Physical, chemical, and microbiological stability of mucuna pruriens effervescent powders and suspension

• Main Authors: Chuda Chittasupho, Sarin Tadtong, Suwanna Vorarat, Narisa Kamkaen
• Format: Book Series
• Published: 2020
• Subjects: Engineering; Materials Science
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85090356664&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70594
• Institution: Chiang Mai University

© 2020 Trans Tech Publications Ltd, Switzerland. Mucuna pruriens is a tropical leguminous plant containing L-dopa which is the main active ingredient for Parkinson’s disease therapy. The objective of this study was to investigate the physical, chemical, and microbiological stability of M. pruriens seed extract effervescent powders and suspension. The effervescent powders and suspension were prepared using freeze dried M. pruriens seed extract and were stored at 4 °C, 30 °C, and 45 °C. Physical stability was evaluated by observing appearance and determining rheological behavior. Chemical stability was evaluated by HPLC assay of L-dopa content in the formulation. Bacterial, fungal and mold contaminations were assessed by 3MTM PetrifilmTM count plates. Both formulations showed good physical stability. The degradations of L-dopa in effervescent powders and suspension were fitted to pseudo-zero order and second order kinetic models, respectively. M. pruriens seed extract effervescent powders was found to have the longest half-life, about 112 days, when it was stored at 4 °C. The results suggested that M. pruriens seed extract should be formulated in effervescent powders and stored at 4 °C to prevent physical and chemical degradation.