniform treatment during the entire study .

Determination of Creaming Rate

In a graduated stoppe red measuring cy l inde r, 100 mL of each emul sion was placed and stored at room temperature. The he ight of the c ream laye r was measured weekly for 8 weeks. The creaming rate of the emulsi on was dete rmined fro m the re lati onship :

Pe r cent c rea ming = HclHo x 100, . .. ( I )

where, Hc is the he ight of the c ream laye r and Ho is the o ri g inal he ight of the e mul sion .

Gobule Count, Globule Size Analysis and Rate of Coalescence

A haemocytomete r ce ll (Neubaur 's countin g chamber) was used for thi s analysis. The count was conduc ted 24 h after the preparation of e mul sion and thereafter two weeks inte rval s fo r 8 weeks . A few drops of the suitably diluted e mul s ion were introduced into the counting c hamber and allowed to equilibrate fo r 10 min before the slide was exa mined unde r Car I Ze iss optical microscope (Jenamed-2).

From the total number of g lobules counted in 80 small squa re the fo ll ow ing values were calculated JA

.

'N which ex pressed the number of g lobules into which I c mm of oil has been subdivided. Volume under 80 small square in haemocytomete r IS

(80X I I I OX I 120X 1/20) = I ISO c mm.

If the number of g lobul es is 'C in 1/50 c.mm of a I in Z diluti on of an e mul s ion containing 30 pe r cent vivoI' od, then

N = ex 50 x Z x 100/30 x 10-6 . . .. (2)

'D' the root mean cube diam, de ri ved from 'N' represents the diam ( in /l)

D' ( in /l) = 10 x (6/rrN)I/J. . .. (3)

Log D was pl otted against time o f s to rage, and the s lope was calculated. The highe r the value of the s lope the less stable the emul s ion becomes and vice

4 versa.

The rate o f g lobul e coa lescence (k) was calculated from the ex press ion:

NI = No exp (- kt), . . . (4)

where, No and NI are the number o f g lobules pe r unit volume to time zero and time 't'. The c hange in the g lobul e s ize o f the e mul s ion was de te rmined from the re lation ship :

In DI = In Do - ktl3 . . .. (5)

Effect of Centrifugation

The emul s ion was pl aced in calibrated centrifuge tubes and subj ected to centrifugation at a speed of 2000 r/minl . The c reaming he ight a fte r 1,5 , 10, 15 ,20, and 25 min of centrifuga ti on was noted and pe rcentage c reaming, g lobul e count and roo t mean cube diam were calculated .

Effect of pH

The pH of three sets of e mulsi o n were adjusted to 4,7 , and 9, respective ly us ing e ithe r IN HCI or IN NaOH soluti on, as des ired. The c reaming he ights afte r 1,6 ,24, 48, and 72 h were no ted and root mean cube di am we re ca lcul ated .

Effect of Temperature

The prepared emulsi ons taken in ca librated tes t tubes secure ly s toppe red were placed at di ffe rent te mperatures, vi ::. 4"C, room te mperature, and 50°C, respective ly. The c reaming he ights afte r 12, 24. 36. and, 48 h were noted and pe rcentage c reaming was calculated .

200 J SCI INO RES VOL 62 MARCH 2003

Effect of Electrolytes

The effect of ioni c strength on the stabi lity of the emulsi on was determined at va ri ous ionic strengths (0.1 , 0. 2, and 0.4) usin g sodium chl oride. 3 imilarl y the e ffect of electrol yte charge was determined by the use of different electrolytes (v iz. NaC I, CaCI], FeC!:;). The ioni c strength ( ~l) of each electrol yte was ca lculated from the re lationship'>' lo,

- I I. "C Z·2 ~ - 1 2 L.., i ~ I , . .. (6)

where C is the concentrati on in moles/L and Zj is va lence of ion i .

The tota l globule count , root mean cube diam was calculated.

Results and Discussions

The iso lated leucaena seed gum was found to be hydrophili c in character"x and thus can be used for o/wemulsions .

