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ISSN 2063-5346
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EXTRACTION OF STARCH FROM DIFFERENT NATURAL SOURCES ESTIMATION AND EVALUATION OF ITS PHYSICOCHEMICAL PROPERTIES AS PHARMACEUTICAL EXCIPIENT

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Mrs. P. SATYA SOWMYA*, C. Naga Deepika, D. Vyshnavi, G.Sree Pavani, M.V. Siva Puthri, P.Harsha Vardhan Reddy, T. Amaravathi
» doi: 10.31838/ecb/2023.12.3.011

Abstract

Starch is an important polysaccharide, in the present work starch was extracted from various natural sources like Banana(Musaparadisiaca), Potato(Solanumtuberosum), Sorghum (Sorghum bicolor), Water-chestnut (Eleocharis dulcis). Starch from these sources are extracted using sodium hydroxide, sodium sulfite. Starch from these varieties was extracted by steeping, wet grinding, sedimentation, boiling, drying, centrifuge. The starch percentage yield obtained from all sources was determined to be fairly excellent. Isolated starch was then characterized by different evaluation studies like quantitative analysis using calorimetry, qualitative analysis done by performing Molisch test, Benedict’s test, Iodine test, Bradford’s test, Fehling’s test, Bial’s test. Screening of physicochemical properties are done by determining amylopectin content, ash content, moisture content, fat content, total amylose content. Comparative studies were done for the starch extracted from different sources and it is found that the moisture content of starch extracted from -potato is 1.69%, sorghum is 3.27%, water-chestnut is 0.709%, banana is 2.32%. Ash content of starch extracted from-Potato is 1.55%, Sorghum is 1.75%, Banana is 1.09%, Water-chestnuts is 0.92%.Fat content of starch extracted from - potato is 2.50%, Sorghum is 2.70%, Banana is 2.30%, Water-chestnuts is 2.80%.Amylose pectin content of starch from Potato is 87.04%, Sorghum is 81.28%, Banana is 89.20%, Water-chestnuts is 87.04%.Amylose content of starch from Potato is 12.96%, Sorghum is 18.72%, Banana is:10.80%,Water-chestnutsiis12.96%. Our results clearly demonstrate that starch may be extracted and derivated from potato, sor-ghum, water chestnut, and banana to be utilized as a pharmaceutical excipient as well as for various commercial reasons.

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