PHYSICAL, CHEMICAL AND PHYSICO-CHEMICAL CONTROL OF HELIOTROPIUM INDICUM LINN., BORAGINACEAE, POWDER AND TINCTURE

被引:3
|
作者
Costa, R. S. [1 ]
Camelo, S. R. P. [1 ]
Ribeiro-Costa, R. M. [2 ]
Barbosa, W. L. R. [3 ]
Vasconcelos, F. [4 ]
Silva Junior, J. O. C. [1 ]
机构
[1] Fed Univ Para, Coll Pharm, Lab Pharmacotechn Res & Dev, Belem, PA, Brazil
[2] Fed Univ Para, Coll Pharm, Lab Qual Control Med, Belem, PA, Brazil
[3] Fed Univ Para, Coll Pharm, Lab Phytochem, Belem, PA, Brazil
[4] Fed Univ Para, Coll Pharm, Lab Toxicol, Belem, PA, Brazil
关键词
Alkaloids; Quality control; Standardization; Heliotropium indicum L;
D O I
10.13040/IJPSR.0975-8232.2(8).2211-16
中图分类号
R9 [药学];
学科分类号
1007 ;
摘要
The quality control of herbal drugs and their extracts is essential when they are used as raw material for the development of herbal medicines. In this work, several techniques (pharmacopoeial and non-pharmacopoeial) were performed, aiming at establishing quality control parameters of the leaves of Heliotropium indicum L. (Boraginaceae), a shrub popularly known as stinker (fedegoso) in Brazilian northern and northeastern regions. The results determined the physicochemical characteristics of the drug and the tincture of the leaves. They also showed that the values obtained are in accordance with the data found in the literature for plant material. Preliminary phytochemical analysis of the leaves demonstrated the presence of phenols, tannins and alkaloids. The chromatographic profile showed the presence of a common substance in the hexanic and alkaloidal fractions.
引用
收藏
页码:2211 / 2216
页数:6
相关论文
共 50 条
  • [41] Antioxidant components and physico-chemical characteristics of jamun powder supplemented pear juice
    Swati Kapoor
    Pushpinder Singh Ranote
    Journal of Food Science and Technology, 2016, 53 : 2307 - 2316
  • [42] PHYSICO-CHEMICAL AND THERMO-PHYSICAL PROCESSES IN CRYSTALLIZATION OF STEEL INGOTS
    EFIMOV, VA
    GARCHENK.VT
    STAL IN ENGLISH-USSR, 1968, (09): : 741 - &
  • [43] Preservation of raspberry fruits by freezing: physical, physico-chemical and sensory aspects
    Eva M. González
    Begoña de Ancos
    Pilar M. Cano
    European Food Research and Technology, 2002, 215 : 497 - 503
  • [44] Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets
    Naji-Tabasi, Sara
    Emadzadeh, Bahareh
    Shahidi-Noghabi, Mostafa
    Abbaspour, Mohammadreza
    Akbari, Ehsan
    CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE, 2021, 8 (01)
  • [45] Production and Physico-Chemical Properties of Calciothermic Zirconium Powder As a Component of Pyrotechnical Compositions
    Orlov, V. M.
    Kryzhanov, M., V
    Leshchinskaya, A. G.
    Yaroshenko, V. V.
    Korshunov, K., V
    COMBUSTION EXPLOSION AND SHOCK WAVES, 2022, 58 (03) : 372 - 375
  • [46] Physico-Chemical properties and antioxidant activity of rice cake with Codonopsis lanceolata powder
    Park, S.
    Ju, H.
    Kim, J.
    Min, H. R.
    Kim, H. H.
    Park, G. H.
    Park, Y. J.
    Lee, E. H.
    Kim, H. S.
    Ma, R. N.
    Kim, H. B.
    Seo, D. J.
    Kang, G., I
    Kim, D. Y.
    Kim, J. H.
    Kil, G.
    Baek, G.
    Kwon, K. H.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2016, 23 (05): : 2050 - 2056
  • [47] Preservation of raspberry fruits by freezing:: physical, physico-chemical and sensory aspects
    González, EM
    de Ancos, B
    Cano, MP
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2002, 215 (06) : 497 - 503
  • [48] Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets
    Sara Naji-Tabasi
    Bahareh Emadzadeh
    Mostafa Shahidi-Noghabi
    Mohammadreza Abbaspour
    Ehsan Akbari
    Chemical and Biological Technologies in Agriculture, 8
  • [49] Nutrient composition and physico-chemical characteristics of Aloe vera (Aloe barbadensis) powder
    Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, India
    J Food Sci Technol, 2007, 2 (224-225):
  • [50] Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder
    Popovici, Violina
    Radu, Oxana
    Hubenia, Viacheslav
    Covaliov, Eugenia
    Capcanari, Tatiana
    Popovici, Cristina
    UKRAINIAN FOOD JOURNAL, 2019, 8 (04) : 815 - 827