Abstract
Diffe rent dosage forms namely tablets, capsules, creams and syrups were analysed for curcumin content, by the well - known spectrophotometric method. Turmeric extract powder was used as a source of curcumin in capsule and tablet formulations. Turmeric oleoresin w as used as a source of curcumin in cream formulation. Additionally, syrup formulations containing turmeric extract powder as well as turmeric oleoresin, separately, w ere also tested for their curcumin contents. Analytical results for curcumin content were found to be satisfactory in tablets and capsules containing turmeric extract powder. Whereas, in case of syrup containing turmeric extract powder, analytical findings for curcumin content, did not meet the expected specifications. Howev er, when turmeric p owder was replaced by the same quantity of oleoresin having similar strength, in cream and syrup, the results met the expected values, at the initial stages. But analysis data over a period of 1Year testing, showed declination in the initial findings due t o unstability of turmeric oleoresin for long duration.
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