Abstract

ISOLATION AND CHARACTERIZATION OF TAMARIND SEED POLYSACCHARIDE- AS A VERSATILE PHARMACEUTICAL EXCIPIENT

Rohit, Rajesh Manchanda and Rashmi Manchanda*

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Abstract

Tamarind Seed Polysaccharide (TSP), a natural polysaccharide extracted from Tamarind seeds is used in the pharmaceutical, textile and food industries as a mucoadhesive polymer. The main objective was to isolate and characterize a naturally obtain polysaccharides which have the property to formulate sustain release product. Tamarind Seed Polysaccharides (TSP) was isolated from Kernel powder of tamarind seeds was slurried into a clear solution, set aside overnight and then centrifuged at 500 rpm for 20 min to separate all foreign matter. The supernatant was separated and poured into excess 95% Methanol with continuous stirring. The precipitate obtained was collected and dried in the oven and then the dried TSP polymer was stored in desiccators. The dried TSP was analyzed by FT-IR and DSC. After that polysaccharide was evaluated for Organoleptic properties, Identification and other characterization parameter. Yield of polysaccharides was found to be 22.67%. The FT-IR spectra displayed peaks at 2915.80 cm-1, 2876.50 cm-1, 1670.80 cm-1, 1398.52 cm -1, 1146.52 cm-1. The DSC thermo gram of the Tamarind Seed Polysaccharide exhibits an endothermic peak at 252.41°C. The pH of 1% w/v solution of TSP was found to be 7.1. The Swelling index was found to be 195% v/v in water. The results suggested that the polysaccharide were isolated, extracted and characterized.

Keywords: Tamarind Seed Polysaccharide (TSP), Differential Scanning Calorimetry (DSC), Tamarind indica L.; natural polysaccharides, Fourier Transform Infrared Spectroscopy (FTIR).