Prel iminary ex periments performed for effect ive evaluation of the emul si fyin g properties of leucaena seed gum gave an idea of the concentrati ons of gum to be used in the study. Emu ls ions were prepared with leucaena seed gum and acacia in concentrati on ranging from I to 4 per cent w/v. The emu lsion prepared with I per cent wlv acac ia was hi ghl y unstable as it go t separated into two layers immediately. or the four concentrat ions of leucaena seed gum used, emul sion made wi th 4 per cent wlv leucae na seed gum showed the leas t creamin g of abou t 9 per cent after storage for 8 weeks, whereas emul sion made with I per cent wlv leucaena seed gum showed hi ghest crea ming of 36.5 per cent after e ight weeks of storage. 1n compari so n to thi s emulsion prepared with 4 per cent wlv acacia showed 41 per cent creaming, whereas emul sion prepared wit h 1.5 and 2 per cent wlv acac ia showed cream ing of about 50 per cent (Figure I). The overall resu lts show th at emulsi ons prepared with leucaena seed gu m were mo re stab le as compared to emul sion prepared with acac ia gum. The differences in the crea ming rate of emulsions may be attributed to the differences in emulsifying properti es of gums . The lowe r the emul sify ing property, the larger the oil globul es and thereby greater the rate of creaming. In addition to thi s the creaming in emul sion is also dependent on the d ifferences in densiti es between the dispersed phase and the d ispersion mediulll the viscos ity of the dispersion medium and the fo rce of gravit/ I. Cream ing together with other form of

SO

70 C7' c: 60 E c 50 <I> ... u

4 0 -c: CI> 30 u

6 .. t-el> 20 CL

) 0

2 3 4 5 6 7

S ~orage t ime ( w e e ks )

Figure I - Creaming hehav iour o f emu lsions prepa red w ilh differen l concenlrali ons or Icucaena seed gum ( I per cenl ... *; 2

per ccnl ... e; 3 per cenl . . . "' : 4 per eenl ... _ ) and gu m acacia ( I .S per eenl ... 0 ; 2 per een l ... ~; 4 per ceill ... 0) at roo m lemperalurc

in stability is used in assess ing the stabi lity of emulsion. At the same time creaming may not be + considered a seri ous instability when it ge ts redi spersed uniforml y upon shaking. fn such a cases the oil globules are surrounded by a pro tect ive sheath of emul sifying agent" ll. All the emul sion creamed after 8 weeks of storage and got reconst itu ted readil y upon shaking.

The number of g lobul es dec reased with prolonged storage ti me and depended on the concentrati on of the emul sifi er used. Thl~ log root mean cube diam (D ) increased progress ive ly with storage t ime (Table I and 2). The chan ges in the globu le count and dia m of the globu les coul d be ~

attributed to the fac t that an emulsi on I S a thermodynami ca ll y un stab le state and is prone to flocculati on and coal escence when stored. The slopes of log D versus storage time can be used to pred ict the stability of emul sions . The greater the stability of the emul sion the lower the va lue of gradi ent4

. The va lues of the slopes are presented in Tab le I and 2. From the value obtained, it can be seen that as the emulsifier concentration increases the slope va lue decreases. Further the slope va lues were nlllc h lower in the case of emulsion made with l e ll c~l en a seed gum than those obtained fo r emu lsion made with equivalent concentrati ons of acac ia incii calin fT better stabi lity of emul sion made wi th leucaena seed ;UIl1.

- 't

+

-'r

,

VERMA & RAZDAN: ST UDI ES O N LEUCAENA LEUCOCEPHALA SEED GU M 201

Table I - Globule size ana lys is o f emul sions prepared with va ri ous concentrati ons o f leucaena seed gum

Leucaena Storage period in weeks Slope Rate of seed gUIll 0 2 4 6 8 x 10--1 coalescence per cent w/v k /el

1.0 C 439 365 35 1 307 26 1 (9.54) ( 13.6 1) ( 10.54) (9. 50) ( 10.59)

Nx IO(' 36.583 30.4 17 29.25 25 .583 2 1.75 " D ~m 3.737 3.975 4.027 4 .2 11 4.445 8.75 S.675 Log D 0.573 0.599 0 .605 0 .624 0.648 r=0.985 x 10'.1

Pd)O I

1.5 C 460 442 390 345 307 ( 12.53) ( 11 .50 ) ( 12.66) ( I 1.06) ( 12.09)

Nx I Or. 38.333 36.833 32.50 28 .75 25. 583

D~m 3.679 3.729 3.888 4 .05 4.2 11 7.55 6.753 Log D 0.566 0.572 0 .590 0.607 0 .624 r =0.989 x 10 .. 1

