Comparative Evaluation of Zea mays (L.) and Ipomoea batatas (L.) as a Pharmaceutical Excipient

Abstract

This investigation aims at comparing starches from two grains: Maize (Zea mays) and Sweet potato (Ipomoea batatas) grains. These grains are used mainly as foods and they contain high amount of carbohydrate. The presence of starch in these grains varies and thus their use as pharmaceutical excipients will vary to the degree of their starch functionality. The powders obtained were characterized for their particle size, particle size distribution. The organoleptic and physicochemical characterization such as viscosity, hydration capacity, swelling capacity, moisture sorption capacity, pH, flow rate and porosity, Carr's index and Hausner's ratio were evaluated. Maize starch showed the least Carr's index, Hausner ratio, porosity, moisture sorption capacity and the greatest flow rate. Sweet potato starch showed the highest hydration capacity and swelling capacity. The results obtained showed that between the two starches in relation to their flowability, maize starch possesses the best flow property. Compatibility of Etoricoxib with maize and sweet potato starch was evaluated by IR spectra and found that both Etoricoxib is compatible along with maize and sweet potato starch. This knowledge of starch properties will help to explain the behavior of these starches when used as tablet excipients.