Physical, Chemical, and Microbiological Stability of <i>Mucuna pruriens</i> Effervescent Powders and Suspension

Abstract

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.

Development of Jelly Loaded with Nanogel Containing Natural L-Dopa from Mucuna pruriens Seed Extract for Neuroprotection in Parkinson’s Disease

“…Chromatographic separation was carried out using C 18 column (Inertsil ® ODS-3, 250 mm × 4.6 mm, i.d. 5 µm) with isocratic elution and UV detection at 283 nm [ 17 ]. The mobile phase consisted of a 0.025 M ortho-phosphoric acid buffer pH 2.5 and pumped at a flow rate of 1.0 mL/min.…”

Development and Characterization of Oral <i>Mucuna pruriens</i> Seed Extract Jelly

“…Yet, at GI temperature, M. pruriens extract jelly may transform to sol and help release the L-dopa. The pH of the jelly containing M. pruriens extract was mildly acidic, 4.77±0.02, which could help maintain the chemical stability of L-dopa in the product [2]. The physical stability study showed that M. pruriens extract jelly was more stable when stored at 4 °C compared with 30 °C.…”