P<OO I

2.0 C 635 609 574 534 47 1 ( 13.05) ( 10.07) ( 14.01 ) ( 11.14) ( 10.26)

N x lOr. 52.9 17 50.75 47 .833 44.50 39.25 Dpm 3.305 3.35 1 3.418 3.501 3.65 1 5.25 4.97X Log D 05 19 0.525 0.534 0 .544 0.562 r=0.979 x 10' .1

P<O.O I

4.0 C 111 2 1099 Ion; 1059 104 1 ( 16.50) ( IS.50) ( 18.0 1 ) ( 16 ( 4) ( 13.05)

N x 10(' IS5 .333 I X3.1 67 179 .667 176. 50 173.50 Dpm 2. 176 2.185 2. 199 2.2 12 2.225 1.20 1.1 14 Log f) 0.338 0 .339 0 .342 0.345 0 .347 r=0.990 x 10' .1

P<O.OI Values in parentheses indicate standard deviati on Di luti on facto r I : 500 for I per cent w/v, 1.5 pcr cent w/v, 2 per cent w/v and I: 1000 in case of 4 per cen t w/v C = Mean globul e count in 80 small sCJ ua res N = Number o f globul es/ mmJ of oil J) = Root mean cube diam

An inc rease in emul s ifie r concentrati on reduces the g lobu le size of an emul s ion formati on and a dec rease in g lobule s ize should enhance emul s ion stability. However, small parti c les have inherent in stability and tend to mutuall y coalesce o r coalesce with larger particles. Thus the rate of coa lescence has been used as one o f the parameters to e va luate the stability o f emul sion l2

. From the data obta ined (T abl e I and 2), it can be seen that as the gum concentration increases the rate o f coa lescence decreases. At equi valent concent rati ons o f gum used , leucaena seed gum showed muc h lower rate of coa lescence as compared to acac ia ind icating, the reby bette r stability of emul s ion made with leucaena seed gum .

Upon centrifugati on, lowest c reaming rate was fo und in case of emul sion pre pared with 2 per cent w/v leucaena seed gum, whereas e mul s ion prepared

with 1.5 per cent w/v acac ia showed the highest c reaming rate. Emul s ion made w ith 4 per cent w/v leucaena gu m did not show creaming even afte r centrifugati on for 25 min (Figure 2). As the centrifugation time was increased fro m 5 to 20 min the number o f g lobules decreased and d iam of globul es increased . The decrease in g lobules number was much higher in the case of emul s ion made with acac ia as compared to e mul s ion prepa red with leucaena seed gum (Tabl e 3).

The effect o f pH was observed w ith emul s ion prepared with 1.5 per cent w/ v o f acac ia and leucaena seed gum . The percentage of c ream fo rmed over a pe ri od o f 72 h was least in the case of emul sion prepared with leucaena seed gum having a pH 4 and 7 . The emul s ion prepared with acac ia showed higher per cent o f c reaming at a ll pH (Figure 3). Higher

202 J SCI IND RES VOL 62 MARCH 20D)

Table 2 - Globu le size analysis of emulsions prepared wi th various concentrations of gum acacia

Acacia Storage period in weeks Slope Rate of per cent wlv 0 1 4 6 S X 10-.1 coalescence

ki d

1.5 C 5S0 449 345 235 190 ( 13.05) ( 13.45 ) (9.5 I ) ( 10.79) ( 10.69)

Nxl({' 19.333 14.967 11.50 7.S33 6.333 lJ)1m 4.623 5.034 5.497 6.247 6.706 208 18.60 Log IJ 0.665 0.702 0.740 0.796 OS26 r=O.996 x I () ,

P<O.OO I

2.0 C 724 660 566 47 1 294 ( 1222) ( 11.24) ( II .S5) ( 10.02) ( 11.53)

Nx 10" 24. 133 n oo I S.S67 15.70 9.RO f)plll 4.293 4.428 4.66 1 4.955 5.798 15.45 15.015 Log f) 0.633 0646 0668 0.695 0.763 r=0.948 x 10 .1

P<Cl.05

4.0 C 93 1 R70 76 1 64 554 ( 17.01 ) ( 14.53) (S. 15) ( 14.R4) ( 1(54)

Nx IO" 3 1.033 29.00 25.367 2 1.467 18.467

f)PIll 3.948 4.038 4.223 4.464 4.694 9.75 8.65 Log f) 0.596 0.606 0.626 0.649 0.672 r=0.99 I x m.1

