Determination of properties of pinh茫o starch: Analysis of its applicability as pharmaceutical excipient
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- 作者：Renata Moschini Daudt ; Irene Clemes K眉lkamp-Guerreiro ; Florencia Cladera-Olivera ; Roberta Cruz Silveira Thys ; Ligia Damasceno Ferreira Marczak
- 关键词：Characterization ; Excipient ; Pinhã ; o ; Starch
- 刊名：Industrial Crops and Products
- 出版年：January, 2014
- 年：2014
- 卷：52
- 期：Complete
- 页码：420-429
- 全文大小：1735 K
文摘
The purpose of the present study was to characterize pinh茫o (Araucaria angustifolia seeds) starch, from raw and cooked seeds, through pharmaceutical properties and evaluate its applicability as pharmaceutical excipient. The pinh茫o starch was characterized by determining starch content, moisture, pH, flow properties, solubility, phenolic content, colorimetric analysis, X-ray diffraction, particle size distribution, morphology and thermal properties. For comparative purposes, the same parameters were evaluated for a commercial corn starch. The results showed that pinh茫o starch granules have a more rounded shape, present lower gelatinization temperature, has a more neutral pH and lower moisture content than corn starch. The cooked pinh茫o starch presents lower starch content, irregularity on size and shape, brownish color, phenolic compounds, amorphicity, passable flow and is classified as slightly soluble. The physicochemical and morphological characteristics preliminarily explored in the present study showed the applicability of pinh茫o starch as a pharmaceutical excipient.