لیلا آرا

Coriander Triphala is one of the famous drugs in traditional medicine which is consisted of Terminalia chebula, T. bellirica, Phyllanthus emblica, Coriandrum sativum, almond oil and honey. Traditional dosage forms should be converted to modern forms for better acceptance and suitable characteristics and stability.

In the present investigation, the traditional form of Coriander Triphala was converted to film coated tablet and quality control of the tablet was performed.

The fruits of
T. chebula, T. bellirica, Ph. emblica, C. sativum in equal proportions along with almond oil and honey in different proportions were used for tablet formulation with other excipients. Sixteen formulations were made and after pre-formulation studies, twelve of them were selected for making tablet. Prepared tablets went through primary quality control tests such as weight variation, friability, hardness and disintegration time. Finally, the best formulation was coated by green colored water soluble material and its physicochemical characteristics were determined.

Among different formulations, the tablet consisted of 98 mg of each species, 14 mg almond oil, 148 mg honey along with lactose, Avicel PH-102, croscarmellose sodium, PVP K30, magnesium stearate and silicone dioxide was the best one. Weight variation, hardness, disintegration time, total tannins content as pyrogallol were found 1192 mg ± 5 %, 20 kp, 25 min and 64.19 mg/tablet, respectively. Over 90 % of tannins were released after 60 min during dissolution test.

The formulated tablet with suitable characteristics is a good substitution for traditional form and could be produced in industrial scale after complementary clinical trial studies.

Capparis spinosa is used in different countries for prevention and treatment of various diseases. Its fruits are usually used in processed form especially with vinegar.

The aim of the present study was investigating the effect of processing on some phytochemical constituents and biological activities of C. spinosa.

The fruits were processed with grape vinegar. Total phenolics and alkaloids contents of the raw and processed fruits were determined by Folin-Ciocalteu and titration methods, respectively. For quantitation of rutin, quercetin and α-tocopherol, R-HPLC was used. Cytotoxic activity of the fruits was determined by MTT assay. Antioxidant properties were evaluated by DPPH and FRAP techniques. Fingerprinting of raw and processed fruits were prepared using TLC and evaluated by TLC densitometry instrument. 

The results demonstrated that while total phenolics, total alkaloids and quercetin contents were decreased in the processed fruits, rutin concentration remained unchanged. Antioxidant activities of processed fruits increased using both DPPH and FRAP methods. Raw and processed fruits showed no cytotoxic effect on MCF-7, HepG-2 and MDBK cell lines up to the concentration of 100 µg/ml. The fingerprints of the fruits were different which admitted the change in the fruit constituents due to processing.

It seems that processing with vinegar lessens the unpleasant taste of the plant due to alkaloids and increased the antioxidant effects; therefore, it would be more suitable for use in some diseases such as diabetes and hepatitis as it is used in folklore and traditional medicine.