P<O.OO I V alues in parentheses ind icate standard dev iation D i lution factor I : 200 C = M ean globule count in 80 small squares N = Number of glohu les/ mm·' of oi I f) = Root mean cuhe diam

60

---~ 01 16 c 50 -

/~ .-

0- E c d 12 .- 40 E /

~

0 L.

~ 30 u

u ...... 8 -....... C c 2 0 Q) <lI

U u 4 1- 10 - b. <lI Q) a.. (L .. .. ...... 0

5 10 15 20 25 5 12 24 48 72 Ce ntr ifugati on time (min) Storage time(h)

Figure 2 - Effect of Cen tri fu gati on time (a t 2000 rev/min) on creaming hehav iour of emul sions prepared wit h dillerent concentrations of leucHena secd gum ( I per cent . .. *; 1.5 per cenl ... • ; 2 per cent ... A ) and gum aeac ia ( 1. 5 per cent ... 0 ; 2 per

cent .. . 6 ; 4 per cent .. . 0 )

Figure 3 - Effect o f pH on ambient creaming behaviour of emu lsions prepared wit h 1.5 per cent wlv of leucacna seed gum (pH 4 .. .• ; pH 7 ... j. ; pi I 9 ... • ) ;lIld gum acacia (pH 4 ... 0 : pll

7 ... 6; pH 9 . . . 0 )

.... -

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VERMA & RAZDAN: STUD IES ON LEUCAENA LEUCOCEPHALA SEED GUM 203

T able 3 - Globules size anal ys is of emulsions prep,m:d with dillerent concentrations of leucaenCl seed gum and gum ac,lcia following centrifugation at 2000 rev/min

Concentrati on Leucaena seed gUIll Acac ia

per cent wlv 5 min 20 min 20

1.0 C 365 201 ( 10.50) ( 1060)

N x I(t ' :1 0.42 10.75

f)~m 3.975 4.849

1.5 C 4:1 5 :1:1 1 :1 6lJ 107 (626) ( 13.0 1 ) ( 16.2(1 ) ( 12.50)

N x lO" 30.25 27.58 12.:1 5.57

f)~m :1.74lJ 4. 106 5.375 '(JOI

2.0 C 60:l 522 5M 277 ( 11.(2) ( 11 . 14) ( 14. 01 ) ( 10.2(1)

N x I O(' 50.25 43.5 I X.g7 lJ.n

f)~1ll :1:162 3. 52X 4.60 1 5.lJ1 4

4.0 C g05 522 (7.55 ) ( 11.6X)

N x IO(' 2X .X3 17.40

/}~Ill 4.046 4.7XX

V alues in parentheses ind ica te standard deviation Dilut ion rac tor I : 500 I'm 1.0 per cent w/v, 1.5 per cent wlv, 2 per ccnt wlv Icucacna sced gum

I : 200 ror 1.5 per ccnt wlv , 2 pCI' cent wlv , and 4 pCI' cent wlv ,Kacia; C M can globule count in gO small squares N umber o r globules/ m11l"' o f oil f) Root Illean cubc di am

T abl c 4 - Globule size anal ys is or emul sions preparcd with 1.5 per cent wlv or Icucaena sccd gum and ,lcaci a at dirferent pll Icvels on storagc ror 72 h

Lcucacna sced gum Acacia

pH pH

4 7 lJ 4 7 ()

C 4 14 44:1 36:1 476 54 1 450 ( IH7) ( 1 2.!-~6) (PU)4) ( 1001 ) ( 14(5) (20XO)

Nx 10(' 34.50 30.n 30.25 15 .87 I x .en 15.00

f)~m H I :1.726 3.lJX2 4.lJ37 4.7:'1 I 5.()3 1

V alucs in parenthcscs indicate standard deviation

Diluti on ractor I : 500 ror 1.5 per cent wlv Icucacna sccd gum and I : 200 1'0 1' 1.5 per ccnt w/v aC<lc ia

C N /J

M ean glohule count in 80 small squares ul11her or glohulcs/ l11m3 or oil

Root l11ean cuhe di alll

numbe r o f g lobules were found in the case o r e mul s ions pre pared with both the e mul gents at pH 7 (Table 4) .

Emul sio ns pre pared w ith le ucaena seed gum and acac ia, showed hi ghe r pe r cent o f c reaming whe n s to red at 50 "c than whe n s to red at roo m te mpe rature

204 J SC I IND RES VOL 62 MA RC H 2003

or at 4uC. Thi s is because at hi gher temperatures the number of co lli sions increases between the dispersed globules, whic h results in enhanc ing the creaming. On the other hand, an increase in temperature also results in increase in the kinetic energy of droplets and thereby facilitating the ir coalescence which results in hi gher percentage of creaming'. Among all the emul s ions, e mul sions prepared with leucaena seed gu m showed least per cent of creaming at 4°e and at room temperature. Even at 50oe, leucaena seed gum emul sion showed lower creaming than the emuls ion prepared with acacia (Figure 4) .

barrier that opposes aggregation dec reases as the concentrati on of added e lectrol yte increases.

(!'11f c 9 E ~ 7 L­

U

~ 5 c CIJ u 3

The effect of e lectrolyte was assessed by increasing the ioni c strength and ionic c harge on the total number of globules and change in g lobul e diam (Table 5 and 6). It was observed that an increase in the ionic strength from 0 .1 to 0.4 M sodium chloride resulted in the reduct ion of g lobules number which caused the increase in root mean cube diam (Table 5). This can be explained on the basis of DLVO theory I.1. ' 4. An increase in the concentrat ion of ions in the system has the effec t of compress ing the diffused part of the elec trica l double layer. Thus the energy

L. CIJ n..

-~ L-______ -L ________ ~ ______ _L____~

12 24 36 48

Storage time(h)

Figu re 4 - Effect o f temperature on embi ent creami ng hehaviour of emul sions prepared with I.S per cent w/v of leucaena seed gum (4"C ... e; RT ... A ; 50"C ... _) and gum acacia (4"C ... 0 ; RT . . . i1;

SO"c. . 0 )

Table S - Globu le size analys is o f the emu lsion prepared with different concentrat ions of leucaena seed gum and gum aeacia subjected to vary ing ion ic strength of sod ium chloride aft e r 48 h

Ion ic strength of sodi um chl oride

O. IM 0.2M Leucaena seed gum 1.0 per cent w/v

C 403 374 ( 13.0 1 ) ( 14A2)

Nx 10" 33.S8 3 1.17

Df.lm 3.846 3.942

I .S per cent w/v C 424 383

( 12.66) ( 14.0S) N x 10(' 3S.33 3 1.92

Df.lm 3.78 1 3.9 11 Acacia I .S per cent w/v

C 490 395 ( 13.S3) ( IS.OO)

N x 10(' 16.333 13. 17

Dpm 4.889 S.2S4

Values in parentheses indi cate standard deviati on

Dilution factor

C N D

I : SOO for I .S per cen t w/v leucaena seed gum and I : 200 for I .S per cent w/v acacia Mean globul e count in gO small squares Number of globules/ mm' o f o il Root mean cube di am

OAM

304 ( 13.38) 2S.33 4.224

3 19 ( 1682) 26.Sg 4.IS7

267 ( 17.S6) g.90

S.987

r

VERMA & RAZOAN: STUD IES ON L£UCA£NA L£UCOC£PHALA SEED GUM 20S

Table 6 - Effect of ionic charge on globules size of cmul sions prepared with different concentrati ons of leucaena sccd gum and gum acacia after 48 h

Lcucaena seed gu m

1.0 per cent wlv

1.5 per ccnt wlv

Acac ia

1.5 pcr ccnt wlv

C

N x 10('

D ~lIn

C

N x 10(,

D~m

C

N x IC/' Dpm

NaCI

403 ( 13. 13) 33.58 3.846

424 ( 1266) 35.33 3.78 1

49 1 ( 1353) 16.367 4.887

Values in parenthcses indi cate standard dev iati on

Electrol yte (0.1 M)

CaCI]

360 ( 14.42) 30.00 3.993

369 ( 13.0 1 ) 30.75 3.960

373 (13 05) 12.433 5.355

FeCI,

296 ( 15 .50) 24.67 4.262

309 ( 12.53) 25.75 4.202

25 1 ( 1358) R.367 6. 11 2

Di luti on factor wlvacacia

I : 500 for 1.0 pcr cent wlv , 1.5 per cent wlv Icueaena seed gum and I : 200 for 1.5 pcr cent

C N D

Mean globulc count in 80 small squares Numbcr of globulesl mm' of oil Root mean cube di am

Simi la rl y, w hen the ionic charge is increased the reduct ion in globule number was more in the case of emul sion formu lated with acacia as compared to emul s ion formulated with leucaena seed gum. With the decrease in number of g lobules, inc rease in globul e size was observed and per cent inc rease in

Acknowledgments

,.04. globule size was much hi gher in the case of emul sion made with acacia as compared to that of leucaena seed gum.

The author wish to thank Vice C hancell or, Bir la Institute of Technology, Mesra, Ranc hi for providing faci lities and encouragements throu ghout thi s work. T hey are a lso grateful to Dr G M Panpal ia and Mrs S 1\1 Verma for their he lpful di scuss ions .

References

Martin M R. in Th e Th eory and practice 0/ industrial pharmacy, 3rd ed, 4th Indi an Reprint , ed ited hy L Lachman, H A Li eberman and J L Kani g (Verglfse Puhlishing House. Conclusions

From the above studi es, it may be conc luded that seed gum iso lated fro m Leucaella leueocephala possesses bette r e mul s ifying properti es as compared to gum acac ia in the concentrati on used . A lso the emul sion formulated with leuc;tena seed gum has been found to be much less sens iti ve to centrifugati on, pH , temperature changes, and e lec tro lytes. In conc lus ion, Leucaena seed gum can be used commercia ll y as an adj uvant for pharmaceutica l and non-pharmaceutical products .

Bombay) 199 1, pp 502-532. ~

2 Martin A, Bustamante P & Chun A H C, Phrsical phanllac.". 4th ed , Indi an Reprint (B I Wavcrl y Pvt Ltd . Ncw Del hi ) 1994, pp 486-494.

3 Lev ius H R & Drommond F G, Elevatcd temperature as an artili cial breakdown stress in the cV:1 luation of emul sion stabilit y, J Pharlll Phal'/lwcol, 5 ( 1953 ) 743-756.

4 Coekton J R & Wynn J B. Thc use of su rface ac ti ve agcn ts in pharmaceuti ca l preparati ons: thc evalu ati on of cmu lsifying power, J Pharlll Phanllacol. 4 ( 1952) 959-969.

5 Verma P R P & Razdan R, Studies on leucocna lef( cocephala secd gum: cvaluati on of suspending properties . S T P Pharlll Sci, 11 (200 I) 2H\I-293.

206 J SCI IND RES VOL 62 MARCH 2003

6 Verma P R P & Razdan B, Evaluati on of lel/caella lel/coeelJ/wla seed gum in tabletting II. Binding properties in granu les and tablets. S T P Pharlll Sci, 12 (2002) I 13- 1 19.

7 Verma P R P & Razdan B, Evaluati on of lel/caena lel/coee/lliala seed gum in tabletting I. Disintegrant properti es, S T P Pharll/ Sci. 12 (2002) 109-11 2.

8 Verma P R P & Razdan B, SlUdies on lel/caella I('{(('()cephala seed gum: Rheological properties, J Sci Illd Res. fll (2002) 437-443 .

9 Niebergall P J, in Rell/ingtoll 's phamwcelllic:al science , 17''' cd , edited by A R Gennaro (Mack Publishing Co., Easton, Pennsy lvani a) 1985, p. 233.

10 Marlin A, Bustamante P & Chun A H C, Pln'sical phannac.\', 4th ed. Indi an Reprint (13 I Waverl y Pvt Ltd , New Delhi ) 1994. p 134.

II Carler S J, Cooper (/nd C1IIl1I's tl/torial /J/ll/nlJac.\'. 6th ed , Indian edi tion, (CBS Publishers & Distri butors, Delhi ) 1986. p 80.

12 Udeal a 0 K & Uwaga U N, Somc emul sifying and suspending properti es of a polysaccharide gum derived from IIII/CIIJ/ a flagille/les, papilionaceae, J Phorlll P/w ml{[col. 33 ( 1981 ) 75-77.

J 3 Carter S J, Cooper and Cllnn 's tlltorial pharlllac.\' , 6th ed. Indian edition , (CBS Publi shers & Distributors, Delhi ) 1986. p 56.

14 Hem S L, Feldkamp J R & White J L, in Th e theoJ'\' and practice (4' inelilstrial phanlJac.\', 3"J ed , 4 1h Ind ian R~print , edited by L Lachman. H A Lieberman and J L Kani g (Verghese Publi shing House. Bombay) 199 1, pp I J I-I J 3.